What is even better than a warm chocolate chip cookie?
If you answered, “Katie, nothing is better than a warm chocolate chip cookie,” you’ve obviously never met a chocolate chip cookie pie…
Especially not when it is topped with my favorite Coconut Ice Cream Recipe.
I could sit here and tell you about how I was in charge of dessert for our neighborhood Memorial Day party. I could tell you about my desire to wow the neighbors with a sinful-tasting finale and then surprise shock them by revealing said sinful dessert was really not so sinful after all.
I could tell you how this desire became reality when my dessert was the hit of the party, with everyone raving about it and one neighbor even hiring me to make a pie for her husband’s birthday in June.
But really, you don’t want to know all of this, do you? You just want the recipe.
Perhaps calling it “healthy” is a stretch. After all, there’s still sugar, and there are still chocolate chips. But in comparison to your standard cookie pie—with its plethora of butter, eggs, and white flour—the above version is a much healthier alternative, while still tasting just as naughty.
Plus, you get lots of fiber and protein from the oats and chickpeas.
And I promise no one can tell that these ingredients are in there.
(Need proof? Just read all of the comments on this post!)
This chocolate pie is a real crowd-pleaser, even with people who aren’t used to eating healthy desserts.
Imagine cookie dough in the form of a pie.
Side note: If you make 1/4 of the recipe, you can even put it in a mini springform pan for a baby pie!
And if you make a half recipe in a shallow pan, you can have a healthy cookie cake like the ones at the Great American Cookie Co in the mall.
Deep Dish Cookie Pie
- 2 cans white beans or garbanzos, drained and rinsed (500g total, once drained)
- 1 cup quick oats or certified-gf quick oats
- 1/4 cup applesauce
- 3 tbsp vegetable or coconut oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups brown sugar (click for a Sugar Free Cookie Pie)
- 1 cup chocolate chips
Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor.) I haven’t calculated the calories for this recipe, but a few of the commenters did. According to their calculations, the pie will have around 200 calories per slice, as opposed to 700 in a slice of traditional deep-dish cookie pie.
Links Of The Day: