This soft, gooey chocolate chip cookie pie is sweetened naturally with dates, and there’s no refined sugar required, not even maple syrup!
Date sweetened chocolate chip cookie pie
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.
Above, watch me make the original version: Deep Dish Cookie Pie
Added sugar free cookie pie
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!
Have you tried the Deep Dish Cookie Pie yet?
Or any dessert recipe with beans: blondies, cookie dough dip, cookies, etc.?
If not, I recommend starting with this pie or my Chickpea Blondies or Protein Cookie Dough.
You may also like these: 100 Sugar Free Recipes
No Sugar Chocolate Chip Cookie Pie
Ingredients
- 2 cans white beans or chickpeas, drained and rinsed
- 1 cup quick oats or almond flour
- 2 cups pitted dates (300g)
- 1/8 tsp pure stevia (or 1/4 cup unrefined sugar or xylitol)
- 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
- 1/4 cup oil or 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
Naturally sweetened healthy desserts
Yum! Looks fabulous, Katie! I checked back multiple times to see if you’d posted the sugar-free version yet. I was expecting something just with stevia or xylitol, but this far exceeded my expectations! I love it when you use fruit to sweeten in your recipes! Keep up the awesomeness, and I’ll let you know when I try this one :).
hi katie, thanks for working on reducing the sugars even more. i asked in the post the other day but I’ll ask again, was this posted in vegnews? if not, they used a recipe almost exactly like yours. just curious. wouldn’t want you not to get credit where credit is due.
I answered your other comment, too. But yes, it’s me!! 🙂
I actually made your version of the cookie cake on Monday night. It was yummy! I did want to make it sugar free but was afraid to mess it up. Thanks Katie, your recipe couldn’t have come at a better time! I’ve also made your cookie dough dip and LOVED it.
That looks sinful!!
And I celebrate my Camaro’s birthday hahah.
This recipe is AWESOME! Thank you so much for your hard work. 🙂 I will definitely try this one out soon.
I made the blondies…… soooo yummy! 🙂 no one liked them but me… oh well more for me to enjoy! :)))))
I use dried beans so how many cups do your canned beans add up to once you have drained them? I was thinking like two cups. Recipe sounds very interesting. Love your blog….
Hello! This I can answer as I almost only do dry beans.
A can is roughly 1 3/4 cup cooked beans.
When I do my batches of dry bean cooking, I bag loosely 1 3/4 – 2 cup portions for whenever I am struck to make blondies…
Enjoy. 🙂
awesome! Thanks for sharing that info
I’ve made your blondies a couple of times, the cookie dough dip a few times, and the deep-dish cookie pie once. Most people really enjoy them! I think they’re really yummy.
Did you soak the dates first at all?
Nope, but I HIGHLY recommend the dates you find in a regular grocery store (packaged) such as Sunmaid. They are way softer than the medjools from a place like Whole Foods that can break a food processor! 😕
I just KNEW they were evil!
I finally sucked it up and experimented with dates for the first time yesterday and it is stunning what a difference they make. There was something about this recipe that even I knew prunes were pushing it…LOL.
medjool dates are WONDERFUL, and haven’t been processed. The key is just to soak them first. I really want to make that Date Past another reader posted. Sounds like a great idea.
oh… and remove the pits when after they’ve been soaked 🙂
Where I live, the medjool dates are always really fresh and really soft, but SUPER expensive. And you have to pit them. Their flavour is sooo yummy though. I buy my dates in bricks now, they are located in the baking isle. They’re cheap and much softer than anything in the bulk section. I go through SO MANY dates, that I buy them in the 1kg (2.2 lbs) bricks. And they’re pitted 🙂
you dont no how long i have been waitin for this!! made my day! got chickpeas soaking already this is being made asap!<3
So, I have it in the oven! If the final product is as good as the raw batter, we’re in for a real treat!
Thank you, thank you, thank you, Katie! I am so SOOOOO excited. I’ve quite literally been WAITING for this since you first posted the deep dish cookie pie. I’ve been dying for a sugar-free version. I am definitely giving this a whirl this weekend.
The original cookie pie is still my favourite of your recipes.
And now you’ve given me an excuse to make it again in its sugar-free incarnation. Thank you 😉
xxx
Looks delish! I cannot wait to try it. I actually just finished up a snack of the cookie dough dip with apples. I love that so many of your recipes are sweetened with dates. Instead of having to put the dates through the food processor with the rest of the ingredients, I make up a date syrup which I keep in a jar in the fridge. I soften about a cup of dates in filtered water overnight, then blend it all together (the soak water and the soaked dates) until it is smooth, and then store it in a jar. That way it is ready to go for making homemade nut milk, or a batch of your cookie dough dip, or herbal tea, whatever. Makes the preparation of some of your yummy treats just the teensiest bit quicker. This also may be a handy tip for those without the luxury of a food processor or a Vitamix. Thanks for all the great ideas! I keep referring friends and family to your site!
Aw thanks, Jana! That really means a lot to me :).
I was wondering when you make the date syrup and add that as your sweetner, what is the ratio? For example in this recipe how much syrup would you use instead of whole dates?
It doesn’t look quite as “gooey” as the pictures of the original. How does it compare?
Haha if anything, I think it’s actually MORE gooey! For my first attempt, my roommate said I needed to cook it longer because it was TOO gooey. I told her there was no such thing ;).
Yum!! I have tried the bean desserts, not the pie, but i love the blondies!
When i saw the title of this post i thought it was for MY birthday, which was yesterday lol. darn it! 🙂
Happy late birthday lol. 🙂
I always mean to try desserts with beans, but I cook my beans from scratch and then always end up eating them before I can bake with them. I need to stop that and get to baking with some beans! This looks amazing!