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Chocolate Chip Cookie Slice (Sugar-Free, Grain-Free, Nut-Free)

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 slices
Calories 247kcal
Author Lauren Goslin


  • 1 15.5 ounce can chickpeas or Great Northern white beans rinsed and drained
  • 2 T. nut or seed butter of your choice I've used sunflower, pumpkin, and hemp, all with good results!
  • 2 T. coconut or olive oil
  • 1/4 c. unsweetened applesauce
  • 1 T. vanilla
  • 1 T. dairy-free milk
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. sea salt
  • 1/2 t. cinnamon
  • dash powdered stevia extract to taste (I just use a few sprinkles)
  • 1/2 c. chopped dark or unsweetened chocolate


  • Preheat the oven to 350 degrees.
  • Oil an 8-inch cake pan well.
  • Place a fitted circle sheet of parchment paper in the bottom of the cake pan (to make this, I place the pan on the parchment paper, draw a circle around it, cut it out, and then place it inside the oiled pan).
  • After rinsing, dry your beans VERY WELL with a tea towel.
  • Add the beans and the rest of the ingredients (except for the chopped chocolate) to a food processor.
  • Process everything until it is smooth and well combined.
  • Pulse in the chocolate, reserving a handful to sprinkle on top.
  • Pour the batter into the prepared pan, spreading it out to cover the bottom.
  • Top with a bit of chocolate.
  • Bake 35-40 minutes.
  • Cool, slice, and enjoy!


Nutrition facts based on using chickpeas, Sunbutter, olive oil, unsweetened almond milk, and regular chocolate chips. WW points (new system): 6


Serving: 1g | Calories: 247kcal | Carbohydrates: 27.8g | Protein: 5.9g | Fat: 12.4g | Saturated Fat: 4g | Polyunsaturated Fat: 8.4g | Cholesterol: 3mg | Sodium: 435mg | Fiber: 4.6g | Sugar: 9g