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 the first time last night, and wow!! So delicious! I will be making this again and again and again… Thank you so much, you’ve made satisfying a sweet tooth without drowning myself in calories so easy to do. 🙂
I wanted to like this recipe soooooo much. I reallyreallyreally did. And so did my hubby. But I have to be honest… it still tastes like beans to us. I feel crazy after all the awesome posts on here and seeing the reactions of the people on the street during the news segment. I freaking LOVE most of your recipes. Did I do something wrong???
Have you read through some of the other comments? At the risk of sounding redundant: What food processor did you use? Did you drain/rinse thoroughly? Did you use all the sugar?
I did rinse super thoroughly after reading the comments. I don’t have a food processor, so I used my VitaMix dry container. I definitely used all the sugar and even more chocolate chips than it called for. Maybe it’s the brand of beans? We used Eden Organics. I left it out on the counter overnight, and it does taste better- maybe the ingredients just needed to mix more. It’s still not quite knock my socks off awesome like your oatmeal, red velvet pancakes, and no bake cookies, though.
As it says in the recipe, you shouldn’t use a blender.
Yes I read that but I don’t understand why it makes a difference. Would you mind adding an explanation to the recipe, perhaps? They both break down and combine the ingredients. We ditched our food processor when we bought the VitaMix with the dry container because the shape of the blade accomplishes mostly what a food processor would.
Official verdict: after 3 days in the fridge, the taste has greatly improved. I think the sugar has worked its way through the cookie. Blind taste tests on friends and neighbors has had nothing but good reviews.
I am truly curious why it matters about the food processor, though. I think it’s cool you take the time to read and reply to so many of your comments.
I second the request for the reason as to why you can only use a food processor and not a blender or a mixer?
Noted in recipe instructions 🙂
Hey, I made your deep dish cookie pie last night and I LOVED it. Better, my husband loved it too. I think what you are doing is so fun and you are so good at it. I can’t wait to try something else. It felt good not to use flour or butter and still eat something really rich and tasty. I only wish i knew all the nutrition facts like calories and so on. Thanks for the recipe Katie
Finally gave this a go! I varied it a little w/some ingredient swapping (used some PB, peanut flower, and unsweetened chocolate soy milk). I started with less sugar but could still taste the beans; I added more sugar (close to the original recipe) and it then ended up a little too sweet for me. Next time I might alter the oats/beans ratio instead of adding more sugar. But overall I’m really impressed and surprised! Definitely worth something trying/tweaking again! Thanks!
Peanut butter sounds good! I’ll have to try adding that in.
Made this for the first time tonight… It really is amazing.
I wonder…if I could make cookie CUPcakes with this recipe
Yes! https://lett-trim.today/2011/06/13/cookie-dough-mini-muffins/%3C/a%3E%3C/p%3E
Based on all of the comments I had high expectations for this but it still exceeded them! I sort of self-diagnosed as gluten-sensitive recently and haven’t actually been missing bread, pasta, etc. too much (I feel so much better!) but nothing quite satisfies my sweet tooth like baked goods. Cannot taste the chickpeas in this one bit. Like many have said, it’s good for any dessert, not just a nutritionally “spruced up” version. Bravo and thank you so much for the ample number of gluten free recipes on here, I’m looking forward to trying the blondies next!
I made this delicious dessert this morning but after doing the calorie count it appears that this pie is more than 200 calories per serving. I calculated the following: 2 cans chickbeas = 660 (110 calories per 1/2 cup, each can has 3.5 servings), 1 cup oatmeal = 300 calories (1/2 cup is 150 calories Quaker quick oats), oil = 360 (per 1Tbsp Canola Oil is 120 calories), applesauce – 25 calories for 1/4 cup, 1 cup brown sugar = 720 ( 16 Tbsp per cup at 45 calories per Tbsp of Brown sugar), i used 1/2 cup splenda also, 1 cup chocolate chips = 1,280 ( 1 Tbsp dark chocolate chips is 80 calories x 16 Tbsp in 1 cup). From my math (which i must admit is often terrible) it looks like the whole recipe I made with 1/3 less the amount of brown sugar is equal it 3,444 calories, if I cut this into 12 servings this is 287 calories per serving.
I was a little nervous making this because I’ve never had anything like this before. But it was so easy and turned out AMAZING! I’m glad I made a half recipe because it’s still huge. So good though!
Holy delicious! I, like many others, was terrified yet intrigued by the beans. But that picture made me try this. It is really as good as it looks and is so fast to whip up. I added walnuts to it and probably could have lessened the sugar by 1/2 cup. But this is heaven. You are a dessert goddess.