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.
This post is linked to Allergy Free Wednesdays