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Guilt-Free Chocolate Chip Cookie Pie

Seriously delicious, and it feels like you’re being naughty, but there’s a healthy dose of fiber and protein in this pie and no butter, flour, or eggs. It’s similar to the blondies I blogged about here, but it’s nut-free for those with allergies. Created by my favorite blogger, Chocolate-Covered Katie, this dessert is a hit with adults and kids alike.

 

Guilt-Free Chocolate Chip Cookie Pie
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 cans garbanzo or white beans, drained and rinsed (I used garbanzo)
  • 1 cup quick oats (I used old-fashioned oats)
  • ¼ cup unsweetened applesauce
  • 3 tbsp canola oil (or more applesauce if you don't use oil)
  • 2 tsp pure vanilla extract
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 + ½ cups brown sugar (or white, or raw, or substitute part agave)
  • 1 cup chocolate chips (vegan or normal)
Instructions
  1. Preheat oven to 350 degrees.
  2. Blend everything except chocolate chips very well in a food processor. Fold in the chocolate chips.
  3. Pour into greased 10" springform pan (I used a pie dish instead). Bake at least 35 minutes. Remove from oven and let stand at least 10 minutes before cutting.
  4. Note: It's best to store this pie uncovered or loosely covered so it doesn't get soggy. If you halve this recipe, you get a giant cookie kind of like they sell at malls. Also, you can substitute the applesauce for pumpkin pack for a chocolate chip pumpkin pie!

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