You know how I cope when I'm stressed? I bake. I love love love baking. I don't love the stress eating that sometimes comes out of baking when... well... I'm stressed. But I do love baking. I mean, you mix the same ingredients and you get the same outcome. Predictable. Orderly. Unlike the rest of life, right?
I made these the other night and then, to prevent eating the whole pan in one day, I took them to work. I kind of just left them in the break room and didn't tell anyone that they were gluten-free. Or worse, that the main ingredient was beans. Shhh...
They were gone by lunch, irregardless.
Gluten-Free Cookie Cake
1 can of chickpeas, drained
2 tsp vanilla
1/3 cup peanut butter or almond butter
3/4 cup brown sugar
1/4 cup white rice flour
1 Tbsp ground flaxseed
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
Dump the chickpeas, vanilla, peanut butter, and brown sugar in a food processor and blend until smooth. Add the egg and pulse until incorporated. Then add the flour, flaxseed, baking soda, baking powder, and salt and mix until smooth.
Stir in the chocolate chips at the end and then pour the mixture into a greased 9-inch pie pan. Bake at 350 degrees for 35-40 minutes until golden and cooked all the way through.
P.S. You might want to eat these with a side of Beano. Just saying.