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
Scale
- 2 cans white beans or garbanzo beans (500g total, 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 cups brown sugar or unrefined sugar
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9- or 10-inch springform or round baking pan.
- Rinse and drain the beans thoroughly.
- 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.
- Stir in chocolate chips by hand.
- Spread the batter evenly into the prepared pan.
- 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
- For a gooier texture, bake slightly less; for firmer texture, bake closer to 40 minutes.
- This recipe can be made gluten-free by using almond flour or certified gluten-free oats.
- 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: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice