Cut it into slices, or just grab a spoon and dig in. Either way, this gluten free and vegan chocolate chip cookie cake is what dreams are made of.
1 15 oz. can of white beans (can use cannellini or garbanzo beans)
1/4 cup oat flour
1/3 cup creamy almond butter (or nut butter of your choice)
1/3 cup coconut sugar
3 tablespoons maple syrup
1.5 teaspoons vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup chocolate chips (I like lilys + hu kitchen)
as mentioned, you can use chickpeas or cannellini beans, it won’t effect the outcome. You can also sub oat flour for almond flour. You can use any creamy nut butter and if you can’t have nuts I’m sure sunflower butter would work– though I haven’t tried it.
1.Preheat oven to 350 F.
2. In a food processor, add all ingredients and puree until you have a thick and smooth batter, it should look similar to hummus in texture. Fold in chocolate chips and pour into a parchment lined skillet. The skillet I used was 10 inches— you could also use a square baking dish– it just won’t look like a cookie cake.
3. Bake for 20 minutes. It may seem slightly undercooked but it’s okay–it will harden as it cools, and you don’t want it to get dry and crumbly. Let cool for at least 15 minutes, then dig in!