Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

Serves 8-10


  • 1 15oz can chickpeas, rinsed and drained
  • 1/2 c Good Spread Probiotic Peanut Butter + 1 tbsp for drizzle (purchase  here)
  • 3/4 c maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 c chocolate chips + 1/4 c for topping


  1. Preheat your oven to 350F. Lightly grease a small cake or loaf pan.
  2. In a blender combine all of the ingredients except for the chocolate chips. Pulse until smooth.
  3. Mix in by hand 1/2 cup of chocolate chips then pour the batter into the greased pan.
  4. Sprinkle with the additional 1/4 cup of chocolate and bake for 45-50 minutes until a knife inserted into the center comes out clean (the cake will be soft even when ready and that is okay).
  5. Allow the cake to cool completely before drizzling with peanut butter and/or removing from the pan. Or, if you can’t wait, you can even serve it right out of the pan while still warm!

Note: If you have any leftovers you can store them tightly covered in the fridge for up to 5 days.
Recipe from the mind, heart and stomach of The Happy Hungry Yogi. Check out her amazing blog and social channels (@thehappyhungryyogi) for incredible recipes and health tips like this one!

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