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:
Your recipes look great!! This one especially is one for the books. I have just started my very first blog and we are kind of on the same wavelength! My blog is called One Girls Broke kithchen @WordPress.com
I made the Deep-Dish Cookie Pie before and my husband loved it! So for our family dinner to celebrate his birthday I made the new Chocolate Chip Cookie Pie- Sugar free version and loved it even more!!! My whole family asked for the recipe! They are “foody” people, aka tough critics and they LOVED it! I sent them all a link to your blog. Thanks Katie!
Thank you so much for trying it, Katie! 🙂
I’d like to make this, but I’m confused about the amount of beans to add.
You say: “2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)”
Around here, a normal sized can of white beans is around 15 ounces. So two would be around 30 ounces together.
500g is 17.637 ounces.
How many ounces are in each can of beans you’re using? I mean, I imagine that they lose some weight after being drained and rinsed, but I don’t think they lose 12+ ounces.
Thanks!
It is two 15-oz cans. Drained, they weigh less.
I did a carrot cake version. My boyfriend loves carrot cake but did not care for this, so I ate most of it. He is not a big fan of bean desserts. I added a cup of shredded carrots instead of chocolate chips, raisins, cinnamon, nutmeg and cloves. I thought it was delicious…
Awesome idea! I’m always on the lookout for healthier carrot cake recipes. Will have to give this modification a try!
this was really good, i made it the other day and the dates are so sweet – you couldnt tell there was no processed sugar – nobody noticed it was made from beans. i used milk chocolate chips and it was fantastic.
Hi Katie I have a crock pot of navy beans that didn’t come out too good taste wise. I
have a blender, but not the other thingy. Plus I have everything else right
here. So someone you know used a blender? If I use a blender, should I
make the mixture a little thin and fold in some powered sugar (for the
sweetener)? Did I mention that you are my newest best friend? Bean cookie
dip (or pie), gotta have it. 🙂 Rodney
just put this bad boy in the oven- hoping it comes out as good as all the comments say it does!!!!
I was super excited to make this as it was my first sugar free recipe, but it turned out awful! I followed the directions to the T, but it tasted of beans and mushy.
I used a 9″ cake tin and a 6″ spring form pan. My country doesn’t carry sunmaid dates, so I used a random brand but they were quite soft. Not sure what went wrong, as I not only rinsed the chickpeas but I also peeled them (it makes hummus fluffier so I thought it might help the pie stay smooth).
Hi Allie,
What brand of beans did you use? And what food processor?
Hi Katie,
I used 365 brand from Whole Foods, and my food processor is a Cuisinart.
I left the pie out overnight to cool, and it actually tasted much better in the morning but there was still a lingering bean taste. I may try the original (non-sugar free version) and blend blend blend. I don’t want to give up!
So I subbed prunes for dates, which made the pie a bit of a darker tint than your pic. But it was terrific! My husband and kids raved before I shared about the garbanzo beans:)
Honestly, I’ve always been skeptical about baking with beans. I am so happy I tried this, it was absolutely delicious! Thank you Katie!