It's like a chocolate chip cookie...
Because it's GIANT!
And thick and moist and oh so tasty.
Nom nom nom.
This thing is a winner.
Really, it is.
Look! It's a baby deep-dish chocolate chip cookie.
Uh oh, it's getting eaten.
Hurry! Do something!
Too late! Muhahaha...
That's pretty much how this thing went. Once it came out of the oven, the baby-cakes were eaten within one hour, the cake was half eaten the first night (remember Valentine's Day?), and the rest of it was completely gone by the next day.
Yeah, it's that good.
Deep-Dish Chocolate Chip Cookie
(gluten-free and dairy-free...yay!)
- 2 cans garbanzo beans (or white beans), drained and rinsed (about 4 cups cooked, if using dried beans)
- 1 cup gluten-free oats (or regular quick oats)
- 1/4 cup unsweetened applesauce
- 3 tablespoons canola oil (or coconut oil)
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups brown sugar (feel free to use Sucanat, if preferred)
- 1 cup chocolate chips
- Blend everything (except the chocolate chips) very well in a good food processor (not a blender).
- Mix in chips, and pour into an oiled pan (either a cake pan or a springform pan--the smaller the pan, the deeper the cookie--I used a 9-inch cake pan and then made a couple baby-cakes in a muffin pan).
- Cook at 350 degrees F for about 35-40 minutes. Let stand at least 10 minutes before removing from the pan.
- Cook the baby cakes for about 10-15 minutes.
I pureed half of the beans in my food processor and set it aside, that way the remainder of the ingredients would mix up to be a smoother texture.
Mixing the other half of the beans with the ingredients...
Trying to get it smooth...
Mixing in the remaining beans...
It's chocolate chip time!
P.S. The batter is delicious.
Feel free to eat it by the spoonful.
Smooth it out in an oiled cake pan.
Isn't she lovely?
So hurry, make it before anyone else does!
Really. Do it.
What are you still doing here?
Oh yeah, I am still talking...
Okay, bye now.