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
There was way too much sugar in here, especially since I would probably end up eating it all myself (I ended up eating about 3/4 of it in about 2 days). So, I made some changes. I basically cut the recipe in half. I used half a banana and maybe 1/2 tbsp of oil to replace the oil and applesauce. I used 4-6 tbsp of sugar, basically just enough to cancel out the bean taste (I don’t think I rinsed the beans well enough, so I may be able to cut the sugar down a little more next time). Since I was not using brown sugar (it was organic though), I added about 1 tbsp of molasses. I may have used extra vanilla. I kept the amount of chocolate chips the same. I think my pie pan is 7 or 8 inches. The pie came out just shy of an inch thick.
I can’t speak for the original version, but with my changes it was so freaking good! It was like a cookie dough pie, and I was certainly surprised when I enjoyed it cold almost as much as I did when it was warm (you just can’t beat melty chocolate chips). It was like eating a soft cookie when warm, but more like cookie dough when cold.
Thank you for sharing this recipe, Katie (even if I did need to make some changes)! This is something I will be making a lot!
I just made this and it’s FANTASTIC!!! I used one large can, but I added a bit more oats to make up the difference in volume, it still turned out great!
Will defs use this again!!
LOVED the WFAA clip! I plan to try the chocolate chip cookie this weekend. Terrific Web site and blog,
XXX Mrs. W
Awww Mrs. Wilcox, thank you so so much!
Thanks for posting such yumminess with healthy ingredients. My husband and I are eating with many special self-imposed dietary restrictions in order to lose lots of weight this year… but I have a hard time living without the desserts! I have seen a few of your recipes with the nutritionals posted with them, can you post those for this recipe please!!
I updated my recipe to include calorie count! Here’s a link to a more in-depth calculation: https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/comment-page-2/#comment-248985%3C/a%3E%3C/p%3E
If I put this in a rectangular or square pan, what size could I use? I’m making it for work tomorrow and it would be easier to cut that way.
I’m not sure… Really, it works in all sorts of shapes, but I’ve never done it in a square pan before. It depends on how deep you want it, I guess.
Hi Cassandra — I make the 1/2 recipe in a 10″ x 10″ and I like the width it comes out … not too think not too thick … about 3/4 – 1″ thick.
I’m curious why a food processor rather than a blender. I have both so it’s not an issue of not having the equipment (although I admit I barely know anything about my food processor as I use it maybe once a year), but the food nerd in me just would love to know. Is it so the dough still retains some texture? Would I use the “grater” attachment on the processor?
Hi Jael — I found that a blender (or a even a bullet) doesn’t cream out the beans. This recipe was the reason I finally took out my food processor and figured out how to use it. Now I love the food processor.
Yup! 🙂
I love this recipe! I have very picky eaters and none of them could tell that I used chick peas! Even my husband loved it, and my son thought it was so fun to have him try it before revealing your secret ingredient! He had no idea, but even after he found out, cleaned his plate and went back for more! We used dark chocolate, and it was extra rich! Thank you Katie!
Can you substitute ground steel cut oats for the quick oats? I don’t usually have those in my house, and would rather not get another type of oats. Looks AMAZING
THanks!
Hi Kim — I didn’t want to go out and buy quick oats because I have loads of rolled oats in the house. So I just pulverized the rolled oats in my bullet, and it worked fine. I have steel cut in the house too and have wondered if they could be pulverized … evidently you are saying they can be? If so, then there’s the question of how the texture (if they are fine enough) will work in this recipe. Let us know how it turns out if you try it 🙂
Hi Katie!
I love the site and can’t wait to try some of these! We are trying this cookie one today 🙂
Question: do you have the nutrution info for this (have you added it all up) like fat/carbs/protein, etc?
Thanks!
Cheryl
The nutritional info and a link is listed in the post :).
This looks amazing Katie! I am counting weight watcher points and wondering if I could use light smart balance instead of oil? Also, would I half or quarter the recipe for a regular pie dish? Thanks!
Halve for regular pie dish that won’t be as deep. Not sure on the sbl, but let me know if it works!
@Cooking Mommy – how are you calculating the points? I’m doing WW too, and just adding them all up manually….