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:
Super yummy. Halved recipe. Made with the sugar free hot chocolate chips from this site.. Organic bpa free no salt Great northern beans, unsweetened almond milk, rolled oats and coconut oil. Baked 30 min. Was perfect with sugar free coconut milk ice cream.
I repinned this recipe today 🙂
If I wanted to use this recipe for mini cupcakes instead of a big pie, how long do you think I should bake it for? I’m doing an informative speech for my class and I’m going to pass these babies out while telling them how to make ’em! 🙂 A+ for sure right?! Haha
Sorry, I haven’t tried it.
Made this today but in a 9 by 13 pan as bars and added extra chocolate chips 🙂 (dark chocolate) and used quinoa flakes instead of oatmeal since I don’t do even GF oats. They are a hit! We all (and our company) all love them! Thank you so much!
CC-how can I copy ypur wonderful recipes?
I am working on a print option.
In the meantime, you can highlight just the recipe, press “control c” and then paste into a word document to print.
Finally, after months of saying I want to try this recipe, I made the time, and I do not regret it at all! All I can say is wow!! My husband tried it, and he was surprised when I told him it was healthy! I am extremely happy because both my very picky sons (2 yr old and 5 year old) ate up a whole serving! One of the most satisfying feelings as a parent of picky eaters is finding new ways to hide nutrition in the few foods they will eat. Sweets are rarely ever rejected, and now I can offer them the vast array of desserts on your blog and know they are eating good and healthy! Thank you, Katie!
I only have one question, and what is the best way to store leftovers? (The few times when there are leftovers.) I’m assuming the frige, but thought it wouldn’t hurt to ask.
In the fridge, or some people say it can be frozen. But I haven’t tried freezing it.
I made this last night with chocolate soy milk, dark chocolate chips and a few butterscotch chips. It was incredible! Love your blog!
Hi Katie and others!
I was just wondering if dried fruits can be subbed for pitted dates in raw recipes? I’m starting to experiment and I was just curious!
Thanks
Depends on the recipe. You’ll have to experiment. 😉
Hi Katie:
My daughter is gluten free, casein free and sugar free and WOW was I happy to find your website!!! I just made the chocolate chip pie without sugar and it’s AMAZING!!!!!!! My question is, do I need to refrigerate the pie or keep it in an air tight container at room temperature?
It can stay out (with a little space for air) overnight, but after that I’d fridge it.
Hi!
Was wondering…..
What T means?
Tablespoon?
cheers
gen
tablespoon.