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
My daughter, who is vegan, made this this past weekend for my meat loving family and we ate it up! I can’t wait to make this myself!
Since my food processor wasn’t working well I was trying to blend the beans before adding the other ingredients thank god I did. I put it in a bowl and used a hand mixer and a spoon to kind of mash the rest of it and it worked. Also used oat flour rather than whole quick oats just because of the mixing issues. Never baked with beans before so I was really apprehensive but you can’t taste them (I used white beans) and it definitely tastes like a regular chocolate chip cookie.
I have made this in a Springform pan and loved it… I would like to make it in a Bar Pan. Will it work?
To those who don’t have a food processor!!!!!
I just tried this recipe today and I don’t have a food processor! I had trouble in the blender since the beans get tight and most of the ingredients are dry. I was adding things one at a time and then I thought to make the brown sugar into a syrup before blending it!
This helped so much! It added the necessary wetness to get the blender to work right. I just did 1/2 cup water and a TBS of butter and 1 cup brown sugar. Boiled until sugar was dissolved and let cool a little. It was a little more runny than normal syrup but this probably is for the best in this recipe.
Warning, if you don’t let the syrup cool completely it will melt the chocolate chips when you stir those into the batter!
Hope this helps those of you with no processor! Also, I didn’t read through all the comments so sorry if this was mentioned before!
Hi, Katie! I’m so excited to try this recipe! It’s in the oven now. I calculated calories and thought someone might be interested in what I came up with. I only used 5 oz of chocolate chips and found it to be 284 calories a slice if cut into 12 slices. If you cut them into 16 small pieces, it calculates to 213 a slice. Of course, it will at about 9 – 12 more calories per slice if adding another ounce of chocolate. Blessings!
The My Fitness Pal app calculates the the calories at 341 for 10 servings as written above. Will try toning down the brown sugar a little since there are chocolate chips in it, too.
I was wondering if you could replace the garbanzo beans with rice flour and the oats with coconut flour or almond flour. I have bad reactions to foods with beans and oats. Thanks!
This sounds fantastic! And you could go one step further and substitute the chocolate chips with broken bits of 86% or 90% cacao. 🙂 Love it!
Just made this for my boyfriends birthday dessert and WHOA my was it good!!! Crispy on the outside and ooey gooey on the inside. Followed recipe exactly and paired it with vegan vanilla ice cream. Was great for breakfast next morning too 😉 will deff make again. Thanx Katie!
This recipe is exceptional! I’ve already made it numerous times, and whenever I do, I marvel at your ingenuity. You’ve taken the copious quantities of butter and white flour and replaced them with a creation entirely wholesome and healthful. You rock 🙂
This cookie cake is out of control! I replaced the oil with 3 Tbs almond butter and replaced the brown sugar with 1/4 cup maple syrup. I love it! Some people may not because it’s not as sweet as it could be, plus you do get a beany hint, which I LOVE! Also, I only had I can of garbanzo beans, so I used one can of great northern too. Great recipe!
This recipe looks soooo good! Does anyone know the conversion for the sugar to dates in cups? Would honey be ok to use?
See her link in the recipe for the sugar free version. It has a version with dates.
I LOVE THIS STUFF!!!!!!!!!!!!!!!!!!!!!!!!! IT’S SO GOOD! OH MY!
Just made some! I love this blog. Added a wee bit of unsweetend almond milk cause I used a blender!
Hey! I made this for myself for national chocolate chip cookie day. Except I put the dough in muffin tins and put a rolo in the middle of the individual deep dish cookies. =) Thanks for the recipe!
This is the all time most amazing dessert–every one whose ever tasted it loves it!!! Just signed up for CCK on Pinterest!