Secretly Healthy Deep Dish Cookie Pie

APUSH exam is Wednesday. Ohmygosh.


No, I haven’t been baking when I ought to be studying. Today’s post is a recipe I tried a while back.

This healthy deep dish cookie pie comes from the beautiful, innovative, and health-conscious Chocolate Covered Katie and contains a secret ingredient.

“What is that?” you demand, suspicion evident in your eyes. You are leery of sneaky healthy ingredients concealed in your cookies.

I try to divert your attention. I could eat this cookie pie for breakfast every day. It’s out of this world. No one could ever surmise that it might be nutritious in the least.

You refuse to be deterred. “What is in the cookie pie?

I do not deceive you. This healthy confection tops the sugar- and white flour- laden, cloyingly honeyed, sugar-spike-inducing, often dry, prepackaged stuff they call “treats”.

Just as a simple, elegant black gown wins against a tastelessly ostentatious, garish, frilly dress displaying a hundred different colors.

Are you ready?

Garbanzo beans.

Garbanzo beans are good. They make everything better. Salad wouldn’t be salad without chickpeas on it. Carrots just wouldn’t be the same without roasted red pepper hummus in which to dip them. AND THIS COOKIE PIE IS THE MOST PALATABLE-LICIOUS DESSERT EVER!

Don’t knock it until you try it.

I know beans as a sweet may sound distasteful to you. Maybe since I’m Japanese, and Japanese desserts often involve sweetened azuki beans (my life wouldn’t be the same without taiyaki), I’m more open to it, but seriously. If you saw an ad for a high-fiber, high-protein dessert that tastes SWOON-WORTHY, my guess is you’d try it. And that product would probably be full of chemicals. THIS IS BETTER BECAUSE IT’S FULL OF BEANS. Read: low-cost health food.

But I’ve ranted long enough. I need to study! You, for your part, need to try this. If you turn away from this page now, you will be haunted forever by the thought of that which might have been. You will never forget this cookie pie. You will think of it, think of it…you will make it eventually.


And then you’ll take one bite and start making another one.

It is even better than a jelly doughnut. Ich bin ein Berliner!


Healthy Deep Dish Cookie Pie

From Chocolate Covered Katie


2 cans (500g) white beans or garbanzo beans, drained and rinsed

1 cup quick oats

1/4 cup unsweetened/natural applesauce

3 tbsp vegetable oil

2 tsp pure vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt (I omitted)

1 and 1/2 cups brown sugar (Stevia worked for me)

1 cup chocolate chips (I have also tried a lesser quantity of almonds, which tasted good)


Preheat oven to 350 degrees Fahrenheit.

Blend everything except chocolate chips in a food processor and process well, until smooth. Stir in chocolate chips.

Pour into a greased pan (Katie used a 10″ springform; I used my 9″ cake pan). Bake for about 35 minutes (try not to overbake).

As with all bean-based desserts, be sure to let the cookie pie cool completely before removing or cutting.


Chocolate Hazelnut Brownie Snack Cake

This cake is my spin on Baking Bites’ almond cake with blueberry compote.

I replaced the almonds with hazelnuts, and subbed 1/4 cup of the flour with cocoa powder.

I call it a brownie snack cake because the moisture reminds me of a cakey brownie. Unlike its almond counterpart, this cake is moist but fluffy, not pound-cake dense.

I made this cake Friday evening and took it with me as a snack to eat during break when I took the SAT on Saturday. Being at school on a Saturday morning is not so bad when there’s cake involved! And it fueled my brain 😉

So now I’m inspired to try some more spins on the almond cake. Thank you, Baking Bites, for such a yummy, easy, versatile recipe! What will it be next? Matcha pear almond cake? Rosewater pistachio cake? Banana walnut cake? Maple pecan cake?


Chocolate Hazelnut Brownie Snack Cake

Based on Baking Bites’ almond cake


3/4 cup (80g) white whole wheat flour

1/4 cup unsweetened cocoa powder (I used Hershey’s)
1 cup (112g) hazelnuts
1 1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup milk
1/3 cup butter, melted and cooled, or applesauce
1/2 tsp vanilla extract

Preheat oven to 350 degrees Fahrenheit.

Place flour, cocoa powder, and hazelnuts in a food processor and pulse until hazelnuts are mostly ground. Add baking powder and salt and pulse.

If you have a larger food processor, you can combine all the ingredients right in the bowl of the processor. If, like mine, yours is smaller, empty the contents of the food processor into a large bowl.

Add eggs, milk, butter/applesauce, and vanilla and mix.

Pour into an 8×8 or 8.5×8.5 square baking dish and bake for about 25-35 minutes, or until cake springs back when lightly pressed. Cool and cut into 16 squares to serve.

National Day of Prayer and Almond Cake

“NOW, THEREFORE, I, BARACK OBAMA, President of the United States of America, by virtue of the authority vested in me by the Constitution and the laws of the United States, do hereby proclaim May 1, 2014, as a National Day of Prayer. I invite the citizens of our Nation to give thanks, in accordance with their own faiths and consciences, for our many freedoms and blessings, and I join all people of faith in asking for God’s continued guidance, mercy, and protection as we seek a more just world.”

-Barack Obama

Today, May 1, has been designated as this year’s National Day of Prayer, encouraging people of all faiths and denominations to pray for this nation. We are blessed in the United States to have freedom of worship, and the NDP encourages us to use that right to come together to pray for our friends and families, our leaders, our nation, and our world.

On this day and every day, we give thanks. If you are reading this, you have been educated enough for literacy and have access to a computer. Many citizens of the world do not. The majority of us here in the U.S. have our basic needs met. We have access to free public education. Technological advances of our day and age have We all are guaranteed certain liberties and are able to choose our leaders. For these things and countless others we are thankful, and we pray that we will choose wisely.

We pray for wisdom and guidance upon our leaders. We pray for individuals worldwide denied human liberties, those detained as prisoners of conscience, those wanting of life’s necessities, those whose lives are ravaged by war, and we pray that we may be provided with means to reach to them. We pray for our fellow Americans, such as Kenneth Bae and Saeed Abedini, who are unjustly incarcerated abroad. We pray for our fellow humans in suffering in North Korea and Syria and countless other places on the globe.

I pray for my family in Japan who have not yet found the Lord. I pray that I will know and do what is right. I pray for improvements to my character and I pray that I will find ways and the desire to use the gifts I have been given to serve others.

Will you join me, whatever your faith, in prayer today?

Today’s recipe is almond cake. It is a very straightforward recipe, yet magnificent in taste. It has an dense, moist crumb and a succulent almond flavor. It can even be made in one’s food processor (we also can be thankful for food processors; they make life so decidedly simpler!), but since my food processor is small, I put it together in a large mixing bowl. That’s right, you only have to dirty one bowl! Delectable and easy–what’s not to love?

Almond Cake

From Baking Bites


1 cup white whole wheat flour
1 cup almond meal (or 4 oz whole almonds, ground)
1 1/2 cup sugar or Stevia
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup milk
1/3 cup butter, melted and cooled, or applesauce
1 1/2 tsp vanilla extract
1/4 tsp almond extract (I omitted)

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 inch circular pan with cooking spray and line the bottom with parchment paper.
In the bowl of a food processor (or in a large mixing bowl), combine flour, ground almonds, and sugar, and pulse until well combined. Add baking powder and salt and pulse.
Add remaining ingredients and pulse until smooth. Pour into cake pan and bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean and the cake springs back when lightly pressed. When cake is cool, loosen sides from the pan, invert onto a plate and remove parchment paper to serve.

If desired, serve with the blueberry compote provided on Baking Bites. I did not try this yet, so I cannot guarantee the results.