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
Strangest spin on a dessert I’ve ever heard of and yet one of the tastiest! My family and I are dessert crazy, but never seem to make enough healthy stuff to balance it all out. So when I read your “healthified” version of one of our favorite desserts I immediately HAD to make it. It’s ABSOLUTELY delicious! You ARE a dessert GENUIS Katie!! No one can guess your secret ingredient! Thank you so much for helping me make my family happy AND healthy!
Hey! I just wanted to thank you for putting up this recipe. I was curious at first to how theyd turn out but after simply trying the batter I am sure they are going to be amazing (currently in oven). This is definetely going to be the cookies i serve my grandkids when im older (im only 16) Anyways thanks so much..yumm i can smell the deliciousness
I love trying new stuff all the time…..especially if it’s a healthy way of making something I normally like. Well, I admit I was a bit apprehensive at first, but, I decided to trust all the reviews and dive right in.
THIS CAKE ROCKS!
One extremely picky person tried it and loved it…..although I still haven’t admitted to them what’s in the cake. A second person tried it, she BUGGED OUT, and she now has the recipe to make in her home!
THANK YOU!
I now have total blind faith in you! I’m looking forward to making your cauliflower chocolate cake this weekend!
Wowww there are a lot of comments on this post! Do you mind another?!
I’ve been meaning to let ya know that I made this for Father’s Day and it was a big hit! I subbed mashed banana for the applesauce and added a couple tablespoons of cocoa powder into the mix and topped the whole thing off with your ‘Reese’s Pieces’ Fudge Frosting. Unbeknownst to my dad and sister, who aren’t into super-healthy eating, we were all eating beans and thoroughly enjoying them! They didn’t suspect a thing and still don’t know the exact ingredients. Mwahahaha. I can’t wait to try your Extreme Chocolate Cake with cauli on them! Thanks again CCK! : )
Mind? I think getting comments like yours is my favorite part of blogging. I’m always so happy when someone actually tries one of the things I’ve posted. Thank you! 🙂
Hi Katie! I’m so sorry if you’ve already answered this question, but I can’t find the answer in your comments. Is there anyway to tell that the pie is done? Our oven heats a little hotter than normal, so I need to watch it carefully to make sure things don’t overcook. I’d appreciate any advice. Thank you! 🙂
This cookie pie turned out great! Even my VERY picky non-vegan boyfriend loved it (he’s not one for beans at all). Mine did end up a little crumbly, but I don’t mind a bit of mess as long as something tastes good. I’m confident everyone would enjoy this if I brought it to a get-together–very impressive vegan recipe! I’ll have to stock up on cans of garbanzo beans for this and other bean-based dishes you have on your site. Seems like a really versatile and useful ingredient.
(Not to be TMI, but wow does it produce some gas–the most potent I’ve had in a long time! We were both laughing at each other’s “emissions” all day after eating this.)
OH MY GOODNESS THIS IS SO FREAKING GOOD
Except for bean pies that taste like sweet potato, I’ve never baked with vegetables. I’m SOOOO gonna try this, it looks absolutely sinful!
I just made this tonight and it was so mouth wateringly good!!!! I decided to substitute cocnut sugar for the sugar and it was phenomenal. I would suggest using coconut sugar for some of your delicious recipes, it was yummy!
I am so excited to make this!! Does it say how many servings the whole recipe is, and I just missed it? (I would prefer not to make a 12 slice pie for my family of 4 when our refrigerator is already filled up with Fourth of July supplies, haha.) Just curious as to how much I should divide this recipe up. One more question- do you think it would be okay if I substituted 1/4 cup mashed banana for the applesauce?? Thanks! 😀
I made this and subbed mashed banana for the apple sauce and it turned out great! It was just a lot more banana-bready whereas I don’t think you’d be able to taste the apple sauce. But i definitely recommend the banana. And I think you could probably halve the recipe for your family of 4, as the recipe makes about 10 servings, or 8 large-ish servings. Hope this helps! Happy 4th!
Hi Katie,
This is the first recipe I made from your website and I was SO EXCITED at the results!! Delicious and (mostly) guilt free. The only way you can tell it’s not a genuine chocolate chip cookie is because of the texture, but maybe that was my food processor… (?) My mother usually gets “dumping syndrome” from foods like this, but since it had protein from the chick peas she was able to enjoy it as well. Thank you SO MUCH for providing healthy alternatives to processed “diet” desserts with aspertame or high fructose corn syrup. I am super excited to try many, many more of your recipes.
what about using a blendtech? There is a special setting for batters and stuff like that…. I think I’ll probably try it…..
By the way, I love your site. I recently went gluten-free and your recipes have made the transition much easier. I don’t feel like I’m missing out.
I just made this pie the other day. It is incredible! I have a question though. I’ve kept it refrigerated since I made it. How long will it keep if it is refrigerated? Does it not keep as long because of the beans?
So I have been making these for quite some time but had to comment now. We just moved from NJ to SC and I am without my oven and was in need of some CCK dessert goodness. So I popped half this recipe into my vitamix. Then I divided the dough (without chocolate chips) into three ramekins and microwaved for a minute and a half. Popped out the beautiful little cakes, sliced them horizontally in half, piled on the chocolate chips on one half and covered with the other. They were still warm so it made this amazing melted chocolate center. Add some coconut ice cream and it was enough to make me forget about all the boxes that need to be unpacked. Thanks for all the amazing recipes!
Ok, so I totally botched this recipie. I didn’t have quick oats, so I used instant–two packs of plain, and one pack of maple brown sugar. I think this was ok, since the texture seemed fine, and the flavor of the batter was really good too (I think the maple brown sugar helped). I think my downfall was the sugar. I seem to have misplaced a 5lb bag of sugar. Ok, maybe thats the beginning, I didnt have brown sugar, so I was gonna use regular cane sugar. Yeah, couldnt find that, but I had some left over in my little cup I use for tea (um, did I tel you I dont drink tea much? Hehe)…. so that was a quarter cup, then the rest I substituted stevia. Plain stevia creeps me out, but baked into things not so bad… however… The batter tasted amazing (maybe i shoulda stuck to the chocolate chip cookie dip?), but after I baked it–it seemed to loose all flavor! As I said before, texture was excellent, just lacked in taste. I think the fact that I used unsweetened chocolate chips was a mistake too. I am not sure if you noticed, but I am a terrible baker (cook—i can cook your pants off). *sigh* — I even went out and bought a food processor (I had it coming to me anyway)—which I naturally BROKE out of the box—so ended up using my magic bullet in small intervals to process everything.
I need to rename myself the kitchen klutz. I am hoping I can just mash up the cookie pie and mix it with something and purhaps salvage it… If it didnt have chocolate I’d give it to the dog. lol.