PUMPKIN CHOCOLATE CHIP PIZOOKIE

By ChefJudy

VEGAN AND GLUTEN FREE IF YOU USE G.F. OATMEAL

Ingredients

• 2 CANS WHITE BEANS OR GARBANZOS (DRAINED AND RINSED)
• 1 CUP QUICK OATS (G.F. OPTIONAL)
• 1/4 CUP PUREED PUMPKIN (OR BUTTERNUT SQUASH OR SWEET POTATO)
• 2 TSP PURE VANILLA EXTRACT
• 1/2 TSP BAKING SODA
• 2 TSP BAKING POWDER
• 1/2 TSP SALT
• 1 1/2 TSP CINNAMON
• 3 TBSP VEGETABLE OR COCONUT OIL
• 1 1/2 CUPS BROW SUGAR
• 1 CUP CHOCOLATE CHIPS

Preparation

Step 1

BLEND EVEYTHING (EXCEPT THE CHIPS) VERY WELL IN FOOD PROCESSOR (NOT BLENDER) BLEND UNTIL IT'S SUPER SMOOTH. MIX IN CHIPS AND POUR INTO PAN. (10 INCH SPRINGFORM OR 9X9 PAN) COOK AT 350 FOR 35 MINUTES. LET STAND AT LEAST 10 MINUTES BEFORE REMOVING FROM PAN.