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
For the option to use flour (instead of oats) does that need to be oat flour or any variety of flour such as all purpose?
All purpose works!
If I wanted to use NuNaturals stevia how much would I use to replace the 1 1/3 cup of sugar??
Sorry if I missed it, but was size spring form pan?
Nine or ten inch both work.
I have no oven at the moment so I’m going to try this in a cast iron skillet and even if it doesn’t work – hellllooo cookie dough!
Love this recipe. This is the 2nd time making it. I used great northern white beans, applesauce, and oil. Also used Justin’s chocolate hazelnut butter instead of nutella to make it dairy free. The only critique I have is to list the sugar in the recipe before the nutella because when you say put the ingredients in the blender except nutella and chocolate chip, I missed the sugar because its listed at the end after the nutella and before chocolate chips. I didn’t realize this until I had it all layered in my springform pan and saw where I forgot to add the sugar. I had to take it all out and put it in the food processor and add sugar. It turned brown because the hazelnut spread was already in it. I did this both times making this, and my sister made the mistake when she made it. .Mabey I’ll learn next time, lol.
There’s not dairy in Katie’s recipes. She’s vegan, so I can’t imagine she meant something with dairy…
Baking is like building a house. Measure twice, cut once. But here it’s read ingredients and directions twice (or more), bake once ;0) I still will somehow miss something because I was in a hurry, and arrgh, so frustrating!
I had the exact same issue with the sugar, although in my case, at least I realized before I spread the hazelnut on top. It doesn’t make sense how the order of ingredients are listed. 😕 Mine (sugar added) is in the oven now; it’s my birthday “cake,” so I hope it turns out well!!!
I’m wondering if anyone has mixed the chocolate chips in rather than sprinkling on top? Is there a reason NOT to do this?
Excuse me, does anyone know how long this would last in the freezer or better yet if it freezes well? I have a friend I cannot see for a while and need to freeze this before it can be delivered to her.
Other readers have tried it successfully, but we haven’t personally tried freezing it!
Jason (media relations)
Is it better with beans or Chickpeas?
What can I substitute instead of beans?
If I wanted to replace the sugar with honey would I need to add anything else? More oats maybe? I was going to replace the sugar with 3/4 cup + 3 Tablespoons honey.
I’ve never tried it and am not sure if anyone else has but be sure to report back if you experiment!
Hello! Eager to try this. When you say that many readers have reported liquid sweeteners work,do you mean honey/syrup or stevia liquid drops?
Honey, maple syrup 🙂
Hi Katie,
I was wondering about the possibility of halving this recipe and baking it in an 8×8 inch pan. Can you comment? I know you suggested this could be done for your other deep dish cookie pie. I have one can of white beans, and that’s my primary reason for asking. Thanks in advance!
Kindly,
Lauren
You can do it!
Hi! Thank you for your feedback. I made this recipe but halved it and baked it in an 8×8″ pan. This was the first “bean”-based dessert I’ve ever made, and I was pleased with the results. I used chickpeas, oats, yogurt, peanut butter, and half regular sugar and half xylitol. I baked the bars for approximately 25 minutes. Thank you for the recipe.
For the chocolate spread can I just use melted chocolate? As I can’t eat chocolate spreads due to my allergies.
Sure! Or just make her deep dish cookie pie, which has no chocolate spread 🙂
Has anyone tried using more of the nutella in place of the oil? Would this be good?
Hi! do you mean each can of garbonzo beans will be 500g? or together the cans will be 500g?
It’s basically two 15-oz cans. So 500g total once drained. Just buy two regular size cans of garbanzo beans 🙂
It would be great if you could add the gram measurement to this recipe for the Garbanzo beans. I saw it here in the comments and also saw it in the original recipe but I had intended to use two cans of garbanzo beans. In all the stores I go to (Vancouver Canada) our Garbanzo beans are 19oz not 15oz so I would have used an extra cup of beans which may change how it ends up. That being said – this is AMAZING! I can’t wait to test it on my extended family at our next birthday party! Thanks for another delicious recipe!
Hi Jason, sorry to repeat this question but I just want to be absolutely clear – that’s two 500g cans, or 500g in total? 🙂
Looks incredible ! I just wanted to point the fact that if you have pets at home, you must NEVER use xylitol, as only a few grams can kill a German Shepherd. It is something many pet owners do not know, and once dogs have eaten xylitol there is pretty much nothing you can do to save their life…
Unfortunately Katie’s blog is not dog friendly, as chocolate is another food poisonous to dogs! Also avocado and raisins. It’s just always a better idea to never feed a dog people food except for foods approved by the dog’s vet. Much better to be on the safe side!
I don’t personally have a problem with the bean taste; I don’t detect any taste. But for some reason I don’t like the texture so I “shell” the garbanzo beans when I rinse them if I’m making a dessert recipe or hummus. I think it makes the finished product smoother and it doesn’t take that long. I’m probably missing out on some fiber but I prefer the smooth texture.