By Paul Scally
Chocolate Chip Cookie Skillet
7 steps
Prep:15minCook:30min
Here is a giant chocolate chip cookie. Because that's what cookie cake is. I've made it added sugar free and gluten free, utilizing dates, chickpeas, bananas, peanut butter, and oats. This dessert is like eating a large chocolate chip cookie with a fork, and goes great with a scoop of banana ice cream right on top of it
Updated at: Wed, 02 Oct 2024 17:55:36 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
9
Low
Nutrition per serving
Calories148.2 kcal (7%)
Total Fat6.4 g (9%)
Carbs19.5 g (7%)
Sugars6.6 g (7%)
Protein4.8 g (10%)
Sodium226.5 mg (11%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 350F, and lightly grease a 10" cast iron pan with oil
Step 2
In a small bowl, cover your dates with hot water, and let soak for 10 minutes to soften. Drain the soaking liquid, and transfer to a food processor
dates½ cupStep 3
To the food processor with the dates, add an entire can of chickpeas (NOT drained or rinsed), bananas, and peanut butter (or any other nut/seed butter). Blend until smooth, and no chunks remain. Transfer to a large bowl
can chickpeas15.5 oz
bananas270g
natural peanut butter¼ cupStep 4
With a silicone spatula, mix in almond (or vanilla) extract, baking powder, baking soda, and salt. Mix in the oat flour until fully combined. Fold in half the chocolate chips, reserving the rest for the top
unsweetened chocolate¼ cup
oats½ cup
salt1.5g
baking soda2.4g
baking powder2.4g
almond extract5gStep 5
Transfer your batter to the pan, and spread to an even thickness. Top with your remaining chocolate chips
Step 6
Bake in a 350F oven for about 30 minutes, or until lightly golden brown and it registers an internal temperature of 195F
Step 7
Let cool totally in the pan before slicing and serving. Serve warm or cold
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
