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
So I’m super late on this one… but can regular oats be used instead of quick oats?
Sorry, I haven’t tried
Ok… I was an official skeptic of this recipe… just made it, took it out the oven, waited the obligatory 10-15 minutes to cool, and now I am eating… omg…I CANNOT BELIEVE THIS IS MADE WITH BEANS!!!!!!!!! This is one of the best things I have ever eaten! I can’t wait for my fiance to taste it! I’m not going to tell him what’s in it and I doubt he’ll ever guess! Thanks so much! (I have ice milk in the freezer, but not frozen yet… will have to wait til tonight to try that one)! Thanks again! TGIF!
Katie, this is soooooo GOOD!! After one taste, my mind went crazy thinking of the possibilities and variations of this! Then I thought, cookies are all made with the same base, with slight flavor variations added (Like chocolate chips or cinnamon) right? So couldn’t you make different flavors of cookie pies?! (Hyperventilating right now!!) Like, make a snickerdoodle cookie pie by substituting the chocolate chips for cinnamon, and covering the top of the batter (Once poured into the springpan) with cinnamon sugar? PLEASE, you should REALLY think about making a file of different cookie pie flavors! That would be a hit! 🙂
Love Aneliese (the veggie whisperer)
We are on the same wavelength :).
See my recipe for Cinnamon Roll Pie, posted back in December. Or the Chocolate Pumpkin Pizookie.
Now I’m thinking of a blueberry one…
I made this for a teacher gathering yesterday and it was devoured. Granted, I didn’t tell anyone it was vegan since sadly this crowd tends to shy away from even trying anything vegan…… I only have a small food processor so I had to mix everything in batches, but it worked out fine. Also, I used half white beans and half garbanzo beans, and I only used 1 cup of brown sugar (packed) and it was sweet enough. I only used half the salt because the canned garbanzos had salt in them. This is the second recipe I have tried of yours, and they have both been very good. I am now scheming how I can change a couple other favorite dessert recipes so that my diabetic father and dairy-free sister can eat them! Thank you!!!
Katie, I’ve made this twice now and it’s AMAZING!! One bite and I started dreaming of all the possibilities and varieties of this! Then I thought, wait, all cookies are basically made from the same base, with different flavorings added (Like cinnamon for snickerdoodles and chocolate for chocolate chips) Right? So couldn’t you make all sorts of flavors of cookie pie?! (Hyperventilating right now) You should totally make a file of different flavors of cookie pie!! PLEASE?
See comment two above 😉
So I just made this, and I’ll be honest I was really doubtful. Holy sh!t is that good, and you cannot taste the beans or the oats. Love, love, love. Sorry for doubting at all, and thanks for the amazing recipe.
Hello Katie,
I love to cook and have been making this recipe on average once a week for the past 2 months since discovering your blog, my husband is gluten free and keeps asking for me to make this delicious cookie pie, he does not want me to try any of your other recipes, this is truly a winner, I have a stockpile of chickpeas in my pantry, when company arrives unexpectedly I can whip this up and they can’t believe what the ingredients are. It is a big hit in our home, I love to experiment with food but you are truly an inspiration with desert. I had a piece with my coffee for breakfast this morning and no guilt what so ever with the sugar free version. 🙂
Hi there!
This recipe looks delicious! I am going to make it today so I did a calorie, fat and fiber count for the pie. My numbers were calculated using white beans and semi-sweet chocolate chips. For the whole pie it’s 3102 calories, 115g fat, and 57g of fiber. So I decided to make my pie 16 servings so that makes each slice 193 cal, 7g fat, and 4g fiber. 🙂
I am so glad I found this blog. My family and I all love dessert, and it’s really REALLY hard to say no; but now it’s all good:) thank you!!!
I made this for my sister who has egg and gluten sensitivities and she loved it! Thank you!
Alright so I made this last nite and it was basically amazing! I couldn’t believe how awesome it tasted! Tasted just like an unhealthy chocolate chip cookie pie! I must add, there was some nostalgia in it from the days oh highschool when cookie pies were the big thing haha! So I had a question, would it be possible to make chocolate chip cookies with this recipe or might there need to be an alteration to the recipe? I love all the ingredients because they are whole foods and basically nothing refined and I’ve been looking for a simple garbanzo bean chocolate chip cookie recipe along the lines of this chocolate chip cookie pie recipe.
I haven’t done cookies. The closest I’ve done is blondies: https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
But I don’t see why cookies wouldn’t work… if you try, report back!
How many does this serve? I am having 5 people over will it be enough? Thanks =)
Oh it’ll be more than enough! 🙂
I know this recipe has been posted for over a year, but I just tried it last night. O! M! G! All the comments are true. It is AMAZING! My husband totally didn’t know I had used beans and oats. My oldest daughter loved it. My youngest daughter was a bit more inquisitive. She took a bite and said it was great. Then, she looked at it and asked if there was jelly in it. I said no. Then she asked what was in it. I mentioned applesauce, oil. Then I asked her if she’d eat the rest if I told her what else was in it. She was hesitant but said yes. She had a funny look on her face when I told her “oats and garbanzo beans” but then said, “Oh but who cares!” and took a HUGE bite!
I also second what one commenter said about it being very filling. I had two slices that weren’t all that big. By the second slice, I was getting full. How great is that? A chocolaty, gooey dessert that you can’t eat much of in one sitting! It’s win-win!
So, I know I’m about a year behind the times here, but I love cookies, just not what they do to my waistline (even vegan ones)! I am going to take a chance and make these for a running club party, but judging from the comments above, it’s not a big chance. Can’t wait!
I just made this with my 3 year old! We used 2/3 cup of sugar in the raw& the batter was sweet enough For me (serious sweet addict!) & kiddo. I used my ninja blender & it had a bit of difficulty; but that was my fault for adding everything all at once. Probably would have been fine if I would have done the beans & oil/applesauce 1st.
My 15 month old has multiple food allergies- but he will be able to enjoy many of your recipes! Thank you! 😉
This is my all time favorite chocolaty recipe! Just made this for the third time tonight and it was delicious as always! 🙂 as long as you blend those beans up good you would never guess it had any! seriously its like i bought a bag of cookie dough and baked it like a pie! This will always be my favorite 🙂