I double dog dare ya...

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).