Deep Dish Chocolate Chip Chickpea Cookie

Recipe Courtesy of Chef Cara Lanzi Simply Honest Kitchen:


2  14 ounce cans chickpeas, drained and rinsed

1 cup organic quick oats

¼ cup unsweetened applesauce

3 tablespoons coconut oil, melted

2 teaspoons vanilla extract

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

1 cup coconut sugar

1 cup dark chocolate chips



  1. Preheat the oven to 350ᵒ F. Line a 10-inch round cake pan with parchment paper and grease with cooking spray. Set aside.
  2. In the work bowl of a food processor, add the chickpeas, oats, applesauce, coconut oil, vanilla, baking soda, baking powder, salt and coconut sugar. Process until smooth.
  3. With a spatula, mix in chocolate chips and pour the batter into the prepared cake pan.
  4. Bake for 40 minutes. Remove from the oven and let stand until cooled, about 15 minutes.
  5. With a butter knife, separate the crust of the pie from the sides of the cake pan. Place a large plate on top of the cake pan and quickly flip the pan upside down to remove the pie from cake pan. Place a serving plate on top of the now inverted cookie pie and flip so that the pie is now right side up.
  6. Slice and serve.


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