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:
From an older health-nut, cost conscience fan: I LOVE your recipes, but I would like to caution against using canola oil. Hemp, grapeseed, walnut, coconut (especially good for the brain), are great oil choicesfor baking. Grapeseed and coconut are readily available for a good price at vitacost.com and Costco, respectively.
Sooooo bummed, I made this tonight and it was horrible……..why, is it becuz I used flax meal(I saw in another recipe you substituted with this)? It looked really good 🙁
This is too delicious! I just finished making this, and I am in love.
I do not have a food processor, so I compromised. In my magic bullet, I first blended the oat and beans (separately). I soaked pureed dates in water, and then mashed. Then I continued on following the recipe and everything turned out perfectly!
Thanks for the amazing recipe!
I was looking at your original deep dish cookie recipe, but noticed the link to this one and decided to make it instead. And… Oh my goodness. i can’t believe this doesn’t have flour or lots of sugar or anything crazy. It is just SO good. And now I don’t feel bad that I had 2 pieces 🙂 I’ve made bean desserts before (from your blog!), but I have never been comfortable with trying dates. Well, mainly I thought my husband wouldn’t like it. He is the sweet eater, I just like sweets every once in a while… yes I know you now think I am crazy! But this is a hit – can’t wait to try switching dates in more often.
Wow. That is all. Made this tonight for a get-together tomorrow, and I had to tear myself away from the “dough”. Can not wait to taste the baked result tomorrow. You’re a genius and I love you:)
I really want to make this for my sister’s birthday on Friday. Can the dough be prepped a day in advance? Tanya- did that work for you? Thanks for the great recipes!
Would prunes be a good substitute for figs? Looking
For something with lower gi index and impact…
Oops I meant substitute for figs…
I just made this today and it is sooooo good!! I got the approvals of my carnivorous.friends amd picky little bro! I tried putting in 4 mashed banans instead.of applesauce amd dates, and a couple of stevia packs. The pie had a strong banana taste but no one complained! But to anyone else who wants to make it, it pays.to wait a bit more to cool because it will harden and not as gooey. I ate it too quickly so didnt get to enjoy its firm texture like my friends haha. Thank you Katie!
It’s official….my “beansindessertphobia” has been cured!! This was so gooey and really tasted like cookies!! Unfortunately I didn’t have enough dates, so I used 1/3 cup of dates & 1/4 cup of organic brown sugar (I don’t like things too sweet). It wasn’t as thick as I wanted it to be, but that’s because there wasn’t enough dates I think, haha. I can’t wait to make this again with a whole cup of dates! this is amazing! And, the dough tasted just like regular cookie dough – sooo good. Thanks Katie 🙂
you list: ◾4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar) – can you tell me what ‘uncut’ is?
Wow!! Just made this tonight and its so good!! I was skeptical licking the batter from the used bowl too (as I am new to the healthy dessert movement!) but it is DEE-LICIOUS! Thanks 🙂
I agree, licking the batter from the bowl was quite good, and much healthier than doing the same with a traditional cookie recipe. I made the “sugar free” cookie pie yesterday, using two 8 inch round pans. I was stoked to see that I had all of the ingredients on hand already, including a decent blender/processor. I followed the recipe exactly, and the result was delicious. It didn’t make me feel ill after taking in a good sized slice of the cookie pie, where a traditional recipe would–not that it ever stopped me; I *love* my sweets. Since I have such a sweet tooth, and have been cutting back on refined sugars and flours, it feels really good to eat something that has real nutritional value all the while satisfying that pesky tooth.
I shared this with my boyfriend, who also really liked it. I waited a day to tell him what went into it. He said, “garbanzo beans? cool, more fiber.” He tends to have open tastes, but it was nice to make something and have him not notice anything “off” about it. I knew what went into it, so I would be biased from the get go. Now I want to make it again and share it with his brother, who won’t eat a traditional oatmeal raisin cookie for fear of it being “too healthy”. Oh boy!
Great compilation of recipes, Katie. Think I will try making the peanut butter “reeses” eggs soon.