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 wonder – could you sub in prunes for the dates here?
It was really confusing that the nutrition info was posted for if you had made 2 cookies. The recipe is most clearly written for one cookie in a springform pan, and that is what is shown in all of the photos. Clearer nutrition info would be appreciated.
Hi sorry we are confused by your comment. The recipe says it makes a deep dish ten inch OR two regular eight inch cookie pies. The photos are of the eight inch cookie pie slices. So the nutrition facts reflect the cookie pie that’s shown.
I’ve been making your traditional cookie pie for years, and I had to try the sugar free version, just to compare. And omg, it’s just as good. This is magical! Dessert for breakfast! Dessert for dinner! Non-stop dessert!!! How can such healthy ingredients taste so good?????
Could we use butter instead of oil? Since cookies are usually made with butter instead of oil
I finally made this and I love it, but I wanted to ask about something. It’s kind of mushy, even after baking for 40 minutes. It doesn’t bother me but my kids don’t love the texture. I guess I just want to check and see if there’s something I should be doing differently, or is that the way it should be?
Sooooo good! This was a hit with my whole family, including my 7 year old, a very picky 5 year old, and a very picky husband! Everyone wanted seconds and thirds.
This makes us so happy 🙂
Love this recipe so much!!
All these people saying oh great, it’s sugar free! Help them out Katie and tell them it’s not. It’s more wholesome than refined sugars, but it will have near enough the same effect on weight gain as a pie made with granulated white. Ditto blood sugar levels for diabetics. The only benefit compared to a regular sugared recipe is that it’s more natural, tastier and probably has a slightly lower glycaemic index due to the use of dates that contain fibre. But don’t encourage readers to kid themselves that it’s healthy compared to using sugar. Eating it will still help them get or stay fat. I do believe strongly that people should be properly informed about what they eat. Amazing blog and recipes nonetheless!
Made this with raisins instead of dates & it was amazing!!
This is Delicious. I made it with coconut sugar, banana, and almond flour. My new favorite dessert!!!