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
More Popular Party Recipes
I made this for my teens and their friends this weekend. One of them exclaimed….”give this recipe to my mom!”
If it weren’t for your delicious photo, I never would have tried this. It was SO yummy! My son, who has never eaten a bean in his life, gobbled it up in 2 days. Thank you, thank you!!
Hi Katie
I’ve been struggling for a few months now to make healthy desserts that don’t taste awful and your deep-dish cookie pie (the sugar-free version) was my very first success! It’s absolutely delicious and I’m excited now about making more healthy goodies.
One thing I’m looking to change about this recipe is to cook dried white beans as opposed to using the canned version with the extra salt, preservatives, etc.. I bet they freeze well too so I can make extra batches.
The next healthy dessert I would like to make is apple crumble. Would you happen to have any ideas for that one? I found a version on the web (www.elanaspantry.com/apple-crisp) using almond flour.
Lots to discover! Thank you for your ideas!
I want to make this next weekend for a family beach BBQ, but the house we are staying at doesn’t have a food processor, and I don’t want to have to bring it, along with all of the ingredients. Has anyone had any success with mixing it up ahead of time, then baking it later? I can keep it refrigerated, and would need to for about 24hours before it’s baked.
Instead of making the dough ahead of time, why not just bake the whole thing ahead of time and then bring the finished pie with you? It’ll keep at least 3 days (if fridged for most of the time).
Duh, that is a much better idea, lol. Do you have suggestions on how to reheat it, so it is ooey-gooey like out of the oven?
Katie!!! You have a REAL WINNER here 🙂 I…like so many others here…made this last night while my husband was out working on the car. When he got in he was like “What are you making over there?” I just smiled and said “Something decadent ;)” After his first bite he was literally SHOVELING it in!!! He said and I quote…”This is better than ANYTHING you can buy at the store!” I then had to share the ingredient list and he was even HaPPiEr then because we both try to eat clean the majority of the time. Stay CrEaTiVe in the kitchen sister!!! I’m a decadent dessert phene!!!
Recently came across your website and I love it. I made the deep dish cookie pie for my hubby’s birthday this weekend and he said “I sure hope you plan on making that again!” it was so yummy!! You are very talented! 🙂
Sweet, huge cookie, Chocolate and Icecream. there can’t be another heaven on earth!
I have been eyeing this recipe for a long time, but didn’t have a food processor to make it. Finally got one this weekend and this was the first recipe I made with it. OMG! I had no idea it would be that good! My husband liked it too (actually said it was “too rich” for him, ha!) and he hates chickpeas. My mom stopped by my house and I sent a slice with her. She thought it was “sinfully delicious” until I told her it wasn’t really that “sinful”. As soon as she found out what was in it, she wanted to know exactly where I’d found the recipe and where she could find more like it. Thank you again for writing this blog and finding creative ways to enjoy treats like this… 🙂
I wanted to use the GF certified quick oats in this recipe since I’ll be making it for someone with celiac, however I was only able to find the GF certified old fashioned rolled oats. Is it ok to use old fashioned rolled oats in place of quick? Should I pre-soak the oats to help with the difference?
Just made this tonight and it was super delicious! Thanks for the recipe!
Im insanely excited to make this today! I don’t have applesauce though, or ripe bananas. Can I use a bit of almond milk instead?
Sorry I haven’t tried it so I don’t know.
HOLY SH*T KATIE…. (excuse my french).. THIS WAS SOOOOO AMAZING.
I was really skeptical at first but after a long debate- with myself- I decided, “what the hey, why not!” and thank god i did.
No one in my family knew there was beans in this and when I told them they were soooo surprised, their facial expressions killed me! Haha 😛
I halved the recipe and it filled a whole standard pie plate! Also, I decreased the sugar by 1/4 a cup and it was still plenty sweet. So gooey so yummy so NOT disappointing.
Thank You Thank You, keep up the awesome work!
Much love, Kayla
Made this tonight, halved, without any changes (garbanzo beans) in a six-inch springform, baked for 30 minutes. Did NOT tell my very picky and unhealthy eating husband what was in it. He had no clue and loved it. It was so tasty and I didn’t feel guilty eating it. Thanks for a great recipe!
i made this for my brothers birthday party!!!!!!!!!!!!!!!!!!
it was awesome !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
EvErYoNe LoVeD It !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi!
This looks AMAZING! I’m trying to eat more healthily but also have a massive sweet tooth, so I’m so happy I found your recipes! I really want to try this one – how many servings does it provide? (Assuming the slices will be the 200 cal size)
Thanks!
xxx
I’m sitting here eating the your deep dish chocolate pie (I just made it) oh man it is yummy! My husband is going crazy for it! Thank you for all you do! I love it! PS I just ordered my very first food processor so I didn’t have one to make this so I used my vitamix and it worked great. No problems. I also did the calorie calculation and it came out to 221 calories/slice based on a springform pan cut in to 16 parts! Oh man it is awesome!