Recently, one of my roommates decided to take on the task of making an entire gluten-free dinner for me and the rest of my roommates. After doing research, she decided to make chili, potatoes and a gluten-free cookie cake. She got the recipe for the cookie cake from one of her friends, who is studying to be a dietician. Not only was the cookie cake gluten-free, but it was also somewhat healthy. The recipe did not call for flour or sugar, so how bad could it be?
For our cookie cake we decided to add a topping that may or may not have lowered the healthiness of the dessert, because we were looking for something that would be extremely satisfying. It is up to you whether you add the topping or not. Also, you could substitute raisins for the chocolate chips to make an even healthier sweet treat.
The cookie cake turned out fabulous, so I am going to share the delicious recipe with you all!
Side Note: Do not be discouraged by the weird ingredients, because this is the best dessert I’ve had since going gluten-free.
- 2 cans white beans or garbanzos (drained and rinsed) (500 g total, once drained)
- 1 cup certified gluten-free quick oats
- 1/4 cup unsweetened applesauce
- 2 T canola oil
- 2 tsp pure vanilla extract (gluten-free)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups brown sugar
- 1 bag chocolate chips
- 1 cup peanut butter
1. Blend everything (except the chocolate chips and peanut butter) very well in a good food processor. We used a blender, because we are poor college students and do not have a “good food processor.” However, the recipe specifically said not to use a blender, so I will leave it up to you to make that call.
2. After blending the ingredients, mix in half the bag of chips by hand.
5. (optional) Pour peanut butter and the other half of the chocolate chips on top of the cookie cake and let sit for 2-3 minutes.
6. (optional) Spread the melted chocolate chips and peanut butter across the cookie cake.