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’ve made this a handful of times as per your instructions with wonderfully gooey and delicious results (seriously…your recipe is SO GOOD), but today I wanted to see just how much I could cut the added sugar down and still have a tasty cookie pie… I made it with only one can of chickpeas, a microwaved and skinned sweet potato, no applesauce, and only 1/3 cup of sugar (plus of course all of the other ingredients – baking soda, vanilla, etc.), and it was still super sweet! Next time I’ll try to get away with 1/4 cup of sugar! 😀 Actually, I wonder if I were to use a sweet potato AND the applesauce, I wouldn’t even need to add any sugar. o_o Anyway, thanks so much for your clever recipes. They’re fun to indulge in every once in a while =)
Can I substitute the gf quick oats for something else? Oats don’t agree with him. deep dish dish cookie pie. thx
You can always experiment with flour, flaxmeal, or even quinoa flakes. If you experiment, be sure to report back!
Thanks for this recipe. I have made it several times and everyone enjoys it.
I am the most jaded, skeptical Masshole you could ever imagine. I could not fathom that this recipe could taste good, or even palatable. BUT, I am always willing to give things a try, so I bought the ingredients for this cookie pie. Oh my goodness. This recipe is BEYOND ‘wicked good’. It is incredible, amazing, stupendous. I serve it to people without telling them they’re getting a ‘healthy’ dessert and they don’t know the difference! It’s perfect for my Dad and I, who have a hereditary disease that causes high cholesterol. I also have diabetes in the family on my Mom’s side, and I have PCOS, so watching what I eat is very important. I am down 10 pounds over the last month, without having to give up the foods I love most. The portion sizes are perfect to satisfy a craving. I also love that the recipes are budget-friendly. If you’re ever in Boston, give a shout – I am part of a running club that tends to spend time after our runs at wine/chocolate bars and we’d love to take you to a Sox game! 🙂
I made this cookie pie about 20 times already and it’s a big hit with everyone that tries it! The original recipe is fabulous but I substitute honey for sugar and I add in some spinach sometimes. Truly delicious.
THANKS KATIE!!
Has anyone successfully subbed coconut flour?
Yes! I replaced the oats with 1/4 c coconut flour and it turned out great. It makes the pie a bit more crumbly, but that doesn’t bother me at all! Waiting for the pie to cool (instead of eating it hot) will make it less crumbly.
Katie, just wondering, why do you choose to use quick oats? what is the difference in using quick oats vs regular rolled oats? i know the quick oats are a little more processed and i usually only have regular rolled oats on hand.
Katie this pie is amazing! My bf was skeptical and even he loved it, 2 pieces after a huge dinner!! THANK YOU
Oh my!! This is so delicous! I made it with chickpeas and a lot of chocolate chips and my boyfriend and I are addicted to it now. I replaced the sugar with raw agave, it works very well. Thank you so much for this wonderful recipe!! 🙂
Oh, this is always a favorite. I like it because I can whip it up in no time (for those surprise guests) or when I have a houseful of kids that want something sweet (but can sneak in some healthy protein). It was the first recipe I made from your blog and have been hooked ever since. Thanks!
I made this for my husbands birthday tonight!
Wow. This was good! Waaay too sweet though (coming from a sugar addict. Lol)
I used northern beans, 1/2 cup quinoa flakes and 1/2 cup almond meal instead of oats, 1/2 milk chocolate chips and 1/2 white chocolate chips. I added an apple because my store didn’t have a good one. 3 vanilla beans and also about 1/2 cup of cashew butter. Oh and 1 cup brown sugar and 1/2 cup regular sugar. Oddly, you can’t really taste the vanilla or the cashew butter because of the over powering white chocolate chips. Lol Very good though!
Oh, I also did it in two batches using my nutribullet, So I also used a small amount of rice milk to get the blades moving.
Thank you!
I know you said food processor not a blender, but has anyone tried a vitamix for this?
WOW! Thank you so much for this recipe, it’s SO delicious! I have tried a few others and they don’t compare. The only sub I did was I used coconut sugar for the brown sugar, much lower GI impact and calories as well as has some vitamins to boot! Next time, I’m going to try it with Flax seed instead of oatmeal to up the health quotient. But all in all, pretty darn healthy and YUMMY!!! Another huge thank you for it being GF and DF!
This was seriously amazing! I can’t stop eating it. We made it in our blender and it came out fine. It tastes even better the next day in my opinion. I’m already thinking about making it again as soon as we finish it off. It’s that good.
This is incredible. It actually frees me up to eat cookie dough for breakfast. I actually replaced the oil with 2 tbsp. more applesauce and 1 tbsp. butter (I’m not vegan), and I only used 1/2 cup sucanat with a handful of extruded dates, and blended it up in the vitamix. It was plenty sweet! Great recipe, and I am looking forward to getting more garbanzo beans. Even my husband couldn’t tell it was healthy, and said it was really good! This is genius.
Hi. Is the recipe better with white beans or garbanzo beans? Thanks!
Really good both ways!