Low-Fat Chocolate Cookie Pie Crust (Gluten Free, Vegan)
 
Prep time
Total time
 
Adapted from Susan Voisin's Fat-Free Oatmeal Cookie Pie Crust. If you've never checked out her blog, I highly recommend it! Also, be sure to use Dutch-process cocoa for this crust (I used Guittard brand), as it imparts the signature dark color and Oreo-like flavor to this crust.
Author:
Recipe type: Dessert
Serves: 1 crust
Ingredients
  • ½ c quick oats (gluten-free if needed)
  • ½ c sorghum flour (can use whole-wheat pastry flour or all-purpose flour if not gluten-free)
  • ¼ c Dutch-process cocoa powder
  • ⅛ tsp baking powder
  • ¼ tsp salt
  • ¼ c brown sugar
  • 2 Tbsp natural sugar (such as organic table sugar or Sucanut)
  • ¼ c applesauce
  • ¼ tsp vanilla
Directions
  1. Preheat oven to 375 F. Coat a 9-inch pie dish (non-deep-dish) with cooking spray.
  2. Blend oats in a blender or food processor until finely ground.
  3. Add sorghum flour, cocoa powder, baking powder, salt, brown sugar, and natural sugar. Blend until thoroughly mixed. (You may need to turn off the blender and stir a couple of times to ensure even mixing.)
  4. Mix applesauce and vanilla and add to a large bowl.
  5. Add dry ingredients to applesauce mixture and stir until combined. You'll likely need to use your hands at the end to evenly mix/knead all ingredients into a stiff dough.
  6. Place dough in the center of the oiled pie plate. Lightly wet your hands. Starting from the center, use your palms and fingers to press the dough to the edge of the plate.
  7. Bake for 10-12 minutes, or until top edge of crust is lightly crisp. (The rest of the crust will crisp as it cools). Cool before filling.
Nutrition Information
Serving size: ⅛ crust Calories: 107 Fat: 1 g Saturated fat: 0 g Carbohydrates: 25 g Sugar: 11 g Sodium: 82 mg Fiber: 2 g Protein: 3 g Cholesterol: 0 mg
Recipe by Veggie Quest at https://www.veggie-quest.com/2014/11/cauliflower-chocolate-silk-pie-gluten-free-vegan-low-fat/