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
The cookie dough dip was the first dessert I made with chickpeas. And it took a little getting used to at first, but now I find myself craving it, and have made it several times. I also made the deep dish cookie pie, and oh my it was amazing! I’ve also made cookies with chickpeas (from a different blog though. Sacrilege! Haha!) I’m a little obsessed with chickpeas, even in savory dishes. They are so versatile. I’ve made so many desserts with them though, that whenever I smell them I automatically think of dessert. Visions of oats and chocolate chips! 🙂
You are so awesome Katie! Thanks for all your super desserts, and keep up the great work!
If anyone, or Katie of course, has made both pies can you share if there is any texture difference betwee the pies and what it is?
I think this one is actually even gooey-er… but pretty much their texture is very similar.
Thanks Katie… I noticed there is more batter w/this recipe than the other. My first attempt is in the oven right now. I went ahead and made 6 cupcakes after seeing how much dough there was in my pan… after just taking my cupcakes out I see my pie is really getting big… maybe i should have made 12 cupcakes in addition to my 10 inch tart pan. (your two 8 inch pan suggestion should have clued me in) If it’s too gooey for my taste, I’m sure some refrigeratation will work that out.
Katie I burned my pie!!! dang!! BUT, THE CUPCAKES WERE SO GOOD MY 22 YEAR OLD AND MY SISTER IN LAW TOTALLY KILLED THEM… NONE LEFT! THEY ACTUALLY LIKE THE SUGAR FREE VERSION BETTER. 🙂 great recipe Katie!!
Hey,
How long did you cake the cupcakes for?
Thanks 🙂
I’m speachless! All I can say is your the best!!! Oh and my waistline thanks you!
Oh my gosh…this is hilarious. Last night I made a fresh batch of white beans so I could use them in some of your desserts for this weekend (I’m teaching an EFT/energy healing workshop on Sunday and need some healthy but yummy snacks), including the deep dish cookie pie. And I was wondering if there was a way I could make it with dates, but I didn’t want to waste my ingredients in trying. You must have been reading my future thoughts…
I made this last night and it came out awesome! It came out very mushy in the middle…perhaps I should’ve waited the extra 5 minutes (hence 35-40). I was so eager to make it that although I didn’t have all the ingredients on hand, I made a few substitutions. Here’s what I did: used 4TB xylitol instead of sugar/stevia, used oil instead of applesauce (probably makes for a higher calorie count), and omitted the 3 TB oil at the end. I’m sure I’ll be making this again and will try it as listed. Yum!!!
I have made the original pie and took it to a dinner party. After everyone oohed and aahed over it I told them the secret ingredient was beans. They couldn’t believe it! Love this pie.
Hi Katie! My husband and I recently moved to NYC and had to majorly condence all of our things to fit into a tiny 1br apt! Unfortunately my lovely food processor did not make the cut 🙁 Could i maybe put the wet into my vitamix and the just combine with the dry by hand? I would really love to make this recipe!
I really don’t recommend a vitamix for this recipe. But as it says in the substitutions link, you’re free to try as long as you don’t blame the recipe if it turns out badly 😕
In the UK you can get Vegan sugar free chocolate and choc drops from Plamil (not sure if you have this brand in the States). They use Xylitol to sweeten and it’s very very good!
http://www.plamilfoods.co.uk/no-added-sugar-chocolate/
Will give the pie a try and report back.
Thanks for commenting on this Helen, I will definitely give them a try on your recommendation.
A cookie pie sounds great! I like that you didn’t add any sugar, but looking at the ingredients, dates have quite a bit of sugar naturally and chocolate chips of course have sugar too…I am sure it tastes delicious!
ok you got me. I am going to try this and not tell anyone it has beans in it. I cant wait. It looks so good.
I am so excited to try the sugar free version. I make the original pie for my kids and they love it. I just don’t tolerate sugar well. Thank you so much for the post.
What brand of stevia packets do you use?
I usually use pure stevia, but if I’m using packets (or even the pure stuff) I like NuNaturals best.
Looks great. I loved the original version, hope to make this too. Happy Birthday Healthy Deep Dish Cookie Pie. 🙂
Looks yummy! One question though: how many cups is 2 cans of beans? Thanks!
500g once drained
But how many cups is that?
Sara I believe it’s around 1 1/2 of cooked dry beans… I googled it after I read your comment because all I have is the dried beans myself… someone earlier commented and I think they said 2 cups of cooked beans… anyways it’s somewhere around there.. hope that helps 🙂
thanks!
Oh the answer is YES! We have tried it, the whole family LOVED it, and even my best friend who can’t stand the sight of a bean really liked it and couldn’t tell there was a single bean in it! I made her guess until she was almost totally done with her piece before I let her know what the *secret* ingredient was 😀 Since two of my kids prefer white chocolate to dark, I cokked it without the chips and just added them on top of the hot pie as soon as got out of the oven, they melted and it was just divine. I will be making this version for sure, I love dates! It’ll be even yummier, if that’s even possible!
Thank you Katie for your great recipes, all six of us love your recipes around here. Nothing scares my kids, not even spinach in their smoothies :p
Oooh! I’m super excited. I was going to modify your original version with something similar, now you’ve done the work for me!! 🙂
I’m curious about the new ingrediant you will be using. I thought beans were rather odd for a dessert and then I tried your sugar-free cookie dough dip-BEST THING EVER!!!
Hmm…. what could the new thing be? Guessing something fairly neutral in flavor. Is it a vegetable?? Sweet potatos could be turned into a dessert I would think. Isn’t there something called Sweet Potato pie? Or maybe it’s carrots. Those are fairly sweet. I had a carrot salad once that was pretty good and included raisins. I’m intrigued, will just have to wait and see… 🙂
Cauliflower 😉 ;).
Hi Katie!
This is baking in my oven as we speak! Can’t wait to dig in 🙂
UPDATE:
My whole family is in the living room smacking their lips over this delicious giant cookie! It is amazing Katie!! Great job!!
Aww yay!!! 🙂