Description
A gooey, rich deep-dish cookie pie that’s secretly packed with wholesome ingredients. Crispy on the edges and soft in the middle, it’s the ultimate comfort dessert—perfect for sharing or enjoying solo with a spoon.
Ingredients
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2 cans white beans or garbanzo beans (500g total, drained)
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1 cup quick oats or almond flour
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1/4 cup applesauce or yogurt
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3 tbsp oil or 1/4 cup nut butter
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2 tsp pure vanilla extract
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 1/2 cups brown sugar or unrefined sugar
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1 cup chocolate chips
Instructions
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Preheat oven to 350°F (175°C).
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Grease a 9- or 10-inch springform or round baking pan.
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Rinse and drain the beans thoroughly.
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In a food processor, blend beans, oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla, baking powder, baking soda, salt, and sugar until smooth.
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Stir in chocolate chips by hand.
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Spread the batter evenly into the prepared pan.
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Bake for 35–40 minutes, until golden on top and set in the center.
- Let cool before slicing. Serve warm or at room temperature.
Notes
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For a gooier texture, bake slightly less; for firmer texture, bake closer to 40 minutes.
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This recipe can be made gluten-free by using almond flour or certified gluten-free oats.
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To make it vegan, choose nondairy yogurt or applesauce and vegan chocolate chips.
- Leftovers can be stored in an airtight container for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American