Deep Dish Cookie Pie (Print-Friendly Format)
Soft, gooey deep dish cookie pie packed with chocolate chips and a tender center. Always popular at parties.
# Required Ingredients:
→ Base
01 -
500 g white beans or garbanzo beans, thoroughly drained and rinsed
02 -
100 g quick oats or almond flour
03 -
60 ml unsweetened applesauce or plain yogurt
04 -
45 ml neutral oil or 60 ml nut butter
05 -
2 teaspoons pure vanilla extract
06 -
2 teaspoons baking powder
07 -
0.5 teaspoon baking soda
08 -
0.5 teaspoon fine sea salt
09 -
270 g brown sugar or unrefined sugar
→ Add-ins
10 -
170 g chocolate chips
# How to Make It:
01 -
Drain and rinse the white beans or garbanzo beans thoroughly to ensure all excess liquid is removed.
02 -
In a food processor, combine the rinsed beans, quick oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar. Process until smooth, ensuring no lumps remain.
03 -
Fold in the chocolate chips until evenly distributed throughout the batter.
04 -
Spread the batter evenly into a greased 23–25 cm springform pan. Bake in a preheated oven at 175°C for 35 minutes.
05 -
Allow to cool in the pan for at least 10 minutes before unmolding. Serve warm for a gooey texture, or allow to cool completely if preferred.
# Additional Information:
01 -
Achieve the best texture by using a food processor rather than a blender. A springform pan is ideal for effortless removal and attractive serving.