You are going to love me for this….
This one recipe has been, by far, the most used dessert recipe in my house! My kids adore it! Granted, just because it doesn’t have grain does NOT make this a “health food” but ohmygoodness. If you want to be just “kinda bad” this is the way to do it! I found the original recipe at this heavenly blog! Katie is so creative, and although I’m not vegan by any stretch, her recipes are easily adaptable and soooo yummy!
I adapted her recipe after a few tries to adjust for the oils (I use butter), the beans and the sweetener. After many tries at this recipe (all for the sake of scientific experimentation, to share with you, dear readers.. ;)) here is my own recipe, (with notes at the bottom) based off of Katie’s Deep Dish Cookie Pie Recipe.
Deep Dish Chocolate Chip Cookie Pie
2 cans of butter beans, drained
1 c. old fashioned oats (or GF oats)
7 Tbs. butter (or 1/4 c. applesauce + 3 Tb. butter) (substitute coconut oil for a DF version!)
2 tsp. vanilla
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 c. palm sugar (or 2/3 c. palm sugar + 1/4 c. maple syrup)
1 c. chocolate chips (or Carob or DF free chips)
Mix everything except the chocolate chips together in a food processor or blender. (This is really important – otherwise you end up with bean chunks! I’ve used a hand-held/immersion blender before, but the food processor is definitely the best method.) After the ingredients are completely blended and smooth, add in chocolate chips and stir by hand to combine. Bake in a well greased pie pan at 350’F for 35-40 minutes. It should feel firm, but this is a chewy cookie, so it won’t completely set up. Let it rest in the pan for 5-10 minutes before serving…if you can wait that long.
-I use butter beans instead of the recommended garbanzo beans because of the flavor and consistency. They are milder, have a buttery taste, and are MUCH smoother when blended, giving the cookie a really great texture – just like regular old cookie dough. Garbanzos definitely work, but my preference is the butter beans.
-I use butter (or coconut oil for a DF version) and never recommend canola (see why in this post)
-You can use the oil/applesauce mixture and the cookies will be a little less dense. Again, this is a family preference.
-I use old-fashioned oats in this recipe instead of quick oats. I’ve done both, but the old-fashioned oats makes it a little heartier and chewier in my opinion. Plus, using old-fashioned oats means that you can easily substitute and use a liquid based sweetener (like maple syrup) because the oats help absorb excess liquid.
-Don’t wait for this cookie to get hard/extra firm – if you do, it gets really dry and will almost taste burnt. Also, it will be gooey and cookie-dough-y and it’s fine if it’s under-done.
-have milk available. lots and lots of milk.
This post was linked to Frugal Days Sustainable Ways at Frugally Sustainable, WLWW at Women Living Well, Real Food Wednesdays at Kelly The Kitchen Kop, It’s a Keeper Thursday at Everyday Tastes, Simple Lives Thursday at Gnowfglins, Your Green Resource at Live Renewed, Pennywise Platter at The Nourishing Gourmet, Fight Back Friday at Food Renegade, Friday Food Flicks at Traditional Foods, Fresh Bites Friday at Real Food Whole Health, Seasonal Celebrations at Natural Mother’s Network, Welcome Home Link-Up at Raising Arrows, Monday Mania at The Healthy Home Economist, The Homestead Barn Hop at The Prairie Homestead, Traditional Tuesdays at Cooking TF, Fat Tuesdays at Real Food Forager