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 made this and my husband was on his third slice when I told him it was made with beans!! Love this recipe. I’m waiting for a sugar-free version for a friend. I made at least 10 copies for friends to try!! Yummy, Katie!! Keep up the good work!
The sf version is still a work in progress… If you try it, I would absolutely LOVE to know your thoughts (good or bad… seriously, don’t be shy about telling me the truth if you hate it lol).
Use the basic recipe, but just leave out all sugar. Add 2cups pitted dates (300g), three stevia packets, and 1/2 cup almond milk. Process in 2 or 3 batches, because the food processor will have a hard time doing it all at once. Then add in the chocolate chips (or sugar-free chocolate chips if you wish).
Are you still planning to post a sugar-free version? I’ve changed my diet to be gluten, sugar, and dairy free and the hope of being able to eat cookies again is very exciting to me!
it’s still a work in progress… If you try it, I would absolutely LOVE to know your thoughts (good or bad… seriously, don’t be shy about telling me the truth if you hate it lol).
Use the basic recipe, but just leave out all sugar. Add 2cups pitted dates (300g), three stevia packets, and 1/2 cup almond milk. Process in 2 or 3 batches, because the food processor will have a hard time doing it all at once. Then add in the chocolate chips (or sugar-free chocolate chips if you wish).
Ok… I made it again using Northern beans and following the recipe EXACTLY (althoug after reading your blog again I found where you wrote that the recipe could be 1/4 or 1/2’d… So I am still perplexed why you said it was not your recipe when I 1/2’d it. You state it right above your recipe.) Anyway. I used a large Kitchen aide food processor and the 10″ springform pan. It turned out better than the garbanzo bean one I made. I did not taste the Northern beans… But the texture throws people off a little. I tried it on my guests today and they liked it. Then I told them it was made with beans. It was good fun. They want to make it for a cousin with celiac’s. So round two WITH northern beans was a success.
Oh sorry, I misread your initial comment. I thought you meant you only put in 1/2 the amount of brown sugar. Sorry for my mistake! Glad it worked out better with the gn beans!
I’ve been dying to try this for a while, and I finally made it today. Delicious! My only mistake was adding a whole bag of chocolate chips instead of one cup–I thought I was doing good–which made a chocolate mush pie! But I’ve been enjoying the golden brown crust 🙂
LOL hey well more chocolate can’t be a bad thing, right? 😉
I hate to say I was a doubter….but I made this and it was amazing! You definitely cannot tell there are beans in it, or that it’s low fat, or that’s there’s any monkey business in general going on ; ) Can’t wait to make this for company, and to try your other recipes!
I made this tonight for dessert. What a great and amazing treat!! I posted some pics, and I highly recommend. I did not think this would taste as good as it did! I served it with whipped cream and I added some butterscotch chips. Super, and no one even knew what the ingredients were. Thanks!!
Aw I love your post! That last photo of the slice with the whipped cream looks especially good ;).
I made this the other night and really wanted it to taste good but was trying not to get my hopes up. The picture is what did it! I halved the recipe and put it in a pie plate. The only change I made was that I used light margarine (was going to use light smart balance but had the other on hand) instead of oil. I did this because I am counting weight watcher points. I figured out the whole pie (half your recipe, with light margarine) is 24 points total which is only 3 points for 1/8 of the pie, which is really good. And best of all, it was super yummy and well worth the 3 points! 🙂 In fact, I ate 2 pieces the first day. 🙂 Do I need to keep the leftovers in the fridge? Thanks for a very yummy recipe!
I usually do store the leftovers in the fridge 🙂
Is there a substitute for the unsweetened applesauce?
Banana, if you want a banana-chocolate-hip pie. Or: https://lett-trim.today/2011/10/24/its-a-chocolate-pumpkin-pizookie/%3C/a%3E%3C/p%3E
Katie, I just have to tell you how much I love this recipe! My friend made it for dessert one night and I couldn’t stop thinking about it. I just made it for my first time, and it’s so delicious. You’re amazing 🙂
I love your Deep-Dish Cookie Pie recipe! I’ve been gluten-free for 9 years and have a serious love for chocolate. Previously my favorite comfort food was chocolate chip cookies fresh from the oven. I sorely missed it. Each bite of your Deep-Dish Cookie Pie was like a reunion. I was profoundly happy to taste once again it’s satisfying gooey goodness. Thank you, Katie for making my week! It brought tears to my eyes. I have happily shared this pie recipe and your blog with others this week. I plan to bake another one tonite, as it’s my favorite dessert recipe now! Beans never tasted so good. It’s a life changer. I say everything happens for a reason and I know I’m not alone in saying, I am really glad your job is Food Blogging! You’re great at creating recipes and your blog is fun to read. Best to you!
Aww thank you, April! I’m so glad you like it!!
How does it do if you freeze part of the pie? That is if there’s any left! What’s the best way to defrost it?
I haven’t tried freezing it, so I can’t say. I know other commenters have tried it, though, and say it works!
I have frozen it for 2 months, defrosted in fridge over night. Served it from the fridge and it was still delicious…maybe even better…It was more solid like a dense moist cookie as I served cold from fridge. I served it at a playdate to Moms & Kids. It got lots of compliments and again no one knew what it was made of until I told them after they ate it. The moms where so happy there kids where eating something with some redeeming value to it. Many asked for the recipe.