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 last night for a party where the little girl has gluten and dairy allergies. It was a big hit! Everyone loved it, including me (I made sure not to mention the beans). I brought home a piece to my teenage daughter who knew there were beans it. She ate half a piece and then sensed the bean taste and stopped eating it. My advice, don’t tell people there are beans in it if you don’t have to. Next time, I think I may up the vanilla by a 1/2 tsp as well and see if it masks the beans a little more. Thanks for the recipe!!!! Its a keeper!
Sharing my alteration to this recipe… No applesauce and eliminated half of the chick peas, all replaced with banana! Delicious! I also had no chocolate chips, no judgements, I was in shock myself…anyways added a touch of Nutella and peanut butter chips instead…Delicious!
I absolutely loved this!!!!! It’s amazing and delicious and you have to try it!!!!!!!!!!!!! I gave a slice to my friend who is afraid of healthy food, and she said it was he best thing she ate in her entire life! All of your friends and family will love it! Thanks Katie, this is the recipe for the best cookie pie I have ever tasted (yes I eat a lot of cookie pies, don’t judge). Anyone who reads this MUST try it 🙂
xx Anna
Help! The cans I use up here in Canada us mL. I don’t know what size can of beans to use?
15oz
I made this cake for my little brother’s birthday. He has a dairy, wheat, and egg allergy so I needed a pretty specific recipe, and here it was! I was kinda skeptical because of the beans, but went for it anyway due to the wonderful things I’ve heard about this blog. It was FANTASTIC. My whole family loved it! Definitely one of the tastiest cakes I’ve ever made. Thank you so much for all you do!!
I’ve made the deep dish cookie pie 2x so far. The first time I used 1C coconut palm sugar and 1/2C brown sugar. So Yummy. Second time I used 1 1/2C coconut palm sugar. It was good to but people could tell. However, it was eaten at one setting. Lol This is my new favorite healthy dessert for anyone’s chocolate fix. Making it again tonight but I’m making 2. My grandkids are here. Lol
YUM THIS WAS SO GOOD!
just now discovered this via my mother-in-law… OMG. i’ll never feel guilty about dessert again.
When making your recipie my oven caught fire and burned down the house. No, I was just kidding. It turned out great! I. did substitute 1/2 of brown sugar with coconut sugar in hopes of lowering the glycemic index. Taste great thanks for your ideas!!! You certainly know cool beans.
It looks yummy! but.. does it taste like chickpeas or beans?
Are the chocolate chips used semi-sweet or milk chocolate?
Either is fine
Alright. Thank you!
Seriously AMAZING.
I don’t have a food processor so I used a countertop mixer and it was really difficult and took a long time and it ended up kinda chunky with flakes of garbanzos, but you know what? It was STILL good. I’m sure when blended thoroughly there would be no difference between the texture of this and real cookies.
I’ve been recently informed that I have a lot of food allergies, so finding recipes to fill the hole in my heart where baked goods used to be is a struggle. I see tons of things on Pinterest that turn out just plain nasty, but this is not one of those things. I’d eat this even if I could eat gluten!
Could I bake it in a 8×8 glass pan?
I made it last night and it was the best thing I have ever tried I’m going to make it for my mother Friday
Katie, I’m a fan of yours and I love your recipes. I’ve tried this recipe and it’s amazing… I’m looking for ways to not use regular sugar but I don’t like going sugar-free, so I was thinking of using coconut sugar. I know you probably won’t know for sure, but you probably have more experience with this sort of thing so — do you think this recipe would still work if I substituted coconut sugar for the regular sugar?
Definitely will work. Just make sure it is packed, as brown sugar is more dense than coconut sugar.
How many servings does this full recipe make? Is it 1 pan/cake for 8 people? Are you supposed to make 2 pans? It seems like a lot for 1 baking dish! 🙂