VIBRANT & PURE

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.

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Ingredients:

1 15 oz.  can of white beans (can use cannellini or garbanzo beans)

1/4 cup oat or almond flour

1/3 cup creamy nut butter

1/3 cup coconut sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup chocolate chips

 

Directions:

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!

 

 

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