Why You’ll Love Deep Dish Cookie Pie Recipe
This dessert tastes like a giant homemade chocolate chip cookie but in thick pie form, making it perfect for parties or cozy nights in. It’s secretly healthier than traditional cookie pies thanks to ingredients like chickpeas and oats, yet crowds still rave about its rich, gooey texture and sweet chocolate chips in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans white beans or garbanzo beans, drained (about 500 g 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 cups brown sugar or unrefined sugar
1 cup chocolate chips
Directions
Preheat the oven to 350 °F (175 °C).
Drain and rinse the beans thoroughly.
If using rolled oats, pulse them in a food processor until fine.
Add all ingredients except chocolate chips to the food processor and blend until smooth like cookie dough.
Stir in the chocolate chips by hand.
Grease a 9–10 inch springform pan and spread the batter evenly.
Optionally sprinkle extra chocolate chips or swirl in nutella.
Bake in the center of the oven for about 35 minutes until set.
Let cool at least 10 minutes before removing from the pan.
Servings and timing
Yield: 1 deep dish pie (about 8–12 servings)
Total time: ~35 minutes (plus a bit of prep time)
Variations
Nut‑free: Use oil instead of nut butter.
Sugar‑free: Substitute unrefined sweeteners like xylitol or dates (adapted versions exist).
Gluten‑free: Ensure oats are certified gluten‑free.
Extra chocolate: Add more chocolate chips or swirl in your favorite spread before baking.
Storage/Reheating
At room temperature: Leave uncovered or slightly open up to a day.
Refrigerator: Store in an airtight container for several days.
Freeze: Slice and freeze leftovers; reheat in a microwave or warm oven before serving.
FAQs
What makes this cookie pie “healthy”?
The recipe uses beans and oats to add fiber and protein, reducing the reliance on traditional flour and butter.
Can I use a blender instead of a food processor?
Some people have had success with a blender, but a food processor gives a smoother texture.
What type of beans should I use?
White beans or garbanzo beans (chickpeas) work best for texture and mild flavor.
Can I make this vegan?
Yes — choose plant‑based yogurt and non‑dairy chocolate chips.
Is this recipe gluten‑free?
It can be gluten‑free if you use certified gluten‑free oats or almond flour.
How do I know when it’s done baking?
The pie should be set in the middle and lightly golden on top after about 35 minutes.
Can I halve the recipe?
Yes, you can use a smaller pan and reduce baking time slightly.
What toppings go well with this pie?
Try ice cream, whipped cream, or a drizzle of chocolate sauce.
Can I add nuts or coconut?
Yes — stir in shredded coconut or chopped nuts before baking.
How should I serve it?
Serve warm or at room temperature for soft, gooey texture.
Conclusion
This Deep Dish Cookie Pie delivers the best of both worlds: a dessert that feels indulgent and decadent yet sneaks in wholesome ingredients. It’s perfect for gatherings or satisfying a chocolate chip cookie craving in pie form. With simple storage options and easy variations, it’s a versatile recipe you’ll come back to again and again.
