Make your own soft, gooey, and secretly healthy deep dish cookie pie for dessert tonight, with melted chocolate chips in each unbelievable bite!
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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
Although this lovely recipe already has over 800 comments, I couldn’t resist adding another. I made this last night and it is strangely addicting. I am ridiculously excited to have discovered your blog. I love desserts and I’m always looking for ways to a) make them healthier and b) veganize them! You seem to do both beautifully and I can’t wait to try out more of your concoctions. Cheers!
Aw, thank you so much for such a sweet comment! 🙂
I just made this yesterday and it was a hit. I used stevia baking mix in place of the sugar, omitted the salt and added an egg white ( because of using the stevia). I brought some over to a friend of mine and she wanted the recipe so she could make this for her husband. My 8 yr old wants me to make it again.
Can I sub canola oil for coconut and should I melt it?
Yes, definitely :).
And yes, melt it.
I was VERY skeptical about this recipe, but gave it a shot because it’s so hard to find any good vegan dessert recipes that don’t involve a bunch of processed/expensive ingredients (i used carob chips to make it vegan). I was BLOWN AWAY! I can not emphasize enough how good this is. I substituted 6 pitted dates for all of the sugar, making this pretty much the healthiest dessert I have ever had and one of the best tasting. I don’t even like carob very much and this recipe made it amazing. You would NEVER know it’s made out of beans, that it’s sugar-free, or that it’s vegan. This is a genius recipe, thank you!!
WOW! I am so impressed by this cookie pie. I served it to my entire family this evening and they just loved it. Thanks for sharing!
I made this last night for a dinner with my fiance and future in laws! My father-in-law is diabetic and my fiance is always the one to say ‘it’s not as good as the real thing’ – definitely if he knows what is in it. However, they both wouldn’t say anything if they had no idea, they just love to be hard headed. Well this was beyond baffling, scrumptious, delectable, (insert more words here)! My father in law only ate a small portion because he kept saying how I was trying to ‘kill him’ since I know he is diabetic and how sinful this was and bad for him…His mom and I just kept looking at each other and laughing. We finally told him it was made from Garbanzo beans and unsweetened apple sauce, yadayadayada, and he couldn’t believe it. My fiance ate three pieces LOL! He actually got to the point where he cut a huge piece and just put it right into the ice cream container and ate out of that! So funny! This one is going in the record books! Thank you so much for what you do. I am so addicted to your site and can’t wait to try more!
I dont normally comment or eat sweets. But my fiance has the largest sweet tooth. Mixed with the fact he doesn’t eat anything that resembles healthy! He ate a piece and tried to steak claim in the entire pie! After I told him what it was he called it his bean cookies and wants me to make them everyday. Even me who does not indulge in sweets couldn’t keep from grabbing another bite.( I made them into bite size bars instead) Amazing recipe I can not wait to try all of your recipes! You definitely helped me find a compromise in what My fiance can eat to keep the man healthy!!
Katie!…I’m prepping to make this now but i only have rolled oats…not quick. Should I pre-cook them a little bit or will they be ok? 🙂
Thank you so much lady!
Sorry, I’ve never tried it with rolled oats. I think other commenters have, though.
Wow! I didn’t see that there were pages of comments! My bad I didn’t look through them all…
Thanks for responding. I did, however make them, and I know that I am only an echo now but pretty amazing. You just can’t understand how good they will be until you are tasting it for the 1st time especially right out of the oven. I used rolled oats, coconut oil and 1 cup of sugar.
Continued thanks! 🙂
Oh so they came out okay with rolled oats as they are. That’s good to know. I refine the oats in a coffee blender (or I think it’ll work in the food processor too, my Krups just died).
I like the idea of using dates instead of sugar … need to try that.
They did! I used my Ninja and just blended it all together. Yummy! I also used coconut sugar as well. Have not crossed over to baking with dates but am excited to take that leap 🙂
The only way I can eat chick peas is if they’re in humus form… or in this. This cookie pie was AMAZING. It’s incredibly filling, so I was only able to eat around seven bites before I was full. It’s very easy to make and so, so, so GOOD. I loved taking it out of the oven a little early so it was a bit gooey. Mmmm!
Made this tonight with exactly 1/2 the sugar. To die for!!!!!!!!!
This is absolutely delicious! I actually made the cookie dough dip first and wasn’t a big fan, so I added the ingredients from this recipe to make this cookie “pie”. I cannot believe how good it is! This, coming from a self-confessed chocolate chip cookie addict!
So I first found your website via Pinterest and became could not stop myself from looking through your delicious recipes. I was too scared to try them at first, fearing they would just be bland “healthy” imitations of my favorites. Finally caved and made this Deep Dish Cookie Pie tonight and loved it! Even my picky hubby couldn’t resist eating more. Since we eat lower sugar, I subbed 1 cup of the Brown Sugar for 1 cup Xylitol then used the remaining 1/2 cup Brown Sugar. Oh, wow was this good. Will be making this again!
Wow, this cookie pie looks amazing — and I have all the ingredients in the pantry right now. Guess I know what I’m making tonight!
This looks SO delicious! Among other things, my son is allergic to oats. Could I make a substitution?
Ground flax will work! 🙂
Really? Ground flax? Like flaxmeal? Hmmmm …. will have to try that … certainly makes it even healthier
Yes flaxmeal… some people have tried wheat bran too, but I haven’t tried that one.