Wednesday, July 18, 2012

Deep-Dish Cookie Pie! I think I need to try it!


Deep-Dish Cookie Pie

by CHOCOLATE-COVERED KATIE on MAY 31, 2011
What’s black and white
And even better than a warm chocolate chip cookie?
chocolate chip cookie pie
If you answered, “Katie, nothing is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. (Above, topped with a super-healthy ice cream recipe I’ll post next week.)
Warm. Chocolate. Gooey.
This pie is everything you’d want in a cookie.
Except, oh yes, it happens to be five times thicker!
I could sit here and tell you about how I was in charge of dessert for our neighborhood Memorial Day party. I could tell you about my desire to wow the neighbors with a sinful-tasting finale and then surpriseshock them by revealing said sinful dessert was really not so sinful after all. I could tell you how this desire became reality when my dessert was the hit of the party, with everyone raving about it and one neighbor even hiring me to make a pie for her husband’s birthday in June.
But really, you don’t want to know all of this, do you? You just want the recipe.
deep dish cookie pie
Side note: If you make 1/4 of the recipe, you can put it in a mini springform pan for a baby pie, like the one above. And if you make a half recipe in a shallow pan, you can have… a healthy cookie cake!! (You know, like the ones at the Great American Cookie Co in the mall?)
Deep-Dish Cookie Pie
(gluten-free!)
  • 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
  • 1 cup quick oats (or certified-gf quick oats)
  • 1/4 cup unsweetened applesauce
  • 3 tbsp oil (canola, veg, 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 (EDIT: click for a Sugar-Free Version.)
  • 1 cup chocolate chips
Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a reallydeep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)
Inspired by this popular recipe:
(Calorie Note: I haven’t calculated the calories for this recipe, but a few of the commenters did. According to their calculations, the pie will have around 200 calories per slice, as opposed to 700 in a slice of traditional deep-dish cookie pie.)
cookie pie unblurred
Perhaps calling it “healthy” is a stretch. After all, there’s still sugar, and there are still chocolate chips. But in comparison to your standard cookie pie—with its plethora of butter, eggs, and white flour—the above version is a much healthier alternative, while still tasting just as naughty. Plus, you get lots of fiber and protein from the oats and chickpeas.
And I promise no one can tell that these ingredients are in there. (For proof: just read all of the comments on this post!) This dessert is a real crowd-pleaser, even with people who aren’t used to eating healthy desserts.
cookie pie
Imagine cookie dough in the form of a pie.

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