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
I can’t believe I’ve waited this long to try out this recipe!!! Is it better to use chickpeas or white beans?? Anyone try both and have a preference?? Thanks :]
As someone with a life-threatening allergy to beans, I hope you all will disclose the presence of chickpeas if you bring this to a gathering. I ask about ingredients of all kinds of foods at parties but probably would never think a dessert would be of concern! So I’m hoping that nobody holds out, saying, “You’ll never guess what the secret ingredient in this is!” because for someone like me, it could be a deadly surprise.
Katie-
I just made this cookie pie and it was AMAZING! I have made several of your recipes and they have all turned out great. I have a degree in nutrition and am currently in a dietetic internship to become a Registered Dietitian. So, I am always looking for healthy recipes that taste good. Love your website!
I just made this! I’m looking to freeze (or somehow keep the whole pie fresh) until next week. I was wondering if anyone had any tips. I have read to use plastic wrap or put cookie in a sealed container in the freezer…do you think that would change the texture?
Also…if I want it warm and gooey later on, do you think it would work to microwave it?
I’ve frozen it a few times, once wrapped in plastic wrap & in a plastic bag, another time in vacuum sealed bag. I actually liked the firm texture of it cold (once defrosted in fridge) I found microwaving it made it nice & warm & gooey..not as gooey as fresh from the oven, but it still did the trick.
Awesome, thanks for letting me know Michelle!
I have now made this deep dish cookie pie twice in the last month. I just finished off my last slice at lunch and I am counting down the hours to when I’ll get off work and go to the store to buy more ingredients to make it again! Obsessed is an understatement. I have the biggest dessert cravings ever but I hate the way they make me feel, so when I found your blog my heart skipped a beat. I can now have yummy desserts without the bad/guilty feeling after 🙂 You’re my hero, Katie!
Hi Katie! A friend of mine made this yummy dessert and it was fabulous – and gluten free – YES! I saw some of the comments about using stevia in place of the brown sugar or at least part of it. Would stevia in the raw work just as well? I use it for a lot of things (grapefruit, coffee, tea, etc.) but am a little leery of baking with it, and am trying to be mindful of my carbs. How would you recommend replacing the 1 1/2 cups brown sugar with the stevia, and is there a better substitute than the stevia in the raw?
Thanks, and keep the deliciousness coming!!
Okay, so I made this tonight. I really wanted to like it but…it tasted really strongly of beans. What did I do wrong??? Everyone else here loves it!! I used cannelini beans (same sort they used to make baked beans) – do you think chickpeas would have been less strongly flavoured? They were sweet, the texture was lovely, but that taste of beans was just THERE, overpowering it all 🙁 Suggestions?
what food processor? and sweetener?
nd did you drain and rinse?
I did drain and rinse really well, and I used a Kenwood Mini Chopper to blend it all in batches (I live in the UK). It was really, really smooth by the time I stopped. I used dates rather than sugar, I wonder if that was the reason – does the sugar sort of cancel out the bean flavour a bit maybe? Neither my husband nor my 3 year old would eat more than a few bites 🙁
If you didn’t follow the recipe, how on earth can you blame it for your results?!
My word, people!
And then you don’t even bother to say that in your original comment?
I just made this and it was GREAT! I tried black bean brownies back when that was cool, and they were gross, so I was hesitant to give beans another try in a dessert. But, I am totally keeping this recipe. My kids loved it as did I. My hubby wasn’t totally impressed b/c he thought the texture was strange (doesn’t like gooey stuff), but said he would eat it again if it had ice cream on it. Thanks so much!
This was a hit! I used white beans, not garbanzo because that is what I had on hand. I also just used about 1 cup of brown sugar. OMG this was so so so good. I made it for my sister who eats gluten free and topped with non-dairy vanilla ice cream. Fantastic recipe, a keeper!!
Hey there! I just stumbled across this recipe and am SUPER excited to make it!!!!! I did read in the ingredients list by the sugar that you wrote “Edit: sugar free version coming soon”. Did you happen to make the sugar free version yet? I try not to use sugar (cane, maple, agave, etc.) or sugar substitutes. Just wondering if it was something made with dates? Or something else? Just thought I’d see if there was another option for them. Thanks so much! I’m looking forward to trying a lot of these 🙂 Oh…and CONGRATS on the cookbook! Can’t wait to buy one! Hope you notify us when it’s available 🙂
Hope it’s ok to repost this! Katie wrote this to another commenter:
Ok, it’s 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 lol).
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).
I think she also wanted to know what would happen if you subbed xylitol? But maybe I’m making that up. In any case, I’d sure like to know!
not only did I try it, i ALWAYS have a batch in the fridge…can’t live without them. I make them with 8 dates for sweetening and only 1/2 cup of chocolate chips. I don’t “do” sugar, and I have finally found something to conquer my problem with a sweet tooth. Many of my friends and relatives have also begun making them as standard parts of their lives for the same reasons. They are delicious and healthy treats. thanks again for this amazing recipe
with love light and JOY
Jane
Would it be possible to sub the apple sauce with banana? 🙂
I’d love to make this, but apple sauce is just so expensive where I live.
Hey Katie, Any way to make these into a fudgy brownie cookie pie? Perhaps by adding unsweetened cocoa and stevia/splenda ?
I’m (obviously) not Katie, but I often make this into a brownie pie instead! I add between 1/3 and 2/3 cup unsweetened pure cocoa, and a little more sweetener. Make sure it’s still the same consistency. If it’s too dry, add more sweetener, and that will make it more smooth. 🙂 It’s seriously delicious!!
I just left a post that said that I made a goof and left out the vanilla extract and had to pull the cookie pan out of the oven and mix it in the the hot batter! All the chocolate chips melted into it and now I have a (mostly!) chocolate swirl cookie! I hope this will taste as good as your version with cocoa powder!
I just popped this in the oven and the raw batter tastes to die for. I cannot believe this is vegan and flourless. I’m one of those people you hope to convert in that I usually avoid anything listed as “healthy” because I figure the flavor won’t be there, but this is really making me reexamine my assumptions about food. Next time I think I will cut back on the sugar a bit, the dough was sweet. Anyway, I can tell from your passion that you are going to hit the BIG time soon, enjoy the ride! 🙂
Katie, I made this with my brother just now – he and my entire family absolutely LOVE it, and they even saw me put the chickpeas in it! Thanks so much for this recipe 🙂
This is wonderful! I’ve made it a number of time for family and friends with the brown or white sugars and it was always a big hit. I read through some of the comments and decided to try and reduce the sugar. I used 3/4 cup coconut sugar and 4 dates, and it was perfect! Nobody commented on it being any different. It tasted just as sweet to me 🙂
Congratulations on the “birthday” celebration of this amazing snack.
not only did I try it, i ALWAYS have a batch in the fridge…can’t live without them. I make them with 8 dates for sweetening and only 1/2 cup of chocolate chips. I don’t “do” sugar, eggs, flour – and I have finally found something to conquer my problem with a sweet tooth. Many of my friends and relatives have also begun making them as standard parts of their lives for the same reasons. They are delicious and healthy treats. thanks again for this amazing recipe
with love light and JOY
Jane
Aw this made me smile so much, Jane! 🙂