Image by Laura Ketteman

Image by Laura Ketteman

Monday, April 16, 2012

Gluten Free Deep Dish Cookie Pie

I have made this recipe SEVERAL times, and I think there is only ONE person who didn't so much care for it.  HOWEVER, most have loved it, and it's a health"ier" version of a classic dessert.  Who doesn't love a chocolate chip cookie?

I do NOT claim this recipe as my own.  I saw a friend post it on FB, and she probably got it from Pinterest.  If you're hesitant to try it, don't be!  Trust me, it's weird... and delicious.  (My favorite part about it is that it, in NO way, tempts me to eat the batter... tasted it once, and that was enough to satisfy my curiosity.  This dessert is SO worth the wait... but only AFTER it has been baked!  :)

Here goes:

2 cans white beans or garbanzo beans (500 g total). DRAIN and RINSE WELL!
1 cup quick oats
1/4 cup unsweetened applesauce
3 T canola oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 cups brown sugar
1 cup chocolate chips.

Throw everything in the food processor EXCEPT the chocolate chips, and blend REALLY, REALLY well.  Then, fold in the chocolate chips.  Fills an 8x8 pan well.  Put in a 350F oven for 35 minutes.  Let stand for at least 10 minutes before removing from the pan.

I've used less sugar and we've liked it just fine.  I've also substituted black beans for the garbanzo beans, and my family actually liked it better.  I'm not a big fan of adding the canola oil, but I haven't tried an alternative yet.  I'm on a bit of a coconut oil kick right now, so I'm anxious to do that.  I've also added almond extract, and that was pretty tasty.

Play with it to your liking.  ENJOY!!!

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ilLaurastrations Photography began in Spring of 2009.