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
Hey I made this last night and the consistency and everything was great, but it still had a hint of beans. I used one can of white kidney beans and one can of cannelini beans because I thought they were the same thing….are they?/was that the problem?
Wow! Made the pie this weekend and what.a.hit. So delicious. And coming from a all things baked, sweet, gooey, chocolatly love affair I am a great judge. Recommending this recipe to everyone cause its the bomb! My friends that were over for dinner and dessert had no idea ad I didn’t tell them until after they were finished and boy were they surprised. The kids loved it too. Great, great dessert Katie!!!
could I make this with sweetened applesauce? Looks AMAZING!
yes!
I’ve made a few of your recipes now and I love the ones with beans! I made this one today for my kids as an after school treat and they were very impressed. My 5 year old says it was the best thing he has EVER EATEN! Too cute! Keep the great recipes coming!
I was very skeptical about this…but it is AMAZING!!! I love your blog Katie and am a huge fan of yours. Keep it coming!! 🙂
I DEMAND TO SEE THESE PICTURES OF YOU ON MEMORIAL DAY 2011!
WHERE ARE THEY?
Hi, just wanted to say that I love this recipe and make a half version pretty much every single weekend (with greek yogurt instead of applesauce and molasses+cane sugar instead of brown sugar). I use a nice blender and it works great every time. I love it, thank you so much for posting!
This was so GOOOOOD! Just made it and had it with some ice-cream! no one could tell how healthy it was and that it was vegan! Thank you:)
I made this pie a few months ago as a vegetarian and both my omni friend and I absolutely loved it and ate the whole thing. Now I’m a full vegan, and I’m about to make this pie again. It’s probably the best pie I’ve ever had.
Also, I’ll most likely use your blog for all of my dessert needs in the future. Thank you!
I just made this and it was awesome. I used Splenda blend brown sugar and calculated the calories @ 315 calories (deep dish pie pan cut into 8 slices) The chocolate chips have about 700 calories for a cup so Im going to try and cut back on them some.
Vitamix works great!!! I didnt have a food processor and made mine in a Vitamix. It was perfect. I mixed the beans, oil, applesauce and oatmeal in the vitamix, then transferred and mixed with remaining ingredients in my Kitchen Aid. I didnt read the recipe correctly and only used ONE can of 15oz chick peas. It was amazing. I think I will make it the same way again since it has less calories with only one can. I do agree that letting it sit for a few hours allows the flavors to blend. I tried it right out of the oven and although it was good, my second slice a few hours later was even better!!! Yes, I could not stop eating this 🙂
We made this last week, and it was SO delicious! I would’ve never believed that this dessert had beans in it. It was so moist and flavorful. We added pecans to ours as well (since we love chocolate chip + pecan cookies), and it was excellent. Great work! 🙂
This recipe is awesome. Thanks to Katie! Here are a few tweaks I made in case anyone is curious about modifications:
I made a 1/4 portion of the recipe and baked it in a 6 inch cast-iron pan. Perfect size!
Unless otherwise stated, I followed the recipe exactly and used the called-for-amount (obviously dividing by 4):
type of oil : 3/4 tbsp refined coconut oil (the one that doesn’t actually taste like coconut)
sugar : dark brown, 1/8 cup (2 tablespoons). For a 1/4 of the recipe, it actualy calls for 3/8 cup of sugar but I found it to be plenty sweet (thanks to other posters warning about the sweetness level).
oats sub : instead of quick oats, I used 1/4 cup of millet flour (i just happen to love millet flour and use it in a lot of baking)
Finally decided to start baking healthier and thought I would start with this reader fave. However, was a bit cautious so only made 1/4 recipe. The only question is how to tell when it is “perfectly” done? Golden brown? Top firm to the touch? etc. I know how to gauge typical flour and egg-based cookies during baking but not sure about this one, as I had to adjust the time for a smaller and slightly thinner batch; they did not turn out dry but not gooey either. Thanks!
I have one in the oven right now. Can’t wait! Any advice on how to store left overs?
Wow! Amazing!! I cut the sugar down to 3/4 cup and used coconut palm sugar/raw turbinado mix. I also doubled the applesauce and omitted the oil. The texture is terrific. Like a moist bar type dessert. You cannot taste the garbonzo beans. I so appreciate the lower calories and no flour in this recipe. Next time I will add nuts and maybe some cocoa powder and make brownies. Great job and thank you!!!