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 made this two days in a row, on the first day i was just testing to see if it was yummy enough to bring to the boyf (i am sorry for doubting) and I ate it for dessert. and then breakfast. and then I made it again and my boyf and I ate it for dessert. and then breakfast.
Why does the sugar-free version contain milk but the original doesn’t?
Both are dairy free, if that’s what you mean. When it says milk of choice, you can use any nondairy milk you choose. I know Katie likes almondmilk.
Katie, I really love your recipes, but not your choice of titles. “No sugar”, but the recipe has 2 cups of dates and 4 stevia pack. According to my source, Diet Power, 1/2 cups of dates has about 56 grams of sugar. If you would include “no refined white sugar” in the title then the title would be more accurate. I see that your nutrition facts do not include sugar, so I think you know what I am saying.
That looks delicious! Can I sub the applesauce for an egg. I’m anaphylactic to Apple’s.
Hi! I’ve not tried so I really can’t say… but I do know you can use canned pumpkin if that is okay for you!
OMG soooo good! Made it yesterday. Barely any left other than some crumbs, now! TY for sharing!
This Feb 11th, 2016 my mini cooper, Winnie will be 11!! But she does not get a cake, ha ha
Hi!! I LOVE LOVE LOVE your blog!! I’m a BIG desserts person and I’m also trying to eat healthier and when I came across your blog, it was like the heavens opened up and G-d himself was there guiding me through your website. Honestly, whenever you post something new, I think “YAAS!!! CHOCOLATE COVERED KATIE DID IT AGAIN!!!” So when I found this recipe that is a sugar free version of your amazing cookie dough pie, I knew I hit the jackpot! I plan on making this recipe VERY soon, just had a quick question- I don’t have Stevia but I do have Equal packets. Can I replace one with the other? Thanks in advance!!!
I’ve not done it so I can’t say. But you can definitely experiment!
Made this today – it was delicious and everyone loved it!!
I made it with chick peas, the 4 tbsp of sugar and coconut oil (which really added a lovely coconutty flavour!) – I actually only used a basic stick blender, but soaked the dates in hot water first and it all blended pretty smooth. It was still very gooey in the middle even after the full baking time, but in a tasty way!
This is the first time I’ve ever commented on a recipe I’ve found online, just figured it’d be good to mention that I’d actually made it and it was lovely 🙂
Hi
What did i Do wrong?
After one hour it was still wet( almost liquid) in the middle.
Also it tastes really strong like beans.
What is your cup size?maybe thats the Problem. It Seemed like a Lot of beans!
Thx for advice
Hi Katie! Love your site and very eager to try all your recipes! I have a trouble shooting question for you. I made the No Sugar Chocolate Chip Cookie Pie this past weekend. They didn’t seam to have turned out right. Now I fully expected for it not to taste or have the same consistency as the conventional recipe would, but I don’t know if I didn’t bake it long enough (35 min) or what but it ended up tasting like choc chip mashed potatoes. My daughters and I both agree that the flavor was good, but the consistency was a huge turn off. Now, I think I should also mention that I did not use canned beans; I started from dry beans. I also had the thought that maybe I cooked the beans too long and to much water was absorbed by the beans…. any thoughts? Also, we tried the black bean brownies… much better success with them. Taste really chocolaty and are soft and moist. The only thing that was “unappealing” was the way they looked. In your picture, your brownies have a moist, gooey sheen (for lack of better term) Mine “looked” like dry brown cardboard. (again started from dry beans) I know it shouldn’t matter as long as they tasted good, but you see Katie, I have a 18 year old son who is a major snoot when it comes to “healthy” or “good for you” so I need the items I make to look as good as they taste…. it’s the only way I will be able to “convert” him. So any ideas or pointers you have would be greatly appreciated!