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
Hmmm, well, I really wanted to like this. It looks quite delicious! I was worried though, because I’ve tried black beans in place of oil and eggs in a chocolate cake mix before and it was the weirdest, most rubbery thing I’ve ever eaten. But I didn’t find a single negative comment here! Everybody said it was so good and that their husbands were fooled and everything. So I gave it a shot.
I am so glad I only made a half-batch. The first bite was just gross….it did get a little better after a few bites….but still not good. Well, it was worth a shot for a healthy dessert, but I’d rather eat two bites of a deliciously sinful dessert than a whole pan of this stuff.
I feel bad leaving a negative comment, but if it can save someone else the ingredients and the time… I’m sorry.
Hi Erica,
Can you tell me more specifics about what you did? What food processor? Any changes to the recipe? I would love to help figure out where yours went wrong, because I stand behind this recipe 100%.
I halved the recipe. My can of beans, after draining and rinsing, weighed 280g rather than the 250g it should’ve been for a half-batch. I didn’t think 30g would make any difference, but maybe it did. I used a food processor. I pureed the beans before adding the rest of the ingredients to make sure they were thoroughly pureed….I didn’t want any chunky beans in my cookie.
My kids (ages 1 and 4) liked it, but they haven’t been spoiled by rich and sugary desserts like my husband and I have. I don’t think there’s anything wrong with your recipe….thousands of people obviously love it. I think it’s just that I don’t care for the beany taste/texture, and maybe it was the gooey-ness (although I do like gooey-ness in some things).
I do have to say that I tried some of the leftovers today and it tasted better than it did last night.
Again, I’m sorry to have left a negative comment. I hope I have not offended you. I think it’s wonderful that you are creating healthy desserts! I will have to try some of your other ones. I just may have to steer clear of the beans.
I love your recipies katie! i was just wondering though wether you know any good substitutes for the beans in this recipe as i can not eat beans of any sort. I have to follow a Low FODMAP diet and i try to create my own versions of recipes when i can.
Love your site so much though! i show it to all my friends
xx
Hayley
I’m making this pie again for the second time and I can’t wait to dig in. My family loved it the first time. It was delicious and not one person could figure out the main ingredient….beans! Thanks Katie for all your amazing recipes. I’ve made several and not only are they delicious but it’s fun trying new healthier versions of the traditional deserts!!
This recipe is absolutely wonderful ! I have madee it many times. My husband loves it…….as do I. to make it gluten free, i sub Quinoa flakes for the oats and it is wonderful. I also use coconut sugar in the place of the brown sugar. I have also fed it to people not telling them the ingredients……everyone that has tasted it loves it.
Hey Miss Katie,
I’ve been enjoyed your recipes for a while now and have to say this is my favorite so far! The R-rated ice cream was a total fail but it made an excellent milkshake (guess I need to invest in an ice cream maker). Keep ’em coming, my new bff <3
On the Choc Chip Cookie Dough Pie, you said others gave the recipe 200 calories. How many slices do you divide the pie into to get that amt of calories? You are darling and talented. Anxious to try out your desserts.
You should make a mug brownie!
Recipe Review–I made ’em.
Ok, so I HOPE i didn’t already post this review…but it’s very time consuming 2 keep going backwards 2 see the recent reviews…i did, but finally gave up. So this may b duplicate, in that case my apologies. But I thought it was very worth the time so here ya go. I hope u find this helpful.
2 Calibrate your tastes 2 mine: I am a sweet tooth, I love choc chip cookies herein known as (ccc vs CCC which is me, lol) & prefer vanilla over chocolate though I like both.
The result: I think this may b my FAVOURITE recipe I have tried from this site so far. It is more reminiscent of a ccc moreso even than the flourless ccc’s I made from this site (though they were good too).
THE TASTE: It tastes like a very moist ccc, best tasted warm out of the oven, but still good and most several days later. I followed the recipe exactly (without added syrup or ice cream) except (1) added ~1t vanilla and (2) replaced the 1/4c applesauce (too lazy 2 make it in the vitamix) w/ Coconut Oil which I think helped it have that more rich, buttery taste which appealed 2 me. I found it was not overly sweet but definitely sweet enough 2 fit the bill of a craving 4 sweets. I, again, made these with CCK’s recipe 4 homemade chips & found them delish in that they’re just semi-sweet enough 2 balance things nicely!
THE TEXTURE: Very moist & on the crumbly side, but not as crumbly as say, the black bean yummy brownies or blondies I made. They came out pretty “tall” in my 8×8 (oddly enough, couldn’t find my pie pan, still can’t!). Although they’re beans & prob should do this (won’t in the summer) I leave them out on the counter. Texture has stayed the same.
THE VERDICT: I thank Katie again, 4 her genius. MAKE ’em, now. Bring them 2 a potluck 2 impress your friends. Make ’em 2 delight yourself. If u’re afraid of bean recipes, make this or the Black Bean Brownie recipe here first… u will b surprised, delighted & encouraged 2 bake more & share the wealth of health!
PS- I am trying 2 loose weight & will totally blame CCK 4 a part of me gaining if I do lol…can’t stop making her recipes!!!!!! It’s a food obsession & I NEED HELP! ;OD
Hi! I absolutely am obsessed with your blog. You are kind of my hero.
Ok, so I am going to be making this tomorrow morning to bring to a friend’s house tomorrow night. If I make it in the morning, should I keep it in the fridge until I leave? Should we warm it in the microwave before serving it? How should I keep it so it stays as perfect and wonderful as possible??
Thanks so much in advance! I hope you see this in time!
It can stay out for a day… and it is lovely re-heated 🙂
Fridge after a day, for best freshness.
Thank you so much for sharing this delightful recipe! I made a few (very minor) changes to alter the sugar amount & to slightly hide that residual bean flavor that my youngest son noted- but didn’t balk at! and shared the recipe here on our family site: http://www.grocerybudget101.com/content.php/559-hidden-veggies-Deep-Dish-Cookie-Pie I don’t know how you happened to come up with this amazing recipe, but kudos to you!
This recipe was so yummy! But to those watching calories – if you use the full amount of oil and sugar in this recipe, and cut into 8 servings, it is 396 calories per serving…not sure where others got 200 unless they substituted ingredients. However, unlike most dessert recipes, it has 8 grams of fiber and 10 grams of protein…woo hoo!
Just did the calculations after seeing your comment… you’re right. I got the same thing… actually 398 but close enough. I’m wondering too where the 200 calories came from. I also calculated the without sugar version and it is less than this version but by a very small amount. There had to have been some sort of substitutions to get the 200…. or got more than 8 pieces.. cutting smaller pieces. Well since it is a healthier version and looks amazing, I’m making it anyway! I exercised enough calories for today so I can afford to indulge just a bit. 😛
This is so amazing! I just whipped it up in like five minutes since I had all ingrediens on hand. It is so tasty, thank you!
Om my gosh! I can’t believe how delicious this recipe turned out!! I was (of course) a bit sceptical because of the white beans, but seriously.. this is my new favourite thing to eat in the whole world! I LOVE it!! It’s divine! Even my husband who doesn’t like ANYTHING healthier I make could resist this! He absolutely loved it too. Thank you so much for all your mouth-watering recipes, you’ve been a life-saver more than once in my pregnancy when my sweet cravings has gone through the roof. Can’t wait to make all my favourite Chocolate-Covered Katie-recipes to my son when he get’s a bit older! 🙂
I made this a few days ago and it was really good! I mixed the ingredients in my vitamix, but if i were to make it again i would blend the batter in two batches rather than one. My mom and sister knew there were beans in and thus avoided it, but I did a blind taste test on my brother and he really liked it. Keep in mind this is a kid who uses half a stick of butter to make a grilled cheese and lives off frozen pizza. I ended up eating all of it myself .. couldn’t quite get it past the non-healthies… next time I think I’ll make a quarter of the recipe
Oh wow!! This looks amazing! Just recently I’ve been trying to eat healthier and I have been good about not eating any sweets… but yesterday I was in sweet craving mode. So coming across this recipe is perfect timing! Only question I have is about the slice size. The 200 calories is for how big of a slice?
Katie, lots of love from the Netherlands; i just made your deep-dish-cookie-pie and it was fabulous! I’m absolutely in love with it; also gave it to my boyfriend, who is a real sweet/ butter/ and everything ‘high calorie’ lover , and the only comment he now had was, “i prefer lighter pastry like kwarktaart (which is something like a light cheesecake), but the taste is really good.” No comments like, “beany…” or “weird…” (like I hear a lot since i’m always experimenting.)
Thank you! Maybe I’ll allow myself to have this for lunch tomorrow… like… i mean, it’s full of fiber isn’t it;)?
I also have a question for you, I searched already but couldn’t find the answer; do you have any idea on how to store the deep-dish-cookie-pie for a few days? I’ve made half the batch but still its really a lot so I would like to store it… maybe in the refrigirator or something?
Again, lots of love and especially thanks from Groningen:)
Eva
Katie, I’m sorry, for some way I didn’t see that I could click “older comments” and then I saw you replying to the same question; so saving it in the refrigerator. Am I a lucky girl, deep-dish-cookie pie for a few days!