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:
could i use a pyrex square glass dish? and if so do i need to spray it before i bake? would i need to change the timming alot? recomended cooking period?
lol I know so many questions!
Hello,
just to say… I tried that version! With a little less dates and no added Stevia but it was amazing. Even my boyfriend said that we really need to stock up on beans next time we go to the supermarket. And I say: Never eaten such a healthy cake! Thank you so much!
Thank you SO, SO much for adapting this for sugar-free!! I am going to try a gluten-free, sugar-free diet, and this looks FABULOUS! Thank you again for all your hard work with re-working the recipe. I love your blog
These photo’s look delicious!
I wanted to come back to say that I made this but I turned it into coffee-brownie pie by adding some cocoa powder and coffee granules. I brought it to a class potluck with some of your skinny snickerdoodles, people seemed to think they were pretty tasty too. :]
Thanks!
i forgot how much I despise dates until I tasted this cake 🙁 it all came back to me I was so dissapointed should’ve gone with the original recipe. oh well my daddy liked it so it was okay.
Really? I’ve fed this to some serious date haters and they had no idea there were dates in it. What kind did you use? You may be able to get away with making this with dried apricots but you may need to up the stevia a bit, depending on your taste, apricots aren’t as sweet as dates. Or even try dried mango – but taste as you go, dried mango usually has added sugar so you may be able to leave out the stevia all together, depending on your sweet toot). It’ll change the flavour a bit but I can’t see why it wouldn’t work. I think I may try it for something different…
Did you have chunks of dates in your pie or something? If you completely process the dates you won’t taste them at all. They just make it sweet.
yea I think that was the problem even though I processed it twice maybe my mixer didn’t do as good of a job 🙁 maybe if I’m brave I’ll try again one day
kaie… these are wicked as cupcakes… my family eats them so fast. I’m going to try freezing them. Has anyone done that? this recipe is UH-MAZE-ING.
I read somewhere here that someone had good luck freezing this recipe as muffins. I have a HUGE cookie pie that I’ll never get through on my own, so I’ll have to freeze it. I really hope it works, I’d hate to ruin such a delicious pie!!!
when I had that problem I just ate the cookie pie for breakfast lunch and dinner for three days in a row 🙂
HAHAHAHA! It’s funny that you say that, I did the SAME thing instead of freezing it. I NEVER get sick of the cookie pie. SO GOOD!!!
I’ve made this twice now and used white kidney beans both times. Works great!! 🙂
Katie, I MADE IT! I’ve been dying to make this sugar free version. I’ve tried the other version and it tasted too peanut-buttery for me…. so with this one I was ready to do some tinkering. Mine looks much smoother than yours. I think because I’m using a Blentec. Yours has a more authentic look. (what do you blend in?–i just bought a magic bullet for 30 buck on ebay because of your recipes!) None-the-less… I dove spoon first into my smoother looking cookie dough. yummmmmmm. I had traded in the PB for Nutiva Coconut Mana. Strangley it tasted coconutty… I don’t think it’s tastes coconutty plain, but you probably would have loved it. I think next time I will try coconut-oil. But, since I have two victims…er, taste-testers… in town from college, I decided to keep working on it. I added some almond butter, a little more vanilla, a little more almond milk, I had mistakenly drained my soak water and finally it tasted authentic! So I stirred in my chocolate chips… but all the blending had warmed it a bit and my bits were melting EGAD… oh wait E-GOOD! It was yummy… swirls of melty chocolate chips. But, I’m looking for an authentic look so I layered it w/chocolate chips and tucked it in the fridge. I’m now awaiting my always hungry, unspespecting boys that are home from college to give it a taste. Can’t wait!
I highly recommend a food processor, such as a Cuisinart (not a blender, and definitely not a Bullet for this recipe). It makes all the difference in terms of texture ;).
Panama,
I’m confused… there isn’t any peanut butter in this recipe?? Oh wait… I see your note says COOKIE DOUGH. So this is just on the wrong page. I use Justin’s Maple Almond butter for that recipe and it rocks. Doesn’t taste like pb at all.
Katie, I use my blendtec for the sugar free deep dish cookie pie… I used another readers comments to help. She blends all of the wet ingredients in the blender, but combines the dry in a bowl and then adds the wet from the blender. That seems to work out great for me. So glad your readers have such great ideas!
Hey there, I just wanted to leave a comment as I’ve been following your site form some time now and wanted to let you know what a blessing you are to me! As a mum trying to find vegan food for my kids is such a mission when I feel I’m always competing with the commercially available stuff… your food is such a lifesaver. I know your cakes etc are designed as a single lady serve but they are FABULOUS as a afternoon quick fix for my 11 month old vegan bubs! Thanks so much for all you put in to this site and I love that I dont feel alone in eating well and enjoying food anymore!
Thank you so much, Loral, for such a sweet comment. I think it’s reading comments like yours that’s my favorite part of blogging 🙂 .
Hey, that bite looks like a chicken! Is it just me that sees it?