Vegan Deep-Dish Cookie Pie Recipe
Ingredients
- 2 cans 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 brown sugar (Swap for cane juice, white sugar or coconut sugar if you like)
- 1 cup chocolate chips
Preheat the oven to 350F. Then, rinse and drain the chick peas. 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. 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. Oil a pan. I used a 10-inch springform pan, but you could also use a regular, similarly sized brownie pan. Then, pour the batter into the pan. Bake the cookie pie for 35 to 40 minutes. After you remove it from the oven, be sure to let it stand for at least 10 minutes before removing it from the pan.
