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
Can this be baked in an iron skillet?
It’s on our list to try but not something we’ve tried yet. If you experiment before we do, please do report back! I don’t see why it wouldn’t work.
Jason (media relations)
Super late to the party, like 8 years late?
But I’m wondering if anyone has ever been successful with a blender?? I reaaaallyyyyyy reaally wanna make this recipe but I have no food processor, nor does my neighbor ?. *Praying that somebody somewhere has tried it with a blender*
It’s not as good BUT a lot of readers love it that way anyway. If you try it and don’t like it, do give it another try someday with a food processor… but there’s a good chance you might like it even with the blender 🙂
Hello, what can I use instead of applesauce in this recipe? Thanks
Banana, maybe? (If you don’t mind the taste.)
I made this cookie pie using white beans and almond butter option. It’s wonderful and it’s been my go to snack while I’ve hunkered down during a slow moving hurricane. My husband couldn’t believe I used white beans and he even asked to see the empty cans… Thank you!!
These are simply heaven, a day can’t pass without me biting the cookie pie. I love munching on them every evening during my reading time. Thank you for the delicious recipe Katie, you rock.
Does 10 smart points seem right for this recipe? I was bummed it was so high for 1/12. 🙁
This works great if you substitute the oats with 1/2 the volume of chickpea flour (because it will have greater absorption, surface area etc). Also using natural Erythritol instead of sugar, and buttery vegan marg instead of oil (I know some people are against but it really helps the ‘cookie’ flavour!). Making for the second time, today.
Wonderful recipe, thank you!!! ?
Why don’t you offer the option to print your recipes? Even trying to print the webpage it whites everything out. Very disappointing and not user friendly with the video constantly popping up over the page even after it’s closed. I was so excited for your site but Im not bringing my computer into the kitchen every time I want to make a recipe.
Hi Ahnna, this recipe was posted in 2011. All recipes posted after 2015 have a print option. Hope that helps!
(Also, Katie’s site is going through a web redesign to make it more user friendly in general, hopefully to be debuted early next year.)
Jason
I subbed almond flour for the oat… we’ll see what happens ! I’ve made this several times with oat in the past and it was delicious
I finally tried this yesterday. First off, I couldn’t believe how good the “batter” tasted as I was scraping my blender. My husband and our four kids loved the pie. They had it for dessert yesterday and for breakfast this morning. Note: I did use a Vita-Mix because I’m “in-between” food processors currently (don’t have one at the moment). I pulsed and blended on medium speed and simply stopped frequently to stir and scrape with a spatula. Also, I used 1 cup of coconut sugar, and the sweetness level turned out perfect. I chose peanut butter for the oil/nut butter option—the flavours combined perfectly. This will DEFINITELY become a staple at our house. It’s so fast, easy, healthy, and delicious!
hi
i have a question from you guys. how can i contact with you ?
Am I just missing it? I don’t see a button to print the recipe.
This one looks like it was published back in 2011, before Katie’s posts were put into the print format. Best way would be to just copy/paste into a word document (or highlight the text you want and then right-click, and select the print option from the right-click menu).
I really wish there was a video of this recipe. After missing this there was absolutely NO “pouring” involved. I added 1/2 cup water and a little oil, and it was still ridiculously thick.
Can you tell me more about the specific ingredients you used? I’ve made this recipe probably 100 times and never had any issues at all! It’s also the same basic idea as the cookie dough dip on her site, which does have a video if you want to watch that one: https://lett-trim.today/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/%3C/a%3E%3Cbr /> Jason
I have made this at least 15 times. One time a friend and I made this and we ate the whole thing in 1 day. Sometimes I add shredded coconut. I was able to convince my boyfriend to try it and he liked it. He even had a second serving!
This looks delicious!! Do you think I could sub rolled oats for the quick-oats? Also, do you store this in the fridge or leave out on the countertop? Thanks!!
I don’t see why that wouldn’t work – just pulse the oats a few times in the food processor if you don’t want the chewier/tough texture from the rolled oats. After a day or two, it should be refrigerated or frozen for freshness.
Jason