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
This looks great!! Do put the quick oats in dry or make them first?
I loved the sugar free recipe.. Your extremely talented..I will make this for many years to come. Looking forward to make more of your recipes..
wow! I made the blondies the other day and they were AWESOME!! we took them to a friend’s and my and her kids devoured them (without knowing the ingredients of course). Then I made them again Saturday and used butterscotch chips ( I was out of chocolate). They were ok, but not as good. So today I am going to make the pie for another get together. I am confident it will be as good or better. Thanks!
P.S. I will not even pin these recipes on pinterest because I am scared my daughter will accidentally see the ingredients. The kids have a habit of loving something until they find out what is in it, then over time, they can “taste” the healthy ingredients. So I am just not telling. Ever.
I have this in the oven RIGHT NOW! I made this healthy recipe and a super unhealthy Kentucky Derby Pie to bring to my cousin’s house tonight! I am going to test my family and see if they can tell a major difference!! I am SO EXCITED!!!
OH MY. Words can not describe how delicious this was! I made this Pie tonight AND a completely unhealthy calorie-packed Kentucky Derby Pie to bring to my cousin’s dinner party. (I was in charge of desserts!) Everyone had a slice of each and I didn’t tell a single person this one was made with chickpeas and oats and healthyness. My family is HUGE against “do not healthi-tize desserts.” AND THEY LOVED IT. They chose it over the 700+calories a slice chocolate pie. I AM ECSTATIC. I am SO excited!! And they still do not know…(;
Aw I am so so glad you reported back! This made my day :).
This is my third comment in 24 hours, but I can’t get over how delicious this was!!! I’m having a slice for breakfast! Why not!? (:
Sooooo One of the million times I made this, the chocolate chips melted slightly into the batter (who knows why the batter was warm enough for that, maybe my blender was working overtime!) but it was the ost amazingest version ever!
So my question is one of a double-chocolate chip cookie dough pie variety: what if I added cocoa powder to the batter, would the chocolately goodness be doubled? Or would that be too much? Is there such a thing? :-/
My first attempt is in the oven as we speak! I don’t have a good blender/food processor, but I used my immersion blender and it WORKED. My hubby tasted the batter and said it tasted like cookie dough!
If I doubled this recipe…would it be bettyer to make in a 9×13 or to make a REALLY deep dish in a 10″ springform??
Sorry, I haven’t ever tried it so I can’t say.
Whoops. Better I mean 🙂
Well I’ll give it a go and post what happens! 🙂 I’m thinking if I do the super deep dish, I’ll have to bake for longer. We’ll see! I’ve made this recipe before and it was too good to not make again and share!!
I came across your blog recently via stumbleupon and can I just say….AMAZING! 🙂 I have more than a little sweet tooth (especially for chocolate) and I’m always looking for new vegan goodies to satisfy it. I’ve saved several of your recipes already, but this is the first one I tried. It was SOOO GOOD! Pure genius. Great work!
There is only one negative about this recipe, and I’m kind of thankful for it as a discouragement to eat too much of it, or any at all for that matter. Messy BM’s 🙂
I did it, I made your white bean-cake and I gotta say it’s delicious. What a great idea to replace flour by beans! going to try more of your recipes, promised 🙂
Ok.. this is crazy delicious! I am so impressed with your recipes! My 5 yr old is my biggest critic for “healthy” desserts that attempt to complete with the refined sugar originals. And so far all the recipes on your site have been a hit with him. We are not vegan but love to incorporate as many aspects of vegan and vegetarian lifestyles that we can. We choose gluten free for baked goods for myself and my husband are gluten sensitive. So awesome to know that a dessert can be a high protein snack too with the chickpeas in this recipe. FYI…I was out of applesause so I used an xlg egg (not vegan of course) and 1 less tsp of baking powder. Worked great.
Hi I found your blog yesterday and I was very happy to find someone that cares about health and to also find this variety of desserts done in a healthy way, it was so refreshing, thanks :))
But I was wondering if you have done anything with Coconut flour or not yet, I think It would work Well with a few of your recipes. Thanks again and please keep up the good work, we’re depending on you hehe.
Hi Nevine. The only one I have posted so far is the gluten free breakfast pizza. I do have a few more that are going into a cookbook that I am writing. I hope to experiment more with it in the future. 🙂