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Deep Dish Cookie Pie Recipe

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★★★★★

4.9 from 113 reviews

This Deep Dish Cookie Pie is a deliciously soft, thick cookie made with a nutritious base of white beans or garbanzo beans, blended with wholesome oats or almond flour, applesauce or yogurt, and sweetened with brown sugar. Featuring melty chocolate chips and baked to a perfect golden brown in a springform pan, it offers a delightful twist to traditional cookies with a moist, cake-like texture.

Ingredients

Scale

Base Ingredients

  • 2 cans white beans or garbanzo beans (500g total, once 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

Sweeteners

  • 1 1/2 cup brown sugar or unrefined sugar (or sugar substitute for sugar-free version)

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Prepare the beans: Drain and rinse the white beans or garbanzo beans thoroughly to remove any canning liquid and reduce any beany taste.
  2. Blend the batter: Add the drained beans, quick oats or almond flour, applesauce or yogurt, oil or nut butter, pure vanilla extract, baking powder, baking soda, salt, and sugar into a food processor. Blend everything very well until you achieve a smooth, homogeneous batter.
  3. Add chocolate chips: Remove the batter from the processor and fold in the chocolate chips evenly to distribute them throughout the batter.
  4. Prepare baking pan: Grease a 9 or 10-inch springform pan thoroughly to prevent sticking and pour the batter into the pan, spreading it evenly.
  5. Bake the cookie pie: Preheat your oven to 350°F (175°C). Place the pan in the oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
  6. Cool and serve: Remove from the oven and let the cookie pie stand for at least 10 minutes before releasing the springform pan. Serve warm for a soft gooey texture or let cool completely for a firmer slice. Store leftovers in an airtight container.

Notes

  • Using a food processor yields a smoother and better textured batter compared to using a blender.
  • For a sugar-free version, substitute brown sugar with a natural sweetener like erythritol or monk fruit sweetener.
  • The recipe works well with either white beans or garbanzo beans; both yield a mild flavor and moist crumb.
  • Springform pans are preferred for easy removal of the cookie pie without breaking.
  • If desired, you can experiment with different add-ins like nuts or dried fruits.

Keywords: Deep Dish Cookie Pie, Bean Cookie, Healthy Cookie, Chocolate Chip Cookie, Bean Dessert, Gluten Free Option, Vegetarian Dessert, Nut Butter Cookie

Find it online: https://platedbyemma.com/deep-dish-cookie-pie-recipe/