I don’t know what has come over me lately. All I want to do is snack. On chocolate. Or Sugar. The other night for dinner, I definitely had 3 scoops of White chocolate Peanut Butter (how did that even get into my grocery cart???) and a handful of almonds. That’s it. What is wrong with me??

So when I sat down last weekend to figure out what I was having for food this week, I definitely made sure to factor in some healthy snack. I knew that I couldn’t make it through another week on handfuls of chocolate chips and late night microwavable mug cakes (one of the blogs I follow calculated how many calories are in one of those and it was like 900. Kill me…)

Let’s begin with the sweet stuff, shall we? Let me introduce to you one of my favorite, new desserts. I was skeptical at first, then when I made it I was undecided on the taste. But after snarfing on it for three nights straight, I have to accept that I really like it. My friends, I introduce to you the Deep Dish Chocolate Cookie Pie aka, my answer to the perfectly undercooked monster cookies that call to me from the caf each day at work.

The cafetaria cookies are in no way, shape or form vegan. But when it’s two o’clock, and I forgot a little something sweet for after lunch, those cookies are relentless in calling to me. BUT, knowing that I have a slice of this cookie pie waiting for me at home, makes it a trazillion times easier to resisit.

Deep Dish Chocolate Chip Cookie Pie
from Chocolate Covered Katie

• 2 cans white beans or garbanzos (drained and rinsed) (I know…I seriously have a cookie recipe with chickpeas!!)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 T canola oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar
• 1 cup chocolate chips

Blend everything (except the chocolate chips) very well in a good food processor (not a blender)*. Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

*A high speed food processer is best and here’s why: I blended the crap out of these ingredients and they  still were n’t perfectly smooth. There was definitely a little bit of oatmeal and possibly a bit of chickpeas that remained a bit intact. Nothing severe but it added texture. That texture really threw me off at first and I wasn’t sure how I felt about the pie. But I got over it…cause it tasted great and it was super moist! My friend, Rachel, compared it to having bits of coconut flakes in the pie and she is right. I’m possibly overreacting. But, if you are a texture person, I would suggest either using a high speed food processor or blending the oatmeal seperately first, until it’s the texture of flour, and  then adding in the other ingredients. I haven’t tried that but I bet it would be a huge help in the texture department.

Seriously, could that recipe be any easier?? It’s easier than the 900 calorie mug cake I devoured, that’s for sure! AND this makes 8 serving slices, the mug cake just made one large mug…and made me feel really guilty. Chocolate Covered Katie put the nutritional count of this at about 200 a slice. Not great but hello? Better then 900!! You could also bake this in a square or rectangle pan and cut them into bars if you wanted to get more servings out of it. Just adjust the cooking time accordingly

Now, if you’ll excuse me, I’m going to go munch on an apple with a bit of dark chocolate peanut butter and granola and ignore that monster cookie in the caf. I have better waiting for me at home, thankyouverymuch!