An ultra rich and gooey chocolate chip cookie pie – this is the perfect recipe to feed a crowd!
So why is it called Makeout Chocolate Chip Cookie Pie?
One bite, and you’ll understand.
As soon as you taste the gooey chocolate center and suddenly realize that you want to smash this pie into your face and never come up for air…
Only then will you truly understand why it’s called makeout chocolate chip cookie pie.
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Who says smash cakes are only for children anyway?
The pie was inspired by one of my most well-known recipes, the Deep Dish Cookie Pie – currently with over 4,000 positive reviews from readers who have tried it!
So despite the healthy ingredients, this is very much a recipe you can feel comfortable serving to a mainstream audience, not just vegans or a health food crowd…
Be sure to try it out on all your friends, and see if they can tell!
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Many of you have probably tried the original version in the past, and today’s version is even better.
Wait, how can it be better?
Oh, I’m so glad you asked.
While there are a few improvements (less sugar, more ingredient options), the most important difference is that I decided to stuff this particular pie with an extra layer of chocolate, turning it into a chocolate stuffed chocolate chip cookie pie (say that three times fast), proving once and for all that there’s no such thing as too much chocolate.
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If you’ve ever seen those articles talking about how the world’s going to have a chocolate shortage in the future… well now you know where all the chocolate has gone.
It’s been stuffed into this pie.
Soon to be stuffed into your face.
Because, adults should have smash cakes too.
And if you want to top your chocolate chip cookie pie with Coconut Ice Cream or my favorite Almond Milk Ice Cream, please don’t let me stop you!
Makeout Chocolate Chip Cookie Pie
Ingredients
- 2 cans garbanzo or white beans
- 1 cup quick oats, OR 3/4 cup flour or almondmeal
- 1/4 cup applesauce, yogurt, or pumpkin
- 3 tbsp oil, or 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 1/2 tsp each: baking soda and salt
- 2 tsp baking powder
- 1/2 cup Homemade Nutella Recipe, or peanut butter, or your favorite chocolate spread of choice
- 1 1/3 cup regular or unrefined sugar or xylitol, (many readers say liquid sweetener works)
- 1/4 cup chocolate chips, or more if desired
Instructions
- Preheat oven to 350. Grease a 9 or 10-inch springform pan, and set aside. Drain and rinse the beans extremely well. This is important. Combine all ingredients except the chocolate spread and chips in a food processor until completely smooth. (Although I haven't tried and so can't vouch for the texture, many readers say they've gotten good results with a blender.) Pour half the batter into the springform. If not already thin, gently heat the chocolate spread until runny. Swirl over the batter as evenly as possible, getting up to the edges. (See image above.) Spread remaining batter on top, then sprinkle on chocolate chips. Bake on the center rack 35 minutes. Let cool at least ten minutes before removing the springform. The pie will be firm enough to slice, and the texture will be reminiscent of unbaked cookie dough! Refrigerate leftovers 3-4 days.View Nutrition Facts
Notes
More Healthy Party Desserts:
Chocolate Chip Peanut Butter Bars
It looks beautiful! I actually got this recipe off your instagram a long time ago. Except, I didn’t read the directions correctly, and instead of spreading the healthy nutella around in the middle as a layer, I mixed it straight into the batter. Oh my gosh, it was SO GOOD!!!
Um wow, that is brilliant. Now I want to try your version 🙂
I feel like posting a pic of this on Instagram might actually improve my dating life! :0) Thank you for always growing and going farther (further?), Katie. You’re such a smart, kind lady!! I’m SO excited to make this!!
The pictures are insane! I do love the original version and can only imagine that this would be even better!
It’s drool-worthy, isn’t it? Oh my yum.
This is killer. This is thriller. Now get down and dance. Maybe even wet your pants.
IT’S THAT GOOD’
Make it – Eat it – And tell me it’s not.
This is absolutely making my mouth water. Amazing!!!
xo,
Em
What are the beans supposed to be replacing? Like, I’m guessing the apple is a substitute for an egg?
Also, how big are American tablespoons? Are they more like ladles? I’ve deduced that “dry” and “wet” cups are ~120 and ~240g respectively, so I got 60g nut butter as 1/4 cup vs. 45 from 3 tablespoons? Or is it 45 oil/60 nut butter?
I ask mainly because I’ve seen tablespoons mentioned all over the place that don’t make sense.
Much appreciated, might try it if I can de-carb it 🙂
Best wishes,
Joey
It’s not replacing anything – this is a completely made-up recipe, so nothing is being replaced by the beans or applesauce 🙂
One American tbsp is 15g (if you’re measuring something thin and liquid like vanilla extract or water). And yes, 1/4 cup nut butter is 60g.
But something serves as a binder, right? I think maybe that’s what bakers are curious about. I could also be super wrong :0)
You are awesome, by the way, Jason. I’ve seen you answer a LOT of questions really well & diffuse some surprising situations here. Thank you so much for your incredible help!
No problem! That is my job :). And yes, they are a binder and also add moisture and bulk to the recipe. So basically taking the place of both eggs and flour.
Jason (media relations)
Typically beans when baking replace flour and create a gluten free option. They provide a great gooey texture and can replicate the feel of cookie dough.
Wow! This looks so good. I can’t wait to try it.
How could I NOT pass this up? Who needs a 21st birthday cake when you have a SMASH-IN-YO-FACE chocolate chip cookie pie?! I definitely need this while I sip on a lil’ vegan beer in December when I turn the big 2-1……because chocolate and carbs are the best hangover foods! LOL! In all seriousness, I loved your original recipe but this definitely looks like a winner because of the extra chocolate layer! I’m most certainly convinced that I have to try it now!
I really need a LIKE button! :0)
Yum! I love the original recipe, and I make it every year on my birthday. I can’t wait to try this one…I might not be able to wait until June. 🙂
Hi! Where can I find the original recipe?!
https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E 🙂
Oh my! That looks amazing!
I would totally make out with this cookie pie. OMG.
Don’t love the name…sounds like an immature female trying to get attention from a guy.
But the recipe looks amazing.
Debbie Downer
Oh my stars yes! That was so out of left field. Katie is in no way immature! Look at everything she’s achieved! I remember finding her in I think 2011. While literally Googling “How can I make my house smell like chocolate?” (I remember because my chocolate scented wacky perfume was running out, found here instead, yay!)
Then my Dad had a massive heart attack in 2012 and this site has been a LIFELINE!! My Dad wouldn’t eat better, I’m vegan, he wasn’t interested… But he loves Chocolate Covered Katie! (also his youngest grand-daughter’s name. So yes, we LOVE & support this strong and kind lady! #Teamkatie! Both of them!! (My Dad is now 80. He & I were in the middle of a crazy/tragic day in our city 2 days ago, and he was cool as a cucumber. Me? Almost killed by a police car! I don’t know for sure if Katie saved my Dad, but if she did? She saved me too)
Lots of love!!
Taking the name a little serious aren’t you?
It’s an Adorable name!!!!
I love it. Delicious.
Hey, I have a question for you. I love your recipes but they use a lot of vanilla extract (which I love), but on a recent trip to Costco, I realized that the price of vanilla has gone WAY up! ($35 for their, albeit fairly large, bottle!).My question is, have you ever subbed vanilla flavored sugar that comes in the little packets or even artificial vanilla flavoring? Everything I’ve read about artificial flavors is that they are not as bad as people think.
We’ve never tried it, but feel free to experiment! I know Katie doesn’t like the taste of artificial vanilla, but if you go that route, I think just use less because the aftertaste is stronger.
Thanks. I did find this article about vanilla prices. https://www.theglobeandmail.com/life/food-and-wine/market-forces-buffet-plain-vanilla-as-global-dearth-drives-skyrocketing-prices/article38268619/ Hopefully they will go back down at some point!
I’ve used artificial vanilla off and on and with most thigs I don’t notice it at all.
I like to buy the best ingredients I can afford, and vanilla goes a long way! Maybe but a good but not huge bottle?
(My budget is very tight, so I truly mean “that I can afford”. Vanilla is so important! My weird thought is that it’s like salt – it brings out other flavors. Which is why there’s vanilla in most of my recipes, chocolate, strawberry, you name it!)
Sorry, I’m post-alotty today!
I’m so bummed. This is the second bean recipe of yours I’ve tried and it TOTALLY tastes like beans. Blended bean texture + bean flavor. I tried the cookie pie that was sweetened with dates and there was no way anyone would have thought it was anything but a “healthy” dessert. I followed the recipe exactly both times (beans well-rinsed, high quality food processor – I even have a 10″ springform pan) and… not good. Other people seem to love your recipes, so I’m not sure what’s going on, but when I made this version and the date-sweetened version, you could totally see the instant oat flakes on top and the bean texture was unmistakable. With this version, the chocolate layer also didn’t stay as a layer, but kind of melted into/blended down with the bottom part of the pie making it very oily. And the unsweetened applesauce left this weird slightly fruity flavor. Many other good recipes on your blog though, so I shall stick to the non-bean ones in the future. Alas.
I had the same issue. Not a fan on the bean flavor and the texture. I was expecting it to be way better.
The recipe should not have any bean taste whatsoever. I would love to help you figure out where yours went wrong, but it’s impossible to try and guess without more information. What type of oil did you use, what type of sweetener did you use, and what brand food processor? Thanks!
I’ve made this several times and it just keeps getting better and better! I didn’t look at a timer, but I put it in a food processor for quite some time…maybe four minutes? Also, I added one teaspoon of cinnamon…
It’s amazing!!
I have found that I get better results when I use great northern beans rather than chickpeas. The chickpeas taste way too “beany”. However, my husband just can’t stand the beans in the desserts, regardless of what kind I use. He always says he can taste the beans and feel the texture of the beans. I quite like these desserts (as long as I don’t use chickpeas) so I guess it all comes down to preference!
Y’ALL NEED TO SHUT UP!!!!, I SHARED THIS RECIPE AND I’VE BEEN A LONG TIME TRYING TO DELETE ALL THESE NONSENSE COMMENTS! FROM MY SHARED POST (COPIED AND PASTED), I’M NOT INTERESTED IN ALL THE MEANINGLESS STUFF YOU’RE POSTING!. STOP IT!!. PERIOD!.
Have you ever tried soaking them yourself for longer?
When I’ve cooked beans I’ve noticed that the bean taste diminishes from soaking it longer.
these turned out SO GOOD! Instead of nutella between the layers I sprinkled in some chocolate chips and to sweeten I used the swerve brand granulated sweeter. SO SO GOOD! I noticed another piece gone this am as my bf must have dove in last night…I’m curious to hear to what he has to say…but I DOUBT he noticed the secret ingredient <3 Thanks Katie!!!
Made this a few days ago and I subbed a layer of natural peanut butter instead of the chocolate spread and just used an 8×8 glass baking dish since I don’t have a springform pan. It was super yummy, no bean taste at all 🙂
I want to smash this into my face and never come up for air and I haven’t even tasted it yet! I know what I’m making once I’m back in Europe and have an oven again. I’m really getting into bean baked goods lately, yum!