But there was a part of me that just...couldn't really trust it.
Until I made these. And now I am a TRUE believer! BECAUSE OMG YOU GUYS IT'S TRUE! IT'S REALLY REALLY TRUE! Not like when people say cauliflour can taste like potatoes (it does not) or that green beans can taste like french fries (NEVER!)--no....hear me when I tell you that these cookies that have no flour, no butter, no eggs, and a whole can of chickpeas....they taste like ooey, gooey, decadent, CHOCOLATE CHIP COOKIES!
My life begins today.
First of all, a logistical note: you can double this recipe and make it in a pie dish (the baking time would just be a bit longer). However, I love single serving little deep dish cookies in ramekins. So that's what I decided to do. And these are probably the easiest cookies ever. You just throw the ingredients into a food processor and process everything together. Sort of like cookie dough hummus :P And you mix in chocolate chips (because we need those...for life.) and bake these little treats up! And they just taste like a warm, soft, gooey deep dish chocolate chip cookie. No one will ever guess that they're healthy!
Our little secret ;)
Healthy Deep Dish Chocolate Chip Cookies
Adapted from Chocolate Covered Katie's Deep Dish Cookie Pie
Makes 4 deep dish cookies.
- 1 can chickpeas/garbanzo beans
- 1/2 cup oats (rolled oats or quick oats are both fine!)
- 1/8 cup unsweetened, plain, applesauce
- 1 and 1/2 tbsp. coconut oil (you can also use canola oil)
- 1 tsp. vanilla extract
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup brown sugar (I used dark brown but light brown sugar will work as well!)
- 1 tbsp. pure maple syrup or honey (if you use honey this will not be vegan)
- 1/2 cup dark chocolate chips (you can also use vegan chocolate chips, carob chips, etc.) + extra to press into the tops
- Preheat oven to 350F degrees. Prepare four 6 oz. ramekins by coating with cooking spray or butter.
- In a food processor or high powered blender process all of the ingredients together (except the chocolate chips) until fully combined and fairly smooth.
- Mix chocolate chips into the blended dough. Evenly divide between the ramekins. Press a few chocolate chips into the top of each, if desired.
- Place the ramekins in the oven and bake for about 18 minutes, until set (I baked mine for 15 minutes and they were somewhat underbaked in the centers...but delicious!)
- Let cool for at least 5 minutes. Serve in ramekins with a spoon!
- To store leftovers just cover the ramekins and store at room temperature for up to 3 days.
Michael seriously did not think there was anything unusual about these cookies aside from the fact that they were in ramekins. And thusly "too gooey" for him....why am I marrying this crazy person??
Jk. Love him. But I ALSO love these cookies!