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46th Place
298 Votes

Deep-Dish Cookie Pie

Serves: 8 | Time to prepare: 60 minutes

What’s black and white and even better than a warm chocolate chip cookie? If you answered, “nothing is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. This pie is everything you’d want in a cookie. Warm. Chocolate. Gooey. Except, oh yes, it happens to be five times thicker!


  • 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, vegetable, 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


1)Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans).
2)Combine all dry ingredients (except chips) in a large bowl.
3)In a separate bowl, combine all wet ingredients.
4)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 blen until super-smooth. 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.)
5)Stir in the chocolate chips, and pour into the pan or pans.
6)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.