Deep Dish Cookie Pie (Print Version)
Enjoy a rich, chewy chocolate chip pie made with beans and a soft, bakery-style cookie interior.
# Ingredients:
→ Base
01 -
2 cans (total 18 ounces) white beans or garbanzo beans, drained and rinsed
02 -
1 cup quick oats or almond flour
03 -
1/4 cup unsweetened applesauce or plain yogurt
04 -
3 tablespoons neutral oil or 1/4 cup nut butter
05 -
2 teaspoons pure vanilla extract
→ Leavening and Salt
06 -
2 teaspoons baking powder
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Sweetener and Mix-Ins
09 -
1 1/2 cups brown sugar or unrefined sugar
10 -
1 cup semi-sweet chocolate chips
# Steps:
01 -
Drain and rinse the white beans or garbanzo beans thoroughly in a colander under cold water to remove excess starch and any canned flavor.
02 -
Combine drained beans, quick oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar in a food processor. Blend on high speed until the mixture is completely smooth, scraping down the sides as needed.
03 -
Transfer the batter to a large mixing bowl and gently fold in the chocolate chips until evenly distributed.
04 -
Lightly grease a 9- or 10-inch springform pan with oil. Pour the batter into the prepared pan and smooth the top with a spatula.
05 -
Place the pan on the center rack of an oven preheated to 350°F (177°C). Bake for 35 minutes, or until the top is golden brown and the edges begin to pull away slightly from the pan.
06 -
Let the cookie pie rest in the pan for at least 10 minutes before releasing the springform ring. Serve warm or allow to fully cool before slicing.
# Notes:
01 -
For optimal texture, use a food processor rather than a blender, as it results in a smoother batter. The baked cookie pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.