Hey there good lookin,
Oh, I was talking to you, but, yea I could totally see why you would think I was talking to that insanely delicious cake thing.
There’s a good reason for that dreaminess up there,….besides there always being good reason for chocolate chips and ice cream.
It’s my birthdaaaaay!
And in honor of my b-day I baked you a cake. Wait, no, I made you a cookie. Okay, SURPRISE! I made you both!
I love my birthday. It’s a perfect excuse to do whatever the hell I want, and, lucky for you, whatever the hell I want included making a, ready for it?…chocolate chip cookie skillet cake!
Alright, so I really made it for ME, but you should totally make it too. I wish I could convey to you how ridiculously delicious this cake is, but words just aren’t going to cut it. You really just need to experience the warm, chocolatey, cookie doughness for yourself…Okay, I attempted to describe it a little. I think I did pretty well
And, AND would you believe me if I told you this cake is healthy!?
You are going to have to trust me when I say that pureed chickpeas have the ability to taste freakishly like raw cookie dough. It’s true. I wouldn’t lie to you on my birthday.
…or any day.
The garbanzo beans create a rich fudgy texture and the oat flour happens to make the cake gluten-free. I use a lot less sugar than other recipes call for, but I use coconut sugar and maple syrup which both have a toasty, caramel flavor so you don’t really need too much sweetness. Plus the chocolate chips add a hit of chocolatey goodness. And chocolate=antioxidants. See, healthy!