Healthy Chocolate Chip Cookie Cake

I was reading Chocolate Covered Katie the other day and found a recipe I had to try, a Healthy Deep Dish Cookie Pie. Before I tell you the ingredients and you turn your nose up you must see the photos.

Mmmm, it’s moist and dense with the perfect amount of chocolateyness =)

Now, here are the ingredients. I promise you would never guess it is made with beans!!! It has a double thumbs up from the family, who tends to stick their noses up at my healthy concoctions ;). My version is more of a cake than a pie, and with less sugar. I’m going to be making a peanut butter version, and chocolately version!

I made one a couple days ago and it was eaten up readily by the boys. Today I made another to take to Holly’s house tonight (check her coffeeholic blog out here!).

Healthy Chocolate Chip Cake

-adapted from Chocolate Covered Katie

• 1 can White (I used Great Northern) Beans, drained and rinsed
• 1 c Finely Ground Oats (you can grind them in a coffee grinder if you don’t have a wheat grinder)
• 1 TB Ground Flaxseed
• 1/4c Pumpkin or Applesauce
• 1.5 TB Extra Virgin Coconut Oil, melted
• 1 Egg
• 1 Tsp Vanilla
• 1/4 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 c Sugar
• 1 Tsp Stevia
• 1 Tsp Molasses

Blend above in the food processor or blender until smooth and creamy, then add 3/4 c Chocolate Chips and pulse until they are mixed in. Bake at 350˚ in a greased 9″ pan for about 30 minutes. 

Also, you can pull it out a little early and serve it warm and ooey-gooey with a scoop of healthy ice cream and chocolate sauce!

 

Uh Oh. Cookie Dough.

Uh Oh. Cookie Dough.

And it is oh-so-good. Like the rest of them =) This one was a birthday request for a family friend.

Uh Oh. Cookie Dough Ice Cream

3c. Half and Half
1 1/4c Sugar
2 Fresh Eggs*
1 TB Vanilla Extract
1 recipe Cookie Dough Pieces, found below

Mix eggs, sugar and vanilla together. Whisk in Half and Half. Chill, then freeze according to the directions on your ice cream maker. Add cookie dough pieces before finishing the freezing process in the freezer. Makes a little over a quart.

I used my favorite Chocolate Chip Cookie recipe for the cookie dough pieces, with a little tweaking. I didn’t end up using all the cookie dough pieces I make, but just put the leftovers in the freezer. (I actually just remembered this, and I think I am going to go eat them now =P)

1/2 C. Butter
1/2 C. Cane Sugar
1/4 C. Brown Sugar (or use all cane sugar with a teaspoon of molasses)
1 C. Flour
1/2 tsp. Salt
1/2 tsp. Hot Water
1/2 tsp. Vanilla
Chocolate Chips

Cream butter and sugars. Add salt and Vanilla. Stir in flour and water. Add as many chocolate chips as you would like! I used about a half of a bag. Line a cookie sheet with tin foil and press dough thinly into the sheet. Freeze for about 15-20 minutes, then cut into little squares. Return to freezer until you are ready to add them to the ice cream.

*About the eggs…. Any recipe you are going to find is going to say to use an egg substitute, or it will have a variation of the recipe that involves cooking the eggs over the stove. We have our own chickens, so I just use raw, farm-fresh eggs.

This is “just another” variation on my plain old vanilla recipe. I upped the sugar and vanilla content to make it a little richer. I think I am going to make “Curry Carrot” ice cream next…. Sounds weird, I know, but it has coconut milk in it and I think it will be really good!  (The brother is complaining that I made the cookie dough to give away and am making the curry carrot for us=P)

Any suggestions for some new flavors?

<3 liv