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 made this for my friend who has celiac and forgot she couldn’t eat my oatmeal so I substituted with 1c cooked quinoa…it required a longer baking time but was still really good! Love this recipe and love your blog!!
I have made this recipe MULTIPLE times and no matter what i tweaked in it, it came out DELISH. i have subbed the brown sugar for splenda brown sugar and that was perfection. Then today i accidentally only bought 1 can garbonzos and 1 can KIDNEY beans so i figured what the heck and subbed one of the cans with kidney beans. I actually LOVED how it came out! maybe even more than the original recipe 🙂 katie you are a GENIUS I have absolutely LOVED every recipe i have ever tried on your website XOXO
I made this recipe last night and I have to tell you it was amazingly good! I could not get over how it taste so much like cookie dough without all the white sugar and flour and eggs… My daughter who is very picky loved it along with some of my co-workers. I will definitely make this again and again. thank you for your website as I have a milk allergy and now have some delish dishes to make and eat!
Thanks for the innovative recipe! Mine turned out very nicely and I love that you can’t eat too much since it is so filling! I served it with whipped cream cheese and it was lovely. I think next time I will try it with less sugar.
I just wanted to say THANK YOU sooooo much for an awesome recipe! I made this for a party and no one could believe I made it with garbanzo beans! It was super delicious, period! I’m a believer in Katie’s recipes!
Wow, this was amazing! I was skeptical at first. I added more chocolate than what was “necessary.” But, wow…..you ARE a genius!
This looks so delicious. I am a bit disappointed how it turned out. I did use a food processor, a small cuisinart, but I don’t think it blended as well as you described. Primarily, the dates just did not get blended. So that is probably why it didn’t turn out so well. I did bake it in a springform pan, and cut into 8 pie pieces. The calories came out to be much higher than expected. Actually I followed the sugar free version… and used stevia. My husband like it a lot, so that is a bonus. Just didn’t do for my chocolate chip craving like I was hoping, especially for 375 calories a ‘slice’. I won’t give up though. I will attempt again with another food processor.
Unfortunately, it sounds like your food processor was not strong enough. Try a high quality food processor that can fully handle the dates. This recipe is delicious!
Crunched the numbers for ya, Miss Katie.
Nutrition Facts:
“Healthy” Deep-Dish Cookie Pie (1/16 pie)
Calories: 258
Fat: 8.7g
Sat Fat: 0g
Poly Fat: 0.12g
Mono Fat: 0.25g
Cholesterol: 0g
Sodium: 181mg
Potassium: 66mg
Carbs: 45g
Fiber: 4.7g
Protein: 5.2g
Calcium: 4% DV
Iron: 5% DV
This is based on having used the following choice ingredients:
-Oil ———— Organic Coconut Oil
-Beans ——- Organic [Canned] White Beans
-Chocolate — Okay, so I wasn’t spot-on… I added 50% more chocolate chips (1.5cups instead of just the 1)
Otherwise, the recipe was followed exactly as listed, using organic ingredients for everything. If you want the totals for the entire recipe, [obviously] just multiply everything above by 16.
This of course will not be exact for everyone because of varying brands and such, but IS exact for those that I used.
This was the fourth recipe of yours that I’ve tried (just found ya) and is my favorite.
Wish I could get away with eating this more often; I’ll hafta try some of the suggested substitutions.
Keep up the great work, ma’am.
Hi, I made this and it was incredible! Have you tried butter beans with this recipe?
Just tool mine out of the oven. I made bars
I just cooled them and tried. OMG. Sooooo good. Many thanks Katie
Wow, this was really dry the next day. I imagine the brownies I made are the same. I made those too and they were good straight out of the oven but I don’t know about next day taste. The beans, of course. Maybe because I refrigerated? Still, even after microwave it’s still dry. Will have to add more applesauce. I thought that and the sugar would be plenty to keep it moist. Not so.
this is such a fab recipe! i’ve made it a few times now each with a different variation on the original. my fav is adding rasberries or blackberries to the mix contrasts the sweet dough really well! yuuuuuuuuuumo.
We made this for our 1 year old’s birthday. We used carob chips in place of the chocolate chips.
I have made this with white sugar and love it.
This looks amazing. Well all your recipes are amazing!:) I was wondering, if you were to calculate the calories do you take the drained weight of the beans? I have never know whether I should weigh them drained or not?
Thanks
These look so good! I was just wondering if you post how many calories are in these treats?!
Yes, all recipes as of 2012 have nutrition facts.
this recipe is amazing Katie! I brought it into work and everyone wanted the recipe! i made sure to give them your website! 🙂
the only question i have is that when i made mine it came out kind of soupy and the garbanzo bean smell was kind of heavy. is there anything i can do to fix that?
Rinse extremely well. it should not have a weird smell unless you have a bad can of beans.