deep dish chocolate chip cookie pie (no added sugar)

Just shy of three years ago, I made a deeply delicious, deep-dish chocolate chip cookie pie. Then I took a pumpkin spice spin on it.

Deep Dish Chocolate Chip Cookie Pie - Vegan, No Sugar Added

This version uses NO ADDED SUGAR. All of the sweetener comes from my favorite natural sweetener, Medjool dates. I love love love using dates for homemade Larabars.

Deep Dish Chocolate Chip Cookie Pie - Vegan, No Sugar Added

Honestly couldn’t tell the difference between this version and the original version. Just as gooey and amazing.

Deep Dish Chocolate Chip Cookie Pie (No Added Sugar)
from Skinny Taste

2 cans white beans or chickpeas, drained and rinsed well (500g total, once drained)
1 cup oats
2 cups pitted dates (300g)
4 stevia packs, or 4 tbsp sugar
3/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup unsweetened applesauce
2/3 cup milk of choice
3 tbsp oil (canola, veg, or coconut)
1 tbsp pure vanilla extract
1 cup chocolate chips

Preheat oven to 350°F. Grease a 10-inch springform pan and set aside.

Blend the dates with the in a high quality food processor or blender until very smooth. Add the remaining ingredients (except the chips) and blend very well in the food processor (NOT a blender) until completely smooth. Stir in chips and transfer to the prepared pan.

Bake 45-50 minutes until firm (start checking at 35 minutes–everyone’s ovens varies!). Remove from oven and let it cool 20 minutes before removing from the pan.

Screen Shot 2015-03-14 at 12.36.00 PM

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