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
Eeeekk! I have made this twice. The first time using regular brown sugar and the second with coconut palm sugar. I thought the first time was a fluke since I cannot cook at all and it turned out so good. But, each time it turned out so unbelievably deliciously fantastically AMAZING. I love this cookie and it loves me and we will be friends forever and ever and ever. Thanks Katie!
Katie,
WOW. So, this is like AMAZING. I reduced the sugar by using applesauce. Instead of 1 and 1/2 cups brown sugar, I did 3/4 cup brown sugar and 3/4 cup applesauce, as well as 1 packet of stevia – SOOOO good! It made the whole recipe come to 2635 calories, and I got 16 slices out of it, so 165 calories a slice. Whoever knew that something this healthy coud taste so naughty? 😉 I know that I’ll have to make it again soon . . . 😉
Katie — thank you. I like this modification and will bookmark and try. I made it once with just 3/4 cup of brown sugar and it was a tad under-sweet. Maybe I could do w/out the 1 packet of stevia too? I guess it’s personal taste as to how much sweetness.
I just want to say how grateful I am for these recipes. As I try to eat healthier, this is a wonderful resource for me to be able to treat myself once in a while. I especially love how I usually always have the ingredients on hand! THANK YOU!!!
I am going to make this tomorrow! So excited. Just wondering if you could give me the nutritional info on fat and calories. Most of the time you have it on your recipes, but I don’t see it on this one 🙁 thanks so much! You’re recipes are incredible!
Sorry, my older recipes don’t have the info. I’ve only just started including it late last year. I think some of the cmmenters calculated it out if you have a ton of time on your hands to search lol. Good luck ;).
WOW!!!! Katie, I am now a devoted fan/reader of your blog! My non-vegan friends LOVED this recipe! My husband, who refused to eat vegan dessert, ate this cookie pie and went CRAZY over it! Thank you, thank you, thank you for providing recipes that I (as a vegan) and my non-vegan dinner mates can both enjoy! I’m sure you hear this all the time, but you’re fantastic!! 🙂
Thank you so much, Megan. I’m so so happy it was a hit!
Anybody do anything absent-minded, like forgetting to put the chocolate chips in? I brought this cake to a vegan potluck and was puzzled when people said it was bland … one gal even said she tasted the chickpeas. I figured out that I forgot the chips! Ugh!
Well, my bf thinks I should just give it to the birds … but I had a very experimental thought … Katie what do you think of putting the cake back into the food processor and incorporating it into another batch (this time with plenty of choc chips)? Dumb idea?
LOL I have no clue! It sounds fun, though. Why not try?
I had a few fellow food bloggers tell me about this recipe. I finally made it and it is absurdly amazing. Can’t believe how good it is! I just blogged about it and wanted you to know how much my hubby and I like it 🙂
Hi Katie
What would the difference be if I used normal rolled oats instead of the quick oats? I’ve got a whole bag of normal oats so don’t really want to buy another pack of quick oats. Would I need to cook them first a bit so that the cooking time is the same?
Sorry, I haven’t tried it. I think some of the other commenters have, but I can’t personally tell you how many to use. 😕
I use normal rolled oats but refine them up in either the food processor or a bullet. No need to cook them first. Comes out fine.
Thanks Paula, brilliant! I’m going to try this on the weekend for my friends 🙂
I also made it with flaxmeal instead of the oats (per Katie) and it was good too. It tasted fishy when freshly baked, but then that tasted disappeared and it was fine. So I like it with the flax because that makes it even more nutritionally dense.
I’ve been meaning to comment on one of your posts forever because I LOVE your blog.
So….I’m heading out on a road trip (Toronto to Montreal) with some friends in a couple of weeks and, as the only non-driver/cookery geek, I said I wanted to do all of the car snacks for the journey to feed myself (sometimes known as a “closet vegan”), my non-husband, and our two vegan chums.
And guess which deep dish pie will have pride of place in my car-time menu….. 🙂
Excited already!
🙂 🙂
Have fun!!
Hi Katie,
I recently found your blog and am excited to try this recipe! Has anyone made the “batter” in advance and then baked it later? I’m having company for a few days and was wondering if I could mix the ingredients before they get here and refrigerate it until I decide to bake it?
Sorry, I haven’t tried it!
You’re a magician!!! How is it possible that this cookie pie tastes so amazing and it’s actually healthy! I’ve made several of your recipes and I’m never disappointed…but, I admit this one had me a little skeptical. BUT WOW! So delicious. I own a children’s fitness center in Gaithersburg, MD and I just shared your recipe and blog page with our fans on FB. It’s so important that kids eat healthy and this recipe is sure to please the toughest food critics…KIDS! Thanks again!
Was so skeptical of garbanzo beans in a cookie, but my boyfriend and I ate this right up as soon as it came out of the oven! In between bites he said “whoever came up with this is a genius.” Thanks for a great recipe!
Hi Katie,
I don’t have a food processor and was thinking of trying to use garbonzo flour (saw it in my local organic grocery store!) instead of the beans.
Also, if I can find it, thinking of trying oat flour instead of oatmeal, in order to make the texture smoother. Do you think either or both of these would work as well, and if so, could you suggest measurements? Thanks!
Sorry, I’ve not tried it.
ohmigoodness that was AMAZING!!!!!!! I made this 2 nights ago and now I am making one for my mom. I cannot believe how awesome it is and easy/healthy, too. YOU ROCK!!
This looks amazing! The best thing about this blog is finding all of these new, yummy desserts and always knowing they’re as healthy for me as possible. I love the use of garbanzo beans as a creamy replacement for creamed butter, I use it in my own dessert creations all the time now. I will definitely try this one soon!