If you like peanut butter, chocolate, and cookies, then you’ll go wild for this Peanut Butter Chocolate Chip Cookie Pie! It is incredibly simple to make, rich with flavor, has a great chewy cookie texture, and is irresistibly delicious! I altered the recipe by adding my homemade peanut butter and homemade cashew milk and omitting applesauce. The garbanzo beans, oats, and addition of peanut butter make this a healthier dessert that is loaded with fiber and protein.
After blending all ingredients in a food processor, I stirred chocolate chips into the batter and added more on top for extra chocolatey flavor.
I used a 10-inch springform pan, which helps it come out beautifully at just the right thickness. If you want more of a deep-dish pie, a smaller pan can be used.
This is after baking for about 40 minutes:
After letting cool for at least 10 minutes, transfer from pan to a large plate or serving dish.
A 10-inch pie yields about 12 mouthwatering slices.
Each bite is filled with gooey, chocolatey, peanut buttery goodness. Serve with ice cream or enjoy as is. Mmmm… 😋
This peanut butter chocolate chip cookie pie is made with an undetectable healthy ingredient that will surprise everyone! Great on its own or served with ice cream.
- 2 cans garbanzo beans or white beans, rinsed and drained well
- 1 cup organic quick oats
- 1/2 cup peanut butter
- 3 tablespoons unrefined coconut oil
- 1/4 cup milk of choice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups organic brown sugar
- 1 cup chocolate chips
Preheat oven to 350ºF.
Place all ingredients (except chocolate chips) in a food processor, and blend well until smooth.
Stir in the chocolate chips, then pour into a greased pan (I used a 10-inch springform pan).
Bake for 35-40 minutes or until set.
Let sit at least 10 minutes before removing from pan.
Transfer to a large plate or serving dish. Serve as is or with ice cream.
A 10-inch pie yields about 12 slices.