Deep Dish Chocolate Chip Cookie Pie
A comforting blend of cookie and pie, this deep dish chocolate chip cookie pie features white beans for moisture and nutrient boost, with a rich chocolate flavor that delights the senses.
Ingredients
Base Ingredients
- 500 g 2 cans white beans or garbanzo beans (total, once drained)
- 1 cup quick oats or almond flour
- 1/4 cup applesauce or yogurt Applesauce and yogurt can be used interchangeably.
- 3 tbsp oil or 1/4 cup nut butter
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup brown sugar or unrefined sugar
- 1 cup chocolate chips
Instructions
Preparation
- Drain and rinse the white beans or garbanzo beans thoroughly to wash away any canning liquid.
- In a food processor, combine the cleaned beans with quick oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla extract, baking powder, baking soda, and salt. Blend until smooth.
- Fold in the chocolate chips using a spatula until evenly distributed.
- Pour the batter into a greased pan, spreading it evenly.
Baking
- Bake the pie in a preheated oven until it's set and starts to pull away from the edges, about 30 minutes.
- Allow the pie to stand for at least 10 minutes after baking before slicing.
Serving
- Serve warm for a gooey treat, or let it cool completely for a denser texture.
- Pair with vanilla ice cream or whipped cream for extra indulgence.
Notes
Ensure beans are blended smooth to avoid a grainy texture. Greasing the pan prevents sticking. Experiment with chocolate chip amounts for preferred sweetness.