Gluten Free Giant Peanut Butter Chocolate Chip Cookie

This recipe was so good I almost feel like I should keep it as a secret for myself, but it really is what this blog is all about! Delicious, easy to bake, and healthy.

I found this recipe on Texanerin Baking and decided to make a giant cake cookie, if that’s what you’d like to call it. Best served with a glass of almond milk and feline friend for company (as pictured).

It was so good fresh out of the oven and the hours following - you can eat it up to 1 week after if stored at room temperature but I don’t suggest waiting. It’s just too good. It’s ultra gooey, perfect for watching tv with after a long day at work. Or any day of the week/hour of the day for that matter.

RECIPE

1 1/4 cups canned chickpeas (well-rinsed and patted dry with a paper towel)

2 teaspoons vanilla extract

1/2 cup natural peanut butter

1/4 cup honey

1 teaspoon baking powder

1 pinch of salt (if your peanut butter has none)

1/2 cup dark chocolate

DIRECTIONS

Preheat your oven to 350 degrees F. Grease a cake pan and line with parchment paper, leaving enough paper to lift the cookie out after.

Combine all the ingredients (except for chocolate) in a food processor, process until smooth. Hand mix the chocolate, leave some to sprinkle on top.

Pour the thick mixture into the cake pan and and spread. Sprinkle the remaining chocolate on top.

Cook for approximately 12 minutes.

NOTES

*Just like all chocolate chip cookies, they should look undercooked when you remove them from the oven. They will harden and remain very gooey.