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.
You Might Also Like: Easy Cinnamon Rolls – 4 Ingredients
Have you tried the Deep Dish Cookie Pie yet?
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)
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
More Healthy Desserts:
I tried the sugar-free version tonight! I made a few alterations to the recipe too, and it still came out delicious!! I had to alter it a bit because I only have a really small food processor and because I didn’t have all the ingredients. First, I ground the oatmeal in my regular, old blender and set that aside. Then I blended the dates (which I only had 1.5 cups of that) in the blender with 1 cup of unsweetened almond milk until it was totally smooth. I added the beans and other wet ingredients (coconut oil & vanilla) and blended again until it was smooth. After that, I poured the wet part into a mixing bowl and mixed the dry ingredients (and chips) in by hand! I omitted the apple sauce altogether because I didn’t have any, and increased the milk by a quarter cup. I baked it as directed for 35-40 minutes and let it set for 15 minutes. It’s nice and gooey…and DELICIOUS! I served it with Coconut Milk (no sugar added) Vanilla Bean ice cream, but hope to try your ice cream recipe soon!! Thanks for a healthy version of a sinful dessert! 🙂
By the way, I used Butter Beans instead of white or chickpeas. Texture was nice and velvety!
Angela,
I really appreciated this post! I don’t have a food processor at all. just a really great blender… but Katie says not to use a blender… so… what’s a girl to do? Modify! This really helped me. I blended all my wet ingredients in the blender and combined dry in a bowl, then emptied blended ingredients into dry and mixed well and it turned out great. Thanks again for posting this 🙂
I hate to ask you this but do you think this will work with banana instead of the applesauce? I always have applesauce on hand but ran out two days ago and seriously want to make this now.
Sure, I don’t see why not.
I tried it and it was awesome! Great recipe Katie.
This is how I’ve been making it all along. So yummy!! Man… Now I want some.
This looks delicious and I have ALL the ingredients! What luck 🙂
do we cook the oats before hand? or is it just dry oats?
Dry oats. I use a 10-in springform :).
oh and if I’m using a square baking dish is there a certain size you would recommend? thanks
So funny you posted this! I needed to pick a dessert recipe for a party on Saturday (6/2). I have been saving dozens upon dozens of your recipes but never actually made anything to date. I finally decided I was going to pick from a bunch of the ones I saved. The deep dish chocolate chip pie was one of the contenders and I kept going back and forth all week. I finally decided on Wednesday to make this but wanted to make a sugar free version since my friend is diabetic. I was going to wing it thinking I could copy another dessert you turned sugar free, but was afraid it would turn out a disaster! Not too mention was a bit hesitant to try a pie made of Garbanzo Beans! I almost went with my second choice of the decadent chocolate mousse pie with the recent sugar/gluten free pie crust recipe you posted a few weeks ago. Then the next day (5/31) you posted a link to the sugar free version above!! I couldn’t believe the timing! Thank you so much!!! You saved the dessert!
I made it and everyone LOVED IT! No one could tell it was made with beans. Unfortunately, I did tell a few people ahead of time and they refused to even give it a try. Their loss! More for me! ;).
I did have one problem with it though. I cooked it for 45 minutes and only the top got kind of ‘hardened’. It had the consistency of mashed potatoes and not a pie. I billed it as baked cookie dough and no one minded but I am curious what went wrong. The only substitutions I made was I used 10 oz instead of 16 oz (2 cups) for the dates (bag was only that size), 2 Tbsp of Olive Oil instead of 3 Tbsp of canola/coconut (batter tasted amazing without this but added 2 Tbsp as safety measure), and used 1/2 cup instead of 1 cup of instant oats (is instant different from quick??). I wouldn’t think any of these would have that much of an effect on the consistency of it.
Any idea what could have happened?
Probably leaving out 1/2 a cup of oats made it too gooey?
Hmm. Could be. I can try redoing the recipe and get back to you.
I also used a Pyrex oval shaped pan which was probably about 10 inches wide. I didn’t have the time to use two 8 inch cake pans and just combined into 1. It made the cookie cake EXTREMELY deep dish. Maybe since the batter was higher than yours it would take longer to cook? Also since it was a ceramic pan and not a metal one maybe that would also require longer cooking time? What should the true consistency be like?
Thanks again!
Katie… I’m going to bank my question/comment off of this readers experience. My cupcakes turned out delish. I only made them because there was so much batter in my 10 inch pan. I ended up burning the cake because I was trying to get the inside cooked better, but all I really did was burn the whole thing. Is is safe to assume if you use a ten inch pan that it will be gooey? It can’t really be cooked longer to make it less gooey?
I haven’t ever cooked it longer than the recommended amount in the recipe… I actually think the gooey-ness is one of the best parts. But If you don’t want it as gooey as you’ve made it, another alternative is to let it sit completely uncovered overnight (or even in the fridge, as long as it’s uncovered and has already cooled). It firms up. Or maybe even reduce the applesauce, if you really want it a lot less gooey?
Thanks for the tips Katie!! I’m not a fan of the super gooey-ness that feels undercooked. I LOVE this recipe though. I think I have determined my favorite way to have it is in cucapke size. I just made 24. They seem to give me the texture I want… and three make a nice meal 🙂 They are super soft… a little mushy I guesss, but not gooey. Just not firm like a normal cupcake. My family loves these. I use 12 medjool dates that I have soaked, which means there is only 1/2 tsp of date sugar in each cupcake. Thanks for such an awesome recipe! I had not cooked much w/dates before but this makes me feel much more confident.
Vicki, you’ve probably totally got this figured out (2 years later!), but I just made a half recipe in the 8″ (spring-form) pan and it was not at all gooey after 30 min. If anything it was a touch… rubbery (still yummy though!). I could imagine that the full recipe in an only-slightly-wider pan could make a much deeper-dish pie and leave the center waaaay less cooked. Sounds like you’re happy with your muffin approach, but if you did want a big pie, I’d suggest the two 8″ tins in place of the 10 incher!
Katie, I’ve made this recipe (original) and my friends and family loved it. They had no idea it was sugar free.
One pet peeve – Have you thought about calling these recipes “no processed sugar” instead of “sugar free”? I got excited when I saw the title and then realized you added 2 cups of dates. That can be nearly 200g of sugar or 8g of sugar per slice. Not too bad but not exactly sugar free. I just worry for those that are diabetic….
sorry, I meant “no idea it was with beans”…train of thought lol.
I made sure to stress that it’s free of ADDED sugars, and in the nutritional info link I gave a suggestion for how to make it if you do truly want it to have zero grams of sugar total ;).
I just tried this with 1 cup of quinoa flakes instead of oats (couldn’t find any gluten free oats) and it turned out very yummy!! Great recipe.
Thanks! Just what I was looking for, something instead of oats. Will have to add this to the list of recipes I plan on trying.
My co-worker made this for me because she’s sooo sweet. She is always making treats for the office, and I can never enjoy them because I am gluten intolerant (Celiac Disease). Thank you Chocolate Covered Katie!! It is delicious!! I cannot believe it doesn’t have flour in it!!!