White Chocolate Coconut Cookie Pie

I know what you’re thinking. With all these decadent baked goods…how on earth has “Miss Petite Sweets” avoided becoming hugely obese? Some of you may assume I’m one of those cooks who doesn’t eat any of her own food. Not true. That would be ridiculous. Others may have deduced that I eat all these decadently sweet treats and am simply blessed with a speedy metabolism. Definitely not true. What’s my secret? Well, for one, I often give many of my baked goods away after that first trial to avoid any week long brownie binges. And the other technique is my occasional adventureous forays into the world of healthy desserts. We’ve discussed “healthy” desserts on this blog before. And, as you may remember, my opinion is that they usually taste pretty crappy. Dry…crumbly…with that distinctly metallic taste of artificial sweetners. Not my cup of tea. But do you want to know what is something I can get on board with? Healthy desserts that fool everyone into thinking they are incredibly fattening. This recipe for White Chocolate Cookie Pie, is definietly one of the latter. I found a variation of this recipe over on Chocolate Covered Katie which is a mostly vegan, entirely healthy dessert blog. This incredibly moist cookie pie contains no eggs, butter, oil or flour and uses a few key ingredients to pack in some major flavor and texture. The soft texture is thanks to the addition of chickpeas. Yes, chickpeas. You don’t taste anything odd when they pie is baked, but the texture is insanely soft and delicious. And with just a touch of white chocolate and coconut, this cookie pie tastes incredibly guilt worthy. Yet it is only around 70 calories a slice. Which means you can serve it with ice cream. Perfect.

Ingredients: Adapted Slighted from Chocolate Covered Katie

  • 1 1/2 cups (1 can) of chickpeas, rinsed & drained
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 1/4 cup quick oats
  • 1/4 cup peanut butter
  • 1/2 cup shredded coconut
  • 1/2 cup white chocolate chips


  1. Place first 9 ingredients in a food processor (chickpeas through coconut) and blend until smooth. (about 2-3 minutes)
  2. Remove batter from food processor and stir in white chocolate chips
  3. Place batter in a greased pie pan and bake at 350 for 30 minutes

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