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
This is how I’ve been making it all along. So yummy!! Man… Now I want some.
This looks delicious and I have ALL the ingredients! What luck 🙂
do we cook the oats before hand? or is it just dry oats?
Dry oats. I use a 10-in springform :).
oh and if I’m using a square baking dish is there a certain size you would recommend? thanks
So funny you posted this! I needed to pick a dessert recipe for a party on Saturday (6/2). I have been saving dozens upon dozens of your recipes but never actually made anything to date. I finally decided I was going to pick from a bunch of the ones I saved. The deep dish chocolate chip pie was one of the contenders and I kept going back and forth all week. I finally decided on Wednesday to make this but wanted to make a sugar free version since my friend is diabetic. I was going to wing it thinking I could copy another dessert you turned sugar free, but was afraid it would turn out a disaster! Not too mention was a bit hesitant to try a pie made of Garbanzo Beans! I almost went with my second choice of the decadent chocolate mousse pie with the recent sugar/gluten free pie crust recipe you posted a few weeks ago. Then the next day (5/31) you posted a link to the sugar free version above!! I couldn’t believe the timing! Thank you so much!!! You saved the dessert!
I made it and everyone LOVED IT! No one could tell it was made with beans. Unfortunately, I did tell a few people ahead of time and they refused to even give it a try. Their loss! More for me! ;).
I did have one problem with it though. I cooked it for 45 minutes and only the top got kind of ‘hardened’. It had the consistency of mashed potatoes and not a pie. I billed it as baked cookie dough and no one minded but I am curious what went wrong. The only substitutions I made was I used 10 oz instead of 16 oz (2 cups) for the dates (bag was only that size), 2 Tbsp of Olive Oil instead of 3 Tbsp of canola/coconut (batter tasted amazing without this but added 2 Tbsp as safety measure), and used 1/2 cup instead of 1 cup of instant oats (is instant different from quick??). I wouldn’t think any of these would have that much of an effect on the consistency of it.
Any idea what could have happened?
Probably leaving out 1/2 a cup of oats made it too gooey?
Hmm. Could be. I can try redoing the recipe and get back to you.
I also used a Pyrex oval shaped pan which was probably about 10 inches wide. I didn’t have the time to use two 8 inch cake pans and just combined into 1. It made the cookie cake EXTREMELY deep dish. Maybe since the batter was higher than yours it would take longer to cook? Also since it was a ceramic pan and not a metal one maybe that would also require longer cooking time? What should the true consistency be like?
Thanks again!
Katie… I’m going to bank my question/comment off of this readers experience. My cupcakes turned out delish. I only made them because there was so much batter in my 10 inch pan. I ended up burning the cake because I was trying to get the inside cooked better, but all I really did was burn the whole thing. Is is safe to assume if you use a ten inch pan that it will be gooey? It can’t really be cooked longer to make it less gooey?
I haven’t ever cooked it longer than the recommended amount in the recipe… I actually think the gooey-ness is one of the best parts. But If you don’t want it as gooey as you’ve made it, another alternative is to let it sit completely uncovered overnight (or even in the fridge, as long as it’s uncovered and has already cooled). It firms up. Or maybe even reduce the applesauce, if you really want it a lot less gooey?
Thanks for the tips Katie!! I’m not a fan of the super gooey-ness that feels undercooked. I LOVE this recipe though. I think I have determined my favorite way to have it is in cucapke size. I just made 24. They seem to give me the texture I want… and three make a nice meal 🙂 They are super soft… a little mushy I guesss, but not gooey. Just not firm like a normal cupcake. My family loves these. I use 12 medjool dates that I have soaked, which means there is only 1/2 tsp of date sugar in each cupcake. Thanks for such an awesome recipe! I had not cooked much w/dates before but this makes me feel much more confident.
Vicki, you’ve probably totally got this figured out (2 years later!), but I just made a half recipe in the 8″ (spring-form) pan and it was not at all gooey after 30 min. If anything it was a touch… rubbery (still yummy though!). I could imagine that the full recipe in an only-slightly-wider pan could make a much deeper-dish pie and leave the center waaaay less cooked. Sounds like you’re happy with your muffin approach, but if you did want a big pie, I’d suggest the two 8″ tins in place of the 10 incher!
Katie, I’ve made this recipe (original) and my friends and family loved it. They had no idea it was sugar free.
One pet peeve – Have you thought about calling these recipes “no processed sugar” instead of “sugar free”? I got excited when I saw the title and then realized you added 2 cups of dates. That can be nearly 200g of sugar or 8g of sugar per slice. Not too bad but not exactly sugar free. I just worry for those that are diabetic….
sorry, I meant “no idea it was with beans”…train of thought lol.
I made sure to stress that it’s free of ADDED sugars, and in the nutritional info link I gave a suggestion for how to make it if you do truly want it to have zero grams of sugar total ;).
I just tried this with 1 cup of quinoa flakes instead of oats (couldn’t find any gluten free oats) and it turned out very yummy!! Great recipe.
Thanks! Just what I was looking for, something instead of oats. Will have to add this to the list of recipes I plan on trying.
My co-worker made this for me because she’s sooo sweet. She is always making treats for the office, and I can never enjoy them because I am gluten intolerant (Celiac Disease). Thank you Chocolate Covered Katie!! It is delicious!! I cannot believe it doesn’t have flour in it!!!
could i use a pyrex square glass dish? and if so do i need to spray it before i bake? would i need to change the timming alot? recomended cooking period?
lol I know so many questions!
Hello,
just to say… I tried that version! With a little less dates and no added Stevia but it was amazing. Even my boyfriend said that we really need to stock up on beans next time we go to the supermarket. And I say: Never eaten such a healthy cake! Thank you so much!
Thank you SO, SO much for adapting this for sugar-free!! I am going to try a gluten-free, sugar-free diet, and this looks FABULOUS! Thank you again for all your hard work with re-working the recipe. I love your blog
These photo’s look delicious!
I wanted to come back to say that I made this but I turned it into coffee-brownie pie by adding some cocoa powder and coffee granules. I brought it to a class potluck with some of your skinny snickerdoodles, people seemed to think they were pretty tasty too. :]
Thanks!
i forgot how much I despise dates until I tasted this cake 🙁 it all came back to me I was so dissapointed should’ve gone with the original recipe. oh well my daddy liked it so it was okay.
Really? I’ve fed this to some serious date haters and they had no idea there were dates in it. What kind did you use? You may be able to get away with making this with dried apricots but you may need to up the stevia a bit, depending on your taste, apricots aren’t as sweet as dates. Or even try dried mango – but taste as you go, dried mango usually has added sugar so you may be able to leave out the stevia all together, depending on your sweet toot). It’ll change the flavour a bit but I can’t see why it wouldn’t work. I think I may try it for something different…
Did you have chunks of dates in your pie or something? If you completely process the dates you won’t taste them at all. They just make it sweet.
yea I think that was the problem even though I processed it twice maybe my mixer didn’t do as good of a job 🙁 maybe if I’m brave I’ll try again one day
kaie… these are wicked as cupcakes… my family eats them so fast. I’m going to try freezing them. Has anyone done that? this recipe is UH-MAZE-ING.
I read somewhere here that someone had good luck freezing this recipe as muffins. I have a HUGE cookie pie that I’ll never get through on my own, so I’ll have to freeze it. I really hope it works, I’d hate to ruin such a delicious pie!!!
when I had that problem I just ate the cookie pie for breakfast lunch and dinner for three days in a row 🙂
HAHAHAHA! It’s funny that you say that, I did the SAME thing instead of freezing it. I NEVER get sick of the cookie pie. SO GOOD!!!
I’ve made this twice now and used white kidney beans both times. Works great!! 🙂
Katie, I MADE IT! I’ve been dying to make this sugar free version. I’ve tried the other version and it tasted too peanut-buttery for me…. so with this one I was ready to do some tinkering. Mine looks much smoother than yours. I think because I’m using a Blentec. Yours has a more authentic look. (what do you blend in?–i just bought a magic bullet for 30 buck on ebay because of your recipes!) None-the-less… I dove spoon first into my smoother looking cookie dough. yummmmmmm. I had traded in the PB for Nutiva Coconut Mana. Strangley it tasted coconutty… I don’t think it’s tastes coconutty plain, but you probably would have loved it. I think next time I will try coconut-oil. But, since I have two victims…er, taste-testers… in town from college, I decided to keep working on it. I added some almond butter, a little more vanilla, a little more almond milk, I had mistakenly drained my soak water and finally it tasted authentic! So I stirred in my chocolate chips… but all the blending had warmed it a bit and my bits were melting EGAD… oh wait E-GOOD! It was yummy… swirls of melty chocolate chips. But, I’m looking for an authentic look so I layered it w/chocolate chips and tucked it in the fridge. I’m now awaiting my always hungry, unspespecting boys that are home from college to give it a taste. Can’t wait!
I highly recommend a food processor, such as a Cuisinart (not a blender, and definitely not a Bullet for this recipe). It makes all the difference in terms of texture ;).
Panama,
I’m confused… there isn’t any peanut butter in this recipe?? Oh wait… I see your note says COOKIE DOUGH. So this is just on the wrong page. I use Justin’s Maple Almond butter for that recipe and it rocks. Doesn’t taste like pb at all.
Katie, I use my blendtec for the sugar free deep dish cookie pie… I used another readers comments to help. She blends all of the wet ingredients in the blender, but combines the dry in a bowl and then adds the wet from the blender. That seems to work out great for me. So glad your readers have such great ideas!