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
Can you use dried beans instead of canned?
Hi Katie,
This looks great and I’m going to make it for my dairy-allergic friend’s birthday tonight! I wanted to make the cookie cake version though and I’m not sure about the size of the pan to use or the baking time… were you talking about an 8×8 pan? What about baking time? Thank you!!
FYI, I ended up making half the recipe in an 8×8 pan. I cooked it for 19 minutes and it came out GREAT!! Such a delicious, dense cookie cake
Where is the print link to print out a coup of the recipe?
how many servings per pie???
A friend made these for me and the rest of our house and it was literally gone in less than a day. They were so incredibly amazing! She told me they were vegan and gluten free, but I had no idea that they had chickpeas! They honestly tasted like the real, full-fat cookies. I am making this asap!! thank you Katie for creating these recipes! It is the perfect thing for a person like me who wants to eat healthy but also likes her chocolate and other sweets 😀
I ran out of oats…whoops! So could I use spelt or barley flour instead??
Would *think* so, but I haven’t tried it.
Made a very silly faux pas and used apple sauce that had been flavoured with lemon .. the kind the people pair with pork 🙁 I added in some cocoa powder and extra vanilla to hopefully cover over the taste. I really hope it isn’t ruined, was looking forward so much to making this!
You are a genius! I have just made this for my husband and 4 year old son. They are scarfing it down knowing nothing is different than the regular flour version. I Successfully used a food processor for the first time. I loved that there is no raw egg so I could let my son my son lick the spoon as much as he wanted. So could you now create a recipe for peanut butter cookies?
It is on my to-do list! 🙂
I’ve been searching all over for unsweetened applesauce, but can’t find it. Would normal applesauce work?
Yes, definitely.
YUM! I love warm cookies pies 🙂 They are definitely the best!! This recipes looks good!
There are SOOOO many recipes on this website that I feel like I NEED to try but haven’t yet (especially this one). I need to do something about that….
The million dollar question: which one to try first?!
Oh my goodness Katie! I know you probably get this a lot, but you are amazing! I just recently found your blog and I am in awe of you how you make recipes like this healthy, while staying SO yummy! I’m 15, and not very skilled in baking, but this was actually pretty simple to make, and turned out amazingly tasty! I just made this for my family, and everyone loved it! It even passed my 16 year-old olders brother’s taste-test (which is a huge accomplishment because he doesn’t like anything that I make if he knows its healthy in the slightest! And since I didn’t tell him that it was healthy (ish 🙂 or that it had beans in it, he just tasted its yummiest and loved it!) Thank you so much! This is definantly a keeper! You rock!! 🙂
Hi there…this looks awesome and am anxious to try it. I have a small size food processor so I can’t blend all of the ingredients at same time. Do you think I could use my blender to initially blend everything then use the processor to blend again in smaller amounts??
I made this for my in-laws (who are skeptical of anything “healthy”) and they loved it! My two young kids demolished their pieces. I’m making it again, just because it’s so good!
OMG i’m SO freaking glad i found this recipe! Chocolate Chip cookies are my absolute favorite cookie ever! Since this is a deep dish pie, i’m even more estatic! 😀 I’m trying to eat more healthier & stay away from artificial foods/ingredients & GMOs, so i’m DEFINITELY going to try this. And judging by the comments, there’s no way i can turn this up haha. So excited! 😀
I made this without coconut oil by mistake and it turned out wonderful! I was thinking of making it again with coconut oil but it tastes so good without it!