healthy decadence

I showed you the magic of beets and beans in brownies, and now I give you a decadent deep dish cookie pie….. made with chickpeas!

The use of beans in desserts is becoming more common to me so I was not too skeptical about this recipe. And the beans proved themselves once again. Mom and I made this one night while watching the Biggest Loser (nothing like eating a decadent dessert while watching people lose weight… but hey, at least this pie is somewhat healthy!) and I think her more skeptical taste buds were impressed as well.

We made half the recipe since there were only two of us, and put it in a smaller round pan (about 8-inch). Remember this is a pie rather than a crisp cookie, so it may seem gooey and under-baked – just let it be :] Then let it sit for 10 minutes after baking, seriously testing your willpower while wafts of sweet cookie aroma float past your nose. I know it’s hard. But then you can dish it up with vanilla ice cream and indulge in this dense, moist, half-baked fudgey cookie. Guiltlessly, of course!

healthy deep dish cookie pie, adapted from Chocolate-Covered Katie

this is the halved recipe that we made in an 8-inch round pan. Our pie was not too deep-dish as you can see in the photo, so use a smaller pan if you wish. If you want more servings, double these measurements and use a 10-inch round cake pan or springform pan, as called for in the original recipe.

* this is also gluten free if you use gluten free oats, and vegan if you use dairy-free chocolate!

  • 1 can chickpeas or white beans (drained and rinsed well)
  • ½ cup old-fashioned or quick oats
  • 2 T unsweetened applesauce
  • 1 ½ T canola oil
  • 1 t vanilla extract
  • ¼ t baking soda
  • 1 t baking powder
  • ¼ t salt
  • 3/4 cups brown sugar **we used slightly less than ½ cup brown sugar, and ¼ cup erythritol [a natural calorie-free granulated sweetener] but I found it to be very sweet, so next time I’ll use ½ or 2/3 cup sweetener.
  • ½ cup chopped dark chocolate (we used Scharffen Berger 70%) or chocolate chips

Blend everything (except the chips) very well in a food processor. Mix in chips, and pour into an oiled or parchment-lined round pan. Cook at 350F for 20-30 minutes, or until edges are crispy and golden. Let stand at least 10 minutes before removing from the pan. Best served warm with cool and creamy vanilla ice cream.

Enjoy! -mich

This post is linked to Allergy Free Wednesdays

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12 Responses to “healthy decadence”

  1. Your pictures are beautiful, nice work! I love bean based cookies…what a great way to sneak health into a treat…my kids never guess!
    If you get a chance, would love for you to share this on our new linky party: Allergy Free Wednesdays!
    http://tessadomesticdiva.blogspot.com/2012/02/allergy-free-wednesdays-3.html

  2. We really loved this!! We used 1/2 cup palm sugar, and 1/4 cup xylitol! Yum!

  3. ooohhhh, i have all the ingredients i need on hand, going to make this while my kids nap today & surprise them!! thanks for sharing.

  4. Thanks so much for linking up to Allergy Free Wednesdays. This looks soooo good. My hubby wants me to try this one.

  5. fyi, I am featuring this on AFW this week! thanks again, hope to see you this week!

  6. Hi, I tried this using coconut oil and unprocessed (unroasted) carob instead of the chocolate. It was still delicious. Thanks for your great recipes.

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