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 like that you used dates instead of all the sugar. I tried something similar with your blondies and it turned out awesome, so I´m definetely going to try this recipe!!! :)It looks absolutely delicious, and that second picture is just gorgeous 🙂
Speaking of pies,cakes and those things… Have you ever tried to make healthy cheesecake? I just looove cheesecakes, and I heard about cheesecake made from tofu. So I´m just wondering if you have ever made something like that, if it really works… 😀
I have! I actually have two versions–one with Tofutti cream cheese, and one that’s a raw version with a crazy ingredient no one would ever guess (it’s the recipe I alluded to at the end of this post!). I’m having a hard time deciding if they’ll go in the cookbook… I REALLY want to post them both on the blog :(.
I LOVE the old version! Definitely trying this version, too!
LOVE LOVE LOVE your blog!!!
I made the blondies, and they had fantastic taste, however, I used coconut sugar and they didn’t hold together. The sugar free bean recipes are at the top of my list to try out of your recipes! I can’t wait to make the cookie dough! This one looks good too, but I don’t have sunmaid dates.
Sunmaid, Sunsweet, Dole… any of the packaged ones they sell in the aisle near the raisins at a regular grocery store (as opposed to Whole Foods) would work! 🙂
Yum! Is it possible that this one looks even better than the original? I can’t wait to try it, I love desserts with beans in them, it’s such a fun, and surprising, source of nutrition. Now just to return home to the food processor…
Hey Katie,
I don;t want to cause any controversy, but the calorie count for this is off. I am a dietician with a PhD in nutrition—I wouldn’t mention this if I wasn’t sure. If dividing the pie in 8 slices like you suggested, there would be about 400 calories per slice. Here are some of the calculations, so you can see what I did:
820 (for 500g garbanzo beans) + 300 (one cup of oats) + 750 (300 grams of pitted dates + 25 applesauce) + 375 (3 T of oil) + 30 (for milk, assuming you use the lowest calories option: unsweetened almond milk) + 24 (vanilla extract) + 862 (for one cup of chocolate chips). This equals 3186 calories for the whole pie, and divided by 8 slices is 398 calories.
I don’t mean this as criticism; calories get miscounted all the time, especially if you use various online servers. As a trained dietician, I think your recipe ideas are fantastic, and people could really learn a lot about getting proper nutrients, even while eating yummy desserts.
Thanks, and I hope this doesn’t offend anyone. But for some people who are very closely watching their caloric intake, it’s important.
um, you might want to read more carefully. her nutrition facts aren’t based on 8 slices.
Hello Katrina,
thank you for taking the time to calculate the nutrition info. You made 1 pie and divided it by 8. Each slice making up about 400 calories. Katie made 2 pies and divided each by 8. Each slice making up 200 calories.
Katie, I’ve made the “original” Deep-dish cookie pie.. twice in the past 4 months! I look forward to making this version as well. Thank you so much!
No need to be rude. Katrina was just trying to help. NBD
i agree… no need to be rude to Katrina. Katrina, I appreciate your calculations because i was going to make a 10 inch pie instead of two 8 inchers so your calculations help me tremendously. Maybe I shouldn’t do this (you tell me) but I don’t count these as “dessert” calories because of the nutrition from the beans and the oats, and I don’t believe a calorie is a calorie… what that calorie does or does not do for the body is important. So, I look at this as sort of a loaded sweet potato, but better for me w/fewer calories. Is that fair or am I just fooling myself? And i cannot figure out if the pie is healthier if I use the dates, which have consentrated fructose, or if I continue to use coconut/palm sugar.
katie…thanks again for another great recipe. I tell everyone this is my favorite site for “dialing down” sugar intake… and just my favorite for desserts in general 🙂
Vicki,
As far as losing or gaining weight, a calorie is a calorie, unfortunately… and this recipe is pretty calorically dense. So if you’re focused on weight loss, calories eaten<calories burned. Just keep in mind how many calories you're consuming. Now, having said that, this recipe is packed full of healthy nutrients — vitamins, minerals, and fiber – which makes it a much better choice than a typical dessert. This recipe doesn't have any "empty calories" as we'd say (calories without any additional healthy nutrients).
Your body uses all sugars the same way (whether from dates or from regular granulated sugar), but dates add super-healthy fiber, vitamin A, calcium, and iron, so it is a MUCH better choice than cane sugar! Your sweet potato reference is good because comparing regular potatoes and sweet potatoes can be useful in explaining this. A regular potato has slightly less calories than a sweet potato. If you're trying to lose weight simply and are going to eat one or the other, a regular baked potato makes more sense. However, a sweet potato has a lot more vitamins and minerals in it, as well as fiber, so it will keep you full longer and help you reach your recommended daily intake of vitamins, which may make you feel better (plus being full longer) can help you eat less…therefore leading to less calories eaten throughout the day.
Sorry for being long-winded, but simply put, there is really no reason to consider this a "dessert", but it does have a lot of sugars (healthy sugars!) in it, so just keep in mind that it is high in calories. As far as I'm concerned, there is no reason you couldn't/shouldn't eat (a small piece of) this everyday as part of a healthy diet! I hope that makes sense and helps…
And to the other comments correcting me — I apologize; you're right. All I read was "eight slices" – I didn't see that Katie said IF you split the recipe into two pies and then eight slices each! Sorry, and thanks for pointing that out.
As a holistic nutritionist and a case in point example that a calorie IS NOT a calorie, these are my observations in my life and practice. The nutritional value of the food directly affects the way your body processes, uses and/or stores the calories. If the food is totally bio available and nutritionally dense whole foods you can eat A LOT more calories than someone who lives off restricted calorie diets of empty calorie foods (white bread, white sugar, processed junk). I am living proof and I have proven this with many of my clients. I eat upwards of 2500 calories a day, I am 5’1” and 100lbs. Yes, I am slightly underweight, no, I am not sick. I eat a high raw, whole food, plant based diet. Before I started eating whole foods, I could honestly just look at junk and gain weight and around xmas time when junk was around (keep in mind I adjusted my caloric intake of real food when I was eating crap to keep my daily caloric intake the same and my daily intake was certainly NOT 2500 calories (closer to 12-1500) per day because I believed in the ‘a calorie is a calorie’ theory, I would pack on 10 lbs or more in less than a month . I am well into my thirties now and weigh what I did in high school an am able to pack away A LOT more food and calories than people who eat crap and are on restricted calorie diets. I have eaten both ways, what most consider “normal” and my plant based, whole food diet. HUGE difference, as have numerous of my clients.
Thank you Katrina and Anonymous!
This was great info and a great discussion!
anonymous… it was a raw foodist who told me that dates are different from fresh fruit. She warns that because the sugar in the date is much more concentrated the body will process it much more quickly… more like cane sugar, than ripe fruit fructose, so her serving size of date recipes are crazy small. So while I agree w/everything you said… I’m still really confused about dates… though I believe it is much better than cane sugar… but maybe not palm sugar?? Since we’re actually cooking the whole foods here, I was hoping to get more clarity of the date debate! I guess it lingers on. 🙂
Katie, thanks so much for another amazing recipe.. so excited for your cook book!
Vicki,
Yeah, the date thing is an issue that is up in the air. What’s great about this recipe is the dates are combined with fat (the oil) and really good, slow digesting carbs, which will definitely slow the affects on blood sugar. I am a firm believer that using the whole food is always a better option that using bits that have been extracted or processed. That being said, when sugar is called for and I can’t replace it with dates for whatever reason, I personally LOVE coconut palm sugar. I find I need less because it has such a nice flavour and I am SO sensitive to refined sugars (as in, I don’t eat them at all, I can’t even use agave and maple syrup is iffy depending on the quality. Molasses is another option that I can tolerate, but it does have a strong taste- which I love, but doesn’t work for all recipes) yet palm sugar seems to work fine for me. I’m not sure if that helped you at all, but again. I’m am a firm believer that whole foods over even minimally processed are a healthier option. And really, in the two cups you use in the recipe, you aren’t getting all that many dates per serving of delicious cookie pie :). And it’s a dessert, not a meal, well, sometimes a meal 😉
Oh, yeah, I forgot, fresh fruits are definitely different from dried. We usually don’t sit down and eat a bowl of apples, but give me dried apple rings, and I swear I’ll eat the equivalent….Same with apricots and cherries. There’s no water content to fill you up, so we keep eating. The sugar count can get pretty high pretty quick! 🙂 But they’re just so yummy!
wow! thanks for taking the time to share all of that information. I’m a firm believer in whole foods and that empty calories are not equal to good calories. Empty calories leave you feeling just like that… empty. I will admit, I haven’t had success w/weight loss by eliminating processed foods from my diet. I use very little sugar. Palm sugar is usually my go to in recipes. I’m just learning how to use dates, thanks to Katie and her commenters. I liked what another read said about how she makes a date syrup that she uses to sweeten other things she eats/drinks. I thought that was a great idea. There are 4 grams, or 1 teaspoon of sugar in 1 date, so that makes conversion easier. I think I will make the syrup and try it in my once a week coffee treat verses Raw Sugar. I just looked up how sugar is processed… WOW, I think I will be avoiding that. I sometimes use RAW agave (only raw) if my green smoothie is just too bitter, but it’s rare. And most of the time I use Katie’s recipes as a meal, not a dessert. Katie, love your blog! Love your readers!
Katrina, I just made this recipe again, but made all cupcakes. 24. Thanks to your calculations it was very easy to determine the calories in each cupcake. Even though I ate them for a meal and not a dessert, I appreicate how easy you made it for me to determine how many I should/could eat. Luckily, I got full at 3.
Beautiful as always, Katie. Thanks! I cut the sugar further by using raw unsweetened cocoa nibs 🙂
mmmm, i did that too. SOOO good 🙂
Be still my sugar-free heart! Love this, Katie! I Must go pin it to the stevia board! http://pinterest.com/rickiheller/sweet-stevia/
can’t wait to try this! I looove the cookie dough dip, which is kind of like this…
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!! 🙂