Vegan Chocolate Chip Cookie Chickpea Skillet
Alright, it’s no secret by now that I am a SUCKER for sweets. It’s my weakness, I’m well aware of it and I don’t mind it at all. Just instead of whipping up a roll of Tollhouse cookies, I choose to create healthy and delicious hacks that won’t make me feel like sh$t legit five minutes later. 😉 Enter my chickpea VEGAN dessert obsession!
SO there comes my recipe testing – usually what I do is search around the internet typical ingredients for (in this case) a chocolate chip cookie skillet. Then, I improvise and hope for the best. Lucky for me (and you!!) this one turned out DELISH! Also, for all of my vegan friends out there, you’re in luck – because these babies are totally animal product free!!
The main ingredient, as you read, in this skillet are the chickpeas. Chickpeas are an amazing source of plant-based protein, and are also high in fiber, which means they will aid in weight loss as well as controlling your blood sugar levels. Beans in general have a lot of great health benefits to them. If you’re interested in learning more, check out this article from Dr. Oz (my guy!) to read up on additional health benefits of incorporating beans into your diet.
Let’s get going so you can dig into this reinvented vegan classic that everyone is guaranteed to love!
Here are the specific brands that I prefer to use for these decadent delights: Fig Food Company Organic Chickpeas (you can find this brand at whole foods), PB2 Powdered Peanut Butter, Califia Farms Unsweetened Almond Milk, ChocZero Maple Syrup, Anthony’s Premium Organic Coconut Flour, Lily’s Dark Chocolate Chips and 365 Organic Vanilla Extract (be sure that you don’t buy imitation vanilla!
If you’re wanting to check out more healthy dessert recipes that are also high in fiber, I highly suggest checking out this High Fiber Oreo GG Bark!
Vegan Chocolate Chip Cookie Chickpea Skillet
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Ingredients
- 15 Oz. Organic Chickpeas
- ½ Cup Powdered Peanut Butter
- ½ Cup Unsweetened almond milk
- ½ Cup ChocZero Maple Syrup
- 1 Tsp Vanilla Extract
- ⅓ Cup Coconut flour
- ½ Cup Vegan Chocolate Chips
- 2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Salt
Instructions
Let’s whip it up!
- First step – Preheat the oven to 350 degrees, and grab your circle baking dish (pie pan, cake pan – what is it really called?! Spray that with propellant free olive oil.
- Next up – Grab a your chickpeas and rinse them in a strainer, then pop them in your blender.
- Once you have the chickpeas ready, add in your PB2, unsweetened almond milk, ChocZero and vanilla extract to the blender, then mix it ALL up until all of the ingredients are smooth.
- In a mixing bowl, mix together your coconut flour, baking powder and salt.
- Grab your blended wet ingredients and mix them in with the dry until you’ve got yourself a nice goooooey batter.
- Following, fold in your good ole Lily’s Chocolate Chips.
- Now is the fun part! Get that all in your dish and pop it in the oven!
- Finally: bake for about 40 minutes and enjoy!!
Notes
Some important notes for this recipe - once this is done, let it cool before you enjoy, because otherwise it will fall apart a bit. It needs time to form together. For storage, I recommend keeping this in the fridge, and then heating up in the microwave if you want to enjoy it warm. However, it’s also BOMB cold if I do say so myself.
