to not love this dessert.
Here it is.
The recipe for
Deep-Dish Cookie Pie
(gluten-free, dairy-free, nut-free, egg-free and yet, somehow, despite those culinary setbacks, totally delicious)
2 cans white beans or garbanzos (rinsed and drained)
1 cup quick oats (I use regular rolled oats)
1/4 unsweetened applesauce
3 T canola oil
2 tsp pure vanilla extract
1/2 t baking soda
2 tsp baking powder
1/2 tsp salt
1-1.5 cups brown sugar (I used 1 cup when I baked it)
1 cup chocolate chips (I sprinkled a handful extra across the top)
Blend everything (except chocolate chips) VERY WELL in a food processor (about 5 minutes...you want this batter to be absolutely lump free to avoid bean detection by your picky eaters).
Mix in chips.
Pour and smooth into a 10-inch springform pan. Bake @ 350 for about 30 minutes. Let stand at least 10 minutes before removing from pan.
Serve warm (though OM liked it cold too).