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
I’ve made this twice and it’s been perfect each time! I actually blend it in my Ninja blender and it turns out fine, I just have to scrape the sides a bit to get everything. Warmed up with some vegan ice cream=heaven!
Made your recipe this morning for my daughter’s 21st birthday. We all loved it. Going to take the leftovers to work and let them guess the secret ingredient. After reading through the comments, next time I am going to try to add less sugar and see what the results are. Can’t wait to try your other recipes.
Oh my! I made this at last. It’s sitting atop the stove and cooling. I’ll be in heaven in about 10 minutes! 😀
I made it in my Oster 14-speed blender. It’s a real pain trying to use a blender for chick peas because they don’t want to budge. It took some time but eventually worked with the liquify button. You have to add the ingredients slowly and be sure to use the wet ingredients in the beginning as you go along. I used about 1/2 cup brown sugar and the rest of the sweetener I used was raw agave syrup, maple flavored. It looks really delicious! I couldn’t even wait ten minutes to taste it and then comment! Love your site, Katie! I’ve been ranting and raving about it since I discovered it.
I just pulled the pie from the oven (halved the ingredients). Looks and smells delicious. My daughter (9yo) was skeptical b/c she saw me making it with the beans, but once she tried it, she said it tasted amazing 🙂 Will definitely make this again!
I’ve never had a cookie pie before. I have a hard time believing it’s better then chocolate chip cookies. Only way to find out is if I make it myself!
I can’t BELIEVE how well this has gone down in my family! I live with my Dad and brother – normally two ‘no dessert’ fans and I made this morning, only to find 3/4 of it gone by this afternoon! They absolutely love it and obviously find it so addictive. I wanted to make the sugar free version, but was too sceptical to use just dates for sweetness, so I used 1 cup dates along with 1 cup brown sugar and I must say it is very sweet – probably why it’s so addictive. My brother has already begged me to make it again, so next time I will try using just dates and see if I get the same result, fingers crossed! Thanks katie you genius.
These are awesome!! I’m soooooo glad I found your site! I have seriously been missing great desserts since going vegan! These were super yummy and the pan did NOT last very long between just me and my husband…oops! Oh well, I dont feel toooo guilty! =)
Nutrition info if the pie serves 12, and the ghiradeli bittersweet chips are used, also I used just 1 heaping cup of brown sugar:
Per serving
9.4 g fat (2.7 saturated)
252 calories
5.4 protein
It’s a delicious recipe! Still a treat for sure but a better alternative if you’re going to eat a treat.
I totally need to try this! If anyone is interested, I worked it out on weight watchers, and 1/12 if the pie is 7 points, 1/10 is 10 points. Just an FYI… Thank you for your amazing recipes!
I made the regular version, then a double chocolate version with black beans, 1/4 c unsweetened cocoa powder, 1 Tbsp (ish) espresso powder, and pecans. I also substituted walnut oil in both, and did half brown sugar and half Splenda. Both were phenomenal, my coworkers never knew the difference until I told them!
I LOVED IT!! 🙂 But I was wondering if there is any way to have it turn out… drier…like one of those hard chips ahoy cookie kind of hard…any ideas?
OK, I just made this and it is aMAZing. Love it.
Hey Katie! I love your website. I’ve also made this deep dish cookie pie before. I brought it to my friend’s party and everyone loved it (and, they’re not into healthy eating!). I was wondering. Can this be made into regular small cookies instead of a big huge one? If so, how long should I bake them and how many can be made?
Sorry, I’ve never actually tried!
Hey Katie. I just tried making them into cookies and I got around 22 cookies out of them. They’re still delicious! Here’s the link.
http://helenssugarsweetrecipes.blogspot.com/2012/09/vegan-chocolate-chip-cookies.html
Also, I think that the nutrition information is wrong. I calculated it for the 22 cookies and it ended up being around 160-180 calories a cookie. I assume that the pie is divided into 8 slices, and you said that people have calculated it to be 200 calories a slice. Maybe they used splenda or stevia or swapped it for even more healthier ingredients. I, however, used the exact recipe. Maybe you can double check my math?
Anyway, great recipe and thanks!
Hi Katie
I made this and it went down a treat with family! I couldn’t believe it was made of oats and beans!!!! I love the site and am very inspired, the only problem is that I am in the UK so working from Cups was very difficult as we don’t use them here, is there any way you could also put the grams too???
Thanks, Claire XX
how many servings is this?
Hi Katie! I put a link to your homepage and to this recipe on my blog (with a picture of my cookie pie!)…hope that’s okay with you! I made this and took it to work…and I work with a bunch of mean boys who would have likely thrown it at me had it not been good….and they loved it! So I know they weren’t lying to make me feel better haha….I thought it was awesome too! I know you said not to put it in a blender, but I didn’t have a food processor so I used my Vitamix on a low variable setting. I think next time (probably tonight, ha!) I am going to blend the chickpeas on a high setting by themselves so there aren’t any chickpea chunks in my pie…I found a few…which they weren’t bad, but because I knew what they were it weirded me out, haha…but no one else noticed 🙂 Do you think that would still work, if I blend the chickpeas up really well before I add the other ingredients? That way I will still have the oat chunks and the pie will still have a good texture, just not have lumpy chickpeas? Like I said in another post, I am NOT a cook so I really don’t know what I’m doing. I probably didn’t blend it well enough anyway because I was trying not to “blend” it…more just mix everything together well.
BTW, I tend to over-explain myself, in case you didn’t notice 😉
Have a great day!
Sorry, I haven’t tried it. The one time I used a vitamix I put everything in together… and it stayed chunky and awful!