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 was intrigued by this recipe and just had to go and make it right away, good thing i had all these ingredients already in my pantry. Well, it was superb and a huge hit with my children and also my husband ! I used half the amount of brown sugar and it was more than sweet enough. I actually baked another pie a couple of days later as the first one was eaten in a flash. First time I used canned butter beans, second time I used chick peas. Both were good. Thank you for a great recipe it will be used time and time again in my home, definitely a family favourite 🙂
I had a cup of black beans leftover in my fridge, so I took a chance and made it with the black beans, and it came out fine! I had to quarter the recipe, which wasn’t so easy with the smaller amounts, but at least if it flopped I would not have wasted the chips. I made them in two ramekins! And I used coconut oil instead of canola oil and lessened the amount of brown sugar, as I have been reading from other posters. Maybe I’ll eliminate all oil next time (someone said it worked fine without the oil) except for greasing. Actually I I think that it’s clear that this recipe will work with just about any mild tasting bean (aren’t they all) regardless of color. Next time I’ll add walnuts.
This is such an awesome recipe!
I think I did something wrong 🙁 It tastes very bean-y.
(I’m gonna eat it anyway, but I don’t think my really picky little bro will eat them)
what food processor did you use? did you drain and rinse well? use all the sugar?
I used my brand new Hamilton Beach 525-watt food processor that I got for Christmas. It’s this one: http://www.amazon.com/Hamilton-Beach-70670-525-Watt-Processor/dp/B000RJTNFC
It works great.
I used canellini beans, which I rinsed and drained in a colander. I used all the sugar since this is my first time making it and even added extra chocolate chips in the end.
I also blended the beans by themselves first to make sure there wouldn’t be chunks of bean. In the end, though, even the oatmeal had practically disappeared – it was well blended.
They are definitely less beany once baked (I tasted the “batter” by itself at first)…they look beautiful (I made them in muffin tins). Maybe I’m just extra sensitive to taste (especially when it comes to chocolate chip cookie type things) lol. They aren’t bad or anything…just beanier than I’d anticipated. I’ll bring some to my family tomorrow and not tell them how they’re made…see if they say anything.
Here’s a picture of them!
http://i27.photobucket.com/albums/c188/inky_1/cookiemuffins.jpg
They really did come out gorgeous 🙂 I hope you don’t think I’m in any way calling the recipe bad because I’m definitely not! I’m thinking my tasting the batter at its different stages might’ve thrown off my taste buds. I’ll definitely eat another one tomorrow when I share with my family!
Oh no, I wasn’t thinking that! I just wanted to help… I always want people to have success with my recipes, because it’s frustrating to make a bad recipe. When I make these, people can’t taste the beans, so I wish for everyone to get that result. But maybe it’s because you know they’re in there? Don’t tell anyone beforehand, and see if maybe that’s it! Good luck lol.
Sooo I had one for breakfast this morning and totally could NOT tell there were beans inside! It was amazing! I feel silly now lol.
I prooobably shouldn’t have been trying the batter at like…every step of the recipe. I think that left bean taste in my mouth (though, admittedly, pureed cannelini beans taste like they would make an excellent veggie dip).
🙂 LOVE it! And everyone on my facebook is asking for the recipe after seeing the picture lol.
Last comment, I promise 😉
My picky little brother LOVED them! Even after I told him what was in it he said “works for me!” I’m really glad I kept a few at home, because he told me he’d die if I didn’t leave all the ones I brought for him to have tomorrow 🙂 This was my FIRST CCK recipe that I actually full-out tried, and I’m a believer!
Aww lol I’m so glad, Lisa!!
I just made this to take to a family event today- we’ll see how it goes over! I don’t have a food processor, so I just winged it. Ground up the oats in the blender, mashed the beans in a ziploc bag, threw everything together in my KitchenAid to get it well-mixed. It smells heavenly, and the batter tasted delicious, so I have high hopes!
Hi Katie…so, I just made this recipe, really not expecting to love it, or serve it to anyone else but my healthy self…um, WOW!
BLEW MY MIND.
Thanks so much! I’ll be back…can’t wait to try more recipes!
I’ve made this awesome recipe for the second time (to much success and fanfare). Trying to take it to the next level by adding a tbsp of natural peanut butter 😀 Thanks for the great recipe, Katie!
Katie,
I loveddddd this recipe. Easy to make and delicious!
I gave it to my boyfriend who is the “less than health conscious” type and he thought it was incredible. I actually made it in the blender (I have a Vitamix) because I have not yet invested in a food processor. This is what I did: First, I blended my oats then dumped them in a bowl where I mixed the remaining dry ingredients. I then put the chickpeas in the blender (after rinsing and draining, of course) with the remaining ingredients and blended until smooth. Lastly, I stirred in the cup of chocolate chips. I will say because I only had an 8 inch pie pan, it did take a little longer to bake but wow, was it mmm mm good!!
Two weeks ago, I actually made the chocolate chip blondie recipe but rushed to make it and accidentally blended the chips in so it turned out to be more of a chocolate blondie. Still good but this is the best recipe I have tried.
I will be forwarding your website to my family and friends so they, too, can enjoy these health-conscious and delicious recipes. I’m a sweets gal, so this was the perfect end to my day. Minus the guilt.
Thanks, Katie! Look forward to many more!
Aw thank YOU, Lauren. That really means a lot to me.
This recipe looks delish and can’t wait to try it! I don’t own a food processor, is there any alternative way to make it?
Katie,
I’m new to your desserts, but an avid fan already. I’ve got a few favorites.
I don’t think I could read through through the 775 comments you already have, but I’m sure you’ve already answered what brand or type of chocolate chips you use. Can you please share?
Anyway to get on a deal on them? I’ve found some that are $6 a bag. I surely don’t mind if someone else recommends a type or brand.
I usually buy whatever vegan brand is cheapest at the moment. Whole Foods brand, ghirardelli, enjoy life… or you can even crumble up chocolate bars! I write more about it on my faq page, but really I don’t have a brand preference.
Didn’t even know Whole Foods had a brand. I’ll take a look at the faq page. Thanks.