I love baking. It makes me feel like a mad scientist and then I get to eat something delicious afterward. My favorite is chocolate chip cookies. It was my friend Kenzie's birthday recently and I wanted to make them for her but she has a gluten allergy. My mom had turned me on to Chocolate-Covered Katie, a blog focused on making sweet things as healthily as possible. It was there I stumbled onto the recipe for Deep Dish Cookie Pie. It's one monster, gluten-free, chocolate chip cookie of heaven. You can click on the link and follow how Katie did it or follow my tweaks here:
- 2 cans white beans or garbanzos (drained and rinsed)- I used garbanzo beans
- 1 cup quick oats (or certified-gf quick oats)
- 1/4 cup unsweetened applesauce
- 3 tbsp oil (canola, veg, or coconut) - I used veg oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt - I added a little extra pinch
- 1 and 1/2 cups brown sugar - I added an extra 1/2 cup - 2 cups total
- 1 cup chocolate chips - I added an extra handful
- I added two dashes of cinnamon
Rinse and drain the beans.
The recipe recommends using a food processor to mix everything together, but I don't have one, so I mixed everything together except the chocolate chips and beans using a beater, you could also do this with a fork or whisk.
I used my potato masher to turn the beans into paste, that way they would mix with the other ingredients easier.
Then I alternated using my beater and a hand blender to mix in the bean paste. And then used the beater to mix in the chocolate chips. I suggest you taste the dough at this time and make any alterations to the flavor.
Pour dough into an oiled pan, I used a 9" one.
Bake it for 35-40 minutes at 350 degrees.