Deep-Dish Skillet Cookie

One big cookie for the whole table: soft and fudgy inside, baked in a pan or round tin. The secret ingredient is white beans – you won't taste them.

Prep: 15 min · Bake: 30–35 min · Serves: 8 (23 cm pan)

Ingredients

• 500 g (2 cans, drained) white beans or chickpeas
• 330 g (1 cup) NUTEGO Date Syrup 100%
• 170 g (1 cup) chocolate chips
• 80 g (1 cup) quick oats
• 65 g (¼ cup) NUTEGO Peanut Butter 100% Creamy
• 60 g (¼ cup) unsweetened apple sauce
• 10 ml (2 tsp) vanilla extract
• 8 g (2 tsp) baking powder
• 3 g (½ tsp) baking soda
• 3 g (½ tsp) sea salt

Method

1. Preheat the oven to 175 °C (fan 160 °C) and grease an ovenproof pan or round tin (23 cm).
2. Rinse and drain the beans well.
3. Blend all ingredients except the chocolate chips in a food processor until completely smooth.
4. Stir in most of the chocolate chips, spread in the pan and scatter the rest on top.
5. Bake for 30–35 minutes until the edges are firm. Leave to cool for 15 minutes before cutting.