Ok, if you’re trying to lose weight or rid a sweets addiction, delete this email or scroll past this post–it’s easier to avoid temptation than to resist. 🙂
Treats are not at the heart of a life-changing whole food plant based diet, but they can be a fun special occasion treat when your life is balanced. This is our favorite dessert for at-home date nights, special occasions, or when we need to bring a dessert to a function and don’t want it to taste or appear “weird.” This is secretly healthier than most desserts. No one will ever guess the base of it is is made of chickpeas. It’s a recipe from the popular blog Chocolate Covered Katie. I make it just like she does, except with half the sweetener because the original version is unnecessarily sweet, and we just can’t afford that much maple syrup or coconut sugar, financially or health-wise!
Looks normal, tastes normal! No eggs and no flour…so the dough is worry-free to eat.
Makes your home smell like classic chocolate chip cookie baking. Is there any smell more cozy?
Are chocolate chips whole food plant based? No. Is 3/4 cup maple syrup approved as low-sugar? No. So it’s not 100% compliant, but if eaten in moderation it can fit once in a while. As Dr. Fuhrman recommends, I try to get at least 90-95% of my calories from whole foods, and that leaves about 100-200 calories a day from a non-whole food like oil, sweeteners, white flour, etc. This is one very delicious way to use that that 10% cushion. All the fiber and protein from the chickpeas partially levels out the blood sugar spike of the sugar, so it’s less damaging than a cookie pie made of refined flour and butter. Just listen to my justifications…haha.
If you’re looking for dairy-free chocolate chips, the ones used in these photos are the Trader Joe’s brand. I also get them from the Winco Bulk bins, and I’ve also seen the dairy-free version of Tollhouse at Walmart. A chopped up dark chocolate bar would be another great option.
Need an at-home date idea or a fun family night in? Cookie Pie and a game. That’s a date we’ve done many times with this exact recipe.
This is just missing a dollop of Nice Cream (blended frozen bananas). A tall glass of almond milk also works though.
If you’re like me, not quite willing to give up chocolate chip cookies yet, but unwilling to eat butter, eggs, white sugar, etc., here are a couple other of our favorite healthier versions. They are all oil-free, but high fat and sugar, so you’ve been warned. However, they are so good you won’t miss the Tollhouse Recipe one bit.
Almond Butter Chocolate Chip Cookies from the Vegan 8.
Vegan Chocolate Chip Cookies from Forks Over Knives uses common pantry ingredients.
Peanut Butter Chocolate Chip Cookies from Chocolate Covered Katie.
Healthier Monster Cookies from Natalie Jo.
Secret-Ingredient Chocolate Chip cookies from yours truly. This is honestly the recipe we make most often because it’s healthiest and satisfies our cookie cravings.
My photography assistant likes to pick out the melty chocolate chips from the top. Aw man, my heart just pops with love for that girl.
If you have questions about this recipe, see the oringal recipe over on the blog of Chocolate Covered Katie. There are thousands of reviews and you’ll get your questions answered!
A delicious dessert for a special occasion that will bring all the coziest smells to your home.
- 2 cans garbanzo beans, drained (or 3 cups cooked beans)
- 1 cup rolled oats
- 3/4 cup coconut sugar, brown sugar, or maple syrup*
- 1/4 cup applesauce
- 1/2 cup nut butter (I use peanut butter) (can reduce to 1/4 cup for low fat)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Process all ingredients except chocolate chips together in a food processor.
Stir in most of the chocolate chips, reserving a few to sprinkle on top.
Spread dough into a greased pie pan or springform pan. Sprinkle chocolate chips on top.
Bake at 350 for 35-40 minutes, until golden brown and firm to the touch. Let cool at least 15 minutes to let it finish setting up. Serve with plant milk or nice cream (frozen bananas blended up like vanilla soft serve).
- *You can use as little as 1/2 cup if you're used to less-sweet. I find a dry sweetener is best for the texture, but maple syrup or honey works, too. I think 1.5-2 cups of date paste would also be delicious, but haven't tried it.
- *Make sure your nut butter is runny. Don't use the dry, hard part that's often at the bottom of a jar of natural peanut butter, as that will lead to a dry cookie pie.
Adapted from the Deep Dish Cookie Pie recipe from Chocolate Covered Katie.
Nutrition facts are for 1/8 of the recipe.