Ooey, Gooey Oatmeal Cookie Dough Pie

Happy Halloween!

In light (or in dark? ...muahaha.) of this holiday, it's time for a scary recipe. So hang on to your seasonal candies, readers. It's about to get spooky up in here. (You can leave the generic brand peanut butter cups and black licorice behind, though. Grody.)

There's nothing particularly frightening about oatmeal cookie pie. Rather, it's what lies beneath the treat's surface-- an unusual ingredient lurking in the dessert's depths, snaking through the oats and chocolate chips to produce the particular ooey, gooey texture inherent to its deliciousity.

What is it?
Are you ready?
Are you really ready?
Have you finished chewing that Snickers yet? I don't want it to be a choking hazard.

The scary, weird, and all-around oddball ingredient is: cannellini beans!

AAAHHHHHHHH FIBER!!!!!!!!!!!!!!

Don't worry-- you can't taste the beans at all. Pureeing them just gives the pie a cookie dough texture, and there's enough brown sugar in here to negate all bean-y taste. It's especially sinful with a scoop of ice cream.

Ooey, Gooey Oatmeal Cookie Dough Pie

1(15 oz) can cannellini beans, drained

1/2 cup old fashioned oats

2 T. applesauce

1 T. canola oil

1 t. vanilla extract

1/4 t. baking soda

1 t. baking powder

1/4 t. salt

3/4 cups brown sugar, packed

1/2 cup chocolate chips

1.) Preheat oven to 350 degrees. Spray a pie pan with non-stick spray and set aside.

2.) Add the beans, oats, applesauce, oil, vanilla, baking soda, baking powder, salt and brown sugar into a blender or large food processor. Pulse until smooth. 

3.) Fold in the chocolate chips, then pour into the pie pan. Bake for 30-35 minutes, or until top is golden brown. Slice in wedges and serve. 

Adapted from: Chocolate Covered Katie