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.
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Have you tried the Deep Dish Cookie Pie yet?Â
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)
InstructionsÂ
- 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:
Currently cooking in the oven. I have super high hopes for this recipe! I taste tested the dough before baking and I could have just eaten the entire bowl with a spoon. Really yummy. Has a nice oatmeal flavour too. I should also mention I used white kidney beans in place of chick peas. I also did the sugar free version with dates and stevia chocolate chips. I can’t wait for the results! Patiently waiting….*sigh*
Is there anything I can substitute for the dates? This looks so good but dates are a little too high on the glycemic index for my liking. I would LOVE to try this though!!!
Us this recipe instead. If you still want sugar-free, you can use xylitol. https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
Thanks so much!!
How far in advance can you make this? Planning a buffet birthday party….
I just made this pie following the recipe exactly – I opted for white beans, 4T sugar (instead of stevia), unsweetened almond milk, coconut oil, and dark chocolate chips. It turned out amazing! Thank you!!
As a board certifiend Family Practice physician and long time health nut i cant say enough about this dessert. Loved the brown sugar for dates swap out. i aslo used a 70% cacao bar broken up, instead of the semi-sweet chips, to reduce the sugar further, and it was just as phenomenal and even richer. I also like to throw some chocolate bits on top when it comes out of the oven; using a knife i spread the melted chocolate and once it cools it looks great.
I do a LOT of cooking and baking and this is my favorite dessert recipe. Cant thank you enough!!
This is outrageous! Made it with white beans and regular (not sugar free)chocolate chips and refrigerated it overnight once it came out of the oven. It was delicious warm and gooey but still tasted beany. A night of refrigeration took that taste away entirely!! Now NO ONE will know how ridiculously healthy this treat is. It’s my baby’s 3rd bday today and she will go crazy over this for breakfast (with some vanilla ice cream of course)
Oh. My. Goodness!!! Katie, you are a genius! This was my first recipe of yours to try. I was a bit skeptical but they are absolutely delicious!!! Looking forward to trying your next recipe. Thanks for all your hard work!
Wow. I know baking with beans is not a new thing, but ever since I had a bad experience with some beet brownies a year ago, I’ve been thoroughly ignoring dessert recipes made with not-dessert ingredients. The texture of this cookie pie is a bit different, spongy when I push on it, a little creamy in the middle (maybe I needed to bake it more, but the top was starting to burn). Regardless, the flavor is spot-on amazing delicious chocolate chip cookie. My kitchen smelled wonderful as it was baking too. I will be making this again. Thanks!
Tried this last night….it turned out AMAZING! My family has already polished off nearly half….
I decided to cut the recipe in 1/2, but to my horror realized I didn’t have baking soda (?!) AND had forgotten to pick up Stevia at the store…. instead I used organic maple syrup (sooo no sugar added) and just used the amount of baking powder listed for the full recipe…it turned out GREAT! SO maple syrup, definitely fine to sub in 😉
Thanks so much! LOVE your recipes!!!!
I made this today for a family gathering with my inlaws. It was great! I baked it in two pans. In one pan I used 1/2 cup chocolate chips. In the other pan I used some date paste/coconut oil/cocoa powder fudge bits that I made, as my husband is not eating any sugar so he didn’t want normal chocolate chips. Everyone loved it! Oh, I left out the stevia and it was still plenty sweet.