Ingredients
2 cans chickpeas or white beans (drained & rinsed)
1 cup quick oats
1/4 tsp baking soda
2 tsp vanilla extract
1/4 cup applesauce or yogurt
1/4 cup nut butter or oil
1/2 cup brown sugar or sweetener
1/2 cup chocolate chips
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
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In a food processor or blender, combine chickpeas (or white beans), oats, baking soda, vanilla extract, applesauce (or yogurt), nut butter (or oil), and brown sugar (or sweetener). Blend until smooth and creamy.
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Fold in the chocolate chips, ensuring they’re evenly distributed in the batter.
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Spread the mixture evenly into the prepared pie pan.
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Bake for 30–35 minutes, or until the edges are golden and the center is set but still slightly soft.
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Let the cookie pie cool slightly before slicing and serving.
Notes
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Variations:
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Nut Butter Alternatives: Use peanut butter, almond butter, or cashew butter in place of the nut butter for different flavor profiles.
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Sweetener Swap: If you prefer a sugar-free option, substitute the brown sugar with stevia, monk fruit sweetener, or coconut sugar.
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Add-ins: Mix in some chopped nuts like walnuts or pecans for added texture, or swirl in a tablespoon of peanut butter for extra richness.
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Flavor Boost: Add a pinch of cinnamon or a splash of almond extract for a fun twist on the flavor.
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Storage/Reheating: Store any leftover Deep Dish Cookie Pie in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for 20-30 seconds or warm it in the oven at 300°F (150°C) for about 5 minutes to get that gooey, melty texture back.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Plant-Based, Comfort Food
- Method: Baking
- Cuisine: American
- Diet: Vegan
