Tag Archives: chocolate

Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!

Oh boy, do I have a treat for you all today.

Imagine a decadent chocolate chip cookie, perfectly soft and delicious. The chocolate chips are super chocolatey, the texture is rich and comforting, and oh yeah, it’s as big as a pie.

Now imagine that that deep dish cookie pie has no flour, eggs, or butter in it. Dream bubble popped, right? How could that even be possible?

Well my friends today is your lucky day… because I have the key for you right here, all thanks to one humble little legume- the magnificent chick pea!

It turns out that when blended with oats, apple sauce, vanilla and yes, some brown sugar, chickpeas help form a “dough” that is nearly identical in taste and texture to regular cookie dough- and this one is gluten-free and safe to eat right out of the food processor!

I first made this for a Super Bowl party earlier this year, and again this week for a co-worker’s birthday. I can tell you not one single person guessed it was made out of chickpeas- in fact everyone was shocked when I told them after!

If only for the sake of curiosity, you have to try making this cookie pie- and with a recipe and ingredients as simple as these, there’s really no excuse!

Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!
Prep time

Cook time

Total time


2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) ¼ cup unsweetened applesauce 3 tbsp oil (canola, veg, or coconut) 2 tsp pure vanilla extract ½ tsp baking soda 2 tsp baking powder ½ tsp salt 1 and ½ cups brown sugar 1 cup chocolate chips
Serves: 8

  • 2 15.5 oz cans of chickpeas
  • 1 cup oats (use gf oats to make this recipe gluten-free)
  • ¼ cup unsweetened applesauce
  • 3 tbsp coconut oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ cups brown sugar
  • 1 cup chocolate chips

  1. Preheat oven to 350° F. Place all ingredients except the chocolate chips in a food processor and puree until the mixture is very, very smooth. Fold in the chocolate chips. Pour into an oiled pie plate or 10″ springform pan and bake for 35-40 minutes.

Thank you to Chocolate-Covered Katie for this amazing recipe! I’ve also tried it by pouring it into ramekins and baking at the same temp and time for individual servings (instead of a whole pie). Either way it’s fantastic!

Deep Dish Cookie Pie… with a Healthy Twist!

How easy was that? And I guarantee your friends and family will not know there’s anything healthy in there until you tell them- if my vegetable/all-healthy-foods-hating fiance didn’t notice, yours won’t either 🙂

Happy eating 🙂

Carmelita Bars

Carmelita Bars Carmelita bars might be my absolute favorite dessert item. I say “might” because as my future husband knows, I tend to have a lot of “favorites”… about 5 “favorite” Led Zeppelin songs, 7 “favorite” colors, 3 “favorite” types of tacos, 30 “favorite” nail polish colors, etc. etc. But seriously, there is something so magical about carmelita bars… ever since I tried my first one from the Whole Foods bakery on 24th Street in Manhattan, I was sold. The magic lies in the incredible oat-y shortbread crust. Or maybe it’s the layers of chocolate chips and pecans? Or no, it must be with the delectable homemade salted caramel sauce. Carmelita Bars Yeah. All of those things. Making your own caramel sauce from scratch might seem like a daunting task, but I promise you it’s easy peasy. You just need a nice, deep, heavy-bottomed pot and a little bit of time to make your own amazing sauce that you can use on anything from ice cream to cake and of course, these bars. Plus, you get to avoid all the nasty chemicals from store-bought sauce in a jar, at a fraction of the cost! Honestly, the hardest part about making these bars was waiting the hours necessary to let it cool in the fridge!

Carmelita Bars
Prep time

Cook time

Total time


For the Salted Caramel:
  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy cream, at room temperature
  • 3½ tbsp unsalted butter, at room temperature
  • 1 tsp kosher salt
For the Bars:
  • 2 cups plus 2 tbsp all-purpose flour
  • 1¾ cups quick-cooking oats
  • 1¼ cups packed light brown sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¼ cups (2½ sticks) unsalted butter, at room temperature
  • 1 cup chocolate chips
  • 1 cup pecans, chopped coarsely
  • salted caramel sauce (from above, you should have about 1⅓ cups)

  1. Let’s start by making the salted caramel: In a large pot (something you’d boil pasta in, with tall sides), add the sugar and water and set to medium heat. Swirl the pan to combine the sugar and water, then bring the mixture to a boil. At this point, do not stir. Put a lid on the pan and continue boiling for 2-3 minutes (this allows the steam to clean any crystals off the sides of the pan). Take off the lid and continue cooking the mixture (still without stirring) until it’s a beautiful deep amber color. Take the pan off the heat and add the heavy cream (be careful, it’ll bubble up, which is why you want a nice big pot). Add the butter and salt and whisk until combined into caramel. Set aside while you make the bars.
  2. Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray, or line with parchment paper.
  3. Add 2 cups of the flour, the oats, brown sugar, baking soda, and salt to the bowl of a stand mixer with the paddle attachment. Mix briefly on low just to combine. Add the butter and beat on low speed until the butter is broken into small bits and the mixture is crumbly. Transfer about two-thirds of the mixture to the prepared pan and press into an even layer over the bottom to form the crust. Bake for 10 minutes then remove the pan and transfer to a wire rack.
  4. Sprinkle the chocolate chips evenly over the surface of the crust, then add the pecans. Stir the remaining 2 tbsp of flour into the salted caramel sauce until incorporated, then pour the caramel over the chocolate chips in an even layer. Sprinkle the remaining crumb mixture over the chocolate and caramel. Bake for 15-20 minutes, or until the topping is lightly browned. Remove the pan to a wire rack and allow the bars to cool completely then refrigerate for at least 2 hours (this will be the absolute hardest part!). Cut into squares and serve.

Adapted from Tracey’s Culinary Adventures‘ awesome recipe, via Cooking Channel. Carmelita Bars Go ahead and enjoy these bars over the holiday weekend… you won’t be disappointed! Happy eating 🙂 mally

Pretty Damn Good Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

I always get hesitant using terms like “best-ever” when it comes to cookies, because as always, your mileage may vary. While I like a chewy, dense cookie that’s loaded with semisweet chocolate chips, my fiance prefers his with the absolute bare minimum of chips that still qualifies them for the name, “chocolate chip cookies”. Others prefer a more crispy cookie, or one with nuts in it (blegh).

So, for the sake of appeasing those with differing tastes from my own, let’s just go with “Pretty Damn Good Chocolate Chip Cookies.”

Best-Ever Chocolate Chip Cookies

If these aren’t the “best-ever” chocolate chip cookies, they certainly come close, at least for me. Chewy, chocolatey, and slightly crisp around the edges- that’s all I can ask for in a cookie these days!

What makes these different from most normal cookie recipes is the use of bread flour in combination with all-purpose, and the addition of cornstarch. This makes for a more dense, chewy cookie- with a texture more akin to a snickerdoodle or a Chewy Chips Ahoy (minus the gross preservatives and fake chocolate).

Best-Ever Chocolate Chip Cookies

This was one of those Pinterest phenomenons that I found and had to try- thanks Averie from Love Veggies and Yoga for the delicious inspiration!

5.0 from 1 reviews

Pretty Damn Good Chocolate Chip Cookies
Prep time

Cook time

Total time


Serves: 24

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt, optional and to taste
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

  1. Combine dry ingredients (both flours, cornstarch, baking soda, salt) in a medium bowl. Set aside.
  2. Combine softened butter and both the brown sugar and white sugar in the bowl of a stand mixer (or a regular large bowl if you are using a hand mixer). Beat on medium high for 2-3 minutes, until sugar is incorporated and mixture is smooth.
  3. Add egg and vanilla, continue to beat for another 2-3 minutes.
  4. Pour in the dry ingredients, a third of the mixture at a time, beating well after each addition.
  5. Using a wooden spoon, fold chocolate chips into the mixture. Once dough is put together, chill, covered, in the fridge for anywhere from 30 minutes to a few hours. This allows the flavors to meld together and really develops the taste of the cookie.
  6. Preheat oven to 350°F. Prepare a baking sheet with a silicone baking liner, parchment paper, or cooking spray.
  7. Using a cookie scoop or your hands, make large balls (2.25 oz, or about the size of a golf ball). Averie recommends 8 cookies per cookie sheet, and this worked perfectly for me. These are larger than my average cookie size, so I wanted to make sure they were able to spread without getting all in each other’s business.
  8. Bake for 10-14 minutes, or when the edges of the cookies just start to turn brown (the tops may still look raw). This really depends on your oven- Averie only needed 9 minutes, but my cookies were still completely raw at that stage. I needed an extra 5 minutes- the key is to keep checking on your cookies once you’ve hit the 9-10 minute mark.
  9. Remove cookies from the oven, and let sit in the hot baking sheet for 5 minutes. Remove to a cooling rack and let cool until you can’t take it anymore. Enjoy!

Best-Ever Chocolate Chip Cookies

There are probably as many variations on the chocolate chip cookie as there are all the other types of cookie combined- but if for some reason you are living under a rock and have never made a chocolate chip cookie before, this is a great place to start!

Some of my other favorite cookie recipes include:

Cookie Recipes

From left to right: SnickerdoodlesLemon Crinkle CookiesRed Velvet Snickerdoodles (for whoopie pies), and Salted Triple Chipper Cookies.

Happy Baking 🙂


Last Minute Thanksgiving Sides & Desserts Roundup

Thanksgiving is 3 days away – are you ready? If not, no worries- there’s still tons of time to make this special holiday shine. I wanted to provide a brief rundown of my favorite Thanksgiving sides and desserts, all of which are available here on Total Noms.

These are dishes that to me, practically ooze holiday warmth whenever I have them. I sincerely hope they add some of that warmth to your table as well!

Loaded Mashed Potatoes

To kick off the sides, let’s hand everyone a scoop of bacon and roasted garlic-loaded mashed potatoes. These are surprisingly easy to make, and loaded with amazing flavors.






Seasoned Fanned Potatoes with Cheese

… or perhaps you’re more of a cheesy Hasselback potato kind of family? These spuds are fun to make and customize and make all your own. Plus who doesn’t love some cheese with their taters?






Roasted Brussels Sprouts

When it comes to vegetables, you cannot beat my favorite roasted brussels sprouts. I think these are the best possible preparation for these often underrated vegetables, and will really make your holiday dinner something special.





Butternut Squash Risotto with Crispy Sage and Brown Butter

Nor should you overlook this delicious seasonal butternut squash risotto. I LOVE squash around this time of year, and I think the brown butter that’s infused throughout the risotto makes this one of my most favorite ways to serve rice as a side.






Now onto my personal favorite part of Thanksgiving: the desserts!


Sweet Potato Pecan Tartlets + #PiePartyGE

These are absolutely perfect treats for a Thanksgiving feast- with a pecan crust and a hint of bourbon, you need to check out these Sweet Potato Pecan Tartlets!






Mini Blueberry Crumble

Blueberry Crumbles are such a fun and easy way to give everyone at your table their own individual sweet treat. These are also a cinch to throw together and prepare beforehand, and heat in the oven while you’re devouring turkey so you have dessert ready right away!







apple crisp

Come on, there is nothing more American than this delicious and deceptively easy dessert. Apple Crisp is one of my favorite desserts of all time, and it only gets better when apples are in season right around this time.







Chocolate-Dipped Pumpkin Clouds

These chocolate dipped pumpkin clouds are the ultimate Thanksgiving cookie- sweet, soft and chewy cookies topped with deep, dark chocolate shell. A perfect way to top off a perfect feast!








As for the main event, I always HIGHLY recommend Alton Brown’s brined roast turkey recipe. I made it last year and while it does involve some extra legwork and time in making the brine, it’s so worth it for perfect turkey.

What are your favorite sides and desserts?

Happy Eating 🙂

Smoothie Sundays: Banana Nutella Smoothie

Banana Nutella Smoothie

So it’s official, I am obsessed with my new blender. One week in and I’ve made a smoothie pretty much every day, and am constantly adding to my newly-renamed “Now That I Have a Blender!” pinboard. I love experimenting with all the different possibilities, thinking about new flavors and add-ins, and overall sipping on delicious, cold and wholesome drinks!

These past few months we’ve seen a lot of chocolate and banana themed recipes on Total Noms- Chocolate Chip Banana Bread, Peanut Butter, Chocolate Chip, and Banana Ice Cream, and of course most recently, Turtle Pancakes. I can’t help it. I’m on a kick. And this smoothie is just tooooooo good.

This is also my first time ever using/trying Greek yogurt. I know, what kind of foodie am I to not have tried this latest trendy ingredient? I’m not much of a yogurt person to begin with, but I used non-fat plain Greek yogurt here and it really did add a nice creaminess, plus a good boost of protein for a perfect morning treat.

5.0 from 1 reviews

Banana Nutella Smoothie
Prep time

Cook time

Total time


Serves: 1

  • 1 banana
  • ¼ cup plain greek yogurt
  • ¼ cup cooked oatmeal
  • 2 tbsp nutella
  • 2 tbsp sliced almonds
  • 1 tsp honey (optional)
  • 1 cup ice (can omit if using frozen bananas)

  1. Place all ingredients in the blender, and blend until smooth. Enjoy!

Adapted from Chiquita Banana’s recipe page.

I am really starting to love these smoothies because YOU control what goes in them. These ingredients are all loaded with nutritional value (OK, maybe not the nutella… haha) but you can’t really beat a SUPER quick and easy recipe with delicious ingredients like this!

Banana Nutella Smoothie

Doesn’t this almost look like chocolate milk?! YUM!

I am currently in Austin right now for the Austin City Limits festival, but will be back this week. I am happy as a clam here though- besides the music, there is so much great food here at the festival! Austin is such a foodie heaven! Anyone who’s been, got any good recommendations?

Happy Eating 🙂