There once was a time in the history of life where cookies didn’t exist. That time must’ve sucked.
This was soo unique from stuff I’ve ever baked!! I was wanting some soft batch cookies, but decided to make it a skillet-cookie style. So it’s a soft-texture cookie pie. I enjoyed it a lottt and it uses such few ingredients that it’s so easy to bake.
I topped mine with healthy Halo Top Creamery ice cream and a chocolate Cellucor protein drizzle.
- 1 can of chickpeas
- 1/2 cup brownie batter cracked nut butter (or other chocolate nut butter)
- 3/4 cup sugar free syrup (or honey, maple syrup, agave, etc)
- 1/4 cup baking stevia
- 1/2 tsp baking soda
- 1/4 cup chopped pecans
Rinse and drain your chickpeas. Then blend them up with the remaining ingredients, except for the pecans. Pour the batter in a sprayed pie pan (or 9×9 dish). Sprinkle the chopped pecans on top. Bake at 350 F for 40-45 mins. All done wheeeee.
For 1 slice out of 8: 168 cals; 11 g fat, 14 g carbs (4 g fiber), and 9 g protein
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