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
Katie, which beans do you prefer to use in this recipe? Garbanzo beans or white northern beans? Which taste better? I made the sugar free version and it was awesome!!!!
could I sub almond flour (or gf flour) for the oats?? I can’t eat oats but this looked so yummy. thanks
I know almond flour works! Just use enough to get a thick cookie dough texture 🙂
I just tried this and dang it’s good. I halved the recipe, used coconut oil (not nut or veggie or canola since I only had olive and coconut), reduced the sugar, and mixed semisweet and white chocolate chips (my 4 year olds request). I will def be making this again (and again) .
I haven’t tried this out yet, but I’m wondering if it would work with a filling like Nutella (we have a local cookie shop that makes cookie pies with fillings like caramel, chocolate and Nutella). Anyone got any ideas on how this would work out? I’m not sure if it would just make the whole thing turn to mush, I could maybe get around this if I could get around this by freezing a chunk of Nutella and then smooshing the dough around it, or does anyone think I could get away with just using room temp Nutella in a little cookie well and then pinching the dough together around it?
Hi, use this recipe 🙂 https://lett-trim.today/2018/04/23/makeout-chocolate-chip-cookie-pie/%3C/a%3E%3C/p%3E
Hi, Can you Please give me a conversion recipe for a regular cookie pie? (Not healthy) lol I would love to make this for my husband. I would really appreciate it because it looks so yummy.
Hi Connie, I think you could do a simple google search for a cookie pie, as there are many others out there. This website is focused on lightened up, ‘healthier’ desserts. I am sure you could find another recipe that is not as healthy! That being said, this recipe definitely does not taste healthy. It is delicious! My roommate made it several years ago and I did not believe she used chickpeas. I make it all the time now!
I’ve been dying to make this. I would love to make this tonight but was wondering if you can replace chickpea flour for ground chickpeas. If so, what measurement? Thank you!
Honestly not sure. But you can use white beans or cannelini beans if you have those. Or make her brownie version with black beans!
These recipes are amazing!!!! I can’t wait to try them. I a going to try not telling the kids they are GF and see if they notice. Thanks for sharing
This is SOOO yummy, especially when it’s warm and gooey! I could eat it as my one and only dessert forever. I made it in a 9inch round cake pan, used Cannellini beans, almond butter instead of oil, 3/4 cup coconut sugar (based on other people’s reviews saying it was too sweet) and accidentally only added 1/2 cup chocolate chunks but it is still delish. I think with the full amount of chocolate, the sweetness would be perfect with just 3/4 cup sugar.
Can I use an 8×8 pan?
It’s too big for that, but you can if you want to cut the recipe in half 🙂 https://lett-trim.today/sweet-potato-blondies/%3C/a%3E%3C/p%3E
Thanks Jason. Do you mean to cut this recipe in half or are you directing me to the sweet potato Blondie instead?
Either works! They are very similar recipes 🙂
If I half the pie, and put it in a 8×8 pan, how long should I cook it for?
I love this stuff. I’ve made it many times, for parties, birthday cakes, and general snacking. 1/3 c brown sugar as the perfect amount for me. If you’re trying this for the first time, I would suggest maybe starting with a small amount of sugar and tasting the result before adding the chocolate to find what you like!
I find the beans a strange ingredient for a choc chip cookie pie – can you taste them in it? Has anyone used a substitute for the beans and if so what?
no you cannot taste the beans!
Kate, I don’t think anyone eating it would think “hmm this tastes like beans,” but it also doesn’t really taste exactly like a giant chocolate chip cookie. It’s more like a chocolate chip cookie flavored dessert. If that makes sense. It’s good. The only weird bean dessert recipe I’ve made again and again.
Made for my neighbors over quarantin- amazing! Everyone loved!!
Is there any difference whether you use the apple sauce vs yogurt? Is one a better choice?
Honestly it doesn’t really matter much! 🙂