Healthy Cookie Pie!

[donutsweeper]

Vegan, gluten free and completely delicious.

This is one of those recipes that comes about when you are trying to cook for a very diverse audience, in my case a sister who vegan, a father with a serious corn allergy, a gluten-sensitive niece and several meat-and-potato types who would scoff at anything deemed 'healthy'.

No one will notice the fact you've replaced the flour in this recipe with beans. Seriously. In fact, if you don't tell them they will NEVER KNOW. Neither will they clue into the fact you've replaced most of the sugar with dates, or the oil with peanut butter. (If you're dealing with a peanut allergy then use an unsweetened applesauce and oil combination instead.)

Healthy Cookie Pie
(adapted from here)

2 15oz cans garbanzo beans, drained and rinsed (3 cups)
1/4-1/3 C dates (I've used either medjool or deglet noor) chopped
1/2 C peanut butter (any kind works, from skippy to "natural" to making your own with freshly roasted peanuts)
2 tsp vanilla extract
1/2 C brown sugar
1 C quick gluten free oats (or regular quick oats)
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 C chocolate chips (whatever kind works for you- vegan, gluten free, regular, etc) I have replaced this with raisins and/or carob chips, but... in my mind chocolate is always better.

1) Preheat oven 350. Line either a 10" deep dish pie pan or 2 8" pie pans with a circle of parchment paper or grease the pans.
2) In a food processor blend beans well. (Do NOT skimp on the blending of these.)
3) Blend in dates.
4) Blend in peanut butter, sugar and vanilla.
5) Blend in oats, baking soda, baking powder and salt.
6) Stir in chips.
7) Spoon into pans.
8) Bake 25 minutes for two pans or 35-40 minutes for one. Check with a toothpick for doneness. Cool, cut, enjoy.



If you make 2 pans there are 16 generous servings with each slice being approximately 212 calories a slice.