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4.98 from 472 votes

Deep Dish Cookie Pie

This gooey deep dish cookie pie is a huge hit at parties, and people always ask for the recipe!
Cook Time35 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: beans, chickpeas, chocolate, chocolate chips, cookie pie, garbanzo beans, party, pie
Servings: 1 pie
Author: Katie Higgins

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
  • 1 1/2 cup brown sugar or unrefined sugar (click for a Sugar Free Cookie Pie)
  • 1 cup chocolate chips

Instructions

  • Drain and rinse beans very well. Blend everything except the chocolate chips very well in a food processor. Mix in chips, and pour the batter into a greased pan. I normally use either a 10 or 9-inch springform pan. Cook at 350 F for 35 minutes. Let stand at least 10 minutes before removing from the pan. Serve hot, or let cool. Storage tips are included above.
    *Some commenters have had success using a blender, but I feel that the texture comes out much better when using a food processor.
    View Nutrition Facts

Video

Notes

The recipe was adapted from my Chickpea Cookie Dough Dip.
 

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 27g | Protein: 6.7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 244mg | Fiber: 5.5g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 5mg