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
I cannot believe how good this is! I just happened upon this recipe (and your awesome blog) and was pretty hesitant about the beans, but decided to give it a try anyway. I made a half recipe (used garbanzo beans) and split it into 4 ramekins for “single servings” and it is just fantastic. I usually eat pretty healthy, but also love sweets and baking so this is a great find for me. I swear, you can’t tell it has beans in it at all! I am impressed 🙂 I can’t wait to take this to work and see if anyone can guess the secret ingredient. Thanks for a great recipe!
Does this work with rolled oats as I do not buy quick oats. Thanks!
I just made it with rolled oats and it turned out great, I don’t buy quick oats either.
great..i needed to know this..no quick oats here in Italy ..only regular ones…
Can you use chickpeas instead of beans?
Yes
This is probably my fave of all your recipes and I’ve made it so many times – Would love to see this submitted to FoodFotoGallery.com so I could share with all my foodie friends 🙂
Yum! I crumbled the beans and oats in the processor. Though I did it in two batches to fit. Then I mixed it with everything in a mixing bowl. I used extra applesauce instead of oil and halved the sugar. Delish!
I fell in love with your Healthy Cookie Dough Dip a while ago and have been wanting to try this recipe for a while. Finally did today and I loved it! I did use a Sugar/Splenda baking blend (3/4 c.) plus about 3 Tbsp of brown sugar and otherwise made it exactly as recommended. SO good!
Just made this! I used garbanzo beans which was a new experience. I have used black beans quite a bit but I was a little hesitant(the only time I really eat them is in hummus:)) but it was perfect! Any taste you think might be off in the dough comes out just fine once baked.
I had to read dozens of reviews to find a few people who actually baked it. For others like me: they say too sweet, can cut sugar or use dates, and it sounds like they can’t taste the beans.
hi katie! i just discovered your website and I was really ecstatic to find your blog because i have been looking for healthier recipes for favorite sweet treats for many weeks. Finding your blog is an answer to prayer! Ever since i have been breastfeeding, my appetite has grown and i resorted to baking my own treats so i know that i’m eating a healthier version. Gotta be healthy for my growing baby 🙂 I wanna thank you for sharing your time and recipes to strangers like me. 🙂 May i ask a question? I notice that many recipes use white beans. Unfortunately, it’s not that easy for me to find in my city. What would you recommend as an alternative? Would your recommend squash? Potatoes? Carrots?
You can use garbanzo beans or chickpeas.
This was a big hit with my very picky 5 and 3 year old. Thanks!
What is the best way to keep this fresh? Should it be refrigerated? I just made it ahead of time for tomorrow’s dinner.
Yes, refrigerate.
Just made this – it’s delicious! This will be the breakfast of champions for the week 🙂
I cut the recipe in half, used chickpeas, and only used 1/2 cup of brown sugar and it was still good. thanks for the great recipe!
I made this over the weekend, and brought it to work to see if anyone would notice the Garbanzo beans that I used. Of course, everyone loved it. One of the health nuts at work had 2 pieces and came back for another piece the next day! hahah. He didn’t even ask what was in it, because he knows I’m always experimenting with recipes such as yours (usually yours). Thanks for this, it was absolutely delicious. Now, lets see who will fight for the last piece. Muahah.
Would love to try this, but just wondering how many servings does this make?
This is amazing! I just made it and substituted 3 dates, 1/4 cup maple syrup and 1/2 cup brown sugar instead of the full 1 1/2 cups brown sugar for a EVEN HEALTHIER alternative!! Turned out delicious 🙂 Thanks!!
Hiya! I just made this! My family quite enjoyed it, however I tasted the beans pretty strongly. Maybe because I was the only one who knew they were in there. I halved the batch and did everything according to directions. Maybe using fresh beans or garbanzos would be better than the canned, “white beans”. Thank you for the recipe!