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:
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!
my friends all love the sugared version, so I’m perty excited to try this. Perhaps I’ll make it for my diabetic dad.
I made your blue velvet cupcakes today for a baby shower and they were a huge hit! More popular than the not so healthy cupcakes I made for the egg eaters 🙂
as great as this no sugar version looks, i am going to stick with your original! it is my favorite dessert EVER and I make it too often (or maybe just often enough!)
I started a new blog, will you check it out? I love cooking, so my friends begged me to make a blog and I gave in! Maddycraveshealth.com
I haven’t posted any recipes yet, but do you like the apples? Pretty soon I’ll be posting a healthy wonton empanada recipe.(: I think I’ll make this blog a summer project, unless it gets popular.
Welcome to the blogworld :). I’ll definitely check it out!
Thank you so much for this sugar free version. I have made the original pie 3 times in the past month. My family loves it. I made this one tonight. They like this one even better-so do I.
I’m so excited you already tried it! 🙂
Wow- so cool about the pie’s TV appearance!! That must have been really cool to watch.
I remember making a cocolate chip cookie pie in elementary school during home economics. I remember I LOVED it and made a couple at home for my family. But I bet it wasn’t as good as your vegan and healthified version! 🙂
Happy birthday pie- you deserve a celebration 🙂 Katie is the one for the job!