Make your own soft, gooey, and secretly healthy deep dish cookie pie for dessert tonight, with melted chocolate chips in each unbelievable bite!
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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
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I really liked the idea of this cookie pie so I made it for dessert last night and took it to a friend’s house to share. Our 2 yr olds were not fans and the adults thought is was good for what it was but that it had a strange “beanie” after-taste that lingered. I’m not giving up on the recipes as I’m going to try the chocolate fudge pie this week and hope that turns out better.
This shouldn’t have ANY bean taste at all. Can you tell me more about the specific ingredients you used, so I can hopefully figure out where your recipe went wrong? Did you thoroughly drain and rinse the beans? And what food processor did you use? And what sweetener?
I drained and rinsed the beans (eden garbanzos) with cold water in a ceramic colander. I used a Cusinart 11 cup food processor and followed the recipe exactly using 1.5 cups of the brown sugar. Where did I go wrong? I really want this to work so I’m willing to try again. Oh, and I used a 9in spring-form pan. Thanks for any help!
Hmmm… maybe you need more salt? Aren’t eden beans salt-free? I just use regular store brand beans. I do drain, but maybe there’s still a difference? Or maybe your oven isn’t as powerful and needs longer cooking time?
I had the bean taste too-more so with the northern beans so i went back to garbanzo. But i’m a “take out of the oven sooner than recipe says” person. I think the key for me is to let it cook long enough! 🙂
We don’t own a food processor, but we do have a VitaMix. Would that work for this recipe? Has anyone tried it?
I wouldn’t recommend it, as all the beans won’t blend. Maybe do it in batches?
Made this for the first time this weekend and it was a huge hit! So delicious!
Sorry if someone has already mentioned it but I just wanted to add that I used a smartphone app to calculate the calories and if you use a 10″ spring form pan and divide into 8 slices, I got that each slice was about 470 calories. Not great but not bad, plus you get the bonus protein!
I was super excited to try this tonight. I made a half of the recipe using garbanzo beans. And I can taste the garbanzo beans. It’s a little weird. I am going to try with northern beans next time. I didn’t read all the comments but if anyone has any suggestions on a different bean let me know perhaps soybeans? otherwise the texture and everything else was spot on. I’m excited to try this again… Won’t give up just yet.
Did you make sure to rinse/drain very well? And what food processor did you use? And what sweetener/how much?
Oh… I rinsed and drained the beans… 1/2’d the recipie exactly… Used a small cuisinart processor… Did the processing in batches and once each batch was done I processed all batches together thoroughly. Brown sugar… 1/2 what recipe said. Sorry for posting twice. 🙁
If you only used 1/2 what the recipe said, that’s the problem 🙁
I post specific amounts in my recipes for a reason, and I can’t vouch for the taste if you change the recipe… then it’s no longer my recipe.
I see. Ok. I only had 1 can of beans and thought I read that you could half the recipie. Like I said… Not giving up. I will try again. You said any white bean will do… Right? have you noticed a difference? thought I would try northern beans. They say they are milder than the garbanzo.
So one can’t halve the recipe without a problem? I thought you said it made a deep dish pie or 2 normal-sized pies? I don’t need/want 2 pies, so I was planning on halving the recipe.
That’s confusing… I know for a fact I had more of an exchange with Suzanne, where we figured out we were thinking two different things. (I thought she meant she’d used 1/2 the sugar for a whole recipe.) In any case, yes you CAN definitely cut the entire recipe in half!
Ok… Love the idea but I can taste the garbanzos. I washed and rinsed the. Maybe I need a tutorial on rinsing beans because I read that I shouldnt taste them. I looked for my earlier postbut couldnt find it.
So, I’d tried a few other recipes from your blog. Three turned out decently, one turned out awful (I’m assuming it to be a mistake of mine or simply non-vegan tastebuds. Lol). As a test, I turned to this one, deciding that if it didn’t turn out, then I wouldn’t try any more. I was grossed out as I blended the beans, because they smelled so icky. It looked better once I had it all mixed up. I tasted the batter. No bean taste. So far so good. I stuck it in the oven and out came a glorious, gigantic gooey cookie of delicousness. =D Needless to say, I’m now a bean-dessert believer. You’re a genius, and I think the single-serving mocha cake shall be my next CCK venture. =)
Oh no! Please please tell me which one turned out awful and give me more specifics as to what ingredients you used… Very often when someone has trouble with a recipe and writes it in, I’m able to figure out what might’ve gone wrong, and then it works perfectly for them the next time.
All of my recipes have been tested on many non-vegans, so that shouldn’t be a problem :). I’d never post something that only I loved!
This has become my go to dessert (and breakfast)! We cut almost all flour and sugar out of our diet recently, so this is a perfect recipe for us. I do sub 1 cup of whole dates (measured before chopping) for the sugar and have had great success doing so. If the dates are particularly moist, I’ll cut back on the applesauce or bake a few minutes longer. It’s so yummy!
Suzanne,
I used white beans when I made it instead and it was still good. I have only tried it once though and substituted the beans from the beginning so I don’t know how the original recipe is supposed to taste in relation to it but I found it worked fine.
Katie,
this recipe is AMAZING! I’m used to healthy tasting foods so I wasn’t sure if my opinion of the taste was going to be equivalent to a junk foodie so I put it to the test and made it for my Dad. He had no idea it was a healthy alternative and went looking for more.
By the way. I used a 10 in spring form pan. Do you know how many slices you should get if each slice is around 200 calories? I know you don’t count calories, but I am right now while trying to get my “winter coat” off 🙂
Thanks for a great recipe!
The girls who calculated it said 20.
What’s the deal with the springform pan? I’ve never used one — not familiar. How does it make a difference, say, in a recipe like this one? Thanks in advance.