If this recipe isn’t kid-friendly, I don’t know what is! This Chocolate Chip Cookie Pie recipe is going to surprise you. Have you ever been to Chocolate Covered Katie‘s blog? If not- you should head over there after you PIN this recipe for future reference.
Katie took a very popular recipe that is traditionally made with butter, white flour, and tons of sugar, and she made it much healthier! This recipe has SO many reviews and they all come to the same conclusion: FANTASTIC! My suggestion is to make this cookie pie and not tell your family what’s in it until AFTER they’ve tried it and fallen in love. What a great way to prove that delicious doesn’t have to mean unhealthy.
- 2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)
- 1 cup quick oats (or certified-gf quick oats)
- 2 cups pitted dates (300g) (I recommend Sunmaid, as they’re softer and easier to blend.)
- 4 tbsp sugar
- 3/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsweetened applesauce
- 2/3 cup milk of choice
- 3 tbsp coconut oil
- 1 tbsp pure vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans).
- Combine all dry ingredients (except chips) in a large bowl.
- In a separate bowl, combine all wet ingredients.
- Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.)
- Stir in the chocolate chips, and pour into the pan or pans.
- Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.
Recipe adapted from HERE.