You'll never guess what this VEGAN DEEP DISH CHOCOLATE CHIP COOKIE PIE is made of.
It doesn’t matter, it is AMAZING!
As a vegan, I’ve tried my share of recipes made with the strangest ingredients. Sometimes they work, sometimes they don’t. But this... this is out of this world!
Who knew that cannellini beans would make for such an awesome sweet dessert? Together with the rest of the ingredients, they make for a decadently gooey deep dish chocolate chip cookie that will satisfy the most demanding sweet tooth.
To be honest, this is a bit of a healthy dessert due to its ingredients. But, you wouldn’t know it from how it tastes! Vegans and non-vegans alike will go crazy over this dessert.
It’s also quite easy to make. Everything is mixed in one bowl and then poured into a pan for baking. All the better, so you can get to enjoying this baby as fast as you can!
So, let’s get baking!
VEGAN DEEP DISH CHOCOLATE CHIP COOKIE PIE
WHAT YOU'LL NEED:
2 cans (15 oz each) cannellini beans, drained and rinsed
1 Cup oat flour
1/4 Cup applesauce
1/4 Cup smooth peanut butter
2 tsp pure vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Cup coconut sugar
1/2 Cup maple syrup*
1 Cup chocolate chips, plus more for sprinkling on top.
* You can omit the maple syrup and use an additional 1/2 cup of coconut sugar. I find that the maple syrup helps it come out more moist.
HOW TO MAKE IT:
Preheat your oven to 350°F.
Place all ingredients except the chocolate chips in a food processor and process until well combined.
Grease a 9-inch springform pan. Pour mixture into the greased pan.
Sprinkle additional choc chips on top.
Bake for 38 to 40 minutes. Let stand at least 10 minutes before removing from the pan.
Store covered at room temperature.
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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Recipe adapted from www.chocolatecovered katie.com