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
Oh MY Katie this was so good! 🙂 I baked it last night and me and my family coudln`t believe it was actually healthy! At first my mom thought it was gross due to the chickpeas. We even made a bet if it was good or not and I definitely won! 😀 Your a genius ! This is now my favorite recipe so far 😀 . It definitely satisfies my cravings. Thanks for the extra-ordinary recipe 🙂
I simply love this recipe and make it all the time. For no sugar, I use dates. 1 & 1/2 cups soaked and pitted dates — yum! Keep the water the dates were soaked in to use if you need when blending in the food processor.
Perfect for kids parties! They don’t even know the difference!
could i use cocoa nibs in place of the chocolate chips? oh and coconut palm sugar for the sugar in it?
This is amazing. I thought the blondies were good, but WOW.
Baking note: I made this in a standard pie plate. It puffed up and didn’t overflow, but it was close. If you’re going to make this, I recommend a deep pie plate. Also, it takes ages to cool, so make it way ahead of the rest of your meal.
Katie,
My husband and I love your deep dish cookie pie. For the holidays i substituted peppermint extract instead of vanilla and it gave the pie a wonderful flavor. I also broke this peppermint bar (Theo Chocolate – Organic & Fair Trade Dark Chocolate 70 Cacao peppermint Stick – 3oz) into pieces and put in the food processor. I add 2 very ripe bananas and a small amount of honey in place of the brown sugar. I still added the chocolate pieces at the end. It has a wonderful peppermint flavor! 🙂 Thank you for your wonderful recipes.
What size cans of beans are you using? I made it and it came out with a weird refried beans kind of texture (gritty), and I’m wondering if my cans of beans were too big??? Or is it supposed to be gritty?
Katie, I finally made this yesterday after drooling over it for months. It’s FANTASTIC! I reduced sugar to 1 cup and it was still plenty sweet. My only question: my cookie pie did not rise at all (like yours seems to have done so beautifully). Perhaps my baking soda went ‘bad’? I look forward to ordering your book — congrats on it!
I usually just make the traditional cookies, but this looks delicious! What a great idea!
Hi there, your recipes all look, looking forward to you Christmas special healthy treats and things to make as gifts!!
This is amazing! Used half of a banana instead of applesauceand red beans instead of chickpeans and it was still fantastic! Thanks for the great recipe!
hi!
So for my school cooking class competition, my group is making dessert and there has to be garbanzo beans in it, but we have to use less than 1 and 1/2 cups of sugar. How much should we use?
Has anyone tried this recipe unbaked ?? I’m curious if it comes out the same consistency as the cookie dough dip. I’m making this at my work and want to try a nut-free option.
Thanks,
Amy
Haha! I did this recipe the same time as you did. The consistency of the batter is like hummus.
The consistency is like hummus. It should stick to your veggies.
The consistency is like soft hummus.
Thanks all!!!
Whoa! I say, WHOA!! This is unbelievably good! I can’t believe it’s vegan and has beans. The last time I tried beans was in a black bean brownie and didn’t like it at all. The picky kids and I can’t taste any of the garbanzos! We’re a meat eating, non vegan family who are loving your recipes. I’m glad for my Cuisinart food processor because I probably would have gotten a grittier batter from the garbanzos. Also, I don’t trust myself so I halved the recipe but used one cup of brown sugar. I omitted the choc chips because I don’t like the taste of vegan Enjoy Life chips. THANK YOU FOR SHARING, KATIE!!
Tried this and while it’s good for a healthy dessert, it does not taste anything like the real thing. I used coconut oil and garbanzo beans. I only used 1 cup of choc chips, but if I were to make it again I would put in more. Even with 1.5 cups of brown sugar (unpacked), it’s not very sweet.
Just made this for the first time ever! What a great recipe! 🙂 Just test tasted the first piece & shared it with my mom who is diabetic! I switched out the regular light brown sugar for brown sugar blend so she could enjoy a taste! I was pleeasantly surprised with the amazing flavor! I mashed the beans & used my mixer! It came out perfect! Not as fine as yours , but just as pretty! Took pictures to share with friends later!!! Merry Christmas to you & your crew Katie! Hope it’s a blessed one!!! <3
How long can this sit in the fridge before eating?
And/or can it be frozen for a later date?
I love this pie and have made it several times, but we usually eat it within a day or so. I just took it out of the oven and then got a phone call that our dinner party was canceled (sick kid) and I’d like to save the pie, if possible, for a future occasion.
It can sit in the fridge for at least 3 days! Some commenters say you can freeze it.