Description
This Deep Dish Cookie Pie is a wholesome, protein-packed dessert that combines chickpeas or white beans with oats and natural sweeteners to create a moist, flavorful cookie pie. Featuring a blend of nutritious ingredients and rich chocolate chips, it’s perfect for a healthy treat that satisfies your sweet tooth without refined flour or excessive sugar.
Ingredients
Scale
Base Ingredients
- 1 ½ cups chickpeas or white beans (rinsed and drained)
- ¾ cup quick oats or almond flour
- ¼ cup applesauce, yogurt, or pumpkin
- ¼ cup oil or nut butter of choice
- 2 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup sweetener of choice (maple syrup, coconut sugar, etc.)
Add-ins
- ½ to ¾ cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch springform pan or two 8-inch round pans thoroughly to prevent sticking.
- Blend the Batter: In a food processor, combine chickpeas or white beans, quick oats or almond flour, applesauce (or yogurt or pumpkin), oil (or nut butter), vanilla extract, baking soda, salt, baking powder, and your sweetener of choice. Blend until the mixture is smooth and uniform in texture.
- Add Chocolate Chips: Remove the batter from the processor and gently fold in the chocolate chips by hand to distribute them evenly without breaking.
- Bake: Pour the batter into the prepared pan(s). Place in the preheated oven and bake for 35 to 40 minutes. The pie is done when the top is set and a toothpick inserted near the center comes out mostly clean with only a few moist crumbs.
- Cool and Serve: Allow the cookie pie to cool in the pan for at least 10 minutes before removing. For the best texture and easier slicing, let it cool completely at room temperature.
Notes
- You can substitute chickpeas with white beans without affecting the flavor significantly.
- Use almond flour for a grain-free version; quick oats are best for a more traditional texture.
- Choose natural sweeteners like maple syrup or coconut sugar to keep it healthier.
- Oil can be replaced with nut butter for a richer taste and added protein.
- Ensure to cool completely for a firmer and more sliceable cookie pie.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
