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
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I made this today and halved the sugar. It tastes good, although after it cooled off it turned into more of cookie fudgie stuff that tastes good but sits like a brick in your stomach. DON’T STICK IT UNDER PLASTIC WRAP IT’LL GET SOGGY eat it warm. But really, flour is light and fluffy, beans are heavy and soggy, so don’t make a cookie with beans and expect it to turn out like a cookie with flour.
Thank you for this recipe! It is so good! Even all our family, that don’t eat healthy or gluten free loved it! I’ve made it two times in the last 2 weeks!
Just made these! I was skeptical, and I can *kind* of taste the garbanzo beans (only in bites without chocolate chips), but WOW. I will absolutely make these again, and use a bit more sugar (I really skimped on the sweetener). Maybe I’ll try white beans next time.
I can eat a LOT of sweets in one sitting, and as others have said, these are so filling it’s hard to eat an excessive amount, so that’s an added bonus 🙂
Made this. WOW! I made a vegan chocolate sauce too and poured it over. Amazing.
I’m unable to get hold of white beans or garbanzo… anything I can substitute for these please?
So I first have to say that I NEVER post comments on blogs. But I just finished my (first) piece of pie and I am just stunned and had to post. Katie, I’ve “pinned” a couple of your recipes but have never felt adventurous enough to make beans a dessert 🙂 Tonight I decided to give this pie a try and I’m completely sold. I followed the recipe exactly and it came out just outstanding. If I had not made it myself, I would never believe garbanzo beans are the main ingredient. I may try playing around with the amount of sugar (it tasted perfect as is but would love to make it even healthier.) I think good chocolate is key too- I used Ghiradelli 60% cacao. Thanks for this awesome recipe!
Aw thanks for trying it!
Hi! I love this recipe! Question though – I want to have it for Friday morning but today is really the only day I could have time to make it. Will it still be good by Friday morning, you think?? I have no idea how long it will keep fresh because we always eat it all right away! Thanks for your help!
I made this and it was absolutely wonderful. I substituted applesauce for the oil and it was still great. I gave it to my husband without telling him about the bean substitution. He is not a fan of chick peas but he didn’t say a word. Just gobbled it all up. I’m going to try making it with dried chick peas to lessen the salt from the canned variety. I’ll let you know what happens(:
This looks DELIGHTFUL! I am on Weight Watchers–has anyone figured out the full nutrition facts for this lovely creation! Thanks for sharing! 🙂
Making this now! 😛 my recipe makes 355kcal per slice (using a 9.5 in pan and making 8 slices). The thing that adds tons of calories is the chocolate chips because they’re semi sweet, just noticed that they are very sweet by themselves and this explains why all the time the recipes I follow seem too sweet to me! So I’m decreasing the sugar using 6 tbsp of raw agave syrup instead! Everything else I followed exactly the recipe. Do you usually (anyone reading this) use unsweetened chocolate chips?
I made this on Sunday and it made me decide to try a gluten free diet for a while. It was amazing to have beans in it.
I made this on Sunday, and it was amazing. I decided to try a gluten free diet for a while.
I’m confused… For your white bean blondies you use 1 can of beans and 1/4 c. Oil… So naturally if you use 2 cans of beans you think it would be 1/2 c. Oil but its only 3 Tbs?? Is this to make it more cookie like? Or just to make it healthier. Would it be better with more oil (for a group of people who eat yucky dry floury butter laden regular cookie cakes, rather than gooey (beany) ones)
How many cooked cups of garbanzos would the 500 grams be that you called for? I cannot figure out how many cups of garbanzos in a can…. :/
I have made this incredible cookie pie 4 times over the past month, with a different variation each time – and they’ve all worked! I use quinoa flakes instead of oats and have subbed raisins and cinnamon for the chocolate chips with yummy results. My two daughters – who wouldn’t eat white beans if I bribed them – devour this cake with delight and ask for seconds! I’ve found that 1/2 white beans and 1/2 chick peas is the perfect combo and am going to add chopped pecans to my next chocolate chip batch. Thanks for this fabulous recipe – I’ve even served it as breakfast cake with a banana on the side…
Just made this last night. Everyone at dinner loved it (even before I told them how sneakily healthy it was!). I cut back on the sugar a lot, and it tasted just right for us. I put in about 4 good tbsp of brown sugar and used about 1/2 to 2/3 of the chocolate chips and it was perfect! The first time I made it I used a 10-inch springform pan, but it was not deep enough for me, it was only about 1/2inch high. This time I used a deep dish pie plate and it was perfect. Side note: my mixture was hot after blending in the food processor so when I mixed in the chips, they melted. I would suggest letting the mixture cool to at least room temp before mixing in the chips:) amazing recipe, it now has a permanent place in my recipe book!