If you love the chewy center of chocolate chip cookies best, you'll love this gooey, chocolatey deep-dish cookie pie. Thick as a brownie with all the chocolate chip goodness of a cookie, this cookie pie has one little secret. The main ingredient is chickpeas and it's not as big of a diet buster as you might imagine. You won't find any butter, eggs or white flour in this gluten-free, vegan recipe, but you will get plenty of protein and fiber thanks to oats and chickpeas - two things traditional cookie pie doesn't offer. I'd never tried baking with chickpeas before, but my sweet tooth completely approves of the results! Keep reading to learn how to make this yummy deep dish cookie pie and find printable, one-page instructions here.
Ingredients
- 2 cans organic chickpeas (I chose a BPA-free canned brand)
- 1 cup quick oats (or certified-gluten free quick oats)
- 1/4 cup unsweetened organic applesauce
- 3 tbsp oil (canola, vegetable or coconut)
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups organic brown sugar (Swap for cane juice, white sugar or coconut sugar if you like)
- 1 cup chocolate chips
Step 1: Prepare Chickpeas
Preheat the oven to 350F. Then, rinse and drain the chick peas.
Step 2: Blend the Ingredients
Blend all of the ingredients (except the chocolate chips) very well in a food processor. Don’t use a blender for this task, it won’t get the job done. My food processor was just big enough to handle the amount of batter, so I added the ingredients slowly and blended in stages.
Step 3: Mix in Chocolate Chips
After the batter is fully blended (no chickpea chunks to be found), stir in the chocolate chips with a spoon or spatula. You could also stir in other ingredients at this time. I added shredded coconut. You could also add chopped walnuts or even dried cherries.
