A soft, gooey, and secretly healthy deep dish cookie pie – with melted chocolate chips in each unbelievable bite!
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 impress 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.
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 temptingly decadent and delicious. Plus, you get a full 5 grams each of fiber and protein, thanks to 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 oil, or 1/4 cup nut butter
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup brown sugar or unrefined sugar (click for a Sugar Free Cookie Pie)
- 1 cup chocolate chips
Blend everything except the chips very well in a food processor. Mix in chips, and pour into a greased 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 try that at your own risk and know the taste/texture will be better in a high-quality food processor.)
Links Of The Day: