chocolate chip cookie skillet cake 6Hey 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!

chocolate chip cookie skillet cake 3Alright, 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.

Chocolate chip cookie skillet cake 2…or any day.

chocolate chip cookie skillet cake 1

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!

Chocolate Chip Cookie Skillet Cake

Makes 8 slices
Adapted from Chocolate Covered Katie
2 cans white beans or garbanzos (drained and rinsed)
1 cup oat flour
1/4 cup almond butter
3 tbsp coconut oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup coconut sugar
1/2 cup maple syrup
1 cup chocolate chips
Preheat oven to 350 degrees. Grease a 10 inch cast-iron skillet, a pie dish or any other oven-safe 10 inch pan with coconut oil. Blend all ingredients (except chocolate chips) in a food processor or high speed blender.
*Note: I use a vitamix which is a super high powered blender. If you don’t have a vitamix, a blendtec or something similar I would suggest using a food processor.
Mix in chocolate chips and spoon batter into the skillet. Bake for 35-40 min. Let cool for 10 minutes before cutting into 8 slices. Serve with your favorite non-dairy ice cream.
Chocolate chip cookie skillet cake
…because I love you.
What do you like to do on your birthday?
Besides baking, I treated my hair to some highlights and went out for dinner with the chef. There may also have been a few glasses of wine involved ;D
Have you ever baked sweet treats with beans before?
Any other adventurous ingredients you like to bake with?
I’ve got many more up my sleeves 😉
Stay tuned!
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