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
Hi Katie,
Thanks for the lovely recipe. It inspired my strawberry and date chickpea blondies. I use dates instead of sugar.
Thanks for the inspiration!
http://sweetroots.blogspot.com/2012/04/strawberry-and-date-chickpea-blondies.html#comment-form
Your variation sounds delicious.
I’m really sorry if somebody asked this question and you answered it already, but there are soooo many comments on this post to get through! I know some people said it tasted like a Pizookie, so I was wondering if I could bake it in a cast iron skillet like a Pizookie? Would the cooking temperature or time differ? I got a cast iron skillet for Christmas, but have yet to bake in it.
Sorry, I’ve never tried it so I really don’t know :-?.
I noticed that you made an edit to the recipe that a sugar-free version would be coming soon, but it didn’t look like there was a link or anything…am I missing it? We’re having dinner with some friends this week and the husband is diabetic…I’d LOVE to take this!
Ok, nevermind…I scrolled back through and saw some more recent comments where you posted how to convert it to a sugar free recipe… 😉
I made this a few months ago but wanted to add my comment to the list here. It was absolutely delicious and my kids thought they were eating the richest, most decadent cake they’ve ever had. I used a bit less than half of the sugar called for, and think I can reduce it even more next time. The chocolate chips have plenty of sugar and I think just a small amount would be enough to sweeten the rest. A great trick is to use mini chocolate chips. You can get away with using less because they are more evenly distributed than the regular size and you get chocolate in every bite.
I tried this recipe for the first time last night. I made it as a cookie cake on a large pizza pan. It was delicious; all my friends loved it. It took about 24 minutes in my oven.
Using coconut oil and only one cup of brown sugar (which was plenty), the nutrition information for my version is: 267 calories, 41g carbs, 10g fat, 6g protein, and 5g fiber. That’s per serving with the cake divided into 12 servings.
I’ll definitely be making this again. Thanks so much!
Don’t know if you’ve already addresses this… but you said 200 calories per slice, assuming how many slices of pie?
if you halved the recipe, would it still turn out fine? (i only have one can of garbanzo beans in my house at the moment)
I wasn’t sure whether to comment or not, since I don’t like leaving negative comments, but I guess I should share my experience. I made this yesterday and I halved the recipe, but it didn’t make enough for the pie pan and it turned out like a flat pancake. I was really excited to make this, so I’m a bit disappointed. 🙁
Hi — it didn’t come out like a yummy flat pancake?
Jessy, it sounds like you must’ve not used the right sized pan :(.
Here’s how it should’ve come out: https://lett-trim.today/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/%3C/a%3E%3C/p%3E
just kidding nevermind, i just found where you said you can halve the recipe lol sorry-i need to read a little closer next time lol
This was great! So glad I found your website! I just switched to a vegan diet for health reasons and promised my husband if he would try the vegan dinners I make, I would make him a yummy vegan treat. I didn’t tell him what this was made from and he didn’t ask, but he really liked it! I’m taking some to a bake sale tomorrow and he asked me to save him some 🙂
I made a few changes, not because I thought I could improve the recipe, but because I was testing this recipe to make for my sister’s birthday and she isn’t a huge fan of sugar. Fruits she’s okay with though, so I used 10 dates and two tablespoons of splenda brown sugar blend. I also used only two tablespoons of oil and added and extra 1/8 a cup of applesauce.
Dear chocolate covered katie, how do I love thee, let me count the ways–all the many fudge baby recipes, “brownie” recipes, toasted cauliflower, and now chickpea cookies. Oh my goodness!!! I might be sick from how many I just ate!! I love you!! Just sayin 🙂
I just made mine and I’m so excited but how do you know when its done? I baked for 35 min and then another 5. I used a 9″ round silicone cake pan.
THanks!!!
I usually take it out after 35, when it looks a little gooey… it firms up, especially if you let it sit for a few hours before serving!
Hi K, WOW! Just made this, it is divine! i would LOVE to know if you’ve tweaked it to be sugar free… without using banana (I have food intolerances to cane sugar and banana- I know- It’s awful!)… Thanks!
I haven’t posted the recipe yet, but I did post my sugar-free version (with dates) on the third page of the comments. Also, I’ve been wondering how it would work if you just subbed xylitol for the sugar… If you try either, please let me know the results! 🙂
I don’t normally leave comments for recipes I try but I HAD to for this. Oh my word…it is AMAZING!!! My family was a little skeptical but were willing to try it and they absolutely LOVED it. Couldn’t taste the beans at all. My husband ordered me a Kitchen-Aid food processor and I knew when I got it this would be the first recipe I used with it. About 10 weeks ago I had to cut all dairy and gluten out of my diet and it has been such an emotional roller coaster for me. I found your blog about a week ago and was so excited because baking is my passion. Thanks for your recipes and I can’t wait to try other ones.
Aw I’m so glad you liked it! I remember how hard it was for me to give up dairy… I can’ imagine having to give up gluten at the same time! Good luck!!! 🙂 🙂
Aw I’m so glad you liked it! I remember how hard it was for me to give up dairy… I can’ imagine having to give up gluten at the same time! Good luck!!! 🙂 🙂
Katie I made it with flaxmeal instead of oats, and it tastes a little fishy! Guess I should have done 1/2 and 1/2 but I took you literally when you said I could sub flax or oats. Anyway, not a total loss … I will eat it up over time … thank goodness for the chocolate chips.
Uh oh… it shouldn’t be fishy from the flax, unless it was bad? Or the beans were bad? I make the blondies with flax all the time!
Nope it was Bob’s Red Mill Flaxmeal, sell by 10/24/2012. Garbanzos were from a big new can from Costco. Maybe my tastebuds are very discriminating … flax has the same omegas as fish except DHA. You don’t taste it when you use it? Well I made a 1/2 recipe so it’s not so bad, and I think I can still eat it.
Made it again, rinsing the beans this time. Fabulous. I even subbed 1/2 a cup of sugar for 3 dates and it came out perfect. 🙂
CCK – re: fishy taste from flaxmeal. It disappeared! Interesting chemical reactions with this recipe. I like the way it sets up (firms up) after it cools.
Totally addictive 🙁