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
I can’t describe how excited I was when I saw this recipe and found a can of white beans in my pantry! You’re a genius! I can’t wait to try more of your recipes!
Hi, i just found your website and am so excited. Everything looks great. I want to make this cookie pie today. I have two cans of beans,439g each, so how much do i use of those? And i don’t have any choc. chips right now, can i make it without?
Hi Monica,
You should use ALL of both cans. But be sure to drain and rinse each can first. You can make it without the chocolate chips… but you might want something else for flavor, such as raisins or maybe add some cinnamon?
Since it was kinda late and our blender isn’t convenient (no food processor), I hand mashed my beans. I made a quarter recipe chocolate-chip according to this post (except I used a little over 1/4c sugar, almost half white, and would reduce that next time, and no salt as my beans were salted), and then I used the rest of my back-of-the-pantry navy beans to make a gingerbread-orange-peanut butter version. It still turned out pretty good–I couldn’t help eating one of the two pieces the chocolate chip batch made. And I totally made this for breakfast tomorrow–why not? It’s got beans and whole grains, and even a little fruit.
I think it works quite well with the mashed beans, but make sure the beans are cooked soft if you’re going to do that, and I might add just a little flour or a few more oats in the future because I think it would help the texture without ground oats.
I seriously make this every week! So amazing! All my roommates LOVE this. We didnt want to feel as guilty this time so we used 1/3 cup of raw agave nectar and a banana instead of sugar and then a 1/3 cup extra oats. AMAZING! thank you so much.
Oh wow, I’m so glad to know it works with agave and banana! That sounds like a great substitution. Thanks for sharing!! 🙂
I can’t eat oats or sugar, so will sub quinoa for the oats, but what about the sugar? I can up the applesauce a bit, and maybe use a tad of honey and stevia.
Hi Katie! This recipe sounds absolutely delicious! In exploring vegan/healthy eating options and I ran across this and just got so excited!
I was wondering, however, if I can still try this recipe without having a food processor. What would the process look like? I’d really appreciate any help–I’m not a baker by any means and have very little kitchen experience.
Thank you!
K
Hmmm… I know a few other commenters have done so, by just smashing the beans and then mixing everything up. Be warned that your pie will have chunks, though. I’ve never tried it without a fp, so I can’t guarantee the results will be good (although, like I said, a few other people have done it and liked the results).
So I may or may not have bought my first food processor ever thinking about this recipe…SO GOOD. I wasn’t sure how it was going to turn out because the batter didn’t smell that great and I didn’t want to eat it all like I usually do. But OMG it turned out AMAZING. I used a 9-inch pie dish and also make 5 “cupcakes.” I followed the instructions exactly (was scared it wouldn’t all fit in the food processor) and it turned out just like the pictures look! I love when that happens. Also…20 servings?! Um I think I could eat a quarter pie on my own! Oh well, healthier than most of my desserts and added protein! Can’t wait to take a few of the cupcakes to my coworkers tomorrow and see their reactions. Thanks so much!
Hi! I just made this and agree that it is a bit too sweet (would maybe just use 1 cup next time). For those concerned with sugar content, please go to your nearest health food store, (or order online) a bag of brown coconut sugar. It is considered to be low in the glycemic index and is a great baking substitute. I used only coconut sugar and no other sweetener and it was great. Katie, do you think this recipe would work well without the chocolate? Like a blueberry version instead, perhaps a bit of cinnamon? Would appreciate your feedback on this. Thanks!
Yes, you definitely can! I made a snickerdoodle version without the chocolate chips. Just added extra cinnamon :).
I tried this for the first time today and it’s too good! I made the mistake of making it before dinner time and got too full to eat afterward >.<
Here we don't have any form of chickpeas at grocery stores and I'm not sure about white beans either, so I used packaged fresh soybeans (which are sold dirt cheap here) and that turned out wonderful. I also cut the sugar to one cup and it was just fine for me =) Thank you!
WOW!! My co-worker made this and it is amazing. I can’t wait to try the ice cream recipe. Do you have a cookie variation of this? I’m new to this site — is a cookbook in the works? I got the Sneaky Chef for my toddler but I don’t like the way the recipes taste, though the purees work great in family favorite recipes.
I have a blondie version, and I know people have made them in cookie form instead: https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you%3C/a%3E%3C/p%3E
Or you could just form the deep-dish cookie pie dough into cookies instead of a pie (with a cookie scoop). Yes, I definitely am planning to publish a cookbook someday 🙂 :).