Gluten-Free Deep Dish Cookie

date syrup dessert gluten free

This recipe has an unexpected ingredient that is almost guaranteed not to be guessed by even the most discerning taste-tester. Chickpeas! Alas, this recipe does not taste like legumes, but like a hearty deep dish chocolate chip cookie and if you have all your ingredients, can be ready to stick in the oven in less than 10 minutes!

2 cans white beans or garbanzos, drained and rinsed (500g total, once drained)
1 cup quick oats 
1/4 cup applesauce
1/4 cup nut butter or coconut oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 cup date syrup
1 cup chocolate chips

1 cup quick oats  

 1/4 cup applesauce 

 1/4 cup nut butter or coconut oil 

 2 tsp pure vanilla extract 

 1/2 tsp baking soda 

 2 tsp baking powder 

 1/2 tsp salt 

 1 1/2 cup date syrup 

 1 cup chocolate chips

Blend everything except the chips very well in a food processor. Mix in chips, and pour into a greased pan. In order to get this cookie to pop out you want to use a 9- inch dish lined with parchment paper, a springform pan, or a silicone pan. Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. 

After cooling, decorate your cookie for extra festivity! 

We swirled chocolate spread in the middle and covered with sprinkles. 

This recipe was adapted from a recipe by Chocolate Covered Katie


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