I know, yes. If you’re anything like me you just went through about four stages of emotion in order to cope with the news of a healthy chocolate chip cookie pie:
Thrill, followed by Immediate Doubt, then Guarded Hopefulness, and finally a decision to say screw it and eat it regardless of whether it’s actually healthy (it is) because it looks super tasty and involves chocolate.
Well, don’t worry. Thrill was the right reaction (always trust your instincts!). This cookie pie not only is healthy, but it’s gluten free AND one of the ingredients is quinoa – and I always feel like I’m doing the right thing in life whenever I eat quinoa.
One small disclaimer is that it will resemble cookie slop if you try to eat it before it has a chance to spend a few hours in the fridge. But I say slop in the nicest way possible and with a little *nudge nudge* *wink wink* to let you know it’s perfectly fine to eat it that way. It improves the taste too, I think, if you’re hunched over the dish shoveling it into your mouth with your bare hands.
…Not that I would know.
Adapted from Chocolate Covered Katie’s Healthy Deep Dish Cookie Pie.
Preheat Oven to 350F
What You Need:
- 2 cans garbanzo beans (chickpeas) drained and rinsed
- 1 cup cooked quinoa
- 1/4 cup unsweetened applesauce
- 3 tbsp canola oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup brown sugar
- 3/4 cup white sugar (This pie is fairly sweet so this can be adjusted down to 1/2 cup for less sweetness)
- 1 cup chocolate chips
Blend all ingredients except for chocolate chips in a food processor until smooth and cookie dough-like. Mix in chocolate chips. Pour batter into a well-greased pie dish or brownie pan for a square shaped pie.
Bake at 350F for 35-40 minutes or until crust begins to brown. Let cool for 10-15 minutes before eating. Refrigerate to really firm up the cookie pie.