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:
Okay, I have been a long-time recipe-user/ comment-stalker here on cck. Just made this recipe for the bajillionth time tonight and decided it was time to join the verbals:
THIS RECIPE IS AWESOME. All my friendies have no idea that it’s healthy — they genuinely like it. With that, if you are looking to experiment, here’s what I’ve done:
I use the bulk dates from Whole Foods against the advice of the masses, but soak them in hot water for 10 minutes to get them squishy. You can either do it over low heat on the stovetop, nuke for a bit, etc.
Also, I add a small splash of brown sugar and use truvia instead of straight-up stevia. Just a taste preference and I don’t care enough about the bennies of stevia vs. truvia.
Also DO NOT substitute ripe banana for the applesauce. I thought that would fly. I thought wrong. Ewwww.
Also, I prefer using great northern beans instead of garbanzo for this recipe. To me, they are even more flavor neutral (but it could also be the power of suggestion at work.)
Finally, I know that CCK does a lot to figure out the perfect ratios for her recipes, but….you can really mess this one up and it will turn out fine. I don’t even measure anymore, and sub-in coconut milk for the oil/milk combo sometimes, split the whole thing in half and make it in loaf pans….a very forgiving and delicious recipe.
LOVE.
This was really good–especially since it has no wheat or eggs or refined white sugar. My husband had to have seconds! Thank you for sharing this recipe. 🙂
I followed the recipe to a T with coconut oil. Even with the Stevia packs, the “general public” (teachers, church people, and boyfriend) all loved it and couldn’t believe it was made of garbanzo beans! Several people asked for the recipe and I guided them all to CCK! Thanks Katie!
I LOVE this recipe!! I have tried a different recipe for chocolate chip garbanzo bean cookies and they made me sick… but I could eat this whole cookie pie myself if I wanted! Instead of adding the dates, I substituted them with one mashed banana and some agave (I didn’t measure). My 2nd batch of the week is currently baking in the oven! I can’t wait :p
I just tried this and it is amazing!!! I even made homemade sugar free chocolate chips from your recipe. The chocolate was a little bitter (for me) on its own but it was perfect in this recipe!! Thank you for a healthy substitute for me cookie cravings!!!
I made this tonight in honor of pi day. I was not disappointed AT ALL! It was sooo yummy. My friends were impressed. I had them try it before telling them what was in it and they thought it was really good. One of my friends spent the next fifteen minutes trying to process the fact that there were beans in it. Thanks a bunch for posting 🙂
Also, I featured your recipe on here: http://hannasfooddiary.tumblr.com/
Thank you so much for making it!
This looks great! i was going to use it for the “cookie dough brownies”. I have not gotten the chance to try any of the recipes with beans but i can’t wait to give it a try! The beans are considered “wet” ingredients, right?
Hi Katie. I just wanted to tell you about a modification I made to this recipe that others might want to try. I’ve made it many times, to the letter, because my wife loves it and it fits with her (our) slow-carb diet. It’s fantastic for breakfast, as well as a great desert after dinner. Worried that it was getting to be too much of a good thing, I changed it up a little: I added half a cup of cocoa powder(maybe a tad more), a couple more packets of Stivia, half a cup of virgin coconut oil, and a few tablespoons of agave syrup… Wow! I hesitate to say it’s an improvement, but it certainly changes up what has become a staple to our diet.
Keep cookin’!
Brent
A new favorite, Katie! This recipe is excellent. =) Thank you!
Made it twice in 2 days. And craving it again. 😉