Make your own soft, gooey, and secretly healthy deep dish cookie pie for dessert tonight, with melted chocolate chips in each unbelievable bite!
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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
has anyone tried making this with a ninja blender?
Hey Katie!
I’m always looking for healthy recipes for desserts and love your blog! I don’t like anything that has a bean-y flavor to it though. Does it taste of the beans at all? If it does do you suppose I could sub in mashed sweet potato instead?
Samantha
If made according to the directions it should not taste at all like beans. I’m not sure about the substitution, but if you try it let me know if it works. 🙂
Hi Katie. I absolutely love this recipe. How bad is it that I almost ate the whole thing myself? LOL. However, i put 1cup of chocolate chips in the entire recipe and i felt like it was too sweet. I have another question.Is it supposed to come out rawish after baking it or is it just me?
It actually is supposed to be gooey. 🙂
Omg katie! I tried this recipe on my family…&they loved it! My dad is pretty much the oppoaite of me when it comes to food…fried chicken, mashed taters&green beans, gravey, pasta with meat sauce…whereas im vegatarian&love healthy foods and treats. I only told my mom abt the beans in the recipe, she’ll at least try things…and everyone ended up loving it! So glad you provide healthier, vegan dessert recipes…I love baking&most of all eating! Keep up your amazingness:)
Do you recommend regular beans, low-soduim, or no-sodium for the best results? Have you tried all different versions? which do you use? thanks! excited to try and I want them to come out perfectly!!
Doesn’t matter, because you will be draining them :).
I usually use regular (with salt).
I entered all the ingredients into myfitnesspal…and said it could serve 12…Here’s what it gave me
321 Calories
55 carbs
10 fat
6 protein
4 fiber
Not bad!!!! considering what the real deal is…heart attack in a foil tin!!!
Ok, I swear I’m not stalking this recipe, but I made this for my son’s birthday cake (his request after the last one). I have to laugh every time he asks for a piece between meals and I say “Sure!” with no hesitation and he gets all excited at being allowed a treat between meals. If he only knew…
I really think chickpeas are the right bean for this recipe, and I added 1/3 cup of vanilla and 1/4 bag of shredded coconut to the food processor mix.
Next time I plan to make a peanut butter cookie pie, per the bf’s request. I’ll let you know how it goes!
UPDATE: I made the peanut butter version.
I may never make the original again.
I used a cup of Laura Scudders Nutty Peanut Butter (WELL mixed to get all the natural oil mixed in) and tossed in a handful of chocolate chips.
It smelled so good I couldn’t wait until it was fully cooled, but it was amazing even when slightly gooey. BF loved it too!
Can’t wait to see what my son thinks of it!
Wow! your desserts look soooooo gooood!
I’m eating low carbs and I’m wondering what kind of chocolate chips and chocolate you’re using for your recipes.
I made this recipe for thanksgiving dinner, and I have to say, I was a bit hesitate about how it would turn out! But….it was so amazing. Seriously, one of the best things I’ve ever had. The best thing is, I can eat this and not feel so guilty about what I have just consumed. Everyone loved it, even the not so healthy eaters! I can’t wait to make it again, and try some of your other recipes. Thank you so much for your amazing ideas! You are truly wonderful. Many blessings. <3
I just ate a slice of this for Thanksgiving and DIED and went to heaven!! This is the most delicious dessert I have ever had… and gluten free and pretty healthy! You’re an amazing baker and I’m so very satisfied 🙂 Plus, when my mom sampled my cookie pie and my aunt’s gluten-filled, fat-loaded cookie pie, she thought they were equally delicious. Keep up the great work!
Do you think I can get away with making this using just a half cup of brown sugar and just a half cup of chocolate chips? I can add about 6 packets of stevia too…
I made this pie before and the whole pie has 3817 calories, serves 12 so around 320 a piece for a thin slice, a little too high! And it has SO much sugar, too sweet for my taste! But my family loved it! Which was my goal in the first place:) It is such a magnificent and creative recipe but I would like to make it just a little more healthy:) So what do you guys think? I am scared if I use less sugar then the chickpeas will have a noticeable tast:o
I have a Vitamix….are you saying to use a food processor instead? I’m trying not to have a gazillion appliances in my kitchen but like to heed your advice…just wondering if you consider the Vitamix a “blender” or a “food processor”. Thanks!
Sandi I have done this recipe with both appliances. I accidentally used the vitamix once without reading the information all the way through. I will say that the only difference I noticed was it was not easy to get all the ‘dough’ out of the vitamix unlike the food processor. I do prefer a food processor for clean up reasons, but if you don’t have one I wouldn’t recommend going and buying one just for this recipe.
Delish! My husband loved this and had no idea what the secret ingredient was! I cut the sugar down to 3/4 c. which was still very sweet. Can’t wait to try it on my guests this Saturday.
Hi Katie, I thought you should know that I saw a recipe on foodgawker yesterday and when I clicked over it was YOUR recipe but without any mention of it being yours. Someone had commented that it was your recipe, and it looks like the blogger now gave you a TINY link, almost unreadable, but still kept the recipe up so no one would even need to click the link. I already reported it to Go Daddy, but I thought you should know as well. http://www.culinarycoutureblog.com/2012/12/deep-dish-chocolate-chip-cookie-pie.html
Can you substitute flower for the oats?
I just had my first taste with some of the ice cream/milk made from only almond milk and sweetner. I topped it with a quick single serving of chocolate syrup made from cocoa powder, coconut oil, raw sugar, and a little almond milk (thanks to the suggestion in your chocolate banana cups recipe). As I was eating all I could exclaim was, “THIS IS CRAZY!!!!!” I can’t believe something so good for me can taste this good and was that easy to make. You are a genius and probably my new best friend with recipes like this. My mind is really having a time adjusting to the idea that I can really enjoy dessert, guilt-free. GOD BLESS YOU KATIE in all of your chocolateness!!!!