THE BEST, Chocolate Chip Cookie Cake….
A large slice of this with a big scoop of the NN-Nice Cream base is just heaven! Skip the sugar filled store bought cakes and cookies, this one pan skillet cookie is made from real and whole foods that your grandmother would have in her kitchen! No processed sugars, binders, fillers, or hormone wrecking ingredients needed to fulfill your sweet tooth!
Here we have an incredibly nutrient dense dessert made with a secret ingredient that you’d never guess of if you weren’t the one doing the cooking….
Garbanzo beans give this cookie cake the density of no other! Garbanzo beans also known as chickpeas are full of fiber and contain a small amount of protein. The chose a natural sweetener of dates which provide you with other nutrients like potassium and copper, crucial for boosting your immune system and aiding red blood cell count. The whole cookie is rich in both soluble and insoluble fibers making it an A-OK way to end your day! I like to call this a Dessert in Disguise! Fiber ensures of no spike in your blood glucose levels which is great to regulate your energy and hormones.
- Group 1
- 2 cans drained garbanzo beans (500g)
- 2/3 cup almond milk
- 1/4 cup unsweetened applesauce
- 4 tbsp coconut oil
- 2 tbsp maple extract
- 1 cup pitted dates (150g)
- 4 tbsp monkfruit
- 3/4 cup quick oats
- ¾ tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
Combine group 1 in a large bowl.
Combine group 2 in a large bowl.
Pour half of each mixture into a food processor, process until smooth, do the same for the other half unless you have a large food processor you can do this all in one step.
Add ¾ cup of chopped cacao nibs to the mix. Stir with a spoon to distrubute.
Divide the mixture into half and pour into a large cast iron skillet. Bake for 30-40 minutes at 330 degrees or until a toothpick comes out clean.
Let cool before enjoying!