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
This is surely a dumb question 🙂 but, by quick oats, do you mean uncooked quick oats or cooked ones? thank you, I cannot wait to make this recipe!! Love your blog! You’ve actually helped me overcome anorexia because I look at how much amazing food you eat and realize that there is more to life than obsessing over weight. (And over chocolate, although now I’m obsessed with that–and coconut, thanks to you!) Keep up your wonderful work!
Uncooked.
I have been eyeing this recipes for MONTHS now and i’m finally making it!!! In fact its in the oven as I am typing ;). I made half the recipe (as I am the only one eating it) but I doubled the chocolate chips and added chopped walnuts. But… I did not stop there. I topped it off with more chocolate chips and walnuts. The kitchen smells sooooo goooood and I cannot wait to try it. For all you’s reading this comment, make it now! It doesn’t matter what the circumstances are, just making this is worth celebrating! Thank you very much for the recipe, Katie.
I have made your chocolate chip cookie pie several times, and it is just as yummy as it looks it the picture! The last time I made it, I only used dates to sweeten and 100% chocolate chips (no sugar or dairy added). I did not miss the sugar or stevia and my unsuspecting husband gave it the thumbs up, too. I have also gotten better at making it in my Ninja since my food processor broke. If I blend the beans and the milk first, then add the dates and blend, and then add the rest of the ingredients it works just fine. Hmm.. maybe I make this recipe too often. 🙂
I am making this recipe for my family’s Fourth of July party! The pies are currently int he oven and I licked the mixing bowl clean. The batter tastes absolutely amazing! I cannot wait to a we how the pies turn out!
Made this today with carob chips. A HUGE hit. Thank you so much!
I have a professional ninja blender that I’m told works like a food processor it has a pulse and an extra blade accessory and want to know if this Will work for brownies or not. I also have a very inexpensive food processor would this work better?
Hey Katie,
Just made this the other night and it was delicious! However, my trial had a more cakey texture and didn’t crunch up at all on the top/edges. Do you know what might have gone wrong?
Thank you!
It’s not supposed to crunch or be hard. It is a cookie dough pie and therefore your cake-like texture is correct.
In our lastest run of this recipe, we used white kidney beans instead of garbanzos, and I really think that they are a better choice and taste less “beany.” Garbanzos that are canned also have more salt (1/3+ more then white kidney beans), so that may contribute.
In previous runs using this recipe, I didn’t find the taste to be that great, because it was way too much bean taste, but that was when I used only garbanzos. I tend to modify a lot of recipes to be healthier, so I’m not new to odd substitutions, if that gives anyone an idea where I’m coming from. This time, I’ll see if this new variety of beans mentioned above fares better — so far, I think so, because the raw dough was absolutely amazing and delicious.
In addition, on my new attempt, I omitted a 1/2 cup of dates (because that’s too much sugar) and added a sugar free vanilla syrup in some vague amount (probably about 1.5 TBSP) to compensate for the lost sweetness.
By the way, as a note for Katie, you should really not advertise this recipe as “sugar free” or “without sugar”, because it’s not true. All dates have sugar. Perhaps “no refined sugar” or “no granulated sugar” or “reduced sugar” or “sugar from fruit only”? I don’t know, but I kind of laughed when I saw dates on the ingredients list and felt a little misled. 🙂
http://www.patheos.com/blogs/formerlyfundie/the-evil-part-of-halloween-you-probably-didnt-think-of/
Hey Katie, I was just wondering if you’ve found a fair trade chocolate company to make all your delicious recipes with?
My 16 year old son watched me make this. Needless to say, he was dubious. He LOVED it. Thank you, Katie!
Just made this the other day and it was absolutely DELICIOUS!! Thank you so much for the recipe!!! 😀
Katie, this was an unbelievable recipe! I prefer this over standard cookies and will make this from now on! Thank you so much for sharing!
I made this for a casual dinner party the other day and everyone LOVED it!
It was a little too gooey in the middle after 35 mins and even after 10 more mins in the oven it was still a bit doughy. Clearly that didn’t stop us from devouring it, though. Everyone came back for seconds, which is a great sign. Next time I think I’ll split the batter between 2 smaller pans but aside from that, I wouldn’t change a thing!
Why not a blender? My vitamix would blend up the dates wonderfully! I also have a food processor but was just wondering why not a blender?
Thanks!!
The Vitamix is the holy grail of all blenders/food processors so I would go ahead and use your vitamix for this recipe! I think when Katie mentioned “blenders” she meant like a cheap smoothie blender 🙂
Currently cooking in the oven. I have super high hopes for this recipe! I taste tested the dough before baking and I could have just eaten the entire bowl with a spoon. Really yummy. Has a nice oatmeal flavour too. I should also mention I used white kidney beans in place of chick peas. I also did the sugar free version with dates and stevia chocolate chips. I can’t wait for the results! Patiently waiting….*sigh*
Is there anything I can substitute for the dates? This looks so good but dates are a little too high on the glycemic index for my liking. I would LOVE to try this though!!!
Us this recipe instead. If you still want sugar-free, you can use xylitol. https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
Thanks so much!!