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 this tonight and it was a hit; kids loved it too! I halved everything and was still able to get 8 slices. Question– i entered the recipe into My Fitness Pal- and even though i used half of everything and doubled the servings- all macros were higher than you have noted. Please advise.
I did the same – I entered into MyFitnessPal and the calorie counter says a serving is 356 calories and 46 grams of carbs(!) not the 200 that it says on the website. Disappointing
How about using brown sugar Splenda?
This looks amazing!! Can I use Pinto Beans??
We haven’t ever tried. Probably? Be sure to report back if you try!
I would say you can use any bean. You can’t taste it. I have used black beans and it was fine.
I’m using cannellini beans and they have a strong bean smell out of the can. Any suggestions on how to get rid of the smell? I’ve soaked and rinsed it many times but there’s still a hint if the smell. I’m hoping it won’t be noticeable once it’s mixed in with the rest of the ingredients. Maybe an extra splash of vanilla may help. Can’t wait for the finished product:)
The longer this sat in my fridge, the better it got (my whole family agreed). The first day we really tasted the beans. I used Walden Farms no calorie peanut butter (which does not taste as good as the real stuff but i often use for baking), unsweetened apple sauce, and brown sugar splenda to cut calories/fat. My 2 year old daughter asked me to remove the chocolate chips. We will make this again.
Katie Not sure if your aware but brown sugar is not vegan, no different than white sugar.
Not necessarily. http://www.bevegantastic.com/2017/01/is-domino-sugar-vegan.html Relieved, as I have Domino dark brown in my pantry and it’s from Yonkers (no bone char).
Urgent! If I do half the recipe in an 8×8, do I bake half the time or full time?? Help!
Jackie what did you decide? And how did it turn out?
I did about 25 mins. Could have used maybe 1 or 2 more but it was SO GOOD and honestly the mushy inside was delicious
I’m making this now and it looks so good..The only thing is my toothpick doesn’t come out clean.. I’m leaving it in the oven for 5 more minutes with it turned off…I will say that I don’t have a food processor but I used a small elect chopper for the beans. Then I mashed everything else in a separate bowl with my new danish whisk..mixed it all together and I think its gonna be DELISH! I also used Swerve Brown Sugar and Lillys Sugar Free Chocolate Chips…added some walnuts as well…
I’ve made this at least twice now. The first time I made it was because I made my cookie dough dip too sweet. I just threw some extra ingredients into it and baked it. Deliciously saved! I think i”m going to make it again soon, because I’ve been looking for healthier desserts.
My family aren’t fans, because they can tell that it’s healthy. However, I still love it. It fills a peanut butter chocolate craving, and that’s all I ask for. <3
Made the recipe using almond flour and oil, and used a food processor. Unfortunately, the batter was so watery that it took over an hour to cook. Even worse, the finished product tasted like chickpea. Not sure what went wrong. Any thoughts?
Have a question about the almond meal flour. Related to my prior question about not holding together completely … does almond flour tend to do that moreso than oatmeal?
I tried the recipe with almond flour too. Don’t know if it was because I put extra chocolate and also nuts in it, but the final result didn’t hold together firmly. It is still delicious and edible, you just need to eat it in smaller chunks.
An experienced baker told me that almond flour tends to be more grainy in baking. (Coconut flour too). I think maybe because it has less gluten than oatmeal?
I will stick with oatmeal from now on.
Can you use a regular glass pan for this?
Hmm, sorry we have never tried it!
yep
Hi Katie!
Super excited to make this recipe. I only have a 9” x 9” pan. Will the full recipe work in it or do I need o modify in any way?
Thanks so much!
It didn’t seem to say in the recipe, do we drain the beans or use the entire can,
liquid and beans?
definitely drain and rinse the beans!
Made this for my family. A total hit! They had no idea it contained beans and I didn’t hesitate to dish out second servings! Thank you for this recipe!!
So excited to make this! If I halve the recipe to make it in the 8×8 pan, should I change the amount of baking time?
Hi, use this one! https://lett-trim.today/giant-cookie-cake-a-healthy-recipe-makeover/%3C/a%3E%3C/p%3E
I have made this several times with oatmeal and it’s always a hit.
I add walnuts and pecans too, about 2 cups
Recently I decided to make it more chocolately and used about 2 cups of vegan chocolate chips, 1/2 into the batter, and 1/2 just hand-mixed in.
Am I putting in too much extras because it’s not holding together competely. Still good to mix into some vegan icecream.