Coconut Chocolate Chip Cookie Pie

Ingredients:

• 1 (15 oz) can chickpeas, drained and washed
• 1/4 cup honey or maple syrup
• 1/2 cup rolled oats
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tablespoons coconut oil (melted)
• ½ to 1 cup chocolate chips

Directions:

1. Preheat the oven to 350° F.
2. Combine the oats, cinnamon, baking powder, and salt in a food processer. Blend until the oats are finely processed (they should appear like flour).
3. Add the chickpeas, honey or maple syrup, vanilla and coconut extracts, and coconut oil. Blend for about 30 seconds. Scrape the sides of the container with a rubber spatula.
4. Continue to blend the ingredients at 30-second intervals until the mixture is smooth. Scrape the sides of the container after each 30-second interval to assure the ingredients are well incorporated.
5. Transfer the mixture to a medium mixing bowl. Add the chocolate chips and stir with a wooden spoon.
6. Grease a 9-inch pie pan with cooking spray. Transfer the mixture to the pie pan. Using a rubber spatula, spread and pat the mixture until it is evenly distributed in the pie pan.
7. Bake for 25-30 minutes, until golden brown and the edges are slightly cracked.
8. Allow the pie to cool. Cut into 1”x1” or 2”x2” squares. Store in the refrigerator for up to 1 week.

Notes:

• Be sure to measure the coconut oil in its melted, liquid form. Heat in the microwave at 15-second intervals until liquid texture is achieved.
• If you don’t have coconut oil on hand, it’s fine to use another vegetable oil. Canola oil is probably your best bet, as it doesn’t have a distinctive flavor (like olive oil).
• If you don’t want a strong coconut flavor, omit the coconut extract and use 1 tablespoon of vanilla extract.
• You can also use ½ cup of almond flour in place of the oats. It lends a slightly sweeter taste.
• To make individual cookies: Drop the dough by tablespoons onto a greased cookie sheet. Lightly press the dough with the bottom of a drinking glass (the cookies do not spread when baked). Bake at 350° F for 18-20 minutes, until golden brown around the edges.

Nutritional benefits:

• Chickpeas: fiber (prebiotics!), folate, iron, magnesium, phosphorus, zinc, protein
• Rolled oats: fiber (prebiotics!), copper, iron, magnesium, phosphorus, selenium, zinc, thiamin