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
PLEASE HELP!!!
(I am a *huge* fan if this site, I preach Katie’s recipes to everyone ever, and I love everything I’ve ever made from this blog, but:)
This was awful. Like, the most disgusting thing of life. Taking a bite of it actually turned my stomach. I am very used to using beans in desserts (I have perfected my own bean brownies and am working on chocolate chip cookies right now with beans) and I’ve never tasted them, but in this recipe both the batter (which is very batter-y and not very dough-y – is that right?) AND the final product, even once cooled as so many readers suggest, literally tastes like chocolate chip cookie flavored hummus. Also, unlike Katie, I *do* have a raging sweet tooth, and this recipe is even for me sickenly sweet, like, it hurt my eyeballs to take a bite of it. 🙁 PLEASE HELP! I don’t understand why everyone loves it (the texture was pretty neat – actually cookie-like on the outside and more and more fudgey as you went in – but even the best texture in the world cannot make a recipe any good if it tastes like a nightmare) and I WANT TO LOVE IT TOO. Can someone please post modified versions that manage to disappear the beaniness and reduce the sweetness to non-migraine-inducing levels? I was so sad, like actual tears welling up in my eyes, when I was scraping it out of the dish and into the mulch. It was such a waste of perfectly good chocolate! Please pretty please someone post mods for me so I can be as big of a fan of this recipe as I am of every single other amazing delight on this fabulous blog! THANK YOU!
I’m not sure what you did–maybe mis-measured an ingredient or used a cheap food processor or got a rancid can of beans? There should be NO bean flavor at all, even to someone who doesn’t like bean desserts (as all the other commenters on here attest). If it was that awful to you, my guess is on the rancid can of beans! 🙁
I think you must’ve messed something up by mistake, because I’ve made this pie 6 times now and brought it to 2 parties and I follow the directions each time and it always comes out to rave reviews from everyone. My friends don’t like health food, their just normal peeps. Hopefully you can have better luck, because it is my favorite dessert!
Uggh, I will just have to try to make it again. This time I will halve it so if it’s still bean-tacular I am not throwing out so much yummy chocolate! I hope you guys are right and I just mis-measured something. Unfortunately or fortunately (depending on how you look at it!) I know that the beans were measured properly and that they were totally fine / not rancid – here (in Germany) they come in cans that have 580g of beans (w/out liquid), so I had to measure out 500g and the other 80g I just ate (yes I just ate plain canned beans, weird, I know, but I love legumes!). They were delicious. One thing that did occur to me though was that it didn’t seem like enough “flour” (I used oats like I was supposed to, but because I didn’t want any oat bits I destroyed them into oblivion separately before adding them to the mix so they were totally the consistency of flour by the time they hit my bean mush, which I also liquified completely on its own first) – I calculated 1c of oats as 90g, but that was assuming that it was a US cup (Katie you’re in Texas, right?) – a metric cup would be like maybe 100g oats? Maybe I need more oats? Gah. OR WAIT: Is that 1c AFTER pulverization? Then I would have REALLY screwed up the measurement and that would explain EVERYTHING, because it would be like twice the weight for a cup of oat powder!!! I hope that’s it!
I know this is kind of late, but did you use chickpeas or white beans? Chickpeas have a hummus taste (they are used to make hummus!!)
I just HAVE to tell you how much I adore your site and especially this recipe! I have such a sweet tooth, but also a major sensitivity to milk, processed sugar, and flour – bummer… UNTIL I found your site! Now I can have the best of both worlds. Thanks for everything you do!
So, I probably should’ve asked this BEFORE I put it in the oven, but….if I halved the recipe, do I need to change the cooking time at all (I’m baking in a loaf pan)?
Hopefully it turned out well!
For next time, this is basically what you probably wanted: https://lett-trim.today/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/%3C/a%3E%3C/p%3E
Thanks, Katie 🙂 I actually ended up baking it for about 40 minutes. It was still pretty gooey, though. Is that the way it’s supposed to be or does that mean I did something wrong? I blended everything in my food processor VERY, very well; is it possible to over-blend it?
In any case, I must say, it was DELICIOUS! Funny story: my husband and I have been eating lots of rice and beans recently to try to save money. When he came home from work, I told him I had something for him to try. He wanted to eat some before we even had dinner, so I cut a piece for him. He jokingly asked, “Is this made of beans?” I just told him he was goofy and handed him a piece. After he tried it and said he liked it, I told him that it WAS made of beans. He thought that was hilarious. He really loved it, though, because he ate the majority of the half-batch that night (and posted it on FB)! 😀 Thanks for the recipe!!
P.S.–Must add that I’m glad you’re a fellow Dallas, Texan 😉 We live in VA now, but I grew up in Richardson 😀
Supposed to be gooey :).
Oh, yeah….hence the “Warm. Chocolate. Gooey.” Sorry! ;P
Thank you so much for this wonderful recipe! I had been drooling over the picture for two days, finally went out and bought some garbanzo and great northern beans and made it. I have to admit I was skeptical but boy was this good! Even my husband LOVED it and he is super picky. He even had seconds, that’s how I know he really liked it! My 2 year old daughter gobbled it up as well. It was so nice to not feel bad about letting her have a sweet treat. I was so happy to know I was sneaking some protein and fiber past her 😉 Your blog is wonderful, and you are gorgeous! I can’t wait to try the black bean brownies next 🙂 Have a wonderful day Katie!!!!!
Absolutely amazing!! Three months after having a baby and healing from my c-section, I have decided Im getting my body back sooner than later (low calorie recipes are a MUST!). I stumbled across your website, I have probably pinned 15 recipes and this is the one I started with (Im so thankful!) This was absolutely delicious, even my husband could not believe what it was made of! Thank you so much!!
Absolutely the best cookie cake EVER! I had my mom make it for my birthday and I fell in love! My family goes eats half the cake in one night, that good! Your the best, love it!
I repinned this one!! I made it with the Splenda brown sugar blend and a mixture of white chocolate and dark chocolate chips! YUMMY!!! My husband is not “into” healthy and he didn’t even know 😉
I can’t wait to try this… it looks amazing! Question though – Can I make this ahead of time? Should it store it on my counter on in the fridge? Please let me know your thoughts. Thank you 🙂
Yes, a few days. In fridge. Commenters have said it freezes well, but I haven’t tried.
Hi Katie,
One of our favourite desserts, I’ve reduced the brown sugar to 1/2 cup and add 3/4 cup dates for sweetness, I also leave the pie on the counter for 2-3 days if it last that long and it is still as good as the first day I wrap it with plastic wrap and it does freeze very well. Love love love your site.
Wow, made this today and it is seriously delicious. My kids loved it and my non vegan friend could not believe it had beans in it. Thanks, love your recipes!!
Dude. I read this recipe, and am having an intense DESERT craving, and no ginger snap cookie or piece of dark chocolate will do. This recipe looks so good, I am leaving my house mid-laundry and massive mess to go by white beans. (And if you knew me, you’d know that I HATE cooking/baking in a messy house. Being in the kitchen is my favourite and I only like it when it’s cozy and lovely. But this needs to be made now. Now.)
OMG! Katie! I know you have over a thousand comments, but I had to leave one too. I made this for my birthday because I just pledged to eat healthy foods, but still wanted to enjoy my birthday guilt free. This cookie pie has rocked my world!
I haven’t gone through all of the comments, but I’d like to add a tip to anybody who doesn’t have a food processor. I mashed my beans with a smasher first in a bowl and combined my ingredients there before transferring them to a blender. That might be a no-brainer for most people, but I don’t cook so I almost burned the motor in my blender the first time. LOL
It really is as good, or even better than it appears. You can’t taste the beans, folks, so go for it!
I just baked this and it is resting on my bench beckoning me to dive straight in and forget about having dinner first. Devil of a pie, I tell you.
Just wondering if anyone’s compared how this recipe works with each bean option? I used chickpeas for mine and could still taste them a little (though this is going off what the raw batter tasted like) so I thought i’d ask if it works any better with cannellini beans?
If not, I fully intend to make it again and find out! Haha.
Can’t wait to eat it!!
So I tried this recipe after failing with the cinnamon roll pie and it was AMAZEBALLS!!! I used 3 tbsp (yes tablespoons) of vanilla, a truckload of cinnamon (about 1/4 cup), half a bag of vegan chocolate chips, shredded sweetened coconut, and dark and light brown sugar along with chickpeas instead of white beans. Omg. So good!!! No beany aftertaste at all! Even the bf, who was skeptical after the cinnamon pie disaster, thought it was good.
Thanks Katie!! 😀
My BFF and my friend (who is a model) both LOVED this pie! My BFF wants me to make this for a Health and Nutrition class at her job, and I offered to make both the cookie pie and the banana bread doughtnuts (which I call banana chocolate chip cake). She is thrilled to find healthy desserts like I am.
Thanks again!
I love making these almost as much as I love eating them because a food processor is ever so much more fun that a mixer! I add cinnamon and a little more vanilla and leave out the salt. Adding more flavors seems to satisfy those who look unsettled at the idea of beans in place of flour, and I leave out the salt because even after multiple rinses, the beans taste salty. Awesome, Katie; keep them coming!
I tried to make it in our wee little food processor (holds about 1 can of chick peas) a little at a time but it seems we missed a few chick peas! The texture is a little off but it tastes good. Oh and we also put it in an 8×12 cake pan with a tin foil barrier to make it about the same area. Not the same effect. Some day when I buy a giant, quality food processor and a round cake pan I will try again.