Imagine a chewy, gooey, pumpkin-y, chocolate-y cookie pie. You’re probably thinking about how decadently delicious that would be. Typically, with decadence comes calories–empty, fattening calories. BUT not with this Pumpkin Chocolate Chip Cookie Pie. Why, you ask????
The main ingredient is…….wait for it………a little longer……….beans! That’s right. Good ole’ canned white beans. No flour–just beans. You need to give this one a chance. I know it sounds outrageous and somewhat off-putting–dessert with beans–but I promise you that it will be one of the best desserts you have ever made. Hands down.
I brought some in for my third grade class to try the other day. Naturally, they are my guinea pigs. I didn’t even try to trick or fool them. I came right out said it….”This dessert is made with beans. Who wants to try it?” To my surprise, almost every single one of them not only tried it, but LOVED it, too. So much so that they begged me to make them one for our little Valentines Party tomorrow. Of course, I obliged–feeding them a delicious dessert for Valentines day that’s healthy, too. That, my friends, is this teacher’s dream come true! Based on my this evidence, I can almost guarantee your children will gobble these right up–thus, consuming all the protein and vitamins along with it. And you will be mom (or dad) of the century for encouraging them to eat dessert and finish every last bite!
I can not take credit for this decadent concoction. It is the handiwork of “Chocolate Covered Katie”–my absolute favorite dessert blogger! What I do with food, Katie does with DESSERT. And she has so many recipes that you will never get bored–plus, they are all vegan, too! I don’t know how she does it. Sheer brilliance, in my opinion.
I did, however, tailor the recipe a bit to my liking. I find some of her recipes to be overly sweet. I cut the sugar and chocolate chips, doubled the pumpkin, and added some actual pumpkin pie spices. She calls her version a “pizookie,” which is a cross between a pie and a cookie. But I found that, for the average person who doesn’t know what a pizookie is, it makes more sense to just call it a cookie pie. A Pumpkin Chocolate Chip Cookie Pie. Yum.
Pumpkin Chocolate Chip Cookie Pie
Here’s what you’ll need:
- 2 cans white beans (drained and rinsed…you can use any kind of white bean including chickpeas!)
- 1 cup oats (I use certified gluten free)
- 1/2 cup pureed pumpkin
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon (plus 1/2 tsp nutmeg, ginger, and allspice)
- 3 tbsp coconut oil
- 1 cup brown sugar
- 1/2 cup chocolate chips
1. Preheat oven to 350 degrees.
2. Place all ingredients EXCEPT chocolate chips in a food processor and blend until smooth. You can eat it just like this on a pretzel or graham cracker and OH MY GOODNESS. It is so good. Give it a taste–I know you’re intrigued .
3. Mix in choc. chips and pour into a pie dish.
4. Bake for 40-45 mins. You can serve this warm but I prefer it when it has completely cooled and been refrigerated overnight. It just has more of that chewy cookie texture. You can even spread this recipe into two separate pie pans for a thinner cookie and to get two desserts for the time and money of one! WIN!
Another truly deceptive indulgence–this one is thanks to Katie and all her chocolate covered glory. You rock, girl.
MAKE THIS. SOON! It will be your new favorite. I’ve made it twice in one week! Indulge.