This soft, gooey chocolate chip cookie pie is sweetened naturally with dates, and there’s no refined sugar required, not even maple syrup!
Date sweetened chocolate chip cookie pie
To celebrate a birthday, one often eats pie.
But what do you eat when the birthday is for the pie, itself?
While it may seem odd to commemorate such an occasion at all, my deep dish cookie pie, which came into existence exactly one year ago, is no ordinary pie.
After all, the recipe was featured on the ABC 5 O’Clock News.
Above, watch me make the original version: Deep Dish Cookie Pie
Added sugar free cookie pie
No, I didn’t really celebrate the birthday of a pie.
I’m not totally strange (unlike my dad, who celebrates the birthday of his car…).
But many people have requested a sugar-free version of my deep dish cookie pie. So finally, a whole year later, I’m posting the new recipe, heavily adapted from the original version yet just as delicious!
Have you tried the Deep Dish Cookie Pie yet?
Or any dessert recipe with beans: blondies, cookie dough dip, cookies, etc.?
If not, I recommend starting with this pie or my Chickpea Blondies or Protein Cookie Dough.
You may also like these: 100 Sugar Free Recipes
No Sugar Chocolate Chip Cookie Pie
Ingredients
- 2 cans white beans or chickpeas, drained and rinsed
- 1 cup quick oats or almond flour
- 2 cups pitted dates (300g)
- 1/8 tsp pure stevia (or 1/4 cup unrefined sugar or xylitol)
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup applesauce or mashed banana
- 2/3 cup milk of choice
- 1/4 cup oil or nut butter of choice
- 1 tbsp pure vanilla extract
- 1 cup chocolate chips (or sugar free chocolate chips)
Instructions
- Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.View Nutrition Facts & Substitutions
Notes
Naturally sweetened healthy desserts
Super yummy. Halved recipe. Made with the sugar free hot chocolate chips from this site.. Organic bpa free no salt Great northern beans, unsweetened almond milk, rolled oats and coconut oil. Baked 30 min. Was perfect with sugar free coconut milk ice cream.
I repinned this recipe today 🙂
If I wanted to use this recipe for mini cupcakes instead of a big pie, how long do you think I should bake it for? I’m doing an informative speech for my class and I’m going to pass these babies out while telling them how to make ’em! 🙂 A+ for sure right?! Haha
Sorry, I haven’t tried it.
Made this today but in a 9 by 13 pan as bars and added extra chocolate chips 🙂 (dark chocolate) and used quinoa flakes instead of oatmeal since I don’t do even GF oats. They are a hit! We all (and our company) all love them! Thank you so much!
CC-how can I copy ypur wonderful recipes?
I am working on a print option.
In the meantime, you can highlight just the recipe, press “control c” and then paste into a word document to print.
Finally, after months of saying I want to try this recipe, I made the time, and I do not regret it at all! All I can say is wow!! My husband tried it, and he was surprised when I told him it was healthy! I am extremely happy because both my very picky sons (2 yr old and 5 year old) ate up a whole serving! One of the most satisfying feelings as a parent of picky eaters is finding new ways to hide nutrition in the few foods they will eat. Sweets are rarely ever rejected, and now I can offer them the vast array of desserts on your blog and know they are eating good and healthy! Thank you, Katie!
I only have one question, and what is the best way to store leftovers? (The few times when there are leftovers.) I’m assuming the frige, but thought it wouldn’t hurt to ask.
In the fridge, or some people say it can be frozen. But I haven’t tried freezing it.
I made this last night with chocolate soy milk, dark chocolate chips and a few butterscotch chips. It was incredible! Love your blog!
Hi Katie and others!
I was just wondering if dried fruits can be subbed for pitted dates in raw recipes? I’m starting to experiment and I was just curious!
Thanks
Depends on the recipe. You’ll have to experiment. 😉
Hi Katie:
My daughter is gluten free, casein free and sugar free and WOW was I happy to find your website!!! I just made the chocolate chip pie without sugar and it’s AMAZING!!!!!!! My question is, do I need to refrigerate the pie or keep it in an air tight container at room temperature?
It can stay out (with a little space for air) overnight, but after that I’d fridge it.
Hi!
Was wondering…..
What T means?
Tablespoon?
cheers
gen
tablespoon.
I made this sugar free version last Sunday. I cannot find sugar free chocolate chips here in Montreal. So Instead of chocolate chips, I chopped 4 squares of Baker’s Unsweetened Squares in the food processor. The result was really good and my guests liked it too. I’ve frozen the rest in small slices and I use it as a very satisfying snack. Very good.
Wow, Just finished eating a slice of this and I was surprised that it was good. I was a sceptic, but this is fantastic. Thanks for the healthy inspiration!
I really should not have made this. I can’t stop eating it. I know it has fewer calories than a regular cookie pie but it’s still a lot to snack on every time I see it on my counter!
I made both this one and the original version today to do a side by side taste test! My taste testers all gave a huge thumbs up to the original version. I must admit, every time I go to the kitchen to pick at one, it’s the original. Too good for words.
I have not read all the comments, but had a quick question. I do have a large cuisinart, but was thining, perhaps I could process the dates till they are almost a paste and then add the other ingredients to be sure it comes out ver smooth and not so many batches. I don’t want to try it though and mess up. does this sound like a feasible idea?
Does this recipe call for just the regular stevia packets or baking stevia? Thanks so much. Making it tomorrow!