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:
I like the cookie dough dip with chickpeas but my favorite cookie dough dip is based on the macadamia chocolate chip cookies, the ones that use all oat flour. I use coconut oil, just a little more coconut or almond milk than the recipe calls for (6-7 tbs) and finely chopped nuts. Delicious!
Are dudes allowed to dig the hell out of this Blog? I am self conscious to hide my laptop screen whenever I have this up at work (which is more often than I care to admit). As uncomfortable as it is to be intrigued by recipes occasionally prefaced with the phrase “Single Lady…” this is one of the better healthy dessert repositories I’ve found. I love oatmeal. And beans. Cheers.
Haha maybe I need a single man dessert! Well, there are the Fudge Daddies at least :).
Hi Katie and friends! I made the original sometime last year in a small cast iron skillet, and it was GREAT!! I intend to try this one next. I did have one question though. When I made the first one, my husband and kids had a little difficulty with the “Oat-y” texture that was in it. Was I supposed to do something with the oats, (like cook or soak them) first? It wasn’t bad at all. I just want to make sure I didn’t miss something.
This is awesome. Grain and sugar-free. I am so excited!!!!!!!
Very tasty! I just wanted to let you know that I used gluten-free brown rice farina (hot cereal) in place of oats, upped the applesauce so that I could reduce the oil amount, and replaced half of the dates with prunes. I made a half recipe in an 8 x 8 square dish, and it was done at 35 minutes. My food processor couldn’t completely pulverize the dates and prunes, but honestly the tiny chunks mixed in with chocolate chips were lovely! I thought that the prunes would make it taste less sweet, but I think I would leave out the sugar altogether next time, or use unsweetened chocolate instead of Enjoy Life semi-sweet chips, or use only prunes. Thanks for a great recipe!
I made 1/4 batch of this sugar-free cookie pie, and 1/4 batch of the brown sugar one so we could do a side-by-side comparison, and we all liked this one better! It’s hard to believe this is so good for you, yet tastes decadent and delicious enough to feel like an indulgent dessert! Thanks for the awesome recipe!
(P.S. Every day since I made this, my one-year-old points at the oven and yells “cookie!” He was a big fan!)
Can a vita-mix work as a food processor?
Can I use old fashioned oats? Do I need to change the amount?
I just wanted to let you know that I have found heaven in your site!! I made this today and LOVED it so much that I knew I couldn’t keep it at home or I would eat nothing but until it was gone. So I brought it to work with me and it was gone in 10 min! YOU ARE AWESOME! Thank you so much and I read someone request you do videos…awesome idea! You should look into doing an episode with “The Vegan Zombie”, a fantasic vegan cooking show.
Lee
I gave it a shot with figs! And it didn’t turn out quite as good (too “seedy”), but definitely not bad!