Brownie Pecan Cookie Pie

There once was a time in the history of life where cookies didn’t exist. That time must’ve sucked.

This was soo unique from stuff I’ve ever baked!! I was wanting some soft batch cookies, but decided to make it a skillet-cookie style. So it’s a soft-texture cookie pie. I enjoyed it a lottt and it uses such few ingredients that it’s so easy to bake.

I topped mine with healthy Halo Top Creamery ice cream and a chocolate Cellucor protein drizzle.

11078446_455917171250659_1735290310_nBrownie Pecan Cookie Pie

Serves: 8

  • 1 can of chickpeas
  • 1/2 cup brownie batter cracked nut butter (or other chocolate nut butter)
  • 3/4 cup sugar free syrup (or honey, maple syrup, agave, etc)
  • 1/4 cup baking stevia
  • 1/2 tsp baking soda
  • 1/4 cup chopped pecans

Rinse and drain your chickpeas. Then blend them up with the remaining ingredients, except for the pecans. Pour the batter in a sprayed pie pan (or 9×9 dish). Sprinkle the chopped pecans on top. Bake at 350 F for 40-45 mins. All done wheeeee.

For 1 slice out of 8: 168 cals; 11 g fat, 14 g carbs (4 g fiber), and 9 g protein


Master vegan baking with this specially outlined online course!




One comment

Leave a Reply