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 made this with black-eyed beans instead of chickpeas and it worked beautifully :). Also, I used raisins instead of chocolate and it was really good (I would have used chocolate but there was none in the house . . . a sad state of affairs I know).
Love this and your other recipes!
I just wanted to let you know that I made this today and tit is to die for! I only had about 3/4 cup of dates so I used those and then two tablespoons of raw honey. There are no words. This is better than any regular deep dish cookie I have ever had! Thanks so much for the recipe!
Also, to the commenter above…I calculated it out and its about 376 calories for 1/8th of the recipe using the ingredients I used i.e. 3/4 cup dates, 2T honey, 3T coconut oil….I also used semi-sweet chocholate chips.
Anyway, thank you again! This was great….my husband had no idea what was in it, he loved it! 🙂
I love this? Have you ever tried adding cocoa powder to make it a chocolate, chocolate cookie pie?
I normally don’t post comments but this recipe is soooooo good I had to let you know. I made this and served it warm with Trader Joe’s Vanilla Soy ice cream. It was absolutely heavenly!!!
Thank you Katie for this amazing recipe and all your other recipes… You are awesome!!
I made this last night, and it is SOOO good! I love all your desserts! They’re so good! When will your cookbook come out? I can’t wait!
Thank you so much!
I’m not sure yet, but I’ll definitely update when I have a confirmed date. It’ll be awhile!
Ahhhhhh…Katie? This was RIDICULOUSLY good. I can’t even begin to tell you…
So, I stumbled upon your website about a week ago, and I am in love!! I’m a “clean-eater” and your recipes have made my lifestyle so much more fun even in just a week! I’ve made your copycat reeses eggs (for my non-healthy eating roomate and she LOVED them, as did I ), one minute chocolate cake, no bake chocolate PB balls, and now this deep dish no sugar chocolate chip cookie pie! They were all amazing, but I am truly astonished at how delicious this recipe was (I’d never tried dessert made with beans)! I admit I was a little nervous, but it is SO GOOD. thank you for the wonderful, healthy dessert recipes that more than satisfy my dessert cravings.
Just made this … YUMMYYYY so good 🙂 and I don’t feel guilty eating it double YAY
What if you don’t have a food processor? I have a small one, will it work for the dates? Is there an alternative method (can’t afford a high powered food processor right now). Thanks
I have the same problem. Another commenter says that she blends the wet ingredients in her blender and mixes the dry separately in a bowl and then combines them in the dry bowl. I have made it that way several times now and it works out great. I do suggest that you turn your oats into oat flour first. I do it w/my magic bullet, but a blender will work.
Thank you Vicki, I will try that. Can’t wait to make them 🙂
I think I’m going to make this for my birthday tomorrow! And serve it with So Delicious no-sugar-added vanilla coconut ice cream 😀