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
This is amazing! I now have an easy go-to treat that works for everyone for short notice celebrations. This is fast becoming a favorite.
Just took it out of the oven… it smells AMAZING! Can’t wait for it to cool down and give it a try.
Which beans would work better, white or garbanzos?
I used cannellini and it came out awesome. I might try a different white bean next time to see if one is better than the other. Has anyone else tried this and noticed a difference in taste?
This is delicious. Really Really.
Would it be difficult to incorporate a peanut butter taste into this? I’m afraid I’m not very knowledgeable with baking. Thanks!
I don’t have any pie dishes… Do you think bite- sized muffins would look good?
This is awesome! I tried this with chickpeas first. This time I used the white beans, 1/2 cup less sugar (it was way to rich the first time) and added a cup of chopped walnuts! Still great and even healthier with the added protien (nuts)…:)
Katie, this recipe is becoming a real favorite! After making this for a potluck, I had so many requests for the recipe I featured it in a post – http://resourcefulcookie.blogspot.com/2013/03/healthy-chocolate-chip-cookie-pie-vegan.html. Thanks so much for sharing your healthful dessert recipes with us.
I made this last night and used an 8″ springfoam, had to cook it for an hour due to the extra thickness. It’s good but I actually found it way too sweet. I think next time I would cut the sugar to 1 cup and use 1/2 cup of chocolate chips or maybe milk chocolate chips instead of semi-sweet.
A friend made me your deep dish cookie pie for my birthday. It was delicious!
Ok. So I just made this pie. It is definitely DELICIOUS, but I was wondering if it supposed to be so mushy on the inside? When I took it out of the pan it just broke in half. Is that normal? I waited the full 20 minutes before I took it out of the pan also.
I made this recipe today for a friend. It came out incredible!! Food processor is key, it came out like a true cookie dough batter… I felt guilty eating it!! Incredible work Katie!!
Absolutely delicious!!!
I’m sure I’m not the only one saying this, but that first picture looks AMAZING. And I’m sure it’s not only because the recipe is great. Your photography is awesome! Makes me want a bit every time!
Would you mind sharing a bit about your photography set up? Maybe some behind the scenes pictures or something? If you don’t mind me asking, do you use a tripod, and if so what type? Thanks so much, Katie, and keep up the good work!
do you have any real dinner not putting this one down or you. I tried it was delish
I tried this pie last night. Delicious! But after adding up the nutrition, I’m a bit confused how this could be considered healthy.
Deep Dish Cookie Pie, 1 serving(s) (1/16) 260 calories, 40g carbs, 10g fat, 5g protein, 0mg Cholesterol, 236mg Sodium, 22g Sugar, 5g Fiber.
And that’s with 1/4 cup sugar reduction. And 1/16 of a slice of pie feels like a scant piece indeed. These nutrition facts are right up there with any other cookie recipe. So healthy alternative? I think not.
It’s a healthier alternative to a regular cookie. C’mon now… I think that’s pretty obvious
It looks absolutely gorgeous, my mouth is watering. But I have to ask – can you taste the beans?
I’ve been vegan for quite some time now but have always steered clear of sweet recipes that ask for avocado or beans. I just can’t imagine mixing something so savoury with something so deliciously sweet!
If you tell me it doesn’t taste of beans, then I’ll stop being such a scaredy cat 😉