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
Why the need for baking powder and baking soda if there is no flour in this recipe? I’m new to baking so this may be a stupid question. I was thinking of leaving it out to see if it made a difference.
CCK says that baking soda is added for a cookie dough flavor. It really does add a little something to the no-bake recipes!
Thanks, where do you find sf chocolate chips?
Has any1 tried this with garbanzo bean flour ? If so , would I add more liquid?
Hi thislooks amazing, but i was wondering in your reciprs when ounday 1tbsp of oil, if using cocanut is it 1tbsp once melted or while solid? Thanks
Melted.
We made this tonight and it was wonderful!
Hi awesome recipes but new to this site. What size cup for cup measures or how many grams please. Going to make chocolate-chip pie later today.
I bring this to just about every party I go to and EVERYONE asks for the recipe. Thanks Katie!
Really good! I baked it in the springform pan and probably baked it 55 minutes. Still gooey but not too under baked. I ate about 1.5 pieces and am going to bring the rest to work. Could have done without the half piece but ehh whatcha gonna do?
So I just made the sugar free recipe and it is great. However, it tasted a tad beany. Do people recommend chick peas or white beans? Also, I halved the recipe and used an 8 inch pie pan. Is it better making narrower but deeper pieces. Also, is this version as good as the full sugar version?
Sorry for all the questions. LOVE THE WEBSITE!
Amy
Also if I halved the recipe, do you think using a 6 inch spring form would work?
I just ate some of the raw batter…. Y.U.M. There is nothing else that needs to be said. Although, if anyone is wondering, there are 3 cups of chickpeas in 2 cans (in case anyone is starting from dry beans…) Enjoy!
Just made this for the weekend-but as bars instead of pie.
So I divided the batter into 2 and one pan I burned 🙁 the other came out fine.
but next time-I think I will blend up the beans (I used garbanzo and hubby said it smelled and tasted a bit like hummus) till smooth,blend up the oats-seperately-till smooth,then mix and blend.
And I used honey-not sugar.I was hoping it to taste more like the cookie dough dip-just cooked.I might omitt or use a lot less flour next time and use coconut oil instead of apple sauce too.
Katie! I made this last night for a potluck dinner. It was the first cake/pie I’ve EVER baked, and the first thing I ever processed in my brand new food processor. I was so worried people would hate it (I often like weird healthy dessert but I know a lot of my friends don’t) but I must say, this cake is BRILLIANT! You deserve all the credit, really.
I personally hate really dry cakes and super creamy mousse based cakes, so this is the perfect in-between (Well because it tastes like cookie dough! The greatest food on the planet).
Anyway, the cake was a great success and no one believed there was no flour in it, but beans! My picky non healthy eating roommate even found it delicious.
Thanks again for this great recipe!
I forgot to mention, I accidentally only used 1 cup of dates instead of two and after mixing the batter ended up adding 3 more packs of stevia just to make sure it was sweet enough. Was still delicious and the perfect amount of ‘sweet’.
I’m making this for dinner (beans and oats=a meal), and while being distracted chatting with friends I put soy sauce in instead of vanilla! Haha I put vanilla in too and after tasting the dough I don’t think it will be obvious, but too funny not to comment!
Hey Katie, love soo many of your recipes but have a question- what will happen if I don’t use a food processor? I live in Korea in a TINY apartment so a food processor is just not in my future. I do have an ok blender though. I’m wanting to make something for a Christmas party but I don’t want to do it if my lack of food processor will ruin it, it’s too expensive and hard to get these kind of ingredients to let them go to waste!!
Hello,
I wish more people that had actually tried the recipes would post.
I just made this and you can taste the beans. I tried putting peanut butter in to mask the flavor of the beans and that definitely helped. I probably added about a cup of PB.
They are fairly good for a healthy snack.
I fell in love with this chocolate chip cookie pie to the point that I make it practically every other week now. The other day I started to make it when I realized that someone ate all of my chocolate chips. Instead, I covered it with cinnamon and a hint of nutmeg & allspice– Snicker-doodle cookie pie! It was fantastic! I love this website and I appreciate you sharing these wonderful recipes with the world!
I just made this recipe and OH MY GOODNESS it is sooooooo good. I gave a piece to my brother and did not tell him it was made with chick peas. He never knew and was surprised when I told him. Thank you for these healthy recipes!!!! 🙂