Gluten-Free Chocolate Chip Cookie Pie

I made this giant chocolate chip cookie pie for my best friend's 23rd birthday last week! He happens to be celiac (meaning he is allergic to gluten and can't eat wheat) so I had to try making my very first gluten-free cake! Granted, this technically isn't so much a cake as it is a giant chocolate chip cookie with icing on top - but it was delicious nonetheless. I know most of you will probably be shocked and possibly grossed out when you read the ingredients list and discover that there are beans in this cake... but I promise you can't taste them at all! Most gluten-free baking flours are a mix of bean-based flours (ex. chickpea flour), which are simply dried beans that have been ground into a fine powder, so it's not that weird when it comes to gluten-free baking. I didn't (and still haven't) told my friend about this secret ingredient in his cake, and he could not tell at all that I had sneakily fed him a cake made out of beans hehe.. and he happens to be a pretty picky eater. It really does taste like a gooey chocolate chip cookie! I guess the fact that it is covered in peanut butter buttercream icing might have also helped as well :P. I would definitely recommend this to anyone who is looking for a celiac friendly recipe or even just for something different to try out! If you omit the peanut butter buttercream and use dairy-free chocolate chips, the chocolate chip cookie pie is also vegan.

Chocolate Chip Cookie Pie Ingredients:

1/2 cup gluten-free quick oats - Regular oats may be cross-contaminated in food processing facilities and contain gluten, so it is important to use oats that clearly state that they are celiac friendly, gluten-free, or non-contaminated on the package! You can usually find them in the gluten-free section of your grocery store, specialty health stores, or Bulk Barn.

2 Tbsp. applesauce

1 can white beans or chickpeas, drained and rinsed

1 and 1/2 Tbsp. canola oil

1 tsp. vanilla extract

1/4 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

3/4 cup brown sugar

1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F and grease an 8" or 9" round cake pan with non-stick cooking spray.

Place all ingredients except the chocolate chips in a food processor or high power blender. Blend very well, for about 3-5 minutes, until very thoroughly combined. There should be no lumps or large flakes of oats left. Mix in the chocolate chips, and pour the batter into the prepared cake pan.

Bake for 20-25 minutes, until the cake is cooked through. Remove from oven and place on a wire rack to cool. Allow the cake to stand at least 15 minutes before running a butter knife around the edge and removing it from the pan. You can also leave it in the pan and put the icing right on top. If icing with peanut butter buttercream, allow the cake to cool completely before icing.

*Recipe adapted from Chocolate Covered Katie

Peanut Butter Buttercream Ingredients:

1/3 cup creamy peanut butter

1/4 cup unsalted butter, room temperature

1/4 cup plus 2 Tbsp. icing sugar

Pinch of salt, to taste

Directions:

In a medium bowl, cream together the butter and peanut butter with an electric mixer until very smooth. Add in the icing sugar and continue to mix until combined. Add salt to taste. Spread over the cooled chocolate chip cookie pie.