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 was an amazing dessert – no one suspected white navy beans as the main ingredient ;). I made the full batch and it came out great. I also whipped up a small half batch and made some cookies as well! I think it’s my new go-to vegan dessert!
HI Katie,
You are fabulous just like all your recipes. Just wondering how is it possible to have more fat in your Deep-dish cookie pie than protein? Since there is only 3 tbsp of oil and tons of garbanzo beans. Is it possible the numbers got switched?
Thanks for all your recipes.
Shobhna
I made this last night with 6 dates instead of sugar. AMAZING!
I think I found my go-to pie 🙂
Hi Katie! I made 1/4 of this recipe and ended up a little dissatisfied with the results. I reduced the amount of sugar and I also had no oil so I left that out completely without substituting it with something. The finished pie had a detectable garbanzo taste – it wasn’t very strong but it was definitely present, even though I rinsed the beans and used 365 brand organic garbanzos that have no salt or flavorings added. Was that due to the reduction of the sugar? Also, the texture was kind of rubbery and not dense or rich like it looks in your photos. Was that because I didn’t use any oil? We ate it nonetheless, but I would like to try it again and see if I can get better results. Do you have any suggestions? Thanks!
Unfortunately, I can only vouch for the results if you follow the recipe. Everything I’ve added to it is in there for a reason ;).
Hi, Katie! I stumbled upon your blog a few months ago and was instantly hooked! This deep-dish cookie pie was a huge hit with my half plant-based eating/half non-health concerned, all-chocolate-loving family. My friends love it, too, and no one believes it is made with beans. I substituted butter beans because of their smooth texture and naturally buttery taste, added extra applesauce so the mixture would blend better in my Vita-Mix, and increased the baking time to about 1 hour because I used a 9″ springform pan. It has turned out great each time. Thanks for such delicious, healthy, and well-tested recipes! Can’t wait for your cookbook!
Thank you so much for making it, Becky 🙂
Is you deep dish cookie pie recipe freeze-able? Thanks!
Sorry, I’m not sure. I’ve never actually tried it.
Hey, CCK,
Love your voluminous almond milk ice cream. Can see myself going in a lot of directions with it. Thanks.
Made the Cookie Pie recipe, but had to replace the chocolate chips for raisins, because of my wife’s allergy to chocolate. The bean flavor predominated:( Suggestions? Love what you’re doing. Eric
You really need to use the chocolate chips.
I would suggest upping the sugar or adding Stevia if replacing choc with raisins. Or you could add a few chopped dates.
I’m teaching a healthy baking class to foster home kids every week, so this week I used this recipe. They looked at me like I had THREE HEADS when they saw we were putting beans in the cookie pie… but they devoured it anyways, and loved it! Thank you for helping me show them how delicious beans can be!! 😀
PS – I also made it with Turbinado instead of the brown sugar, and it totally worked. 🙂
was it meant to taste nutty?
No it should not taste nutty, as there are no nuts or nut butters in the recipe. It should taste like a giant gooey cookie.
mine had a PB kinda taste to it
Here’s another healthy dessert
i made this yesterday and it has been totally devoured! my 3 teenage daughters, my mother, my sister-in-law, and my landlord all LOVED it! nobody could believe that it had garbanzo beans in it!
i used stevia in the raw and molasses instead of brown sugar and i thought it was a little too sweet. looking back, it was probably because along with the chocolate chips, i also added peanut butter baking chips so i really should have reduced the amount of sweetner.
My dry container on my vita mix gave out. I think I ran it too long. So we don’t have flours at the moment. Im having a lot of fun poking around your site and seeing so many things I can make without any flour. This cookie pie will be a ‘today’ project. As possibly the black bean brownies.
Never mind my 2 previous questions, I found the answers. But now I have another question. If I make these as mini-muffins, will it require the same amount of time to bake?
I think it will depend on your oven. Just cook them until they are the same texture of the baked pie.
Mine didn’t taste sweet enough and you could taste the beans and they made the consistency weird. I don’t know whether i did something wrong or whether it just wasn’t to my taste. Any idea what i could have done wrong?
Also, i’m British and i don’t really know what garbanzo beans are; are they just baked beans but without the tomato sauce? Because that is what i used
Do a google image search for garbanzo beans. Hope that is helpful!
I use great northern beans, also known as white kidney beans. Garbanzo beans are also known as chickpeas.
Hi! Does this freeze well? What is the best way to store leftovers – in the fridge, on the counter, wrapped in plastic wrap? Thanks!!
Store in the fridge, covered, after one day. Some of the commenters say it freezes well.