Low Sugar Gluten Free Chocolate Chip Cookie Cake

 
Low Sugar Gluten Free Chocolate Chip Cookie Cake
 

Low Sugar Gluten Free Chocolate Chip Cookie Cake

This is Low Sugar Gluten Free Chocolate Chip Cookie Cake is a fun twist on my Oatmeal Chocolate Chip High Protein Cookie recipe. If you want to keep it truly low/lower sugar leave off the icing, but I think it makes it a super fun treat for a special occasion!


 
Low Sugar Gluten Free Chocolate Chip Cookie Cake
 

Low Sugar Gluten Free Chocolate Chip Cookie Cake

1 1/2 cups rolled oats

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1 1/2 cans low sodium garbanzo beans, rinsed and drained

1/3 cup avocado oil (or your favorite cooking oil)

2 tsp vanilla extract

3/4 cup date paste or maple syrup

1/2 cup chocolate chips

1/2 cup-1 cup of your favorite icing

Blend the oats, baking soda, baking powder, and salt in the food processor for about 30 seconds until it is a fine powder. Add the remaining ingredients except for the chocolate chips, and process for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.

Once the batter is one consistency, remove the blade and pour it into a separate bowl. Stir in the chocolate chips. Divide the batter into two well greased 8 or 9in cake pans. Spread the batter out in each pan until the bottom of the pan is covered.  Bake on 350 degrees for 30 minutes. Let the cookie cakes cool for 20-30 minutes in the pans on top of a wire rack. Very carefully remove the cakes from the pans. (I like to place a large dinner plate over the pan and then turn it upside down. Then flip the cookie cakes over again onto another flat surface.)

Optional: Once the cakes have cooled, top one of them with a thin layer of your favorite icing and stack the second cookie cake on top for a double layer cake or ice each of them individually for two single layer cakes.

 
Low Sugar Gluten Free Chocolate Chip Cookie Cake