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
Making this tonight for CD’s birthday. 🙂
Aww HAPPY BIRTHDAY CD!!!
Tell him happy birthday for me, please?? 🙂
Given that I have 1 kid who loves anything chocolate (but won’t touch most healthy foods), another who eats somewhat healthy but will skimp on eating healthy food so he has room for dessert, and a wife who *LOVES* cookie dough, I’m going to have to make this. (Well, after Passover, at least.)
I made this tonight, halved the recipe, added a little more applesauce and no oil. Then I dropped dough into my mini muffin tins and baked them for 14 minutes. They were a little undercooked-ended up more like a cookie cake- should have done another 3-4 minute but they were still delicious!!! My kids even loved them!
I’m wondering why in most of your recipes you use a food processor or a magic bullet instead of a blender. And sometimes you even caution us NOT to use a blender. Can you clarify how this affects the recipe? Thanks!
hi — because everything really needs to be creamy, especially the beans. You will probably have trouble getting it creamy with a blender.
Hi Katie. I love these brownies. Do you know if you can substitute garbanzo bean flour for the canned beans and if so how much? I wasn’t sure if more liquid would need to be added. Also I was thinking of a mix of bean flour and almond flour. Any thoughts?
Sorry, I haven’t tried it so I really don’t know!
just out of curiosity, what is the purpose of the chick peas/white beans?
I would say that they are a nutritious and gluten-free replacement for worthless and unhealthy white flour. The beans do the trick in this recipe really well! By the way I made this recipe with black beans and it came out fine. I think any mild tasting bean will do. And I heard you can use flaxmeal instead of oatmeal, but I haven’t tried it yet. If anyone has tried it with flaxmeal, please post and let me know how it came out.
I’ve made this recipe many times but thought I’d let you know I’m making it right now for my son’s first birthday! He is going to go nuts for this =)
🙂 🙂 aww
INCREDIBLE!!!! All of your recipes are genius. My dad (who automatically dismisses anything with the word ‘healthy’ in it) said it was delicious and he loved it! I’ll never tell him what’s in it! 🙂 Thanks so much!
I am in school to become a Registered Dietitian and love this site! A friend caught me onto it, but this is my absolute favorite recipe.
The EXACNT nutrition information just for 1/8 of this recipe (which is still very large!) is as follows:
418.63 kcal, 6.5 grams Protein, 5 gram Fiber, 74 grams Carbs.
**This is nearly half of an Otis Spunkmeyer Choc. Chip muffin with the benefit of fiber and protein, but just as tasty!
Hi, Katie! I’ve made this pie twice, once using raw sugar and once using agave syrup instead..both were super yummy. I recently bought some garbanzo bean flour (Bob’s Mill) and remembered this recipe. Have you ever tried using this instead? Is there any reason why the flour wouldn’t work instead of the beans? If you think it would work..do you have any idea what the substitution ration is?
Thanks for all of your recipes!
Sorry, I haven’t.
HOW do I make this WITHOUT A FOOD PROCESSOR????!!!!!!!!!! *SIGH*
My food processor broke and I don’t have the $$ to buy a new one right now and you’re recipes are KILLING ME! LOL
I don’t know if it’s possible … the texture has to be smooth and creamy. Someone above did ask about using garbanzo flour, but you’d have to experiment with that as I don’t think anyone has the amounts yet.
The first time I made this, I did so in a blender. I mixed everything together in a big bowl, then mashed it up a bit with a potato masher. Then I blended it in small batches, taking the time to make sure it was very well blended. Placing each little batch together in a different bowl, I mixed them thoroughly, then added the chocolate chips. It took a lot longer than the food processor, but honestly, it was the best one I made.
I just made this, but mine turned out as a SERIOUS DISASTER.
It was undercooked, with a very, vey, VERY strong vanilla flavor.
Here’s what I did different:
•I accidently added 2 TABLESPOONS vanilla extract.
•I didn’t have a big food processor, so I blended half in my hand processor and half in the small one, then put it all in the small one and tried to blend it again.
•This is probably stupid of me, but I didn’t preheat the oven before putting it in.
Huh, I’m terrible at baking 🙁 Got any tips so I can do better the next time?
Any one of those things could be the reason it didn’t turn out. I can only vouch for the results if you follow the recipe as written.
Omg… I still can’t believe I was brave enough to make this AND taste it. It was delicious!!! I halved the recipe just in case I didn’t like it and added twice the amount of vanilla as another commenter suggested (because after taking the lid of my food processor off the smell of beans was there). I only baked for 30 minutes cause it seemed done with appearance and inserting a toothpick. I’m very pleased with the result… Thanks for a great recipe!
I love this recipe, let it chill in the fridge and it’s even more delicious!
do you use beans canned with or without salt?
Usually salted, but I drain and rinse very well… so I don’t think it matters.
That is what i thought, but i didn’t want it to end up salty! thanks!