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’m making this with only a cup of sugar total: 1/2 cup turbanado sugar and 1/2 cup coconut sugar. I was going to make a raw chocolate sauce to drizzle go on top, maple syrup, coconut oil and raw cacao powder, didn’t have the chips.
Its in the oven now. Eeeee, I hope it turns out!
Does anyone know if you can sub beans for chickpeas?
You can!
This is a WONDERFUL recipe!!!! I omitted the oil, substituted 2 tablespoons flax seed (ground) instead of the applesauce and it came out wonderfully!!!! I have made two batches now and my family has never caught on that it has beans in it!!! I was having trouble with the middle cooking so this last time I sprayed 9 muffin tins and put one tablespoon of batter in each to reduce the volume of the main pan and I will probably do that with 12 next time. But my cookbook software indicates that if this recipe makes 36 servings, then each serving has 88 calories, 1.8g of fiber and 1.9 g of protein. So much more fiber than if made with flour instead of beans. Super thanks for the wonderful recipe, I’ll be sharing this with everyone I know who lies to bake vegan. I’ll link it on my web site, too, veganaugusta.com.
Between the amazing photos and overwhelming number of people who’ve tried and loved this pie, I will definitely be making this!! I love that it’s still a bit indulgent though with the chocolate chips 😉
Just made this for my dad’s birthday! He is not vegan but it was a huge hit! Thanks!
Katie, this pie is so far one of my favs! I did it several times, sometimes with a twist and always came out great. Even my family loved it 🙂
How can I make this recipe for deep-dish chocolate cookie as well as the crumble in peach crumble WITHOUT OATS? My diet is grain-free.
My boyfriend is non-vegan and cookie dough is his favourite thing ever! Cookie dough pie, cookie dough ice cream, you name it. I made this for the first time and it was an absolute success!! So much so that he asked if he could have it for breakfast on Saturday morning 🙂 we had it with Swedish glacé dairy free vanilla ice cream and melted dark choc for sauce. I will definitely be making this for EVERYBODY! Thanks so much x
Ok, I’m convinced! I just made this amazing cookie pie–and my husband STILL doesn’t know that there are beans in there! I used oat flour rather than oatmeal; used white beans; cut the brown sugar to a half cup of truvia/sugar brown sugar blend; and I used sugar free chocolate chips, so the calorie count was even lower…But even using those changes…THIS WAS FREAKIN AMAZING! Thanks so much for your great recipes! It’s so so so so nice to have dessert again while trying to lose a LOT of weight…just knowing I get a luscious after dinner treat makes portion control so much easier!
This pie is AMAZING!!!! I make it with agave and it is so delicious!!!!!!!
I just found this recipe and tried it a couple days ago. My husband has numerous food intolerances, and finding a dessert that meets those requirements is exciting! 🙂 He and I both thought that the texture is something like a brownie, and the flavor is great. Even more pleasantly surprising is that somehow neither of us had any trouble with gas after eating it; beans are usually major offenders in that way. So thank you so much! We’re looking forward to trying the brownie variation on this soon!
Katie, really enjoy your recipes as I’m a vegan and a vegan sweet lover. Question: when a recipe calls for brown sugar is it packed brown sugar? Really need an answer before I try some of your recipes. Thanks much, Diana
I just commented on being a vegan and vegan sweet lover, but I’m also a bean pusher. I’m a PhD nutritionist, and from the point of view of nutrition, beans are one of the greatest foods people can eat. So I’m always triply excited when I find a recipe that is vegan, it’s sweets AND it’s made with beans. Wonderful! So please, please answer my question about whether the brown sugar in your recipes is packed brown sugar so I can make the Deep Dish Cookie Pie. Thank you Katie.
Unless it says packed, it should just be measured and leveled off. Not loose, not packed down. 🙂
Hi Katie,
The recipes in your email today, Top 10 Best Recipes, look awesome! Thank you!
I notice you use white beans in your Chocolate Chip Cookie Pie. My doctor recently recommended I eat more black beans for their iron, and I wondered if I can substitute Black for White beans in recipes, with no adverse effect? Do you know what difference it would make in the outcome of a recipe in the taste or texture? Thank you! I really love your recipes! PS I bought coconut sugar and plan to try it as it is much lower glycemic.
Try this one:
https://lett-trim.today/2015/02/02/flourless-chocolate-chip-brownie-pie/%3C/a%3E%3C/p%3E
Hi,
Your recipes are awesome!!! They are so easy to make. I made this cookie pie today and found out that it makes great cookie dough too. I soaked and cooked the garbanzo beans myself so when I started to make the pie the beans were still warm. When I put the chocolate chips in they started to melt so I kind of made marble cookie pie or marble cookie dough. I am twelve years old and I love baking healthy desserts. This cookie pie is perfect for me. Thanks!
LOL, I had the marble cake effect, too, because I didn’t let the batter cool after coming out of the blender.
This looks so delicious! What a great blog!
All the best, Bry
Just wondering how much is “2 cans of garbanzos beans” in oz?