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Chickpea Cookie Cake
This Chickpea Cookie Cake is healthy but delicious for holidays. (Photo: Karina Arnold)
See the recipe source here.
1 can chickpeas
¾ tsp. baking powder
1/8 tsp. baking soda
¼ cup peanut butter (or PB2 powdered peanut butter for less fat)
4 Tbsp. milk (Karina used almond)
5 Tbsp. plus 1 tsp. Splenda Brown Sugar Blend
3 Tbsp. oats
1 tsp. vanilla
Pinch of salt
Handful chocolate chips (You can find vegan chocolate alternatives)
Optional: Cool whip topping and Christmas cheer)
Preheat oven to 350 degrees. Drain and rinse the chickpeas. Spray a pie dish or round cooking pan with non-stick spray. Put all the ingredients (besides chocolate chips) in a blender and mix until smooth. Fold in the chocolate chips. Pour batter onto the baking dish and place in oven.
Bake for 40 minutes. Let cool for about five minutes. Serve with whipped cream, ice cream or hot cocoa and enjoy!
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