Description
A delicious and unique Deep Dish Cookie Pie made with beans for a moist, chewy texture. This recipe is perfect for a dessert that is easy to prepare, uses wholesome ingredients, and offers a twist on traditional cookie pies.
Ingredients
Scale
Main Ingredients
- 2 cans white beans or garbanzo beans (500 g total, once drained)
- 1 cup quick oats or almond flour
- 1/4 cup applesauce or yogurt
- 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
- Prepare Beans: Drain and rinse the beans very well to remove excess liquid and any canned flavor.
- Blend Ingredients: In a food processor, blend all ingredients except for the chocolate chips until smooth and well combined.
- Mix in Chocolate Chips: Stir the chocolate chips into the blended batter to evenly distribute.
- Pour Batter: Pour the batter into a greased 9 or 10-inch springform pan, spreading it evenly.
- Bake: Cook in a preheated oven at 350 degrees Fahrenheit for 35 minutes until set and golden on top.
- Cool: Let the pie stand at least 10 minutes before removing it from the pan to allow it to firm up.
- Serve: Serve the cookie pie warm or allow it to cool completely before slicing and serving.
Notes
- The recipe was adapted from a Chickpea Cookie Dough Dip for a creative twist.
- Using a food processor ensures better texture compared to a blender.
- Substitute quick oats with almond flour for a gluten-free version.
- Try applesauce or yogurt for moisture; applesauce keeps it vegan.
- Store leftover pie covered at room temperature or refrigerated.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
