Name: Deep Dish Cookie Pie
Ingredients: 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 tablespoons oil (canola, veg, or coconut); 2 teaspoons pure vanilla extract; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups brown sugar; 1 cup chocolate chips

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Deep Dish Cookie Pie

Course: Dessert

Keyword: cookie, deep dish, pie

Servings:

Author: Chocolate Covered Katie

Ingredients

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 tablespoons oil canola, veg, or coconut
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups brown sugar
1 cup chocolate chips

Instructions

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 really deep-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.
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.