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
Made the dip-version of this with m&m’s and melted coconut oil and it was fantastic! I chanced it and made a half recipe in a magic bullet, and though it took a bit of pre-mashing with a potato masher, it was a roaring success. I like dipping marshmallows in it.
I would like to save the recipe in a PDF file but I can’t find that option.
Wow oh wow this is decadent! I didn’t have any applesauce on hand so I used two eggs instead. The resulting cake has the most incredible texture. This is a delightful recipe I cannot wait to share!
How long will the baked cookie pie keep for?
What’s the best way to store it?
Thanks!
When you talk about making a half recipe and putting it in a shallow pan to make it like a cookie cake, what size are you talking about and how long would you suggest to bake it? 🙂 Thanks!
Seriously yummy! I used my Ninja blender. I know she didn’t recommend a blender but the Ninja did a nice job of mixing it. I sampled off the spoon before it was baked and all I could taste was salt. I worried that I didn’t rinse the garbanzo beans enough or accidentally put too much salt. That wasn’t the case after it was baked. It had a perfect taste! I used coconut oil in the recipe and also to coat the pan. I can taste a hint of it but I love coconut oil. Thanks for the recipe. I’ll be making it again!
I cannot print your recipes. A paragraph prints about configurations.
Hey kids, question… I was linked to this page from the other ‘raw’ cookie dip recipe, and I was wondering if anyone had ever used this recipe as the cookie dough chunks in homemade cookie dough ice cream? Thoughts? Do you think it would freeze too hard due to the beans? I really want to try it!
You can 🙂
https://lett-trim.today/2012/07/05/healthy-cookie-dough-ice-cream/%3C/a%3E%3C/p%3E
What can I use if I don’t have a food processor?
This remains one of my favorite recipes ever. I love, crave, and devour it. I never seem to have applesauce hanging around, so I always substitute Earth Balance OG spread which is delicious when combined with also using some coconut oil in the recipe. I halve the recipe for the two of us that live here, so I wind up adding 2 tbsps of Earth Balance and 1 1/2 tbsps of coconut oil. Not quite as light and healthy, but incredibly scrumptious. I use coconut sugar in place of brown sugar and it turns out fabulous. Thank you for creating such winning dessert recipes using oats and beans! (P.S. I would love to see some additional coconut flour recipes as well.)
Hey, what would you substitute the oats for, if someone couldn’t have oats?
this cake is AMAZING
You can try flour of choice, as the oats are there for bulk. Let us know how it goes.
Am making this for the second time. Made it yesterday afternoon to bring to a BBQ. Everyone loved it. My husband was so disappointed that I left the remaining pieces with our hostess, that I’m making it for him again tonight.
The first time I made it, I made it in my commercial food processor. I didn’t like the texture too much, so tonight I made it in my Vitamix with the short 64 oz container. The texture was much nicer. So I’m very pleased. My husband? — he’s over the moon.
Thanks for a great recipe, Miss Katie!
I’m going to try this with stevia for the sweetener and carob chip with Stevie.
I followed this link from the cookie dough hummus to make a nut-free version for my niece. Just wondering if I should omit the baking powder if I’m not baking it????
TIA
You can, yes.
This pie is delicious! I have made it twice now, once for my parents & siblings and once for my husband and I. This first time I used a Chickpea, Navy bean mix and the second with just chickpeas, the only difference I noticed was that the chickpea pie seemed to cook through better but this could have been an oven variance. My only recommendation is that, if using a regular food processor (not some high-tech vitamix or something), you will have to process for quite some time and the batter will get warm. Give the batter a stir and allow to cool off before adding chocolate chips or act quickly after adding or the chips will begin to melt. The flavor and color were still good but it’s a much cleaner look if they don’t melt. Also, make sure to serve with ice cream, I used So Delicious Coconut Milk Vanilla, due to allergies.
8 Servings = 349 Cal, 13.4 Fat, 69.8 Carbs, 7.6 Protein (Recipes w/ all chickpeas)
Thanks again for another delicious recipe!
I just made this and refrigerated it instead of baking it and it is SO good, it tastes just like the unhealthy version! I was trying to make it as healthy as possible, so when I added the brown sugar, I didn’t pack it. If I wanted to make it more natural, do you think agave would be good? Should I add more oats if I do this, or not use it at all because it would make the dough too watery no matter what? I was also thinking of substituting half of the brown sugar for stevia in order to cut down on the calories a bit. I use Stevia in the Raw, the little packets. Has anyone tried any of these things with this recipe? I saw that someone said they used dates, so I may try that next time too.
Hi Becca,
I used only a small amount of brown sugar (say about half a cup) and then put two table spoons of rice malt syrup in instead of the extra sugar. Worked for me 🙂
You’ll have to experiment with some of these ideas. Let us know the result, if you do.