Deep Dish Chocolate Chip Cookie Pie
This Deep Dish Chocolate Chip Cookie Pie is a heavenly blend of cookie and pie! Indulge in a rich, gooey dessert that everyone will love.
Servings: 8 servings
Ingredients
For the Cookie Pie:
- 2 cups pitted dates natural sweetener
- 2/3 cup unsweetened almond milk or any milk of your choice
- 2 cans white beans 15 oz each, drained and rinsed
- 1 cup quick oats binding agent
- 1/4 cup unsweetened applesauce alternative to oil or butter
- 3 tbsp oil grapeseed, vegetable, or coconut
- 2 tsp pure vanilla extract flavor enhancer
- 1/2 tsp baking soda for rising
- 2 tsp baking powder for fluffy texture
- 1/4 tsp salt balances sweetness
- 1 cup chocolate chips dark chocolate recommended
Instructions
Instructions:
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a food processor, combine the pitted dates and almond milk. Pulse until smooth and creamy.
- Step 3: Add the drained white beans to the food processor. Blend until the mixture is completely smooth.
- Step 4: In a large mixing bowl, combine the quick oats, baking soda, baking powder, and salt. Stir to evenly distribute.
- Step 5: Pour the date and bean mixture into the bowl with the dry ingredients. Add the applesauce, oil, and vanilla extract. Mix until well combined.
- Step 6: Gently fold in the chocolate chips.
- Step 7: Spoon the batter into your greased 9-inch pie dish, spreading it out evenly.
- Step 8: Place the pie dish in the preheated oven and bake for 25-30 minutes, or until the edges are golden.
- Step 9: Allow the pie to cool for 10-15 minutes before slicing and serving.
Equipment
- Food Processor
- Mixing Bowls
- 9-inch pie dish
- Rubber spatula
- Measuring cups and spoons
Notes
- This pie can be made gluten-free by using certified gluten-free oats.
- Store in the refrigerator in an airtight container for up to a week.
- Individual slices can be frozen for up to 3 months; just thaw before enjoying.