Deep dish cookie pie

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This is adapted from a recipe that was floating around the internet; I was skeptical, but Christina made it and said it was good, so I thought I'd give it a shot. The original recipe uses garbanzo or white beans, but low carbers can substitute canned white soybeans (yes, I generally avoid unfermented soy products...more details in my soybean brownies post). The ones I found were only 1 net carb per serving (13g carbs, 12g of them fiber). I used almond flour instead of oats, added some egg, subbed stevia for sugar, and so on and so forth...lots of changes! When it was still hot it was kind of bean-y tasting, but after chilling it overnight in the fridge the bean flavor disappeared. It stayed very moist and rich tasting, and I don't think anyone would guess what is in it.

DEEP DISH COOKIE PIE
Makes 8 large servings

INGREDIENTS

• 2 cans white soybeans or regular white beans
• 1 cup almond flour
• 3 Tbs melted butter (I use Kerrygold)
• 1 egg + 1 egg white (or 1 egg + 2 Tbs liquid egg white)
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• Sweetener equivalent of 1.5 cups sugar (palm sugar or date sugar would be delicious; use stevia or Splenda for low-carb/low-calorie)
• 1 large dark chocolate bar, chopped into chunks the size of chocolate chips (I used a bar of Ghirardelli Midnight Reverie 86% cacao)

DIRECTIONS

1. Preheat oven to 350 F
2. Puree all ingredients except for the chocolate thoroughly until COMPLETELY smooth. I used a Ninja blender but a food processor would work too.
3. Stir in the chips and spread into a greased 10" springform pan.
4. Bake at 350 for 35-40 minutes.
5. Chill in the refrigerator for several hours or overnight before serving.

Deep dish cookie pie