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:
Just made this tonight and I’m LOVING IT. My pretty much anti-health-food husband loved it too! I felt like 300g is a TON of dates, though. I think I’ll try using a little less next time. I wonder if the kind you use have more water than the kind I got.
Katies, How many ounces per can are the beans you are using?
15-16
I will try this with stevia vs brown sugar. You should try black bean brownies with stevia soo good
Dear Katie,
I made this recipe with such delight, carefully measuring all of the ingredients. I only had cane sugar and medjool dates, so had to use them. I only had a 9inch round spring foam pan, so I used that & baked for 45 minutes. I poked in a toothpick, which came out clean. The cake looked gorgeous, with a crust on the top and sides! But when I cut into it 20 minutes out of the oven, it was so mushy! 🙁 I rebaked it for another 25 minutes and let it rest again for 20 minutes. The middle did not set. What did I do wrong? 🙁
I modified that recipe to a cinnamon raisin breakfast version 🙂 I added 1t. cinnamon, 1/2t. ground cloves, and a pinch of nutmeg. Then, about a cup of raisins and about 1/3 cup quick oats to mix in at the end. I used two pie dishes and only had to bake them for about 25 minutes. Next time, I think I will wait to add in all the oats with the raisins, giving it a more oatmeal, breakfasty feel 🙂
That sounds really good. Cinnamon apple would also be absolutely delicious, I think.
I made the regular, full-sugar version for morning tea at work yesterday, and then this version for movie night last night, and I think I like this version better! So yummy! When I told everyone what was in it they still couldn’t taste the dates or chickpeas. I definitely had to walk away from the food processor and just let it run for a while though. And it’s even better for breakfast today…. :p
This is sooooooooo good! My family loved it! Everyone except my dad and sister, who did some snooping and found out that this had beans it >:( My grandparents loved it, though! And so did my mom and I!
I cut the recipe in half and made a few minor modifications. I replaced the sugar with 2 T. of honey and cut the milk back to 1/4 c. I also added some almond extract. The pan I used wasn’t exactly a “deep-dish” pan, so next time I think I’ll back it for 25 minutes instead of 30.
Overall it was really good and I’d definitely have it again!
Any ideas on how to use Agave instead of the granulated sugar subs?
Whoa, Katie! You’ve outdone yourself. I just made this today and it’s even BETTER than the regular version! My food processor almost commited suicide, though…it got REALLY hot (and it’s new!). Is there any way I can make this in a Vitamix?
Thanks for all your wonderful recipes! All my cookbooks are languishing because every dessert I’ve been making lately is from your blog. 🙂
Hey Katie, really want to make this but I don’t have a food processor, just a Kenwood blender! Is it possible for me to still make this?