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
Oh my! I just made this. I halved the recipe since I only had one can of garbanzo beans. Was really skeptical but you would never know the beans are in there. My 5 year old loved it too. I used coconut oil in the recipe and to oil the pan, gave it a little coconut taste yum! Already forwarded the link to several friends to check out this recipe here.
p.s. REALLY GOOD WARM after letting set for 10 minutes after baking!
Just found this site by chance and soooo glad I did! I will be making more recipes from here! Thanks!
I made this last night and it was soooooooo good! Thank you for the recipe. My mother in law is allergic to gluten and dairy, so I’m going to make this for her birthday.
Hello, I came across your recipes and was wondering if its ok if I try them and then if they work for me, for me to use them at my new bakery, I am opening a low carb, gluten free bakery in Boulder Colorado, a lot of my recipes are with nut flours and I wanted to find some sweet bean recipes, and the two of yours I have looked at sound amazing, I will Credit you on the info card, thank you
Can I bake this in a 9×13? Would it be the same bake time? Or, would an 8×8 work better? Thanks!
Yes, 9 x 13 will work.
How do you know when it is done?
This turned out great. My boyfriend loved it. I used a high-power blender (Ninja) and garbanzo beans (chick peas). You would never know there are beans in there.
What type of brown sugar is used here? The dry cane-type or the sticky muscovado type? I’m gonna cook this today so I would appreciate a quick response 🙂
Either is fine.
How long do you bake a half version in an 8×8″? How can you tell it is done?
i made this n it tastes like the real thing n i like it!
I made this for my extended family for Sunday Dinner Dessert and everyone LOVED it!!!! I can’t wait to make it again!!!!
WOW! this recipe is delicious! I still havent told my husband what’s in it, and i don’t plan on it. 😛 He’s one of the pickiest eaters ever, he’d flip if he knew there were beans in it lol! He really liked it & shared it with 2 of his friends at work. I plan on experimenting with your other healthy desserts, what a blessing this blog is!! 🙂 Thank you!!
Can this be made ahead and baked later? I ask because I will be making it for my in-laws this weekend while staying at their house, and they don’t have a food processor. It would be easier for me to make it and throw it in a cooler for the trip…then to mess with packing the ingredients and the food processor etc. Car space is limited. Plus it will be fun to see their reaction to it without having seen me add the beans while making it. I have made it for my husband and kids multiple times and we love it! Thanks!
Yes.
I’m going to try this tonight. Instead of the brown sugar, I’ll use coconut palm sugar.
Hi Katie, I’m not sure on how well you’re able to keep up with comments these days, but here’s a story a story for you. 🙂
I have made this recipe a zillion times now and it’s so awesome. As we were discussing the ingredients list, my kids were asking about veganism. My brother and his wife are pescetarians, and so they are already immune to a lot of the vegetarianism myths.
8yo son: So, how is a vegan different than my uncle?
me: Your uncle eats eggs, fish, and uses some animal products. Katie chooses to not eat meat, poultry, fish, eggs, and a few other things. She eats plant products only.
8yo son: So, what you’re saying is that Katie pretty much only eats chocolate.
🙂
Katie, this is divine. I didn’t have applesauce on hand, so I just increased the oil a little using half coconut oil and half Earth Balance spread. I also did half broken pecans and half chocolate chips because I prefer nuts in my chocolate chip cookies and knew that I would feel likewise about chocolate chip cookie pie. So very delicious . . . I’m eating my second piece right now and it’s really hitting the spot since I was craving something gooey, chocolatey, and cookie-like. Thank you for sharing! Oh, and p.s. I only had one can of garbanzos so I halved the recipe with no problems whatsoever. 🙂
And coconut sugar! I used coconut sugar! 😀
I just made this last night, and had to eat 2.5 peieces because I was just so excited. I also had some for breakfast, and am so perky this morning, probably all the sugar! By my calculations this is 200 calories for 1/16th of the pie, but that is plenty, BF couldn’t finish his piece because he thought it was so rich (had no idea it was a “special” recipe). That being said, I think I would use white beans instead of garbanzo next time, because I thought they had a strong flavor and came through just a little. I also used mini chocolate chips so you got chocolate in more bites!