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 was just wondering why the number of sugar grams is left out of your nutrition facts for your recipes. I’d love to know how much sugar is in each recipe!
I wonder if a double chocolate version of this would work – kind of like a double fudge brownie pie? Not sure if cocoa powder would go well with the beans.
Give it a try! One of my most favorite cakes is made with a garbanzo base. I think the chocolate masks the beans even better than the milder ingredients in this recipe 🙂
Before I review this recipe, let me just say that I’m always searching for healthier recipes made with whole ingredients that actually TASTE good. Unfortunately I haven’t come across many even worth finishing eating.
But let me tell you, this is HEAVEN. I’ve tried “chickpea” cookie recipes in the past and was mostly disappointed. They were okay, but nothing I found that satisfied that sweet tooth. I was a little worried that this would be too good to be true…but boy was I proven wrong!
Made this tonight!
First of all, the end product looked the exact same as the picture posted. SUPER easy recipes, directions are so simple. The taste is amazing, you would never know it was made with chickpeas and dates. I plan on bringing some home to my dad and not mentioning what’s in it. 🙂 That’ll be the true test!
I did used dark chocolate chips to cut back a little on the sugar without using sugar free, and ended with really great Nutritional info and a rich taste!
I can’t wait to try each and every one of these recipes!
Don’t let past failed recipes keep you away!
Thank you thank you!
Thank you so much for trying it!! 🙂
I just made this because I was having a killer sweet tooth. My son can’t handle sugar so I thought it would be perfect, but was a little skeptical about the taste. OH MY GOODNESS. Really, it was AMAZING. Even my husband and son LOVED it. I used coconut palm sugar instead of stevia and about 1/4c semisweet chocolate chips and 1/2-3/4c of stevia sweetened dark chocoalte chips. I also just used old fashioned organic oats and I only had one can of garbanzo beans so the other can was great northern beans (another white bean). Anyway, this didn’t taste “healthy” at all and I am SUPER impressed! Thank you!!!!
I’m on a candida diet and can’t have dates/honey/maple syrup. Can I *just* use powdered Stevia?
Hey Katie
I made this desserts a few time. I really like it. The only problem is, I don’t get the chickpea taste out of it. In the end of every bite I still taste the chickpea taste.
What am I doing wrong?
thanks
See Katie’s FAQ page at the top of the blog for the troubleshooting section. But also be sure you are using a food processor, not making any substitutions, and rinsing the beans fully.
This is surely a dumb question 🙂 but, by quick oats, do you mean uncooked quick oats or cooked ones? thank you, I cannot wait to make this recipe!! Love your blog! You’ve actually helped me overcome anorexia because I look at how much amazing food you eat and realize that there is more to life than obsessing over weight. (And over chocolate, although now I’m obsessed with that–and coconut, thanks to you!) Keep up your wonderful work!
Uncooked.
I have been eyeing this recipes for MONTHS now and i’m finally making it!!! In fact its in the oven as I am typing ;). I made half the recipe (as I am the only one eating it) but I doubled the chocolate chips and added chopped walnuts. But… I did not stop there. I topped it off with more chocolate chips and walnuts. The kitchen smells sooooo goooood and I cannot wait to try it. For all you’s reading this comment, make it now! It doesn’t matter what the circumstances are, just making this is worth celebrating! Thank you very much for the recipe, Katie.
I have made your chocolate chip cookie pie several times, and it is just as yummy as it looks it the picture! The last time I made it, I only used dates to sweeten and 100% chocolate chips (no sugar or dairy added). I did not miss the sugar or stevia and my unsuspecting husband gave it the thumbs up, too. I have also gotten better at making it in my Ninja since my food processor broke. If I blend the beans and the milk first, then add the dates and blend, and then add the rest of the ingredients it works just fine. Hmm.. maybe I make this recipe too often. 🙂
I am making this recipe for my family’s Fourth of July party! The pies are currently int he oven and I licked the mixing bowl clean. The batter tastes absolutely amazing! I cannot wait to a we how the pies turn out!