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
excellent food your an inspiration to my idea of cuisine.
OMG! I made the cookie pie last week it is so good! Thank you Katie fan for life!!
Even with the sugar, I say this recipe is healthy based on the protein, fiber, and minerals in the white beans. The applesauce is great too. Although, I don’t see a problem with eggs as they are packed with protein. To cut down the sugar even more, you could use dark chocolate chips instead.
OH MY GOODNESS! I just stumbled across this site yesterday and decided to try this recipe today to address my sweet tooth. I just took my first few bites and am blown away! This is amazing. I am so excited to make more of your recipes. Thank you!! Now I have a dessert to give my kids to get more fiber into them 🙂
Thank you so much for making the pie 🙂
This was AMAZING!!! This is the second recipe I have attempted from your blog and can I just say you don’t disappoint!! The first was your yogurt cheesecake which I tweaked and added an 8oz pkg of cream cheese (instead of 1c of tofu) because I read that the fat free Greek yogurt caused the cheesecake to crack. This deep dish cookie pie tasted exactly like a cookie, I am thinking of making smaller cookies with the recipe instead of a deep dish pie, not sure how that will turn out though. Though this cookie tasted like the real thing, and I wanted to gobble it all up on my own, I think an open mind is needed when trying this dish. I loved the texture of the pie it was so beautiful when I took it out of the oven. Thank you so much for sharing these recipes with us :)!!!
I just made this recipe as written, besides substituting 1/4 cup of mashed banana for the applesauce, because I didn’t have any.
It turned out great. It really is a super-easy recipe, and it looked just like the picture: Moist and delicious. My kids helped me make it and they love it, too. Definitely a keeper recipe. We are going to see if their dad can guess the “surprise” ingredient when he gets home later.
Thank you for this awesome recipe!
Katie, I love your black bean brownie recipe (new to your site and only recipe I’ve tried thus far), and am so looking forward to trying more of your healthy dessert recipes.
So appreciate your hard work on making formally “sinful desserts” now healthy! God bless you 🙂
I made this delicious cookie pie for Boss’ day and it was a hit. I followed the directions exactly and I was psyched bc when I pulled it out of the oven it looked just like your picture. Thanks for your wonderful recipes. Can’t wait for the cookbook!
I want this and I want it now!!!!! Omg AMAZING!!
Don’t use canola as it is GMO, also baking powder is GMO (it has corn) so make your own with 1 tsp baking soda and 2 tsp cream of tartar 🙂
I can’t wait to try this for a family get together this weekend. But one question (and sorry if it’s been asked already)….if I have a bag of white beans, I need to cook them first to replace the canned beans, is that right?
Thanks!
Yes, you need to.
I don’t see many comments from people who actually made the dish so I’m giving my “review”. I love the idea of it. I will say, I’m very pregnant and the smell of the garbanzo beans made me want to gag so it was very difficult for me to forget that they were in it. However, with that said, if someone had prepared and served me this dessert I doubt that I would ever know that they were in it. I was unsure about the consistency of the dish. I baked mine in a 8″ square pan for at least 45 minutes and I felt that the center needed to firm up a bit more but the top was the perfect brown after 30 min. I put it in the refrigerator overnight hoping that the cooler temp would give it a more firm consistency which seems to have helped. My 6 yr old enjoyed it (although not a picky eater at all), my 4 yr old (very picky!) had a few bites and gave the rest to me. We’ll try again today as it was still a little hot. PS I did use a food processor. I have no idea how anyone could get a hand blender to mix it well enough so that there would not be recognizable chunks of beans. Overall. Given the ingredients, I would say it was a win but my family needs to get a little more accustomed to eating healthier alternatives before I try again. We’re new to this. I will say THANK YOU for a nut free dessert. We have a allergy to deal with and every “healthy recipe” out there seems to call for some type of nut. It’s very frustrating.
What does “2 cans” mean in europe?
They are 15oz cans each 🙂
So that means that I need 15 oz white beans or 30 oz? Or am I totally wrong now? Hahah, sorry 🙂
This wasn’t half bad. I added more chocolate to it and also doubled the applesauce and took out the oil turned out pretty delicious. But more of a gooey cookie. Even my husband liked it 😉
I tried this recipe, but replaced half the sugar with prunes. While I like it, it does taste very healthy. I advise keeping the brown sugar if you want it to taste like cookie an not Larabar.