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:
I just made this lovely recipe and let it cool down before tasting. I had a lot of trouble blending it in my high speed blendtec blender as it was too thick, so needed to add more liquid to puree the ingredients. It had a nice texture, kind of like a real thickened sticky hardened bread pudding . Hard to describe it exactly. I enjoyed the flavor but did not find it sweet enough..I generally don’t like really sweet but this would have been perfect perhaps with maybe a 1/4 cup of maple syrup added Im guessing. Digestive-wise, WE’LL SEE given that high fodmap foods like chickpeas and dates are problematic for me. Either way thanks for the sugar free and some oil free desserts as well. You must be genetically made from part chocolate LOL
either way I think you’re just brilliant Katie with you amazing recipes. The black bean brownies I went crazy over but unless I have people sharing them with me right away I eat way too many. Thanks for creating sugar free desserts. Also prefer oil free as well. Thanks!!!
I’d like to try this. Is there a low-carb substitute for dates? Any ideas? Maybe almond butter?
I would maybe do this one instead, and just use a low carb sweetener such as erythritol https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
This works great if you substitute the oats with 1/2 the volume of chickpea flour (because it will have greater absorption, surface area etc). Also using natural Erythritol instead of sugar, and buttery vegan marg instead of oil (I know some people are against but it really helps the ‘cookie’ flavour!). Making for the second time, today.
Wonderful recipe, thank you!!! 🙂
Woops I meant to post this on the original recipe!
Trying out a recipe on your blog for the first time (excited!). Could I use date paste instead of the pitted dates? If so, how much should I use?
You definitely could, but we haven’t ever measured how much that would turn out to be. I’d use the amount of dates the recipe calls for and turn it into a paste and see how much it makes. Then at least for the future you will know!
Jason
This was fabulous. We don’t consume refined sugar in our house and try to limit even unrefined sugars. You still need a dessert now and then, especially for the holidays. This just hit the spot. It came out absolutely delicious with a wonderful, soft texture. This will be my go-to dessert now for company and for us. I keep home-cooked chickpeas in the freezer, so I can whip this up any time! Thank you, Katie!
would love a cookie version of this … with a crispy outside. (request from my bf)
P.S. I added 1/4 cup of chocolate chips to the batter, in addition to the 1 cup of choco chips, and also a cup of walnuts and 1.4 of pecans. Came out good, but a little too soft.
I baked this for Christmas brunch I processed it in two batches , , my second batched was smoother . I mixed the Vegan dark chocolate chips . I baked it for 35 minutes , I served it with coconut whipped cream. It was so good perfectly baked …very good I used 3 table spoon coconut palm sugar , it was sweet enough for me . Super good .
I made this for a bunch of dudes and didn’t tell them anything about it and everyone loved them. When i told them the ingredients they were shocked. Fantastic delicious healthy recipe! Thanks
Would using yogurt instead of applesauce work for this recipe?
Yup that’s fine!