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
Just wanted you to know that my 5 year old, one of my more finicky eaters around here, just devoured a piece of this straight out of the fridge. 🙂
it’s the recipe that just keeps on givin’ … 🙂
I love you for this!!!! I am so happy to have found this site!!!! I have tried a couple already and they are great. The Deep dish cookie is my next conquest…can’t wait to find your sugarfree version;)
Hey Katie! I am going to try the sugar free version that you have mentioned in a few of the comments. I’ll let you know how it goes!
Awesome! No one’s tried it yet, so I’d love to hear your thoughts. And seriously, I want to hear negative thoughts too!!
I tried it! It was so yummy! I would recommend processing the dates before adding them in the batter. I attempted to add whole dates with the batter then processing it, and it didn’t work out too well. It might just be my cheap food processor. When I fished the batter out of the food processor, chopped up the dates, and then added the batter back, it worked out great!
It passed the roommate test yesterday. I live with two girls, and one guy. All carnivorous. All weary of healthy desserts. Two thumbs up.
I brought in 1/2 the pie to work today, and it was gone by 10:00 AM. I didn’t even have a chance to grab a bite myself! I work as an accountant for an auto parts company. All the men (and women) loved it. No way I was going to tell them that they were “tricked” into eating a sugar free, vegan cookie pie made of beans.
The consistency was like a very dense muffin. I think it was due to my food processor though.
I just want to let you know that I HAVE NOT tried the original deep dish cookie pie. This was my first attempt at the pie so my opinions are not in comparison to that (which is good). I honestly think the dessert was the bomb and I plan on making many more in my future!
Thank you!
PS I live in the DFW area too!
Awesome! Thank you so so much for trying it. I’m really grateful for your imput… and I’m excited to know you were able to get extra taste-testers for the recipe as well :).
Hopefully not sounding stalkerish… where in DFW are you? Maybe someday we’ll even pass each other on the street… or in a Whole Foods! 😉
I live in Fort Worth. Unfortunately there is no Whole Foods around me (wahhh), but a Trader Joe’s IS opening up 5 minutes away. I GUESS that will have to do. Haha.
I plan on making this again tonight for my family get together this weekend. Woot woot!
Haha it’s about time they come to Texas, right? There’s one opening up in Plano as well. 🙂
mines in the oven now! didn’t have any white beans so i used chickpeas! also ~I don’t have a blender or food processor so had to mush the chickpeas with potato masher and it ended up chunky! what consistency should the batter be before it’s cooked?! HELP
See Paula’s comments below
It should be creamy. I think the food processor is the only way. I hope you don’t take the beans.
(how did that happen?) I mean taste the beans
I know this is late, but I think I messed up on this 🙁 I really wanted it to be good, but when I made it there was a *distinct* chickpea taste. I gave it to my husband and he refused to eat after one bite (didn’t tell him what was in it).
Now from all the comments, this is obviously a hugely successful recipe, so my guess is that I did something wrong! The only thing I can think of is that I used too many chickpeas. How many ounces/grams are in your cans? I’m in Canada, and I’m thinking maybe we have bigger cans and I really over did the beans!!
Hi Anonymous,
I’m not sure if you saw the other comments about needing to use a good food processor and also needing to rinse very well. But as it says in the recipe, your chickpeas should measure 500g after draining. I use two 15-oz cans. Hope that helps!! It could quite possibly be that cans are bigger over there… Maybe they’re 18oz? I’d love to hear if you find something out!
Well, I didn’t have applesauce around, but I had all the other ingredients. Then I remembered, isn’t apple sauce made from apples? : ) So I shredded an apple and used the same amount in place of apple sauce.
Also, I much prefer a slight crunch (crunch around the edges, can’t beat that) than a gooey deep dish, so I spread the mix out on a wider pan, and it came out like a cookie cake… Yes!
This could not be more deliciously nutritious… I’ll soon be trying some of your other recipes! I started with this one because it was marked as a “reader favorite” in your recipe index. Chocolate Bar Pie is next. Ah, I love the internet.
MmMMm chocolate
Well, I didn’t have applesauce around, but I had all the other ingredients. Then I remembered, isn’t apple sauce made from apples? : ) So I shredded an apple and used the same amount in place of apple sauce.
Also, I much prefer a slight crunch (crunch around the edges, can’t beat that) than a gooey deep dish, so I spread the mix out on a wider pan, and it came out like a cookie cake… Yes!
This could not be more deliciously nutritious… I’ll soon be trying some of your other recipes! I started with this one because it was marked as a “reader favorite” in your recipe index. Chocolate Bar Pie is next. Ah, I love the internet.
I made this for company a week ago and I would be lying if I said this tasted as good as the non-vegan version. Here in California there is a restaurant chain called BJ’s Brewery, which is famous for it’s pizookie (pie-cookie). There is a huge difference between the two desserts. I would say this dessert is really good for a healthy vegan dessert, but people were definitely able to tell that something was different about it (though they wouldn’t have ever guessed beans and oats). The texture is off and it was very beany/oat-y around the crust, so most people left the crust. Also, I wasn’t sure whether or not to use 1 1/2 cups brown sugar packed or not, so since it didn’t say I packed, I didn’t pack it and it wasn’t as sweet as a traditional cookie pie. I was definitely disappointed because the description and many comments promised it to be a hit but many of my guests didn’t finish their first slice and none of them had seconds. I would possibly make this again for myself but not for company.
First of all, what food processor did you use? And did you make sure to rinse/drain the beans very well? If made correctly, this should NOT taste “off” at all. I stand by this recipe 100%, as I’ve taken it to many, many parties and even the health-food–hating boys devour it every time!
I have to tell you I didn’t add as much sugar, that was the issue I think. SOOOOO, I made a quick ganache and poured over it and now I am in LOVE with this! Can’t wait to make again, WITH enough sugar. I have also been experimenting with your ice cube tray ice creams for my Vitamix, because I hated that everything I have tried was always so icy…not anymore! Your ice creams are perfect this way. Quick, easy, clean, and creamy. I have tried it with my almond milk recipe, with regular milk, and with heavy cream. All excellent and for the health of it, I will go with the almond milk every time. So good…thanks so much. I am a chocolate and ice cream addict;)
I used a KitchenAid food processor and I thought I rinsed and drained the beans really well, but maybe I just need to process and rinse/drain even more. You know what else could have been my issue? Instead of using instant oats I used rolled oats and just processed them by themselves until they were a fine powder in the processor first. Maybe it’s best with instant oats? What are instant oats exactly anyway? Are they the type that come in packets in a box and are usually flavored? Thanks for your response; I will not give up on this recipe. I will definitely try it again. By the way, I wasn’t the other person named Fiona who replied to your comment to me saying they added ganache and talking about their Vitamix. They must have seen my name and thought you were replying to their comment or something! Not sure lol, but it wasn’t me!
Oh lol weird!
I use quaker “quick oats.”
Amazing. So gooey and moist and delicious. Instead of ice cream, I put a scoop of tapioca pudding on top. The ONLY thing that could have made that more incredible would’ve been some hot fudge. Definitely gonna make this again 😀
I found this originally via Sophie’s blog, and was immediately taken with the idea. I have cut sugar out of my diet completely and have been finding it very difficult not having my “something sweet” during the day. So I tried this using dates instead of the sugar, and it was unbelievably delicious! I used 6 dates in all. I also used part of the batter and made plain cookies with it just to see what would happen. they were wonderful as well. I now have my sweet something whenever I need it. (I have cut it up into small brownie size servings and it is in my freezer. Perfect to eat directly out of the freezer as well!1 Next time I will try and find chocolate chips from carob instead of chocolate, and then I will be completely at peace with myself!!:-)
I have forwarded your blog onto a few vegan friends as well and they are in heaven! Thanks so much for this. Will now be trying other recipes as well.
much love light and JOY
Aw thank you so much, Jane. That really means a lot to me!
Jane, just to make this clear, you used 6 dates in the whole recipe (with 2 cans of chickpeas)?? I want to make the pie this weekend and I was planning to use either dates or erythritol.
I found this originally via Sophie’s blog, and was immediately taken with the idea. I have cut sugar out of my diet completely and have been finding it very difficult not having my “something sweet” during the day. So I tried this using dates instead of the sugar, and it was unbelievably delicious! I used 6 dates in all. I also used part of the batter and made plain cookies with it just to see what would happen. they were wonderful as well. I now have my sweet something whenever I need it. (I have cut it up into small brownie size servings and it is in my freezer. Perfect to eat directly out of the freezer as well!1 Next time I will try and find chocolate chips from carob instead of chocolate, and then I will be completely at peace with myself!!:-)
I have forwarded your blog onto a few vegan friends as well and they are in heaven! Thanks so much for this. Will now be trying other recipes as well.
much love light and JOY
Ohhh my goodness I just made these. I halved the recipe and used a couple of chopped-up squares of Baker’s chocolate instead of chocolate chips. IT WAS SO GOOD!!!! Thank you for the recipe!