Heartland Cooks - Brandi's Deep Dish Cookie Pie

This week's Heartland Cook Brandi Knight of Cape Girardeau
This week's Heartland Cook Brandi Knight of Cape Girardeau

CAPE GIRARDEAU, MO (KFVS) - This week's Heartland Cook lives with dietary restrictions due to a diagnosis of

. Brandi Knight eats only gluten-free foods. That means she cannot eat wheat, rye or barley without suffering negative symptoms. Still, Brandi says she has a sweet tooth and can't do without her baked goodies! Brandi's Deep Dish Cookie Pie made with garbanzo beans and oats may sound strange, but it is delicious whether or not you're living gluten free. For anyone who is not on a gluten-free diet, Brandi's cookie pie offers a healthier alternative that's loaded with fiber but tastes just like the chocolate chip cookies grandma used to make.


  • 2 cans Garbanzo Beans (drained and rinsed)
  • 1 cup Quick Oats
  • 1/4 cup Unsweetened Applesauce
  • 3 Tablespoons Oil (canola, vegetable, or coconut)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup brown sugar
  • 1 cup Dark Chocolate Chips


Preheat oven to 350 degrees.

Use a food processor to blend together all ingredients except chocolate chips. When ingredients are well incorporated, mix in chocolate chips with a spatula.

Scoop batter into a greased 10-inch spring form pan, or smaller if you'd like a really deep dish pie)

Bake 35-40 minutes until a toothpick inserted in the center of the pie comes out chocolaty, but not covered with battered.

Let pie cool 10 minutes and then carefully remove from pan. Serve with ice cream and enjoy warm if desired.

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