Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

One of my new favorite blogs, Hipster Food, introduced me to the Vegan Month of October, or Vegan MOFO. I loved this concept, and immediately consulted my expert vegan friend Yessica. So we traded some recipes, and she sent me this awesome recipe that uses garbanzo beans in place of flour. OMG! I had to try it. I adapted it a bit, and it's not technically vegan since I used regular chocolate chips. It's indulgently creamy - combining pumpkin pie with a big ol' chocolate chip cookie with the crunch from oats. And it's gluten free!

Ingredients

2 cans Garbanzo beans (drained and rinsed)

1 cup Irish steel oats

1/2 c. pureed pumpkin

2 tsp. vanilla extract

1/2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

3 tbsp. coconut oil

1 1/2c. brown sugar

1 c. chocolate chips

Preheat oven to 350F.

Combine all ingredients in a food processor, except for the chocolate chips. Blend until smooth. Mix in the chocolate chips and pour into a spingform pan. Bake for 35 minutes, and let cool for 15 minutes before removing from pan.

(adapted from Chocolate Covered Katie)

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