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
sorry, this didn’t do it for me! I still tasted the chickpeas, and no one would eat it 🙁
Unfortunately, it didn’t turn out quite as well as I would have liked. I think I’ll cut the ingredients in half next time, as it was hard to cook all the way through without burning the outside. It didn’t pass the seven-year-old test (and he loves black bean brownies). Fingers crossed it will turn out better next time!
Could I use coconut sugar in place of brown?
Yes I use it all the time and it comes out perfect!
Can you make this without a food processor?? And do you have a list of ingredients in grams & ml?
Just made this and it was DELICIOUS! Used some whipped cream on top.. You really could not tell the difference! Made it for my mother who questioned the whole beans and applesauce idea, but did NOT question it anyone right after the first bite, haha! Thanks for the awesome meals/Desserts.. Tried many other recipes of yours and you’ve never failed me! All delicious! Thanks for the healthy / indulgent kick I’m on. I feel a lot lighter after eating one of your healthier versions of desserts!
Absolutely delicious! Tasted even better the next day after being refrigerated 🙂
Sooooo good!!
Just made these and they turned out great! I used a nutribullet blender with the milling blade because I don’t have a food processor. The only issue was the batter came out really warm, so when I added the chocolate chips they all melted. I scattered chocolate chips on top which were delicious. Thanks for the awesome recipe!
I just made this…. it was very easy and is as delicious as it looks! No more toll house cookie pie for me. 🙂
Is the reason you recommend to NOT use a blender because most blender motors can’t handle the ingredients, or is there another reason? Thanks!
This looks so good!!! Can you taste the beans in this recipe? I have made other vegan desserts with beans and sometimes all I can taste is the beans.
My grandson has severe behavioral issues, and the experts say that he’s sensitive to gluten, soy, eggs, casein, and white beans. As a traditional cook, I’ve been at my wit’s end, until I found your site. Incredible! Thank you for this — I can tell you’ve done a lot of trial and error coming up with your recipes, and I can’t wait to try the pumpkin pie and cornbread for Thanksgiving. I’m also going to try my hand at brown-rice-and-flax homemade noodles, and I’ll let you know how they come out. Bless you!
Just made this…oh my gosh the dough alone was amazing! I had to remind myself that I was ALLOWED to eat the dough since there was nothing raw in it – can’t believe beans are in this recipe! Thank you so much! I have no idea how you thought of this.
WOW!! So good. So ….RICH. A small piece goes a long way. I used garbanzo beans and used almost an entire bag of chocolate chunks and added walnuts & pecans. It was so good that my boyfriend, knowing full well what was in it, bragged to his friends about it, and then requested it 2 nights later! Success!
Thank you! 🙂
ive made this at lease 6 times (sometimes adding cocoa powder so it looks more like a brownie) and its always a hit! though i do a square version and cut into bars.
i never feel worried about letting my kiddos eat the batter right from the bowl either, i mean, BEANS! Yeah!
today I’m going to try subbing the chocolate chips for a mixture of raisins, craisins, & sunflower seeds to make a kind of breakfast bar. i’ll also cut the sugar by 1/2 and maybe toss in some chia seeds and whatever else i have around (coconut? flax? carrots?).
thank you, chocolate covered KATIE!! you seriously rule.
OMG!!! This was insanely delicious! My kiddos are kinda weirded out by the pie formation, though. Any suggestions on making cookies out of this recipe?
You can make blondies
https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
I think I may have commented on this recipe before and I know you get a ton of comments on it but I just had to write you again. This has become an absolute staple in our recipe box – my daughter used it to earn her Girl Scout cooking badge when she had to make a “healthy” dessert choice, tonight she has chosen to take it to the family potluck Christmas party for her troop as well……we all chuckly as my son, the pickiest eater on the planet yells about how it’s the best thing he has ever eaten……THANK YOU for your amazing work!
LS
Thank YOU 🙂