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
thank you for the yummy recipes..
you are a dear for sharing
Katie,
Just wanted to tell you that my 6 year old son thinks your cookie pie tastes like “heaven”. Thanks for your healthy yummy recipes!!!
Oh My Goodness!! I’m now cursing my pantry for not having chocolate chips in it! I will definitely be making this soon!
This was… divine!
I subbed the brown sugar for coconut sugar, and used 1,75 tbs peanut butter + additional applesauce for the oil, chopped up homemade raw chocolate (sweetened with date syrup) for the chocolate chips and used cashew butter + baking paper to grease the pan. I also used a 7 inch cake form, making it a deep, deep, deep dish pie/cake. It was fantastic! Couldn’t resist slicing a small bite straight from the oven, saving the rest for a party tonight (if I’m able to stay away…) Thank you, Katie!!
Success..Deep Dish Cookie Pie! Love your recipes can’t wait to try more, the one thing Iam always left wondering with these “nontraditional” recipes is the best way to store them over night so they stay the same consistancy. I make GF recipes all the time cookies,cakes etc and they are never the same the next day…In the fridge? or out? Any input would be great. Thanks Rain
For this one, you can store it loosely covered (with some breathing room) overnight on the counter. But after that I would refrigerate it. You can gently heat it up again to get it softer.
Dear Katie,
I just made this today and WOW! I love it, my man-thing *adores* it, guests are rather impressed (that’s modest talk for they want the recipe)….wow! Thanks for sharing some a smashing, healthy, bean-y recipe! 😀
Here’s my attempt – waiting to get us an ice-cream maker and then we are going to rock our own worlds over here, starting with your snickers ice-cream *glee*
http://marfigs.wordpress.com/2013/09/07/ridiculously-pleased/
I LOVE your close-up shots!
Okay, so one of my friends just bought a house and had a bunch of us over for a house warming party. I wanted to have some fun, and found this recipe and decided it sounded like a good idea (though I was concerned about a huminesy – if that’s even a word – taste). I was originally going to make the Chocolate Chip Dip, but decided this would work better (I only had PB and one of my friends doesn’t like it). So I throw this in the oven…. take off a chunk, because I like to try my tasty food first, and OMG! It was so yummy!!! I brought it to the party and NO ONE realized there was Chick Peas in it. I kept getting asked for the recipe. It was so good! I will be making this again, soon… very very soon. 🙂 Like this weekend. YUMMY!
Thank you so much for making it! 🙂
This recipe is amazing. That being said it isn’t really “healthy” For those interested if you leave out the oil and cut the pie into 8 slices it comes out to about 350 calories per slice. If you leave in the oil it is closer to 400 calories. Not really healthy but still delicious!
Just had my first piece! It was great! I used white beans, 1/2 cup brown sugar and 1/2 cup stevia in the raw, semi-sweet chips, and I added walnuts and shredded coconut 🙂
Hugs to you, chocolate-covered Katie! I just finished popping a batch of this in the oven (my second time making it!) and once again marveled at how quickly and easily it all comes together. Since I had no applesauce on hand, I used a little bit of extra oil product (part Earth Balance and part coconut oil), and the only sugar I purchase these days is coconut sugar so in it went. I actually really love the flavor the coconut sugar imparts–it merges well with the oats, garbanzo beans, vanilla, and chocolate. Mmmmm, about 30 more minutes to go and I’ll be digging into an ooey, gooey slice and happily wallowing in food therapy… Thank you so much for sharing this! 🙂
Hi Katie!
I have just discovered your website and, as a chocolate gourmet, I can say that the result of this recipe seems very appealing: great job!
I just made this recipe and it is WONDERFUL!!! You would never know that there are chickpeas in it. It tastes like a chocolate/oatmeal cookie pie. Even my husband loves it. I will definitely make it again and share it with friends to see if they can tell what ingredients I used.
Hi Katie! I passed by your blog a lot but never made anything. I was a bit skeptical since I’ve tried healthy dessert recipes in the past and they didn’t add up to my expectations despite the rave reviews but I’m so glad I tried this recipe! It really tastes genuinely like gooey cookies. I’m so excited to try the rest of your recipes. Thank you for everything you do!
i love you. that is all.
Hey, what size cans of beans do you use? Thanks!
15oz cans
Can this be made the day before you will serve it, or does it need to be made same day?
You can make it a few days ahead. Store leftovers in the fridge.