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
This is a seriously amazing recipe! Made it for my boyfriend this past weekend and neither of us could believe how good it was! I used half brown sugar and half coconut sugar. For the oil/fat I used 1 Tbl spoon of coconut oil and 2 Tbl spoons of peanut butter. It feels so indulgent and yet there is no butter, eggs, or flour! Can’t wait to make this again! Thanks Katie!
Uh this is effing amazing. My mom and I made it for my birthday….just incredible. We did add a little vanilla bean powder, and next time we make it we’ll add walnuts (which we sprinkled on top this time). Your recipes are the best!
I just found your site and wow I love it! You have so many awesome recipes that I can’t wait to try. I made this last night and it was amazing. Seriously. I can’t believe how awesome it was and it brought me right back to my old favorite Mrs. Fields Cookie Cake.
Thank you so much for all of your beautiful recipes and I am so lucky to have found your site. You do amazing work. I can’t say it enough… thank you again 🙂
Can this recipe be praised even more? I made it, loved it. I recommended it to a friend, who served it to her husband and boys, who also loved it. (And kids are not always easy to please.)
Your blog is absolutely great. I always enjoy the stories, pictures and recipes.
Thanks a bunch for this.
Sending you my appreciation across the ocean, with my best wishes for you and your readers.
**should not have ever doubted this recipe was going to be anything less than divine after reading the raving reviews on it, but just had to try it out for myself…I’m amazed and my my my, won’t every single unsuspecting person at the upcoming cookout be appalled when they devour this scrumtious dessert and later discover not only its secret ingredient but that it’s such a healthy alternative to fulfill that sweet tooth craving~!! Katie, I’m so excited to be introduced to your recipes. Did I mention that I baked this last night {only 1/2 the recipe} and the entire dish is gone already {I’d say the hubby approves as well!!}
Now to decide which heavenly recipe to make next….sooo many grand options!
Hey, this looks incredible and I want to try it tonight, but how many does this recipe serve? Can’t wait to try it!
This is amazing! I love it, am about to make it for the 2nd time!
Thanks Katie!
Anna 😀
Katie, this recipe is truly delicious. Since I don’t have a food-processor, it took a bit more work (mashing & blending the chickpeas) but turned out great. Even my boyfriend who HATES chickpeas thought it was delicious and now believes that I can make delicious food out of random ingredients. Thank you!
This is amazing! Made it for Easter dessert and what a treat!
Any idea of the calorie count?
Hi Katie! thia looks unbelievable! i cant seem to find white beans, would butter beas work?
yes
Hey Katie, I would like to make this without oil. Do you think it will still be pretty good if I sub. with applesauce instead, or would banana be better?
I made this cookie pie and wrote about it here. Unlike most of the comments, I could most def taste the chickpeas in this recipe. Don’t get me wrong, I really liked the recipe, but if you hate chickpeas and have very sensitive tastebuds, this dessert is probably not for you. However, that being said, my 7 yr old daughter couldnt taste the chickpeas and loved the cookie.
I’ve made this a handful of times, it’s always a huge hit. One of my go-to baking recipes, as are many of CCK’s delicious concoctions! I use around 1 cup of sugar, maybe 1 and 1/4 cup at the most. I like it with a tad bit more salt too, maybe 1/8 teaspoon.
Katie,
I love your recipes. I am allergic to chick peas. Do you know of an alternative to use in their place in your recipes?
Thanks so much!
Anna
I can’t wait to try this recipe! I just wanted to ask you something. I know you said both of them work but for the above picture, did you use garbanzo beans or white beans? Or a mixture? I just want it to come out with the mildest bean taste as possible. (preferably none) Thanks!
Wow! I am beyond amazed! I am known for my cookie bars but they are extremely fattening with a pound of butter so I was skeptical of how this recipe would be received. My kids also love the batter so I was shocked when they tasted this batter (luckily I did the beans when they were in the other room so they didn’ t know they were in there!) and they said it was yummy!
Thanks I am a new fan forever!