Oatmeal Coconut Cookie Pie, gluten free, sugar free, low fat/carbs


This scrumptious pie tastes like a big healthy oatmeal coconut cookie!  Nice enough to serve for a fancy desert and easy enough to make for a fast breakfast. You can't beat that! 
The crust is a revelation. It's flaky but more of a cookie as well. So, this is a cookie in a cookie pretending to be a pie...:) 

I changed up the lovely original recipe to make it bigger, more affordable, less sweet and a little easier to make.  She suggested toasting the oats, coconut and caramelizing the erythritol, but I didn't have that much time and I still loved the way it came out.  I'll try her suggestions next time to see if it makes it even better. You can also use bananas instead of applesauce in the filling. For my recipe use apx 3 medium mashed bananas to equal 1 cup. Enjoy your healthy cookie pie!

Note: 4/14/14 updated the crust to make it even better!

Adapted from FoodieFiasco's Amazing Healthy Oatmeal Pie


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Ingredients:

Crust:
Filling:
Instructions:

Preheat oven to 350 degrees F.   Grease a 10 inch pie pan with coconut oil

  • In a large mixing bowl or food processor, combine the bean flour, almond flour, sugar of choice, egg, pinch salt and coconut oil.  Pulse or using a large fork, mix until you have a dough ball.  
  • Put the dough ball in the middle of the pie pan and begin to flatten and press out towards the sides. Wet your fingers if they stick.  Continue to press evenly up the sides.  
  • In the same large mixing bowl, add the rolled oats, coconut, sugar of choice, applesauce, oil, beaten eggs, vanilla, cinnamon and salt.  Mix well.
  • Pour into baked crust, smooth top, return to oven and bake for 30 minutes or until set and the crust is brown.
  • Cool and enjoy with whipped cream or frozen yogurt.

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