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Deep Dish Cookie Pie

A rustic and rich dessert that gathers people close, combining white beans and chocolate for a unique cookie pie experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans white beans or garbanzo beans (500g total, once drained) Ensure beans are drained and rinsed very well.
  • 1 cup quick oats or almond flour For a nuttier flavor, use half oats and half almond flour.
  • 1/4 cup applesauce or yogurt Applesauce can be used for a vegan version.
  • 3 tbsp oil or 1/4 cup nut butter Nut butter can add extra richness.
  • 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 Can also add shredded coconut or chopped walnuts for texture.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Drain and rinse the beans very well.
  3. If using rolled oats, pulse them alone in a food processor until they turn into a fine flour consistency.
  4. Add all remaining ingredients except for the chocolate chips to the food processor, and blend until the mixture is completely smooth like cookie dough.
  5. Turn off the machine, and stir in the chocolate chips by hand.
  6. Spread the cookie dough batter evenly into a greased nine-inch springform pan.
  7. Optionally, sprinkle more chocolate chips on top or swirl Homemade Nutella into the unbaked pie.
Baking
  1. Bake on the center rack of the oven for thirty-five minutes.
  2. Remove the pan from the oven and let it cool for an additional ten minutes.
  3. Take off the springform top, and serve the deep dish chocolate chip cookie cake hot.
Serving
  1. Serve it warm so the chocolate chips are gooey and the edges are slightly crisp.
  2. Top with ice cream or whipped cream and hot fudge sauce.

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To revive, pop individual slices in a low oven (300°F) for 5–8 minutes or microwave briefly for 10–15 seconds if in a hurry.