Make your own soft, gooey, and secretly healthy deep dish cookie pie for dessert tonight, with melted chocolate chips in each unbelievable bite!
Table of Contents
Deep dish chocolate chip cookie pie
What is even better than a warm chocolate chip cookie?
If you answered, “Katie, nothing is better than a warm chocolate chip cookie,” you’ve obviously never met a chocolate chip cookie pie…
Especially not when it is topped with Almond Milk Ice Cream or Keto Ice Cream, or my personal favorite dairy free Coconut Ice Cream Recipe.
Serve the showstopping dessert for Labor Day, Thanksgiving, Christmas, Memorial Day, graduations, birthday parties, or the Fourth of July.
And prepare to be amazed at just how much you can love a dessert.
You may also like these Healthy Chocolate Chip Cookies
The best party dessert of all time
I could sit here and tell you about how I was in charge of dessert for our neighborhood summer party.
I could tell you about my desire to impress the neighbors with a sinful tasting finale and then shock them by revealing the dessert was really not so sinful after all.
And I could tell you how this desire became reality when my dessert was the single biggest hit of the party, with everyone raving about it.
One guest even hired me to make a pie for her husband’s birthday in June.
But really, you don’t want to know all of this, do you? You just want the recipe!
Also try the popular Protein Cookie Dough
Deep dish cookie pie recipe video
Above, watch the step by step recipe video
Healthy dessert deep dish cookie pie
In comparison to your standard cookie pie, with its plethora of butter, eggs, and white flour, the above version is a much healthier alternative, while still tasting just as temptingly decadent and delicious.
Plus, you get a full five grams fiber and over six grams of protein per slice, thanks to the whole grain oats and chickpeas.
And I promise no one can tell that these ingredients are in there.
Need proof? Just read the thousands of positive reader reviews on this recipe post!
Depending on the specific ingredients you choose, the cookie pie includes options to be dairy free, nut free, oil free, no sugar added, gluten free, and vegan.
The chocolate pie is a real crowd pleaser.
Even people who are not used to eating healthy desserts will rave about the recipe.
Imagine chocolate chip cookie dough in the form of a pie.
Side note: If you make a half recipe in an eight inch baking pan, you can have a healthy cookie cake like the ones at the Great American Cookie Co in the mall!
And if you make one fourth of the recipe, you can even put it in a mini springform pan for a baby chocolate chip cookie pie.
Extra chocolate chips? Add them to Healthy Banana Bread
Chocolate chip cookie pie ingredients
The recipe calls for chickpeas, quick oats or almond flour, pure vanilla extract, baking soda, salt, applesauce or yogurt, nut butter or oil, sweetener of choice, and of course chocolate chips.
You can use white beans, such as cannellini or great northern beans, instead of the chickpeas. Garbanzo beans are just another name for chickpeas, so they are also fine.
If you want to use dried garbanzos instead of canned, substitute about 500 grams total of cooked garbanzo beans for the two standard size cans (15 ounces each).
An equal amount of canned pumpkin, roasted sweet potato puree, or even mashed banana can be swapped for the applesauce. You may also use plain or Greek yogurt.
Rolled oats or instant oats work as swaps in place of quick oats. If you wish to use all purpose flour or spelt flour, decrease the amount to three fourths of a cup.
Add brown sugar for the most authentic Toll House chocolate chip cookie flavor. If you prefer a healthier option, I also love the results with unrefined coconut sugar.
Pure maple syrup, honey, agave, or sugar free xylitol work as well.
For a neutral flavor, go with either almond butter or cashew butter or the oil option (vegetable, sunflower, or coconut oil). Or use peanut butter if you want a chocolate chip peanut butter cookie pie.
How to make the recipe
The first step is to open and fully drain the cans of beans. Rinse them well.
Preheat the oven to 350 degrees Fahrenheit.
If using rolled oats, pulse them alone in a food processor. Stop when they turn into a fine flour consistency.
Add all remaining ingredients except for the chocolate chips to the food processor, and blend until the mixture is completely smooth like cookie dough.
Tip: I highly recommend going with a food processor over a blender if one is available. While some readers mention using a blender successfully, my experience is that the texture and taste of this cookie pie is far superior when prepared in a food processor.
Turn off the machine, and stir in the chocolate chips by hand. Stir in a handful of shredded coconut or chopped walnuts or pecans as well if you wish.
Spread the cookie dough batter evenly into a greased nine inch springform pan. A ten inch pan works too.
Optionally, sprinkle more chocolate chips on top or swirl Homemade Nutella into the unbaked pie with a spoon.
Bake on the center rack of the oven for thirty five minutes. Then remove the pan from the oven and let it cool for an additional ten minutes.
Take off the springform top, and serve the deep dish chocolate chip cookie cake hot, topped with ice cream or whipped cream and hot fudge sauce.
Tips for storing the deep dish cookie pie dessert
Let the pie cool fully before covering it. Make sure to leave an opening in the container or cover so that extra moisture can escape.
You may store the chocolate chip dessert at room temperature overnight or while transporting it to a party or event.
After a day, I recommend storing in an airtight container. Due to the perishable ingredients, it is best to keep the recipe refrigerated when not serving.
Or for an almost instant cookie pie whenever you are craving soft homemade chocolate chip cookies, slice and freeze leftovers. Thaw in the microwave or in a warm oven or toaster oven before serving.
However, once you taste this incredible deep dish chocolate chip cookie treat, it is highly unlikely you will have any leftovers!
Deep Dish Cookie Pie
Ingredients
- 2 cans white beans or garbanzo beans (500g total, once drained)
- 1 cup quick oats or almond flour
- 1/4 cup applesauce or yogurt
- 3 tbsp oil or 1/4 cup nut butter
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup brown sugar or unrefined sugar (click for a Sugar Free Cookie Pie)
- 1 cup chocolate chips
Instructions
- Drain and rinse beans very well. Blend everything except the chocolate chips very well in a food processor. Mix in chips, and pour the batter into a greased pan. I normally use either a 10 or 9-inch springform pan. Cook at 350 F for 35 minutes. Let stand at least 10 minutes before removing from the pan. Serve hot, or let cool. Storage tips are included above.*Some commenters have had success using a blender, but I feel that the texture comes out much better when using a food processor.View Nutrition Facts
Video
Notes
More Popular Party Recipes
Ok, I have previously tried black bean brownies and my kids stunk up the whole house for days. It was horrid !! Will these have the same effect or should I just pass out the Beano to begin with ? Also, have you thought of using Ideal Brown Sugar Xylitol in it for a sweetener ?Then, they would be much healthier …
I don’t really see why it would be a problem… after all, people eat bean dishes all the time and this wouldn’t be any bigger of a serving than, say, eating a side of baked beans. But to be safe, don’t serve beans for dinner ;).
I’ve never heard of brown sugar Xylitol until your comment. To be honest, I don’t know much about Xylitol at all!
I my experience, Xylitol would make the kids stink up the house way faster than beans! LOL! Our digestive systems can not handle that stuff in my house!
Made this last night, subbing in Sucanat for the brown sugar (and only using half) — it was a hit, but I didn’t tell the kiddos – or the hubby, ha!- that it was made from chickpeas. We will definitely be making it again, SOON! Thanks!
Haha I still have to try it on my sister… and see if she can tell! So glad you liked it 🙂 🙂
Oh Yum Catie, you have opened a whole new world to me baking with beans, who’d a thunk it, lol. As I said before my neighbor is diabetic and I was going to experiment to see how I could make these better for her. I hit pay dirt. Brownies.
Deep-Dish Cookie Pie-modified to a brownie w/less sugar and fat but results in more sodium from the peanut butter and adds more protein and fiber also.
1 1/2 cans white beans or garbanzos (drained and rinsed) .15 oz cans I used garbanzo
1 cup quick oats
1/2 cup unsweetened applesauce
1 T canola oil
2 T peanut butter
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup brown sugar-white sugar will work if you don’t have brown.
½ cup Baking cocoa powder-unsweetened
Follow directions below for mixing and baking if using a processor. If using a blender(very carefully), only blend the beans, oil and apple sauce frequently stopping and mixing with a rubber spatula, mix everything else by hand. Blend the oatmeal before the bean mixture if you want it well blended like flour, then dump into large mixing bowl with all other dry ingredients and continue on to wet ingredients.
I took out some oil and added peanut butter and substituted cocoa powder for the chocolate chips in the original recipe. The peanut butter didn’t give enough moisture and the cocoa powder soaked up what moisture there was. I added two additional tablespoons of applesauce and it was still too thick. So, add a total of ½ cup unsweetened applesauce to the recipe because I almost burned up my motor on the blender, Yikes! Add more if needed 1 TBSP at a time, your mix should be thick but pour out into the pan.
I used the Wilton 12 bar pan and baked for 16 min, then turned the pan in oven and baked another 7 min. Bars came out clean in the oven and are moist in the center.
Food processer directions;
Blend everything very well in a food processor and pour into an oiled pan (10-inch spring form pan, you can use a smaller pan if you want a really deep-dish pie.) Bake at 350F for around 35 minutes, I would check it after 25 minutes. Let stand at least 10 minutes before removing from the pan.
I hope someone tries this, it really is good and I can’t wait to take some to my neighbor tomorrow morning, I think she will be pleased.
Ooh yum! Your brownie version sounds AWESOME!
I forgot to update you, my neighbor was quite pleased with the brownies so she will be making some. We are going to use some Canelli beans on the next recipe, I think they will add a bit more moisture to the mix than the garbanzas and maybe it will be easier on the blender. I am having so much fun with these recipes and will be taking some of the original to a get together sunday and I think I will make some brownies too.
Thank you! i will definitely try this and report back. I promise!
When you put 500g for the garbanzo beans, do you mean 500g for each can or 500g for both cans?
500g total 🙂
Ok, good! I already made the dough and I used only one can because it has 425g.
Thank you!
I just made this but in a muffin tin! The taste really really delicious. I love the idea of using chick peas as a base for desserts that usually require flour. They’re neutral in flavor and so good for you!
I’m so happy you liked them! I’ve done mini muffins out of them, but never regular-sized ones yet. I might just have to try it!
OH-MY-GOSH! I just made this and it is SO GOOD! It taste just like the recipe I have for cookie pie (same thing), but this doesn’t have 1 1/2 stick butter! SO AMAZING! I’m making this one from now on 🙂
Awww yay! And to answer your question about the dip, no one I know can taste the beans (just read all the comments on the post lol) 😉
Love love love this recipe!!! Katie you have changed my life! I found this recipe on your blog by searching for “healthy cookie dough” (ha ha, I wanted an excuse to eat it more often!) and it has opened up the whole vegan world to me. I wasn’t much of a meat eater in the past but I sure loved all my processed foods that contained milk and eggs so I never thought I could become vegan. But since finding this site earlier this summer I’ve done a ton of reading on the subject and it made me wonder why veganism isn’t the norm because it makes so much sense! So this summer I’ve enjoyed trying out many of your recipes and learned they are FAR better than the processed junk I’ve been eating in the past. Plus I’m finding so many new ways to use veggies, fruits, and whole grains. I’m transitioning to a vegan diet (gotta use up a few non-vegan foods in my pantry still) and absolutely loving it. I can’t remember the last time I felt this healthy and you were my inspiration so THANK you!! 🙂
Oh my goodness, thank you for such a kind comment!
Honestly, I used to think veganism was weird too, when I first heard about it. (What? You mean they don’t eat ice cream?!?!) But now, it’s so much easier to be a vegan because you don’t even have to give up your favorite foods. Well, maybe if your favorite food is a steak… I don’t know if there’s a vegan equivalent that tastes the same. But lucky for me, my favorite non-vegan foods were things like ice cream and whipped cream, and there are just-as-delicious vegan subs for those. I was like you in that I didn’t eat much meat. But give me those processed milk products!
I think you’re smart to not do it cold turkey (cold tofurky hehe). I started out as a vegetarian, and I stayed that way for over a year before going vegan. Then I gave up cheese first. Then everything else. At the time, it felt like an adventure and a fun challenge!
Anyway, sorry if I’m rambling now. But thank you again for your sweet words :).
ah, I sooo want to make this pie!! Unfortunately all i’ve got on hand are dried chickpeas :S I don’t really know why I have them, I have no clue what to do with them…hahahah, do you think it would work in this pie if i soaked them first?? 😛
Anyways keep up the good work, and have a good day 🙂
Sure! They’ll work! But you’ll have to cook them first (google “how to cook dried chickpeas” and you should find a bunch of info). Then use 500g AFTER they’re cooked. 🙂
Thank you soo much!!
If I mix up the batter in advance, refrigerate it for a few hours and then bake it, will that work okay? I want to mix it up at home and then cook it at a friend’s house so it’s hot.
I *think* it would be ok… but to be honest, I don’t know much about the science of baking. I know that some things need to cook as soon as you add the baking soda/powder in order to rise properly. But try it! If it doesn’t work, you can just mash the whole thing up again and serve it as dip! 😉 Let me know how it goes!
I just made this and it is delicious! My four year old says – it’s delish!
Too cute! I think I most value the opinions of little kids on my recipes… because little kids will never lie about liking a recipe to spare my feelings. They’ll tell the truth no matter what! 😉
My son had them too – he’s 7. I asked “Do you like them or do you love them? ” and he said “I LOVE THEM!” I only used 1 cup brown sugar, and they were very happy. I took them to a party, and they got eaten up. Thanks for the wonderful recipe!
Awww! Can you give your son a hug for me? 🙂