Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Deep Dish Bean Chocolate Chip Cookie Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This Deep Dish Cookie Pie is a delicious and nutritious twist on a classic cookie, using beans and oats as the base for a moist, protein-packed dessert. Made with simple pantry ingredients and baked to perfection in a springform pan, it’s perfect for a comforting treat that combines wholesome ingredients with indulgent chocolate chips.

  • Total Time: 45 minutes
  • Yield: 1 9-10 inch cookie pie (approximately 9 servings)

Ingredients

Base Ingredients

  • 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 cup brown sugar or unrefined sugar
  • 1 cup chocolate chips

Instructions

  1. Drain and Rinse Beans: Drain the canned white beans or garbanzo beans thoroughly and rinse them very well under cold water to remove excess sodium and canned flavor.
  2. Blend Ingredients: In a food processor, blend the drained beans, quick oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla extract, baking powder, baking soda, salt, and brown sugar (or unrefined sugar) until smooth and well combined. A food processor is preferred for optimal texture, though a blender can be used with less ideal results.
  3. Add Chocolate Chips: Gently fold in the chocolate chips into the blended batter to distribute them evenly.
  4. Prepare Pan and Pour Batter: Grease a 9 or 10-inch springform pan thoroughly to prevent sticking. Pour the cookie batter evenly into the prepared pan and smooth the top.
  5. Bake: Preheat your oven to 350°F (175°C). Bake the cookie pie for 35 minutes or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool and Serve: Remove the baked cookie pie from the oven and allow it to stand in the pan for at least 10 minutes before removing the springform ring. Serve warm or let cool to room temperature. Store any leftovers covered in the refrigerator.

Notes

  • For best texture, use a food processor rather than a blender to blend the batter.
  • You may substitute quick oats with almond flour for a gluten-free option.
  • Oil can be swapped with nut butter if a richer texture is desired.
  • Letting the cookie pie rest before removing the pan ensures it holds its shape well.
  • Storage: Keep leftover cookie pie covered in the fridge for up to 5 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/deep-dish-bean-chocolate-chip-cookie-pie-recipe/