Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Amazing Chocolate Chick Cookie Cake

I hope you’re having a good week. I hope to make it even better for you with this AMAZING recipe. I cannot contain my excitement over this, so I’m going to start this off with a picture of the final product:

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I must give a shout out to my wonderful co-workers. Not only did they enjoy this recipe, but they even came up with the name for it. I was specifically told that “amazing” had to be in the title. Smile Also, this recipe got a rating of 10 from my husband (10 being the highest possible), so you know it’s a winner.

This is a healthy spin on those delicious (yet fattening) cookie cakes that you can buy at the mall, but this one is actually good for you!!!

If you’re skeptical after reading the ingredients (it’s understandable), but you must try it. I promise you will not be disappointed. No one will ever guess the main ingredient. Smile

This recipe has been slightly modified from Chocolate Covered Katie’s original recipe.

Here are the ingredients you’ll need to make a 9” inch cookie cake (approximately 8-10 slices depending on how big you slice the cookie):

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  • 2 cans Chickpeas (Garbanzo Beans)
  • 1 cup old fashioned oats
  • 1/4 cup unsweetened applesauce
  • 3 tbsp. canola oil
  • 2 tsp. vanilla extract
  • 3/4 cup brown sugar blend by Splenda (or 1.5 cups of regular brown sugar, but this will add calories and sugar grams)
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips (or chunks like I used)

Preheat oven to 350 degrees. Rinse and drain chickpeas.

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Blend all ingredients (except for the chocolate) in a food processor.

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Stir in chocolate.

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Pour cookie dough into a greased cake pan.

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Bake for 35-45 minutes. Let stand for 10 minutes before cutting.

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 Drizzle with chocolate, eat plain, or top with a scoop of frozen yogurt. Enjoy!

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Nutrition information: Each slice has approximately 250 calories (if your slices are cut into 10 pieces).

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8 Comments

  1. I can’t wait to taste this!

  2. This does look amazing!!

  3. mine is in the oven!

    • admin

      July 8, 2012 at 3:04 pm

      Hi Michelle! Ohhh, I hope you like it!!! Let me know what you think! ps. I love your blog!

      • Thank you! And…… AMAZING. All I can say is I am never making regular chocolate chip cookies again! I made mine in muffin tins so they are single servings, and thank god I did. If I would have made these babies in a full pan… well, I would have considered that one serving and never looked back.

  4. I just made it, and it turned out great! Thanks so much for the recipe! The only issue I had was cooking it all the way through. I cooked it in a metal pie tin, and the outsides wound up being a little overcooked while the insides were rather undercooked, and even though I tried keeping it in for an extra 30 min it refused to cook all the way… Any suggestions? Either way, a delicious (and surprisingly filling) recipe, and I will definitely be making it again 🙂

    • Kristin

      July 30, 2013 at 8:31 pm

      Hi Liv! Thank you so much for reading and for commenting. It’s so nice to hear from my readers. I’m glad you liked the recipe. Sorry to hear that it didn’t cook all the way through. I’m not sure if this will work, but I’m thinking that maybe you could try making it in a different type of pan (maybe one that allows the batter to spread out a little more in hopes that it would cook more evenly). If you try this, please let me know if it works (I’m curious now to find out). 🙂

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