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
I made half a batch and it’s in the oven now! I used some agave instead of brown sugar and the dough tasted heavenly. Can’t wait! 🙂
I just made this!!! So yummy & gooey!! A little too gooey because I think I used to many beans (I used two cans but I think the total grams of beans i used were about 50% more than indicated in the recipe & of course I had chocolate blinders on so I didn’t notice that til I re-read the recipe to see where I went wrong) Anyhoo, I’ll still be eating this one & I will measure the beans more carefully next time…because there will be a next time for this yummy treat!! Looking forward to trying more of your recipes!!
Is this vegan or paleo or gluten free, I’m being asked by a friend.
Vegan and gluten free.
I follow your directions to the letter and the taste is amazing. What can I add to make it a bit thicker without using a smaller pan? Thank you. Angela
Hi Katie! I LOVE this recipe and I LOVE your blog and I just bought your book, since I spend way too much time on your site anyway. Thanks for all the delicious hard work you do!
Just wanted to say that before also asking: do you know if it’s possible to freeze this dough, like one sometimes freezes normal cookie dough if one isn’t going to be using all of it at once? Thanks!
It will have a weird texture if you freeze it.
Hi Katie! Just thought you’d like to know that I made this last year for our annual healthy pot luck in our office. I honestly wasn’t sure if people liked it because no one full out raved about it. However, I just got the email for this years pot luck and almost every single person in my office requested this cake! Can you believe it?!? I couldn’t. I mean…this is coming from an office full of people who think Ranch dressing, bacon, and cheese on some lettuce make a salad. LOL!!! You have a winner of a recipe my friend! Thanks!
I just made this tonight, and I had some problems. This turned out way too moist. I used two 15.5 ounce cans of white beans (which is around 3 cups after draining the liquid, but way more than 500 grams — each can is 439 grams with liquid). I should have known it was too moist because the batter was a bit runny, but I wasn’t sure what the consistency of the “dough” should be. I baked it for around 1 hour but the middle is still like raw cookie dough.
It was pretty good, but had a very beany/nutty taste, and the texture was too wet.
The next time I make this, should I use one 15.5 ounce can of white beans instead? I liked the taste of the dough, so I want to try out your cookie dip recipe and I want to try this cookie pie again with the correct ratio.
Thanks!
I love this recipe but want to know if I can use coconut sugar instead of brown sugar. Thanks!!
I was sooooooo suspicious about this recipe until I tried it. So damn good! Even my little sister who’s probably the most picky eater in this world approved them! Thank you so much for this recipe, I’m totally going to try more of your recipes ASAP!
I made this two days ago (and it was actually Pie Day that day! What a coincidence!) and I have no words left to say other than: Katie, you are a genius! This pie is soooo delicious and addictive (I ate three pieces in a row!) and I love that I don’t feel sick after eating it because it’s healthy! I’ll make it for a friend’s birthday this weekend and I think he’s going to love it! Thank you for always coming up with those awesome recipes!
Don’t know what’s wrong with eggs 😛 but the chickpeas and oats instead of flour and butter are good
Can I substitute all the oats for flax, or with anything else? I cant get GF oats in my area 🙁
I’ve made this a few times over the past couple of weeks for different events using cannelloni beans each time. The first was for a Pi Day party of which my cookie pie was on the table with several regular type pie’s. The children at the party devoured mine dessert first. After an hour or so I shared the main ingredient with them. It was a hit at a baby shower and a dinner party too. I plan to make this again for Passover later this week! Thanks for the awesome recipe Katie!
This looks yummy Katie! <3 🙂
Hi Katie, this looks great! Do you think I could sub more applesauce for the oil?
Thanks!
Tracy
Can I use yogurt in place of applesauce or is applesauce required for structure other than as an oil/butter sub?