Magical chocolate chip cookie cake
The first dessert I ever made for my husband was a batch of chocolate chip cookies, delivered to his doorstep in a little red gift bag with a note that said, “Happy Valentine’s Day from one singleton to another.”
That was eight years ago and just a couple of weeks after our first date, but at that point we were nothing more than two people who knew each other through mutual friends and who were somewhat attracted to each other. Our first date was short but sweet as we met for a Sunday matinee and then said goodbye with an awkward hug. I had no idea where things were going. He was probably dating other people.
But it was Valentine’s Day and all I could think about was him. It was a Wednesday afternoon and I was home alone, so I baked up a batch of my best cookies and hopped on the streetcar in the middle of a snowstorm to get to his apartment before he arrived home from work. I left the gift bag hanging from the door knob of his apartment door and quickly fled the scene.
To this day I swear those cookies were the reason for our second date. So, you can see why cookies in any form remind me of our humble beginnings; of the days when we were young and trying to figure out what the heck we were doing with our lives. Just a month later, he took me to meet his parents and the rest is history.
About this cake: This chocolate chip cookie cake is magical for a few reasons. Mostly because one of my favourite foods is hidden inside. Yes, chickpeas, because I bought them in bulk and I’ve been making way too much hummus lately. And also because they’re delicious and you won’t even know they’re there. The texture of this cake is somewhere between a cookie and a cake, but mostly a cookie, hence the name, and it’s just fun to serve a gigantic chocolate chip cookie as slices like a cake. And to eat it with ice cream. Enjoy!
PrintMagical chocolate chip cookie cake
Yield: One 8-inch cake
Ingredients:
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1/2 cup sunflower seed butter (or nut/seed butter of choice)
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1/2 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 to 4 tablespoons dairy-free chocolate chips
Directions:
- Preheat the oven to 350°F and line an 8-inch round cake pan with parchment paper. Set aside.
- Line a baking sheet with parchment paper and spread out the chickpeas on the pan. Bake for 15 to 20 minutes until dry to the touch and a little toasty. Remove from oven (keep the oven on) and allow to cool.
- In a food processor, combine the chickpeas, sunflower seed butter, coconut sugar, maple syrup, and vanilla. Process for several minutes until well combined and fairly smooth (it's okay if there are small bits of chickpea skins left).
- In a bowl, whisk together the almond meal, oat flour, baking powder, baking soda, and salt. Add to the food processor and process until a thick cookie dough forms.
- Press the dough into the prepared cake pan and smooth out the top. Sprinkle the chocolate chips over top and gently press them into the dough. Bake for 20 minutes until lightly golden. Allow to cool completely. Cut into triangles like a cake and serve.