Description
This Deep Dish Cookie Pie is a healthier twist on a classic dessert, combining wholesome ingredients like chickpeas, oats, and natural sweeteners to create a moist, flavorful treat. Perfect for those seeking a gluten-free and vegetarian-friendly indulgence, this cookie pie is easy to prepare and bakes to a golden perfection with melty chocolate chips throughout.
Ingredients
Scale
Main 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.)
- ½ to ¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan or two 8-inch round pans to prevent sticking.
- Blend Ingredients: In a food processor, blend all the ingredients except the chocolate chips until you achieve a smooth, uniform batter.
- Add Chocolate Chips: Gently stir in the chocolate chips by hand to distribute them evenly without overmixing.
- Bake the Pie: Pour the batter into the prepared pan(s) and bake for 35-40 minutes. The pie is done when the top is set and a toothpick inserted comes out mostly clean.
- Cool and Serve: Allow the pie to cool for at least 10 minutes before removing it from the pan. For the best texture, let it cool completely before slicing and serving.
Notes
- You can substitute chickpeas with white beans for a milder flavor.
- The choice of sweetener and flour can be tailored to dietary needs or preferences.
- Cooling completely improves the texture and firmness of the cookie pie.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
