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
In the oven right now! They’ll never know…maybe. 😉
I was wondering if I can use regular stevia or does it have to be baking stevia? Thanks so much. Planning on making it tomorrow 🙂
Hello Katie, this is the most amazing thing Ive ever seen. I have been a vegan for only 2 months, and I am trying to get some good recipes under my belt, but when I saw this cookie, I thought it was too good to be true. So I just made it (half-sized in case it turned out to be a waste of chocolate chips) and after the first bite, I stood there and said “unbelievable” over and over again. I still cant believe I am eating a delicious chocolate chip cookie made out of garbanzo beans. Wow. You must be a wizard! This is outrageous magic in cookie form! Thank you so much for sharing!!
-Colleen
These are in the oven right now, and I thought I’d share my experience! As Katie mentioned, a blender doesn’t work, and neither does a mixer! (As I learned.) But, the food processor worked beautifully, as to be expected. I halved the recipe and from that I got three pies in many springform pans. Based on my calculations, each pie came to be around 500 calories. Which in my opinion isn’t bad at all, especially compared to the alternative! Thanks Katie for a great recipe!
I’ve made this (sugar-free version) twice in the last month and it is seriously AMAZING! Once you go vegan chickpea cookie pie, you never go back. I added a 1/4 cup vegan butterscotch chips the second time I made it, and it was a huge hit! My little sister who is probably the pickiest eater I know saw me making it and was completely freaked out by the beans and dates; however, I convinced her to try it and she ate the entire slice, said it was her new favorite dessert, asked for the recipe, and said she couldn’t wait to make it herself. As usual, awesome work, CCK!
This my favorite recipe on your website. I actually quartered the recipe and ate a giant cookie for breakfast. Yummy! Now I dont have o feel guilty…
I wanted to make this recipe last night (one of my favorites), but I was out of chocolate chips!! I know, a tradegy! So I added 1 1/3 cup of cocoa powder. It’s a delicious and dense cake. I decided to top it with shredded coconut and bing cherries! Yum!!
Hi Katie!
I’m Katie also! I just got into your blog and I LOVE IT! I’m just a teenager but i really have a passion for living a healthy lifestyle, and also a passion for baking (especially chocolate chip cookies!!) I tried this today (my first of your recipies!) and they were really good!! I look forward to making more of your stuff 🙂 Anyone have any suggestions for what i should make next? there are so many choices and they all sound so good 🙂
Wow… Katie, I’ve just stumbled upon your blog and I have to say, the recipes are amazingly creative. This pie looks delicious! Some time ago, I tried black bean brownies (made by a friend) and they were very… savoury and bean-y. I developed a negative association to bean-substitutes in desserts, and have been rather closed to the idea ever since. BUT. I’m going to give this recipe a go! I think it might reform me. Will keep you posted!
My Dearest Katie,
I am SO SO SO grateful I just found you. I have been vegetarian for a year and my husband and I recently went vegan. We love it and feel great but have had some sad experiences in the vegan dessert world. I decided I do not like hippies messin’ with my cookies!!! I hate the super granola vegans convinicing me there dessert tastes just like “real” (you can fill in the blank). I began to think that after a while your taste buds must mutate and you will eat any old dried up flaxseed biscuit while telling others, “yah, but this is good for a vegan dessert.” I read your recipe and laughed out loud at the thought of beans in a cookie. I only decided to bake it based on the picture and the comments from others–maybe it was good? I mixed up my cookie pie last night, and after tasting the batter, thought, “GREAT, another one bites the dust and that girl lied to me!!!” I decided that I would bake it after all that blending and throw it away if it was horrible. What happened next was all a blur. I cut a slice and remember inhaling it and going back for seconds but being so full. My 3 year old ate it for dinner and my husband came home to both us covered in chocolate chips while I exclaimed that I had found a genius online and her name was Katie! You must wake up every morning and just feel like a rock star. I passed out pieces of that cookie to everyone who would listen and then haughtily told them it was full of beans. I passed out the recipe and watched their confused expressions. I have had so much fun today thanks to you. I am yours from now on!
Kelly
Thanks so much for the inspiration on my quest for healthier baking, and for a delicious dessert! I loved your recipe so much it gave me all sorts of ideas for making my own desserts. My favorite Katie-inspired dessert so far is also my first post the food blog my husband and I just started, so thank you times two. Just wanted give you my gratitude and let you know I referenced your recipe in my post: http://www.feastgreedily.com/double-fudge-bean-brownies/
Katie. This has seriously changed my life. I love your cookie pie and have told everyone I know about it. No joke-it (or another one of your delicious concoctions) comes up in almost every conversation I’ve have this month! THANK YOU!
I’ve delving into the blogging world and posted about your delciousness!
http://outwardlyexpressingmyinnerbeauty.blogspot.com/
Wow, thank you!! I loved your post, Jennifer :).
This was sooo good! Does it have to be refrigerated?
Hi, This was so delicious!!! Do I need to refrigerate this?
Yes, it would be best after a day to fridge it.
I am a carnivore… but I was intrigued by this recipe since as it is National Pie Day in the US. I made the recipe with Cannellini beans and used only 1 cup of sugar (half white and half brown). It is shockingly delicious. Thank you for sharing !!!
Katie, just writing to tell you that my self-control goes out the window when I make this pie. I made it 3 times this week, it was Pie day at my mums work, then it was my birthday, and I also had an extra can of beans. I really don’t know if I’m feeling guilty or not …
Anyway. Consider me a huge fan! Thank you for sharing your secrets.