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?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 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