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Chocolaty Oatmeal Cookie Pie

Serving Size

12

Ingredients

  • Coconut Oil
  • 2 cups White Navy Beans (cooked, from the can)
  • 1 cup Oats (quick or rolled)
  • 1/2 cup Unsweetened Applesauce
  • 2 tsps Vanilla Extract
  • 1/2 tsp Baking Soda
  • 1 1/2 tsps Baking Powder
  • 1/2 cup Pitted Dates
  • 1 cup Dark Chocolate Chips (divided)
  • 1/2 tsp Sea Salt (coarse, optional)

Directions

  • Preheat the oven to 350°F (177°C).
  • Grease a 10-inch pie pan or springform pan with coconut oil to prevent sticking.
  • In a food processor, combine the following ingredients: White navy beans Oats Unsweetened applesauce Vanilla extract Baking soda Baking powder Pitted dates
  • Blend until the mixture is smooth and well combined. Scrape down the sides as needed.
  • Gently stir in ¾ cup of the dark chocolate chips into the batter.
  • Pour the batter into the prepared pan and spread it into an even layer with a spatula.
  • Sprinkle the remaining ¼ cup of chocolate chips evenly on top.
  • Bake for 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and optionally sprinkle with coarse sea salt.
  • Let the cookie pie cool in the pan for at least 15-20 minutes before slicing and serving.

Notes

Substitution: If you don’t have white navy beans, substitute with an equal amount of cooked chickpeas. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual servings for up to 3 months. Sweetness Adjustment: Add a few extra dates or a tablespoon of honey/maple syrup for a sweeter pie. Nutty Twist: Add a handful of chopped nuts for extra crunch if nuts are not a concern. Dairy-free/gluten-free: Make sure your chocolate chips are dairy-free and your oats are gluten-free.

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