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.
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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:
how coincidental that I woke up after my nightshift and made this very pie (well the original sugarlicious version)
the idea of beans in dessert is stranger than the reality, in Japan, everything as sweetend with beans. we bought these amazing little fudge-like bean bars. i can’t even describe how glorious they taste
HAHA!! I actually just took the original out of the oven and had not been online to see today’s blog yet! I made it on Memorial Day and my 19 year old stepson ate literally half of the pie. I was bragging about it so much at work that I decided to make it again, this time with only a cup of sugar. But I did use milk chocolate chips! And my stepson still does not know the ingredients!
I just made the original this weekend for my family! They LOVED it! It’s amazing how much it tastes like a cookie! I found myself seriously ‘testing’ the batter before I even baked it! hehehe! Personally, I LOVED IT. Pretty much anything and everything involving cookies I love!
Yay yay yay! Thank you thank you! I’ve been looking forward to this recipe for a long time!
My mouth is watering…WOW!
YAY!!! Ive been waiting for this…can’t wait to try it on my friends:) I know they will love it. Thanks Katie. I have tried the other version of the cookie and mmmm, mmmm, mmmm….delicious. Looking forward to how this one turns out.
This looks so awesome Katie! My middle school aged daughter and I love to bake together, I’ve been looking for healthful recipes and your recipes are awesome. The only downside is that I can’t have caffeine, so no chocolate, it gives me migraines :-(. Any suggestions for substitutions? Would butterscotch or peanut butter chips work? I’m not vegan but I am a vegetarian.
I don’t see why not! 🙂
Well…it JUST SO HAPPENS that I have all of the ingredients to make this deliciousness right.this.second. SCORE!
I am SO happy that you made a sugar-free version! I first learned about your blog when my friend shared this recipe, and I am super excited to give it a try now! Not many baked goods make me drool anymore, but this one is definitely and exception. Why do I keep checking food blogs after lunch?!
My husband’s birthday is June 2nd and mine is June 4th, soo I think it’s only right that we fit this cookie pie into our weekend. We can sing happy birthday to all of us…including the cookie! 😉