Deep Dish Chocolate Chip Cookie Pie - gluten free + vegan!

I've been on a baking kick lately and this delicious chocolate chip pie is one of the reasons I have been so interested in "alternative" desserts. Let me explain. This pie is made from chickpeas (garbanzo beans) and is naturally vegan and gluten free. Plus, everyone who tried it could not stop eating. What?? Impossible! You're kidding, right? I know, I know, but give it a try and you won't be disappointed!

Best served warm or fresh from the refridgerator - that way it takes like pure cookie dough. Happy baking!

 Deep-Dish Chocolate Chip Cookie Pie
  • 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 (I use half calorie-free sweetener and half brown sugar)
  • 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 (a 10" springform pan or a smaller pan if you want a really deep-dish pie.)

Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

(original source here)

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