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
Hi Katie! Can I substitute coconut sugar for the brown sugar in the recipe?
Thanks!
You can. Just make sure it’s packed very hard, because coconut sugar weighs less.
-Jason
I wanted to like this. I wanted it to be delicious. I wanted to leave a rave review about how surprisingly good it was. I figured since there are hardly any negative reviews it couldn’t be that bad, since I’ve done the black bean brownies and liked them. I carefully followed the recipe (used white beans as allowed in the recipe). My pie also looks delicious… but it tastes and smells like beans mixed with chocolate chips. Maybe if I was on a strict no sugar diet, this would be a treat. As it is, I barely could finish one small piece, chasing it with a tall glass of milk AND a cup of coffee. Not sure if everyone else who tried it really did love it or if all the other negative reviews got filtered out
Unless there is profanity or rudeness towards another commenter, we do not delete comments on this blog. I think it is more likely that either you accidentally forgot an ingredient, or didn’t rinse the beans well enough, or the pie is just not your thing, which is fine. Most people love the recipe, but that doesn’t mean you have to.
Jason (media relations)
My daughter Katie (a HUGE fan of yours, Katie!) made this recipe for a big family picnic & they didn’t have a clue it was “healthy”. I believe the most common comment was “No WAY!!!”
Would I have to do anything special for higher elevation!? Dying to try this!!
Katie–
Have you or any of your readers tried making a larger version of the Deep Dish Cookie Pie?
I want to make it for my co-workers, but I will need at least a 8 1/2 x 11 cake pan to feed them all.
A double or triple recipe?
Thanks for your help!
Love your recipes!
ruthie mills
I made and served this to my family last night during the Super Bowl — which was also my daughter’s birthday. I have nine children (aged 4 through 27) and one grandchild (4), and everyone ate it and loved it. One of my daughters who helped me make it knew what was in it, but no one else did — and they did not believe me at first! I used navy beans and almond butter (one of my sons is allergic to peanut butter). Excellent flavor. Will be making it again.
if you half the recipe, do you half the cooking time as well?
I’ve made the whole recipe before and it was freaking amazing!!
Here you go! https://lett-trim.today/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/%3C/a%3E%3C/p%3E
I used coconut sugar and about three tablespoons of mild honey in place of the sugar and the texture and taste were great!
Thanks!
I live in the uk,what are white beans or what can I use that would be the same please.would chick peas be near the same or cannelli beans?thankyou,clare
Either of those will work!
Just made this for the first time!! It is insanely delicious!! You’d never know there were beans!! My question is do you refrigerate or leave on the counter? Thanks!!
Best to fridge just for freshness.
Strange question, but can I replace the applesauce with anything? It’s actually really difficult to find in them UK. Perhaps an egg?
You can use mashed banana, pumpkin puree, roasted sweet potato puree, etc.
Can I substitute applesauce?
Can the beans be replaced with something else?
Hi Katie,
I LOVE your blog! I just made some healthy cookie dough (chickpeas, maple syrup, peanut butter, and chocolate chips) today, and am LOVING it.
I would like to try and bake this; can you tell me what the sweetener equivalent would be if I wanted to use maple syrup instead of brown sugar?
Thank you!
–Em
I made the Deep Dish Cookie Pie and it was very good. I am always looking for good baking recipes to make because we love deserts in my house.
It was very easy to make to my surprise since I learned how to use my food processor.
Please keep them coming!
This was so amazing! We loved it! I couldn’t believe there was not flour, just the beans and oats. I don’t have a food processor but it still turned out really well. I didn’t put the sugar in my Blender because it wouldn’t fit so I used a hand mixer to combien that. Next time I will probably blend the oats into a flour consistency first, remove them from the blender, then add the chickpeas and liquid ingredients and blend those so I can get it smoother, then mix everything together with a hand mixer. Such a good recipe though!