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
just saw this posted and it seems so similar to this pie. noticed the author is katie. is this you? of not, they totally ripped off your recipe!
http://vegnews.com/articles/page.do?pageId=4560&catId=11
Yes, it’s me! 🙂
A lot of people have stolen the recipe, sadly. But VegNews is definitely not in that category.
Ohhhh myyyy goodness! This is amazing!
I made this over the weekend and my sister and I absolutely loved it! Will definitely be making this again 🙂
Any substitue for coconut oil?
You can sub canola or veg oil, or you can sub applesauce. When I make this, I leave out the oil altogether (the 1/4 c of applesauce called for is enough, you don’t need to add 3 more T), and it still tastes fantastic.
I was nervous to make this after trying the cookie dough dip and thinking it tasted too beany…but today I finally decided to make this! I accidentally switched up the baking powder and baking soda measurements….whoops…so it didn’t rise correctly but still tastes GOOD (not beany at all). Well done!
I made this yesterday! My hubby came home from work, saw it, and immediately asked me if I had gone off track of my healthy eating habits. I told him to try a bite, and he would understand. 😉 He LOVED it, and once again could not believe I put chickpeas in it! I literally had to show him the empty cans to prove it, hahaha. Can’t wait to try the sugar free version. Where do you buy your dates? Everywhere I’ve found them they seem pretty pricey.
The regular grocery store, near the raisins. They’re in a red package.
OMG This was just awesome! I bought three mini pie pans today and made this but made 1/4 of the recipe because I didn’t know if I would like it (was wary of beans in dessert! lol!) But it came out perfect! I thought because I knew there were beans in there I would be able to taste it but it tastes like a normal, gooey cookie! The pans are so small that the mini pies looked like large cookies, and my 2 year old daughter gobbled it up and cried when there was no more haha…I am making this for my birthday coming up in less than a week….not telling ANYONE whats in it haha
From Charlie’s comment above:
“I was nervous to make this after trying the cookie dough dip and thinking it tasted too beany…”
I was thinking the same thing…I tried the dip a few months ago and after one taste, it just wasn’t for me…but for some reason I was still drawn to this recipe lol
Oh and I reduced the sugar to only 4 tbsp for the 1/4 recipe, so 1 cup for the whole recipe. Next time around I want to try eliminating the oil and maybe experiment with using honey instead of sugar? Think that would work?
I’d really advise against omitting all the fat… but lol it’s your choice. Just be prepared with something else if it’s awful.
I made these yesterday and took them to work. I put them on the break room table, and everyone was raving over them and wanted the recipe. When I said what they were, they were still excited and wanted the recipe. My husband even loved them. I have bought more beans to make more!!! These are yummy, and definately more healthy than the original version. Thanks for making my day.
I made this and I now see why there are 1028 comments! lol This is absolutely SCRUMPTIOUS and that’s honestly the only word that seems appropriate for it! I brought these to a barbecue full of non-vegans (I am not one either) and mentioned to a few people that it was a “healthier” cookie pie. Everyone who tasted it came up to me to tell me how delicious it was and to ask for the recipe. That’s when I got to tell them what was in it 🙂 They were stunned and also excited by its secret healthiness. It’s hard to stop eating it, and the piece I brought home for my boyfriend to sample has gotten significantly smaller since coming home with me. For anyone with a mini food processor like me: I ground the oatmeal first, then the beans in a few small batches. Then I mixed all of the ingredients together with a mixer.
A note about the taste: I used chickpeas (garbanzo beans) and I will say that the uncooked batter tasted like them. I made some of the batter into a small taste-test pie for myself since I was bringing it to a party and was so relieved when it didn’t taste anything like beans after being baked (and also once the chips were in)! I tried really hard to taste beans and I just couldn’t. (Just an FYI in case anyone else tastes the batter and is concerned.) The texture is a little different but I think it’s actually more because of the oats ground in there. This tastes like a gooey, oatmeal-y, chocolate chip cookie. Thank you for your recipes Katie, foods that are sneakily healthy are my favorite!
I am going to make this for a family get together on Sunday. I am so excited to have people eat this and then them that is acctually way better for them then real cookies! I will let you know how it goes!
This is my second recipe that I’m making from your site, and I was a bit skeptical that I wouldn’t taste the beans. I only made half the recipe and used chickpeas. I also baked them as mini muffins instead so that I could freeze what I don’t use. Well, I don’t think there will be any left to freeze. These are AMAZING! I did use some white sugar, but it’s mainly brown. Absolutely delicious. I baked them for 20 minutes at 350, and they’re pretty good, but I’m cooking them a bit longer in my toaster oven now just to make them a little firmer. Absolutely delicious.
So I don’t currently have a food processor or a blender in my kitchen and still managed to pull this recipe! I used white beans that I soaked overnight and cooked for a couple hours so they were nice and soft and smashed them to an almost smooth puree with a fork (white beans are softer than garbanzos and cooking the dry beans yourself also makes them mushier plus the added benefit that you don’t get the BPA in cans). The oats stayed whole they add a nice touch. Oh, and my oven also turns off every 3-4 minutes so it took a lot of baby sitting to bake. But it was such a success it was worth it! Thank you Katie!
Hi Katie! I have been reading your blog for a while but have not made any recipes yet due to not owning a blender or food processor since mine bit the dust a while back. Got a new Ninja yesterday and am ready to go! Would butter beans work? I randomly have a can and have never eaten them before so I don’t know if they are comparable. One can of small white beans and one of butter beans…think it will work? Anxious to make this but not so anxious to go to the grocery store!
Hi Kimberly — white beans will work — I’ve done it and have seen other posts here that it worked fine. I imagine the butter beans will work too. I’ve actually made this with black beans and I think? red beans and it was fine. Most beans have a very subtle flavor so when you add the sugar, vanilla, etc. you shouldn’t taste any bean at all. No promises about the butter beans (don’t really know what they taste like) but I think it’s worth a risk. Let me know how it comes out please 🙂 I too hate shopping.
hi katie,
If i don’t have quick oats do you know if it’s okay to use traditional oats??! please advise and thanks for being sooo awesome!!!
I think some of the commenters have tried it, but I haven’t.
LOVE THIS RECIPE! YOU ARE THE BEST! :o) Thanks for all of the wonderful recipes. You are truly a wonderful, healthy cook!