Deep Dish Cookie Pie Recipe
This Deep Dish Cookie Pie is a unique, protein-packed dessert made with beans, oats, and chocolate chips. It’s a delicious and nutritious twist on traditional cookie pies, offering a rich, chewy texture and sweet flavor while incorporating healthier ingredients like white or garbanzo beans and applesauce. Perfect for those seeking a gluten-free or vegetarian treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cans white beans or garbanzo beans (500g total, once 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 cup 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 any canning liquids and reduce bean flavor intensity.
- Blend the Batter: Place the drained beans, oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla extract, baking powder, baking soda, salt, and sugar into a food processor. Blend thoroughly until the mixture is smooth and well combined.
- Add Chocolate Chips: Transfer the blended batter to a mixing bowl and fold in the chocolate chips evenly throughout the dough.
- Prepare the Pan: Grease a 9 or 10-inch springform pan to prevent sticking and pour the batter into the pan, spreading it out evenly.
- Bake the Pie: Preheat your oven to 350°F (175°C) and bake the cookie pie for 35 minutes until the top is set and golden.
- Cool and Serve: Allow the cookie pie to stand for at least 10 minutes before removing it from the pan. Serve warm or let cool fully to enjoy later.
Notes
- Using a food processor yields a better texture than a blender, though some have had success with a blender.
- You can substitute oats with almond flour for a gluten-free version.
- Use applesauce or yogurt to add moisture without extra fat.
- Choose brown sugar or unrefined sugar for natural sweetness; a sugar-free version is possible by using sugar substitutes.
- Store leftovers in an airtight container; best consumed within 3-4 days.
- A 9 or 10-inch springform pan is ideal to easily release the cookie pie after baking.
Keywords: deep dish cookie pie, bean cookie pie, gluten-free dessert, healthy cookie pie, chocolate chip cookie pie, bean-based dessert
Find it online: https://stirringwithstella.com/deep-dish-cookie-pie-recipe/
