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
Hi
What did i Do wrong?
After one hour it was still wet( almost liquid) in the middle.
Also it tastes really strong like beans.
What is your cup size?maybe thats the Problem. It Seemed like a Lot of beans!
Thx for advice
Hi Katie! Love your site and very eager to try all your recipes! I have a trouble shooting question for you. I made the No Sugar Chocolate Chip Cookie Pie this past weekend. They didn’t seam to have turned out right. Now I fully expected for it not to taste or have the same consistency as the conventional recipe would, but I don’t know if I didn’t bake it long enough (35 min) or what but it ended up tasting like choc chip mashed potatoes. My daughters and I both agree that the flavor was good, but the consistency was a huge turn off. Now, I think I should also mention that I did not use canned beans; I started from dry beans. I also had the thought that maybe I cooked the beans too long and to much water was absorbed by the beans…. any thoughts? Also, we tried the black bean brownies… much better success with them. Taste really chocolaty and are soft and moist. The only thing that was “unappealing” was the way they looked. In your picture, your brownies have a moist, gooey sheen (for lack of better term) Mine “looked” like dry brown cardboard. (again started from dry beans) I know it shouldn’t matter as long as they tasted good, but you see Katie, I have a 18 year old son who is a major snoot when it comes to “healthy” or “good for you” so I need the items I make to look as good as they taste…. it’s the only way I will be able to “convert” him. So any ideas or pointers you have would be greatly appreciated!
I substituted the dates with two cups of bananas, the 4 tbsp of sugar with 3 tbs of agave and carob chips for the chocolate chips, oh and 1/4 cup coconut flour for the oatmeal (but potato starch also works). It’s very good! Even my picky eaters eat it! Thank you for sharing this recipe.
If I’m like you and don’t have to have it super-sweet, what’s the minimum amount of dates I can get away with and still have it taste good? (My stomach can’t handle too much dried fruit but I want to make the sugar-free version!)
Hi Katie! I’m just getting around to making this now, and I’m so excited to dig in! I was wondering, how long would it keep in the fridge? Is it possible to freeze? Thanks soooo much!
Could I make this with stevia drops and mix in a vitamix blender?
I really want to try this, but my daughter and I can’t have oats. Can you suggest any substitutes for the oats?
Quinoa flakes, or some readers have said they had good luck with almond flour or sorghum flour.
What is equivalent of 500 g beans….if I don’t have a scale?
Wow,these cookie pies look delish! Planning on making one for my dad’s birthday but not sure which version..is there a big difference between this one and the original? And which one do your prefer?
If making for a birthday, I would go with the original. Both are good, but that is better for so-called “normal” eaters, or people used to traditional desserts.
Two recipes won’t print. Deep Dish Cookie Pie & Flourless Brownie Pie. Today is 2/1/2018 Thanks. I have to copy so I can remember, takes to much time to write everything down, and then type it out for my binder. Anxious to hear back.
This ask did you Try This Recipe? How can a person if you can’t get a copy of it?
Hmm I think it’s because they are older recipes so don’t have a print function yet. Just copy by pressing control and c on your keyboard, then paste into a word document.
Katie , I’m into my kitchen to mix this up now. These days with thunderstorms are great for reading your blog and making one of your fabulous recipes. I will be eating this for lunch and dinner, can’t beat that , right ? Have a wonderful day. Matilda
Katie, I just ate some of my pie. It is awesome and will become one of my stand by favorites. I do not have a camera or I would send a picture ( it looks just like your picture on the blog, just no ice cream on top of it )YET! . That will be made later. Thank you again for the wonderful recipes . Matilda
I just made this lovely recipe and let it cool down before tasting. I had a lot of trouble blending it in my high speed blendtec blender as it was too thick, so needed to add more liquid to puree the ingredients. It had a nice texture, kind of like a real thickened sticky hardened bread pudding . Hard to describe it exactly. I enjoyed the flavor but did not find it sweet enough..I generally don’t like really sweet but this would have been perfect perhaps with maybe a 1/4 cup of maple syrup added Im guessing. Digestive-wise, WE’LL SEE given that high fodmap foods like chickpeas and dates are problematic for me. Either way thanks for the sugar free and some oil free desserts as well. You must be genetically made from part chocolate LOL
either way I think you’re just brilliant Katie with you amazing recipes. The black bean brownies I went crazy over but unless I have people sharing them with me right away I eat way too many. Thanks for creating sugar free desserts. Also prefer oil free as well. Thanks!!!
I’d like to try this. Is there a low-carb substitute for dates? Any ideas? Maybe almond butter?
I would maybe do this one instead, and just use a low carb sweetener such as erythritol https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
This works great if you substitute the oats with 1/2 the volume of chickpea flour (because it will have greater absorption, surface area etc). Also using natural Erythritol instead of sugar, and buttery vegan marg instead of oil (I know some people are against but it really helps the ‘cookie’ flavour!). Making for the second time, today.
Wonderful recipe, thank you!!! 🙂
Woops I meant to post this on the original recipe!