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 made this with my roommate and it turned out great (even though we made a mistake by using only one can of chickpeas)! She was really impressed!
But I was wondering, how long will this dessert stay good for in the fridge?
Thank you! 😀
A few days? I know people say you can freeze it.
I plan on trying this recipe tomorrow when we have friends over for dinner. Could this be something I can make before hand, keep in the fridge, and then bake when I’m ready for it? I’m assuming I might need to let it come to room temperature first if I do put it in the fridge. (Sorry if this is a repeat question – I think it would take me forever to look through all of the comments below! 🙂 Thank you! Can’t wait to try it.
Wow, I should have just looked at the comment above my own! Sorry, I just woke up 🙂
Did the sugar-free version ever get posted?
The sf version is still a work in progress… If you try it, I would absolutely LOVE to know your thoughts (good or bad… seriously, don’t be shy about telling me the truth if you hate it!).
Use the basic recipe, but just leave out all sugar. Add 2cups pitted dates (300g), three stevia packets, and 1/2 cup almond milk. Process in 2 or 3 batches, because the food processor will have a hard time doing it all at once. Then add in the chocolate chips (or sugar-free chocolate chips if you wish).
I wanted to comment for the people like me who think that the flavor of garbanzos would be more obtrusive than that of other beans. I made this twice, once with half garbanzo and half white beans and once with all garbanzo beans. Contrary to my expectation, I preferred the garbanzo version AND for the exact reason I thought I would like the half and half better! The white beans puree more completely, which I actually felt gave the pie a bit of a bean dip consistency. The taste however is delicious either way. In my opinion, the garbanzos don’t make the pie taste beany at all but provide better structure. My cynic husband was forced to drop his “these are good for…” comments with the second version 😉
I have had the same experience with making bean burgers. Garbanzo beans yielded cohesive crunchy patties but kidney beans in the same recipe yielded, yep, bean dip. (Mark Bittman’s bean burger recipe is my favorite, it’s not vegan but I’m sure it could be easily veganized. Between the use of the food processor, garbanzos, and oats the burgers and this pie recipe actually share a lot in common! )
Also, I used a commenter’s suggestion to replace the applesauce with mashed ripe banana and it worked out great. Even though I usually like things super sweet I also decided to reduce the sugar the second time. One cup of packed brown sugar worked out great. Thanks again CCK for this incredible recipe!
I am not sure this would fool my non-healthy eating friends, but that’s probably my fault for only blending the chickpeas in my food processor and handmixing the rest. I came up with about 260 calories per slice, using 1/2 cup brown and 1 cup zero calorie sugar. It was a great way to celebrate Pi Day and even with a slight chickpea taste I couldn’t stop myself from having seconds.
Maybe the zero calorie sugar gives yours a weird taste too? LOL I think those sugars taste off in recipes, so that could definitely be it!
OMG. I sit here after eating one piece of that delicious slice of heaven and I feel GUILTY. Yep, it tasted so good that my brain is saying, “Better wake up early to work that pie off.” I’m in shock that beans could taste so good.
Not that this recipe needs any more compliments, but I can’t resist. I baked it today, and it’s absolutely amazing. I’ve tried other bean-based desserts before, only to be disappointed, but this I’d be proud to present to friends and family (and it’s great to have something to offer friends who are vegan or gluten-intolerant that they can enjoy without being singled out). I took the advice I saw in some of the other comments and replaced the oil with peanut butter, which gave it a really phenomenal flavor. Thanks!
Found this blog/recipe heaven a few days ago & had been plotting my day in the kitchen to create some of these wonderiffic looking desserts! So, today I made this , deep dish cookie & OMC!! Oh My Chocolate!! My kids devoured it and didn’t even know about the beans!!! Genius!! I’ve made some coconut butter & can’t wait to make the fudge pie/frosting!! Love your ideas !
Thank You so much for this! My kids are the worst eaters but knowing what is in this dessert, I let them have seconds!
Hi Katie! I came across this recipe, and luckily I had a reason to make it right away(St. Patrick’s Day Eve…that’s a real one, right?) Anyways, my whole family LOVED it, and I just wanted to say thanks! Love your blog 🙂
I’ll admit, I was skeptical – but my (health nut runner) sister made this recipe (with 1/2 the sugar) and told me I had to try it, so I made a 1/2 recipe to try it out. Well now I’ve eaten 2 slices and I’m officially converted. I never thought I’d say that – I’m okay with chickpeas in my cookie pie! But seriously, it’s a great recipe, and you’d never know it was made with beans. I used about half the sugar called for in the recipe, and it was still perfectly sweet and delish. Great recipe – I can’t wait to trick my husband later when I give it to him and he’ll think he’s getting some decadent, unhealthy dessert. 😉
Oh Katie !!!!
We just tried this tonight and EVERYONE loved it !! Picky kids, husband who usually doesn’t like it if it’s healthy ! They were all in agreement, they don’t care what it’s made of, they love it !
THANK YOU for all the wonderful recipe ideas and for showing all of us that healthy can taste good !
Hey Katie! 🙂
I wanted to make a dish for my birthday (March 30, so close :D) to take to school and serve to my omnivore friends to prove that vegan baked goods are just as good, probably even better, than regular. But I have a problem:
A) I have 0 brown sugar, but a ton of agave..
B) I also have 0 instant oats, only steel-cut…
Would either of these substitutions work? Thanks for taking your time to help a blonde like me 😉
Sorry, I haven’t tried it with steel cut so I don’t know :-?.
With the steel cut oats, I would suggest pulverizing as much as you can in a bullet or coffee grinder, hopefully so they become fine enough to work in this recipe. Steel cut oats are much harder and take longer to cook, but I think if you grind them down to fine particles they’ll cook okay in the batter. I’ve only used regular oats in this recipe, and I use the bullet on them.
As far as the agave goes, well the chocolate chips add sweetness so figure that in. I have never worked with agave in baking, so I would just suggest putting in a tbsp at a time in to the mixture and taste-tasting little by little till you think it’s sweet enough.
Ok so i went out and bought a food processor special to make this and i am SOOOOO glad i did!! I was amazed that it tasted so incredibly bad for you but was made with chick peas!!! AMAZING!!!!! thank you for the recipe!!!!!
I’ve been meaning to make this forever because I’ve made your chickpea blondies and loved them, but just never got around to it. But I had about 1.5 cups of chickpeas (dry ones that I had cooked over the weekend) leftover in the fridge, so I decided to try it out! I halved the recipe (didn’t have enough chickpeas) and decreased the sugar by a third, and baked it in a loaf pan. It is WONDERFUL!! I just had a piece warm out of the oven and I’m seriously considering having another!