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! This is looks absolutely amazing! I am counting my weight watcher points and wondering if I could use smart balance light instead of canola oil? Also, if I am using a regular pie plate, would I half it or even use a 1/4 recipe? Thanks!
Hey Katie,
You said a sugar free version was coming soon….when?
Thanks
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).
OH MY GOD, this is freaking amaaaaaaaazing!!! I’ve been doing “healthy” baking for a while now, and I expected this to be good the way all my other baked goods are. But no. This is just SO BUTTERY! So decedent!! I modified it slightly… Added a T of prune puree to sub one of the T of oil, and added 2 T of cocoa powder (as is my tradition with chocolate chip cookie recipes 😛 ). But OH MY (channeling George Takei) this recipe takes the cake!! If anyone out there is on the fence about this recipe, JUST MAKE IT.
Katie, you are the best around. I can’t wait to make this for some poor, unsuspecting closeminded shmuck and then, once they’ve eaten a piece or three, WHAM! Tell them it’s basically baked hummus with chocolate!
LOL 🙂
I’m sorry to ruin your “healthy” recipe, but canola oil is toxic (especially since it’s genetically modified), and 1 1/2 cups of sugar equals out to around 3 tablespoons of sugar per 1/8 of the pie (or 1 slice). I know that this contains beans, which are healthy, but 1 healthy ingredient doesn’t magically make an entire recipe healthy.
Randi, I’ve already discussed the pie’s “healthy” label in the post. And there is no way that 1/8 of the pie is a serving. It’s a very dense, sweet pie… people usually get more like 20 servings from it. Also, I don’t believe that canola oil is toxic. My great-grandma used it, and she lived to be 100 years old. But you’re entitled to your opinion. (And also, you can use a different oil.)
I made this tonight OMG amazing!
Dang, that was AMAZING!!! So I did a lot of things wrong in the recipe, I used my vita mix to blend everything, I only added half the sugar, and I added butterscotch and white chocolate chips along with the milk chocolate chips. Then I didn’t have a deep dish pan so I put the batter in a muffin tin and had 12 minis! After I got them out of the oven I had one and it was amazing, then I put the rest in a plastic container while they were still warm so it fogged up the container. I just got one out a couple hours later and it was probably the best, most moist chewy, little cookie ever!!!
Hi Katie! This is looks absolutely amazing! I am counting my weight watcher points and wondering if I could use smart balance light instead of canola oil? Also, if I am using a regular pie plate, would I half it or even use a 1/4 recipe? Thanks!
Sorry, I do not know.
Hi, just wanted to say, that I used no oil and it woked very well. could you (or anyone else) tell me, what “T” stands for? tablespoon or teaspoon?- that´s what I think but I am a little unsure.
Thanks!
P.S. for a regular pie form (like we use in Germany, about 26 cm) you should use the whole recipie
T is tablespoon 🙂
Hi Katie,
I´m from Germany and I tried this recipie yesterday evenig. Right now I´ve already eaten two pieces of this suuuuuuuuuuuper delicious pie :)^^ I feel like I should try MUCH more of your recipies, which all sound so damn great!
Thank you so much 🙂
Made this last night with my boyfriend (so he obviously knew what was in it) and ate it with some friends who had no idea. Everyone loved it!!! I have a blender/food processor change-out combo by Cuisinart and it was a little hard to fit everything in the processor at once. I used 1 can of garbanzo and 1 can of great northern beans and Ghiradelli 60% cocao chocolate chips. It was AWESOME!
This cookie starts to crack kind of like peanut butter cookies when it’s done… I cooked it for only 30 minutes and it could’ve used 1 or 2 minutes less so be careful!
This is such an amazing recipe, can’t wait to try more from this site! What a cool idea 🙂 The healthy-ness made it such much more enjoyable!
I just made this and my husbands first words, “THIS is vegan?” And this shouldn’t be a surprise because everything I make is vegan! Delicious. A definite winner.
My first recipe I’ve made of yours, and I must say, “well done!”