I’m not sure if you will be more shocked by what’s in this cookie cake or by what’s not. It’s a good thing that the spicy tofu didn’t turn out as well as I’d have liked, because you all would be really suspicious if I raved like a mad woman about three recipes in a row. I still would have though, because this one really did blow my mind.
It has some unusual ingredients you see… for a cookie pie that is. Like, two cans of garbanzo beans. This of course made me a bit nervous after the horrible, terrible black bean brownies I made last year (I’m talking so bad that I made bacon brownies to try to make it up to the poor folks I asked to have a taste). This cookie cake left me owing no apologies.
It’s vegan and gluten-free, which I almost didn’t want to include in the heading. I expect it turns more readers off than it turns on. Few realize how well vegan and gluten-free can be done when it’s done right… or have been scarred by poorly executed attemps like my black bean brownies. But most importantly, this cookie pie is WBTMCC (Way Better Than Mall Cookie Cake). Try it, you won’t be disappointed.
Deep Dish Cookie Pie
- 2 cans garbanzo beans (drained and rinsed)
- 1 cup quick oats
- 1/4 cup unsweetened applesauce
- 3 Tablespoon canola oil
- 2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 1 cup semisweet chocolate chips
Blend except for the chocolate chips together very well in a good food processor. Fold in the chocolate chips, and pour into an oiled pan (I used a 9-inch pan). Cook at 350F for 35-40 minutes. Let stand at least 10 minutes before removing from the pan.