Cookie Pie

Deep dish cookie pie

A friend posted a link to a delicious sounding cookie pie recipe.  Given it's simplicity and her rave reviews I had to try it.  Plus with it being vegan, nut free and gluten free, I could use it for upcoming birthday celebrations at school.  Our first attempt was amazing but a little too sugary for me.  Maybe my taste buds have change with our low sugar, mostly plant-based eating?  I like it just as much with less sugar (although it still has a lot of sugar).  For classroom celebrations, I divide the batter into 2 pie plates or brownie pan so there is enough for everyone.  It isn't as neat looking at the deep dish but it works well for large groups of children.

Ingredients (Updated to be oil free and lower sugar!)
2 cans bpa-free cannellini beans (drained and rinsed) or 3 1/2 cups cooked
1 cup quick or rolled oats
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup date paste
1 cup chocolate chips (we like the Enjoy Life brand of chips)

Directions
Preheat oven to 350º F.  Grease sides of spring form pan (for deep dish) or pie plates with coconut oil.  If using rolled oats, pulse them a few times in a food processor to break them into smaller pieces thus creating quick oats.  Add remainder of ingredients except chips in food processor.  Blend really well.  If using home cooked beans, you may need to slowly add water to get a smooth batter-like consistency.  Mix in chips.  Pour batter into pan.  Cook for 30-35 minutes or until toothpick comes out clean.  Let stand 10 minutes before removing from pan.