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:
Made this today with carob chips. A HUGE hit. Thank you so much!
I have a professional ninja blender that I’m told works like a food processor it has a pulse and an extra blade accessory and want to know if this Will work for brownies or not. I also have a very inexpensive food processor would this work better?
Hey Katie,
Just made this the other night and it was delicious! However, my trial had a more cakey texture and didn’t crunch up at all on the top/edges. Do you know what might have gone wrong?
Thank you!
It’s not supposed to crunch or be hard. It is a cookie dough pie and therefore your cake-like texture is correct.
In our lastest run of this recipe, we used white kidney beans instead of garbanzos, and I really think that they are a better choice and taste less “beany.” Garbanzos that are canned also have more salt (1/3+ more then white kidney beans), so that may contribute.
In previous runs using this recipe, I didn’t find the taste to be that great, because it was way too much bean taste, but that was when I used only garbanzos. I tend to modify a lot of recipes to be healthier, so I’m not new to odd substitutions, if that gives anyone an idea where I’m coming from. This time, I’ll see if this new variety of beans mentioned above fares better — so far, I think so, because the raw dough was absolutely amazing and delicious.
In addition, on my new attempt, I omitted a 1/2 cup of dates (because that’s too much sugar) and added a sugar free vanilla syrup in some vague amount (probably about 1.5 TBSP) to compensate for the lost sweetness.
By the way, as a note for Katie, you should really not advertise this recipe as “sugar free” or “without sugar”, because it’s not true. All dates have sugar. Perhaps “no refined sugar” or “no granulated sugar” or “reduced sugar” or “sugar from fruit only”? I don’t know, but I kind of laughed when I saw dates on the ingredients list and felt a little misled. 🙂
http://www.patheos.com/blogs/formerlyfundie/the-evil-part-of-halloween-you-probably-didnt-think-of/
Hey Katie, I was just wondering if you’ve found a fair trade chocolate company to make all your delicious recipes with?
My 16 year old son watched me make this. Needless to say, he was dubious. He LOVED it. Thank you, Katie!
Just made this the other day and it was absolutely DELICIOUS!! Thank you so much for the recipe!!! 😀
Katie, this was an unbelievable recipe! I prefer this over standard cookies and will make this from now on! Thank you so much for sharing!
I made this for a casual dinner party the other day and everyone LOVED it!
It was a little too gooey in the middle after 35 mins and even after 10 more mins in the oven it was still a bit doughy. Clearly that didn’t stop us from devouring it, though. Everyone came back for seconds, which is a great sign. Next time I think I’ll split the batter between 2 smaller pans but aside from that, I wouldn’t change a thing!
Why not a blender? My vitamix would blend up the dates wonderfully! I also have a food processor but was just wondering why not a blender?
Thanks!!
The Vitamix is the holy grail of all blenders/food processors so I would go ahead and use your vitamix for this recipe! I think when Katie mentioned “blenders” she meant like a cheap smoothie blender 🙂