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.
You may also like these Protein Cookies
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!
Trending Now: How To Cook Sweet Potatoes
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.
Readers also love this Brownie in a Mug
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
I don’t usually comment on blogs, but I just had to say that this recipe really exceeded my expectations and it was a real hit with my non vegan family! I used butterbeans and I couldn’t detect much of a taste, most people said they wouldn’t have known either without me mentioning it. It had a lovely gooey texture and tasted almost exactly like real cookie dough (especially served warm), which was a real treat! Instead of your healthy Nutella recipe, I used the Meridian cocoa & hazelnut butter in the middle which tastes very similar to Nutella, and that worked very well.
If you’re like me and you’re hesitant to make this because of the beans, honestly, give it a try. I’m not a vegan (just dairy free) and I loved it, I’ll defini make it again.
What can i sub the sugar with?
I made this but it came out Super soft and mushy in the middle. It crusted on the top and outside. I wonder if I should have let it cook longer. I did use agave instead of sugar. And I used other recommended ingredients that were liquid (apple sauce vs yogurt, oil vs nut butter). Would that have made a difference? The pics of the cake on this page and the “original” are the same pictures and that makes me feel skeptical that the cake can actually be/look like the pictures. It would be nice to have more actual pictures of how it turns out, and some clarity around which ingredients were used to produce those pictures.
It’s supposed to be soft – like a warm chocolate chip cookie! But not crusted on the top – is your oven calibrated?
The photos in this post are indeed of this makeout version made with agave and with the chocolate in the middle (as seen in one of the “in process” photos). It looks similar to the deep dish cookie pie, just with more chocolate ;). If you google “chocolate covered katie deep dish cookie pie” there are also a ton of reader/blogger photos on the internet.
(If you’re interested, here are the original photos of the deep dish cookie pie made with sugar instead of agave. Katie later updated that post to show better quality pictures. But as you can see, they’re pretty similar, photo quality aside. https://web.archive.org/web/20170816103725/https://lett-trim.today/2011/05/31/deep-dish-cookie-pie%3C/a%3E%29%3C/p%3E
Anyway to do this with black beans instead of chickpeas?
Not sure about that one, but this one can! https://lett-trim.today/2018/10/29/deep-dish-chocolate-brownie-pie/%3C/a%3E 🙂
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!. PERIOD!.
No
SO GOOD – made a half batch and finished it off in 3 days! I love the gooey texture in the middle but would love if the top had a bit of a crisp / crunch, like a traditional bar or cookie pie. Do you have any recommendations (would brushing oil or a sugar mixture on top help)?
I would say just move your rack up to the top of the oven at the end to brown it, but make sure you keep a close eye on it!
Tried to make this for my family and surprise them, and still have not told them it has chickpeas. While they eat it, after being in the fridge, without heating it up, it takes like a chocolate chip mooncake. This dessert needs to be served warm otherwise you can tell. The longer it is in the fridge, the more noticeable it is. While I am grateful for the recipe, it is noticeably different and you can tell something is a little off compared to a normal cookie cake.
Could you please tell me 2cans garbanzo equals how many cups or grams of all purpose flour?planning to make it with flour…thanks
Not sure you can substitute beans for flour at all here, as they have totally different weights/textures. But if you experiment, be sure to report back for the rest of us!
Or just make these bars in a round 8×8 pan that do not call for beans: https://lett-trim.today/2019/01/28/chocolate-chip-peanut-butter-bars/%3C/a%3E%3C/p%3E
How big are the cans of beans?
I was thinking of how I wanted to make cookies with chickpeas since I was out of bananas and peanut butter, and the very next day this recipe pops up in my feed. I had my hesitations, but I went for it. Am I glad I did! It turned out great. Like another person shared, it’s best heated up to enhance texture and taste. I would definitely make this again. It’s very filling and it’s quite satisfying.
P.S. I used monk fruit sweetener in place of sugar and loved it. 😀
Do you think a banana would work instead of applesauce or yogurt or pumpkin?
I’ve made this recipe at least four or five times now (maybe more), and I gotta say that I really enjoyed this recipe every time! Here are a few tips for readers: if you happen to only have rolled oats instead of quick oats, simply shred them a bit in the food processor. I don’t advise shredding too much (turning the oats into a flour), otherwise the cookie pie cakes 10-20 minutes longer to cook. I enjoy the recipe every time, but the last batch I made (shredded the oats into a flour) apparently smelled like regular beans to my younger sister. I’m not sure if I bought a can of beans that had seasonings in it too or not. Other times were far more successful. I highly advise using navy beans over chickpeas any day; chickpeas just aren’t as moist.
I’ve never used yogurt, only apple sauce or pumpkin puree, and neither really change the taste or texture, I think.
Maybe to completely remove a possible bean taste, try mixing the vanilla extract inside and let it sit in the fridge overnight? It definitely helps with my personal tofu cheesecake recipe.
Hi,
How many cups of beans are in a 15 oz can? I want to cook my own beans instead of using canned ones.
Thanks!
Emma
1 1/2 cups drained beans in a typical 16oz can. Hopefully, the information isn’t too late. Do you can soak and boil at home too, if you wanted.
Hi, can you please give me the weight needed in garbanzo beans? I tried this recipe today in Ireland and it just didn’t cook properly no matter how long I left it in the oven, it wouldn’t firm up at all. Just wondering if the size of the garbanzo bean cans are more over here 🙂
I’m here for this comment as in my country there are 3 different sized cans
Hi! They are 15 oz cans, drained and rinsed.
I’m sorry but where is the recipe. Good explication though. 8/10
Hi, sorry what do you mean? The recipe is in the post 🙂
Hi, can you use almond flour or coconut flour? 3/4 cup? Thanks! Looks so yummy!
We haven’t tried but would guess that coconut flour would work as long as you use much less since it’s so absorbent. If you try it, be sure to report back!
This was a huge hit at my home! I made it oil free by replacing the nut butters with whipped aquafaba.
So delicious!