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?Â
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)
InstructionsÂ
- 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 sugar free version last Sunday. I cannot find sugar free chocolate chips here in Montreal. So Instead of chocolate chips, I chopped 4 squares of Baker’s Unsweetened Squares in the food processor. The result was really good and my guests liked it too. I’ve frozen the rest in small slices and I use it as a very satisfying snack. Very good.
Wow, Just finished eating a slice of this and I was surprised that it was good. I was a sceptic, but this is fantastic. Thanks for the healthy inspiration!
I really should not have made this. I can’t stop eating it. I know it has fewer calories than a regular cookie pie but it’s still a lot to snack on every time I see it on my counter!
I made both this one and the original version today to do a side by side taste test! My taste testers all gave a huge thumbs up to the original version. I must admit, every time I go to the kitchen to pick at one, it’s the original. Too good for words.
I have not read all the comments, but had a quick question. I do have a large cuisinart, but was thining, perhaps I could process the dates till they are almost a paste and then add the other ingredients to be sure it comes out ver smooth and not so many batches. I don’t want to try it though and mess up. does this sound like a feasible idea?
Does this recipe call for just the regular stevia packets or baking stevia? Thanks so much. Making it tomorrow!
This recipe is fantastic!
I just made the chocolate chip pie- no sugar version. I have never used chick peas in a dessert and was a bit hesitant. Boy am I glad I tried it anyway. The pie was AMAZING!!!!!! My family and friends all loved it. Thank you Katie for posting this delicious recipe. I will definitely be making it over and over again!
We just served this as a desert for a gathering of our friends. It got enthusiastic thumbs up all around. Wow! I can’t believe that chickpeas and dates could taste like a cookie pie! Another kickass recipe, Katie!
If I wanted to substitute oat flour, how much should I use?