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
could I use honey or agave nectar to replace the brown sugar… or a least be able to cut down on the brown sugar using like half a cup of honey and a half cup of brown sugar??
Tastes great. I like to substitute peanut butter for the oil (it covers that teeny bit of residual chickpea taste). But today while baking for a nut allergy, I discovered a possibly better tweak! Added 3 Tablespoons of unsweetened cocoa to the mix. Absolutely awesome! (My kids are always skeptical about this recipe, but like it despite themselves!)
This was a hit with small group Bible Study. Incredibly rich and chocolaty. We love you cook book as well. Thanks again!
Hi Katie!
I am so excited to try this recipe but I don’t have any brown or coconut sugar, could I use maple syrup instead?
Thank you for all that you do with these recipes!
Hello Katie :)!
I made this AMAZING cookie pie last night and served it to my brother and Dad, who are always wary when I give them dessert (because they are so NOT into healthy foods, and I so am ;b) But this one, they didn’t even question. They LOVED it, and it was actually too rich and chocolatey for them! I didn’t tell them they were secretly eating a big pile of beans , which was kinda the best part. Thank you Katie for making this recipe and sharing it with us. I have now made two of your recipes, the first being your peanut butter cookies. Both amazing, both obsession worthy :).
really cannot believe how good this is! I didn’t really care for the odor from the beans when raw; once cooked, though, the scent is nothing but chocolatey goodness! And the texture is so light and airy – I actually prefer it to that of a real chocolate chip cookie. I make a variation, a Double Chocolate Deep Dish Cookie Pie, by simply adding unsweetened cocoa powder to taste. I started with 5 tbsp, which wasn’t nearly enough, and added 1-4 more (not sure how much – I just dumped it in)
I just made this yesterday exactly as per the recipe indicated, except I used GF rolled oats. It was done in 35 minutes. May I just say, “YUM!!!”
My entire family LOVED this cookie pie.
I ordered the cookbook, too, and although I have not made anything yet from it since it just arrived a few days ago, I was surprised how beautiful the book really is! I thought it would be smaller, maybe a spiral bound pamphlet of sorts, and it is definitely not. It’s a beautiful, hard cover book with gorgeous photography and recipes that I cannot decide which to try first!
I’m really excited about the book and I’ really happy this cookie pie turned out so fabulous, because often the first recipe I try from a cookbook or a blog has the impact of wowing me or completely turning me off that chef or cook’s recipes. Either you trust them for the most part, or you don’t. Anyway, I’m a fan now! Thanks, Katie!
I love your garbanzo bean blondie recipe, so I can’t wait to try this! Do the oats have to be quick oats? I have gluten free oats but I don’t think they are “quick.”
It might taste a bit more dense with non-quick oats, but it will still “work.”
I plugged the recipe into myfitnesspal and if you split the pie into 12 pieces that should be 255 cal. Hope this helps!
Made this today – it was delicious and everyone loved it!!
I made it with chick peas, the 4 tbsp of sugar and coconut oil (which really added a lovely coconutty flavour!) – I actually only used a basic stick blender, but soaked the dates in hot water first and it all blended pretty smooth. It was still very gooey in the middle even after the full baking time, but in a tasty way! 😀
This is the first time I’ve ever commented on a recipe I’ve found online, just figured it’d be good to mention that I’d actually made it and it was lovely 🙂
This pie tasted so good! Even my bean-skeptical family enjoyed it! I also made the recipe into cookie dough dip by leaving out the applesauce and not baking it. I took the dip to school and everyone loved it (and also had no idea it was made with beans)!
Anything I could use in place of oats? They’re not really an option for me…
Any type of flour will also work. Some say protein powder will work, but I have not tried. Almond meal will probably work.
Your recipes are completely amazing, Katie! I’m one of those vegetarians who doesn’t go vegan because of my love for cookies and brownies, the delicious taste of butter and egg and milk.. But you are seriously making me rethink it with your delicious recipes! So far I’ve made your bean brownies, they were SO good, my mother in law loved them, and she’s a typical traditional Spanish mom who doesn’t understand why I don’t eat meat. She even told me they were better than my 300 gram butter and 4 eggs brownies! When she liked them I knew I had done something incredible (thanks to you!). I just popped this recipe in the oven, the dough was heavenly, and I’m sure it will be even better when cooked. Thank you SO much, you truly inspire!
This is soooo good. It’s so easy to make and just about everyone in my family loves it. I find the extra half cup of sugar excessive so I make the recipe only using a cup of sugar and it tastes just as good.
Omg this is amazing! I was super skeptical, but had tried your chickpea cookie dough dip and loved it so thought I would give this a try. I’ve been addicted to the pizza hut deep dish cookies and am trying to ween myself off it with this, hoping this wouldn’t taste as good so I’d stop all together…But they taste the same! I even used carob chips instead of chocolate chips (mostly because the only food store near me is a health food store) and it was amazing! Well done yet again Katie! Love your recipes!
I’ve used rolled oats, spelt flour and oat flour and each works fine.