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
Made this yesterday! My kids and husband (the pickiest of all) ate it, raved about it, and were none the wiser about it’s ingredients. Hehe I love when that happens!! I had some too and holy cow, yummy gooey, melty chocolatey goodness!
do we cook the oats before hand? or is it just dry oats?
dry 🙂
I tried one of your other recipes last week and was less than enthusiastic about the results. But, I thought I’d give another recipe a try. I am SO glad I did! This was delicious! My whole family really liked it. I will be honest, it wasn’t just like a chocolate chip cookie pie, but it was close- and so much healthier! Now to decide which recipe to try next (after we eat the 2nd chocolate chip cookie pie that is currently in the oven)!
I added 3 Tbs of cocoa and it turned out as a chocolate chunk brownie. Delish! I feed it to my meat-n-potatoes inlaws and they LOVED it. You’re the best! 😉
Heyy! I’m going to make this for my dance team’s end-of-year BBQ. I was wondering whether this pie refrigerates well (if I make it the day before) or if it is much better if I make it the day of?
Thanks so much! I’m super excited to try out this recipe 😀
It refrigerates well! 🙂
So I ended up getting up early to make it! I figured it would take too long, but somehow I managed to break my food processor. I guess it was time for a new one ahaha. So ended up having to mash some of it with a wooden spoon. It came out nice though, just took way longer than i anticipated. The pie was a huge hit at the BBQ, it was gone in 10 minutes tops. Needless to say everybody was super surprised when i told them the star ingredient of the recipe. I just love seeing people’s faces when they realize they are actually eating a secretly healthy dessert 😀
could i use a pyrex square glass dish? and if so do i need to spray it before i bake? would i need to change the timming alot? recomended cooking period?
lol I know so many questions!
I used a glass 8×8, greased. Didn’t have to adjust the time and it came out amaaaaazing!!
Hi Katie! Well, looks like mines gonna be more like a chocolate swirl cookie! I Forgot the vanilla and remembered it when it had been baking for about three minutes! I took it out and mixed it in and ALL the chips are just melted right in! I normally hate baking and this is totally why, but I always manage to give it another shot! Who knows how it will turn out, but if the family loves it, I will surley make it again the correct way !!!!!!!
Also, our family is not a vegan family, but we are slowly pulling away from things like red meat and we have already pulled away from many of the processed foods that we used to eat. We all feel ALOT better, too! We notice a big difference when we exercise,( my daughter and I practice martial arts!) energy wise. Even my daughter, a 9 year old first degree black belt in Shotokan karate is loving the healthier lifestyle too!
I LOVE your blog and check back daily.
I made this recipe for my Dad, who refuses to try anything “healthy” because he enjoys dessert too much. After eating TWO helpings of the deep dish cookie pie…Dad declared it was the BEST dessert he’d ever eaten. (The “Healthy” ingredients are a secret between you & me, Katie!) Thank you for your amazing recipes!
Love it! Can’t even taste the beans but they make it so creamy/doughy/delicious! I didn’t have enough chocolate chips so I added in 1 tablespoon of cocoa powder. I also halved the recipe and made it in an 8×8 glass pan and then cut it into small squares, so it’s more like a fudge baby bite. Great recipe! Thanks so much Katie!
I loved this! And I just wanted to write about my experience using a liquid sweetener since I didn’t see any comments addressing that, though I admit I didn’t scroll through all 1050!
I made a half portion since I only had 1 can of chickpeas. I used GF oats, and everything else pretty much the same except I replaced all the suggested amount of sugar with maple syrup (3/4 cup for half the recipe) and omitted the applesauce & used a tiny bit less oil. It was really great, maybe my favorite thing I have made from this site and I have loved everything I’ve made here so far. My husband, who is a chocolate/sugar fiend, loved it too and said it tasted just like tollhouse pie! A word about the texture – I think *maybe* it’s a little gooey-er than it would be made with regular sugar, but it set just fine for me and still had a wonderful texture to it. And the funny thing is that it smelled very oatmeal cookie-esque while it was in the oven but didn’t have much of an oat taste at all.
Now I have to stop talking and go eat another piece.
I just popped this into the oven! I am so excited to see if it tastes as good as it looks. I have a feeling it does, becuase I sampled the “batter” and was goooooood!
WOWZERS! This is truly AMAZING! I made this tonight and to be honest, I was quite skeptical. Even as the batter processed in my food processor, I was thinking there is no way this could fool anyone. Then, I sniffed it, still didn’t get my taste buds watering….I then baked it, in an oiled cast iron pan. (Which, if I do say so myself, was genius.) ;o) Then, I tasted it. Truly, I could weep. I have not had anything so wonderful and decadent since giving up wheat. It tasted like it was loaded with fatty, sugary goodness. (Which it does have a fair amount of sugar, so next time I may try the sugar free variety) I even gave my friend a try, she loved it too! I am SO excited to try so many more of your recipes! THANK YOU sweet Katie for bringing such lovely treats back into my life! ♥
Cast iron pan?! Gotta try THAT. Thanks! 🙂
I am seriously so glad to hear it works in a cast-iron pan. People keep asking if it works in a skillet, and I had no idea. Now I can tell them YES! 🙂
Hey Katie, the pie was tasty! I made a variation on it & thought you might like to see:
http://eatyourcity.wordpress.com/2012/05/27/giant-healthy-chocolate-deep-dish-cookie/
What gross bean texture? That is not the consensus of the vast majority of posts here. Perhaps you didn’t use a food processor? Eggs? Don’t you know by now what’s about animal products?
Hi Paula,
Yes, I did blend the mixture to liquid, but the texture was still gooey & definitely very beany.
& I am also aware that beans are not vegan, please read the note include in the blog entry.
Beans not vegan? Note in blog entry?
Beans are definitely vegan….I am lost. Maybe she meant the egg that she substituted
Oops! Yes, you’re right: eggs.
I thought this comment was strange as well. I made it twice (with chickpeas) and no bean texture at all. Just gooey cookieness! I honestly wouldn’t change a thing. Best chocolate chip cookie I’ve ever had.
I cannot wait to try your version!!! I’m excited that you (think you’ve?) found a way to nix that beaniness – it your version also less sweet? And thanks for acknowledging that Katie’s recipes are so fabulous that you don’t have to be a vegan to LOVE them! 😀
Just wanted to stop in and tell you that I LOVE this recipe! It is sooooo good. I even put it up on my blog. Check it out at ourhandprints.wordpress.com
Aw I love your post! It wouldn’t let me leave a comment for some reason, but it made me smile… especially the pictures :).
I’m glad it made you smile. I will have to work on the comments section. Some people are able to some aren’t. Not sure what I’m doing wrong yet but I will figured it out!
Made this 2 days ago and accidentally melted all the chocolate chips into it! (I forget the vanilla and had to add it really quich after it was a little hot from the oven!) It was more like a brownie, but it was wonderful! My 9 year old daughter AND my husband loved it too! We are all dessert lovers in my house and I love that we can have something sweet without all the saturated fat and cholesterol of traditional baked goods. Next thing I’m going to try from your website…….the chocolate candy bar pie! I have never thried tofu before, but if you can make a dessert using beans taste great, I am sure this will be every bit as amazing! Thanks, Katie!
I have my 2nd one of these cooling on a rack right now. It barely made it into the oven with all the “taste testing.” I changed it up a bit and added some cocoa powder to the batter and mixed in some chopped pecans and shredded unsweetened coconut. Deep dish German chocolate cookie pie! Thank you for this awesome recipe.