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
Made this today with garbonzo beans and I could REALLY taste them. I was very sad because I had such high hopes. 🙁 Is it better to use white beans? Because I am more than willing to give this another shot. We also made the mint chocolate fudge pie, which was fabulous. 🙂
I found that i wasn’t cooking long enough and with the white beans, you definitely need to make sure with an 8″ pie pan you cook longer. It was a bit more mushy and bean tasting for me. I’ve always undercooked box brownies but this is very different. I think the taste is so much better with longer cooking. And I liked the garbanzo beans much better!! I also think i will pack the brown sugar or just use 3 dates and half the brown sugar(packed). Man, i could live off this recipe!! I am just a sweets addict lol!!
What food processor did you use? And did you use all the brown sugar? And drain the beans and rinse?
We used a Cuisinart and all the brown sugar. We forgot to rinse though. 🙁 I noticed I tasted the beans much less when it was cooled for some reason. I’ll definitely give it another shot and rinse next time. 🙂
How do you think brown rice flour would work? (It’s gluten-free). I have a bag of it that I’ve never used.
I just made this, with rave reviews from my kids….they had no idea the main ingredient was beans. Just a couple questions….I found the texture a little grainy…is it just that I didn’t blend it enough…AND was wondering why the recipe says not to use a blender – I was really tempted to throw the beans in my vitamix to get a smoother consistency.
Thanks!
Shouldn’t be grainy, so yeah… blend longer. I tried with a vita once but because it’s deep the beans on top don’t blend at all!
This looks AMAZING but I calculated the calories to be around 600 calories per slice (if it yields 8 servings). Did I miss something?
Katie,
Did you ever end up making a sugar free version of this? If so, please post!
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)
Pretty sure I could eat this everyday for the rest of my life! Been looking for actual recipes that are delish and score! You totally win! Thanks so much Katie! You the wo-man!
Katie,
I made a sf version of this today. I halved the recipe (except for the applesauce, I still used 1/4 cup of that) and used 1/4 cup of Sugar Twin brown sugar. It tasted FANTASTIC. I noticed that you don’t use Sugar Twin in any of your recipes, is that because it isn’t easily accessible to you (I myself have to order it online), or for some other reason?
Also, I am going to make this again, but I would like to leave out all of the oil. Do you think I could use more applesauce as a substitute? If so, how much additional applesauce would you recommend (keeping in mind that I already use 1/4 cup) adding?
Thanks for your wonderful recipes!
Sabrina
I don’t think I’ve ever heard of sugar twin.
Sorry, I don’t know about the applesauce question.
I just made this recipe and it is fantastic! Completely delicious and a big hit among my friends. I do just want to note that when I calculated out the nutrition, I came up with far more than 200 calories per slice (if based on 8 slices like that of an actual pie) that some other readers calculated (my calorie count was double that). I don’t mind because it still has more nutritious ingredients and the taste is awesome, but if people are watching their calories, it may be good to know.
Oh, my goodness, I am in love with this dessert!
Katie, I am a new follower and huge fan of your blog! I just this minute sat down to try the deep dish cookie pie, and I am in love! You would never guess that this is made from chick peas. Thank you so much for sharing your healthy dessert recipes!
I am so glad you liked it! 🙂
I don’t have a food processor, but I made this recipe using a kitchen aid hand-held blender (like this one http://www.cheapbestmixerspricesonsale.com/KitchenAid_KHB100ER_Hand_Blender_Empire_Red)
and it worked really well! I don’t know how it compares to using a food processor but it came out very smooth!
I also used the same hand held blender for your Pumpkin Pie in a Bowl.. I’ve had it for breakfast for the past two mornings 🙂 I think tomorrow I’ll try gingerbread in a bowl!
hmmm well it looked delicious so i rushed home and tried it! but i cant get over the bean-y taste, does anyone else have that problem? i even added less than 500g of chick peas
Hi anonymous,
Did you read through the other comments to see what the others with this issue did wrong? I know there are a lot of comments, so… Did you drain and rinse the beans well? Use all the sugar? (And what type?) And what food processor?
I want to finally make this, but I was wondering if you Katie or anyone else used erythritol instead of sugar? I have erythritol at home, but I have never used it before. I read about your sugarfree version above, but I’m confused, since people mention using 6 dates (??!) and your upcoming recipes uses 2 cups?? Also, is this supposed to be eaten warm or cooled?
It’s a really deep-dish pie, hence the high amount of servings. (If you make it in a regular 8×8 pan, you can actually get two pies from it.)
You can eat it warm or cold, and I’ve never tried erythritol.
Ok, I guess I will halve the recipe them. I’m too nervous to try erythritol, so I guess I’ll use dates … although your suggestion differs a lot in quantity from other comments, so I’m not sure with which one I’ll go.
Also, I know the nutrition info is calculated based on 20 servings, but how the hell do you cut the pie in so many slices? We usually get 9-12 slices from a pie …
I’ve just done a savoury and muffin version of it and it was really nice. I obviously omitted the sugard and replaced the 1C chocolate chips by minced veges. Me and my friend found that there was a slight fish taste to it, but since we have both been vegetariens for a while we’re maybe just being delirious. But after all some mock tuna recipe call for chickpeas!
If anyone is planning to do the normal version, rest assured, it doesn’t taste like fish at all! Like all the other commentators said, it is delicious!
Thanks for this great recipe and blog!
Thanks, Elie. I love your idea for a savory version!
Made this for Easter today and everyone wanted the recipe. Home run!!
I absolutely am addicted to this recipe!! 🙂
And I wanted to share that tonight I added 2/3 cup of unsweetened cocoa powder to the recipe to make a double chocolate chip cookie pie. (I’m lucky any actually got to the pan, because I was scooping it raw out of the bowl…) 🙂
I don’t know if you’ve already done this (I’m sure you have!), but I thought I’d share it, because it is absolutely DELICIOUS. 😉
Thanks Katie!
I tried to make my brownie batter dip recipe into a pie once, and it didn’t work out… maybe I should’ve used this recipe instead! I will have to try your idea! 🙂
I think you’ll love it. It’s a big bowl of chocolate…what gets better than that??? 😛