Gluten-Free Low Sugar Chocolate Chip Cookie Pie
Prep Time
Cooking Time
35 minutes (or until golden brown)
Yields
12 servings
Ingredients
1 Tbsp Coconut Oil
2 cups White Navy Beans (cooked, from the can, drained)
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 Organic Dark Chocolate Chips (divided)
1/2 tsp Sea Salt (coarse, optional)
Directions
1. Preheat oven at 350ºF (177ºC) and grease your pie pan orspringform pan with coconut oil (use a 10-inch pan for 12 servings).
2. Combine beans, oats, applesauce, vanilla, baking soda,baking powder and dates in a food processor until well blended. Stir in 3/4 ofthe chocolate chips.
3. Transfer the cookie batter to your pan and spread into aneven layer. Sprinkle the remaining chocolate chips on top, and bake for 35 minutes or until golden brown.
4. Remove from oven. Sprinkle with salt (optional) and letcool before serving. Enjoy!
Notes
Substitutions: Substitute chickpeas for the white beans.
Storage: Refrigerate up to 5 days or freeze in individual servings.