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:
Excellent recipe! This is the first recipe I have tried on your site and it turned out perfect! I was surprised at how thick the “batter” was but once baked for 30 minutes it was perfect. I popped in the fridge for the next day and we really liked having a cold slice with some whip cream. It was still gooey and good! Thanks!
Yum! Thanks for a wonderful recipe. I have made the original a few times (with reduced brown sugar because the full amount was too sweet for me) and I actually like the taste of this new date-sweetened version much more! And that’s saying a lot because I loved the original. I just reduce the chocolate chips to 3/4 cup because with 1 cup I couldn’t taste the rest of the batter as well. I ended up with a thicker batter with this version and it hid the bean taste much better. With the original I could always still taste the beans on the first day despite thorough rinsing but by the second day the bean flavor was covered by the sweet taste. This version I can eat straight out of the oven with no bean taste! I feel better eating sweets that also have nutritional value so this is the perfect recipe to get your oats, beans, dates, and almond milk 😉
Hi Katie, I just found your blog the other day and have not stopped thinking about this recipe since. I finally made it – delicious! I made a few changes that might be helpful to other readers, so I thought I’d share them:
-Halved the recipe (didn’t trust myself with the full amount!) and baked in one 9″ springform for 35 minutes. Turned out nice and firm but still gooey. Perfect thickness.
-Used succanat as sweetener, which added a wonderful depth of flavor
-Subbed thick-cut rolled oats because that’s what I keep in my pantry. Worked perfectly.
-Subbed cocoa nibs for half of the chips, to cut back on the sugar since I used succanat. Bonus: the crunchy texture from the nibs is fab!
Thank you for your wonderful blog, and for this decadently healthy recipe!
Hi Katie! This looks fantastic and I’ve been waiting to see the sugar-free version of the deep dish pie 😀 I was just wondering, since I made date paste recently, how that would convert from the 2 cups of dates you have on here? Or maybe I should just wing it :p
Sorry, I have never measured the dates post-blending so I don’t know. If you do have a scale, you can always just use the same number of grams in paste as is listed for the whole dates, though :).
My boyfriend said this is one of the best things I’ve ever made!! My mom has also dedicated me to making this for her and my aunt’s birthdays. It is truly delicious!
Just tried maling This, but can’t get i to bake through.. is completely non-baked after 1 hr.. Amy idea what might Be causing This?
was looking so much forward to This deliciously looking pie 🙂
greetings from Denmark
don’t want to step on Katie’s toes should she have opportunity to reply… I’m just a lover of her blog. I’ve made this no less than 4 times changing it a bit each time. Keep in mind it isn’t a flour “batter” and it won’t cook like flour. In fact, you could eat it w/out cooking it because nothing is raw. In my experience, it doesn’t “cook through”. The texture changes slightly as the batter becomes browner in the oven. Over cooking it is a bad idea. It won’t cook through, it will just burn. Two things I have found that work well is to use less batter in a smaller/thinner pan or to use different beans. I got a great result w/Cannellini beans using a 10inch tart pan… but that same pan creates mush w/the garbazo beans. It also helps to let it sit uncovered for a day. It seems to codense a bit, which changes the texture. however, if you use a small/deep pan you will end up w/mush or what others call goo-ey.
I really really love your blog, I just subscribed to get your recipes by email! I think this recipe is just wonderful, I have a bunch of dates that will be put to good use with this 🙂
I love this recipe! so, each time I make it. I change something. Either out of necessity or in search of perfection. I am lacking a food processor. This time I had to us CANNELINI BEANS since that is what I had on hand. I mixed all of the wet ingredients in my Blendtec w/the dates that I had soaked. It blended beautifully. I ;put the oats in a magic bullet to turn into flour, assuming that would happen in a food processor and mixed w.all the other dry ingredients, then stired in the wet. There wasn’t an overload of batter this time. It all fit nicely in a 10inch tart pan. It bakes perfectly in 35 minutes. The texture was light… creany…airy. And surprisingly it was a little too sweet. So interesting what changing the type of bean does. Next time I will not add the sugar w.cannelini beans. Once again a KILLER recipe though!
I just made this with banana (instead of dates), used a vanilla bean, and did not use milk. I used Enjoy Life choc. chips in a 13 x 9 pan. Delicious! (of course you will have a banana flavor) 🙂 Thank you for the recipe. Oh! I had a csn of garbanzo beans (439 g) so the rest were black beans.
🙂
how many calories are in these?