This soft and gooey chocolate chip cookie pie is sweetened naturally – with no refined sugar required, not even maple syrup!
Happy Birthday!
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.
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!
Peace, love, and chocolate chips.
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Have you tried the Deep Dish Cookie Pie yet?Â
Or any dessert recipe with beans: blondies, cookie dough dip, cookies, etc.?
Side note: The original recipe can be found here: Deep Dish Cookie Pie
For more recipes: 100 Sugar Free Recipes
No Sugar Chocolate Chip Cookie Pie
Ingredients
- 2 cans white beans or chickpeas, drained and rinsed well
- 1 cup quick oats (or sub almond flour)
- 2 cups pitted dates (300g)
- 1/8 tsp uncut stevia (or sub 1/4 cup sugar)
- 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
- 3 tbsp oil (or sub 1/4 cup nut butter of choice)
- 1 tbsp pure vanilla extract
- 1 cup chocolate chips (or sugar free chocolate chips)
InstructionsÂ
- 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
More Healthy Desserts:
Hi Katie… I’m sad to say that I mustve done something wrong because everyone else is raving about this, but mine came out so mushy and tasted of beans :(!!!! I cooked if for longer and longer probably 45 minutes total. I followed directions and ingredients to a t… so I don’t know what happened. Any ideas??
What food processor did you use? How much cooking time? Drain and rinse the beans fully? What brand dates? Please answer all questions so I can best help :).
I’ve made this before in a Pampered Chef Pie Stone and it turns out super mushy….for me it works much better in a 10 inch springform metal pan. I’ve made it many times and I only ended up w/mushy when I used that deep dish pie stone.
Will this freeze ok? I read in the earlier comments that someone made something similar and froze it, but I’m wondering if anyone’s tried to freeze this one or the original cookie pie. I just made it and am impatiently awaiting it to cool enough to take it out of the pan. It smells divine!!
Hmmm, just noticed that Anita commented that she freezes them in muffin form and they work fine. Sorry for asking again!
Made tonight and it turned out pretty darn good… My batch tasted almost like a chocolate fig newton (not sure if this is how it is supposed to taste but mine did). My husband ate it even after he said he wouldn’t because he saw what I was mixing together AND both my little girls begged for more! Family tested and Mom approved!! Thank you for posting! Do you know when your cookbook will come out?
lol I am just starting to actually write it… so not for awhile! 😉
Just made this. I only had a 9″ spring form, so it was thicker and probably gooeyer than it should be, but so darn good. Maybe next time I’ll make a muffin or two and put the rest of the batter into the springform. SO GOOD. : ) Thanks for a super yummy recipe!
I mistakenly bought prunes instead of dates and it turned out pretty good! I’m anxious to try with dates though as it tasted all right; it was a lot lighter than we expected it to be. My hubby thought it would be pretty dense and tasteless but we were both impressed.
I made this. cut the recipe in half and didnt really use any chocolate..tastes wonderful for breakfast
Ok, I’m the one who made this last night in the 9″ springform. It ended up setting up quite well, and thank gawd the pie is dense or I would have eaten the whole thing last night. I did cover and refrigerate it overnight, and this morning had more for breakfast. WOW, it’s even BETTER today (if that’s possible). I can’t wait to try making it in the right sized pan or cutting the recipe back a little so it cooks a little better in my too small pan. I couldn’t really leave it in the oven longer as the sides were getting pretty brown, but again, it was DELICIOUS none the less. 😀
I just made this for a picnic and it was a hit! No one would have guessed that one of the main ingredients was beans and there was no added sugar. I have Truvia which is a Stevia product and I wasn’t sure how much to use so I went with 2t. and that seemed to work ok for sweetness.
Tried this recipe today, I looooved it and it was the biggest hit at the 2 dinner parties I stopped by! No body could believe what the star ingredient was! Keep ’em coming!