Deep Dish Cookie

I recently started making a gluten and dairy free deep dish cookie. We have a few friends that can't have dairy or gluten, so I enjoy trying out new recipes that everyone can eat. This cookie is very simple to make and very gooey. When you take it out of the oven, you might think that it isn't done, but it is. If you leave it sit for about 20 minutes it will firm up good enough for a nice slicing, while still being soft and gooey.






Here is what you'll need!

-500 grams of garbanzo beans (the can will say the gram amount)
-1 cup of oats
-1/4 cup of applesauce
-3 Tbsp oil
-2 tspn vanilla
-1/2 tspn baking soda
-2 tspn baking powder
-1/2 tspn salt
-1 1/2 cups of sugar
-dairy free chocolate chips (or any chocolate you want)

Drain and rinse the beans really well. Blend the beans in a food processor until they are completely broken down and there are no lumps. Dump them into a bowl. Blend the oats until they are powdery and dump them in the bowl. Add all the ingredients except the chocolate to the bowl and mix very well, making sure any lumps are worked out. Add as much chocolate as you wish. Mix well. Pour batter into a greased round cake pan and bake at 350 degrees for 40 minutes.
I like to serve it hot with ice cream on top. In the picture here, I have my homemade dairy free ice cream on it. Here is the recipe for that:

-3 ripe bananas
-1/2 cup of peanut butter
-2 Tbsp honey

Combine all ingredients in a food processor until smooth. Pour into a bowl and chill in the freezer. It's delicious and has the exact same consistency and texture as ice cream!