Deep Dish Cookie Pie with White Beans and Chocolate Chips Recipe
This Deep Dish Cookie Pie is a unique and delicious dessert made with white or garbanzo beans as a base, blended with oats, applesauce, and chocolate chips to create a moist, rich cookie-like pie. It’s a healthier twist on traditional cookie cakes, offering a distinctive texture and a sweet, comforting flavor perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 cans white beans or garbanzo beans (500g total, drained)
- 1 cup quick oats (or almond flour)
- 1/4 cup applesauce (or yogurt)
- 3 tbsp oil (or 1/4 cup nut butter)
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups brown sugar or unrefined sugar
- 1 cup chocolate chips
Instructions
- Prepare the Beans: Drain and rinse the white beans or garbanzo beans very well to remove excess liquid and reduce any beany flavor.
- Blend Ingredients: In a food processor, combine the drained beans, quick oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla extract, baking powder, baking soda, salt, and brown sugar. Blend everything very well until you get a smooth, uniform batter.
- Add Chocolate Chips: Mix the chocolate chips into the batter gently to distribute them evenly without breaking them down.
- Prepare Baking Pan: Grease a 9 or 10-inch springform pan or a similar deep dish pan to prevent sticking.
- Pour and Bake: Pour the batter into the greased pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 35 minutes. The edges should be set, and a toothpick inserted into the center should come out mostly clean.
- Cool and Serve: Let the cookie pie stand in the pan for at least 10 minutes before removing. Serve warm for a gooey texture or let cool for a firmer slice. Store leftovers in an airtight container.
Notes
- Using a food processor yields a better texture than a blender.
- You can substitute quick oats with almond flour for a gluten-free version.
- Applesauce can be replaced with yogurt if preferred.
- Store the pie in an airtight container; it keeps well at room temperature for 1-2 days or refrigerated for up to 5 days.
- Try adding nuts or different types of chocolate chips for variation.
Keywords: deep dish cookie pie, healthy cookie cake, bean cookie dessert, chocolate chip cookie pie, vegetarian dessert
