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Chocolate Chip Cookie Pie Recipe

Chocolate Chip Cookie Pie Recipe
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★★★★★

4.8 from 11 reviews

This Gooey Deep Dish Chocolate Chip Cookie Pie is a deliciously rich and fudgy dessert, made healthier with white beans or chickpeas to add protein and fiber while maintaining the classic cookie flavor. Perfect as a warm treat paired with ice cream or enjoyed cooled in slices, this recipe combines the best of gooey chocolate and soft cookie texture in a deep-dish form.

Ingredients

Scale

Main Ingredients

  • 2 cans white beans or chickpeas (about 500g drained & rinsed)
  • 1 cup quick oats (or almond flour for a gluten-free option)
  • ¼ cup applesauce (or plain/Greek yogurt)
  • 3 tbsp oil (or ¼ cup nut butter like almond, cashew, or peanut)
  • 2 tsp pure vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups brown sugar (or coconut sugar/unrefined sugar)
  • 1 cup chocolate chips (plus extra for sprinkling)

Optional Add-ins

  • Shredded coconut
  • Walnuts
  • Pecans
  • A swirl of Nutella

Instructions

  1. Prep the beans & oats: Drain and rinse the beans or chickpeas very well to remove any canned flavor. If using quick oats, pulse them briefly in a food processor until they reach a fine, flour-like consistency for better texture in the cookie pie.
  2. Blend the batter: In a food processor, combine the drained beans, ground oats (or almond flour), applesauce, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar. Blend everything until the mixture forms a smooth, thick, cookie-dough-like batter.
  3. Stir in chocolate chips: Turn off the food processor and gently fold the chocolate chips into the batter by hand to evenly distribute them without breaking the chips.
  4. Bake the cookie pie: Preheat your oven to 350°F (175°C). Grease a 9–10 inch springform pan, then spread the batter evenly inside. Sprinkle extra chocolate chips on top for a decadent finish. Bake in the middle rack for about 35 minutes, or until the edges are golden and a toothpick inserted near the center comes out mostly clean.
  5. Cool & serve: After baking, let the cookie pie rest in the pan for at least 10 minutes to firm up. Carefully remove the sides of the springform pan. Serve warm with ice cream for a gooey delight or allow it to cool completely before slicing for a firmer texture.

Notes

  • For a gluten-free version, substitute quick oats with almond flour.
  • You can swap applesauce with plain or Greek yogurt for added protein.
  • Use nut butter like almond, cashew, or peanut instead of oil for richer flavor and texture.
  • Optional add-ins like shredded coconut, walnuts, or a swirl of Nutella can add extra texture and taste.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Reheat gently before serving to restore gooeyness.

Nutrition

Keywords: chocolate chip cookie pie, deep dish cookie, gooey cookie dessert, beans cookie recipe, healthy cookie pie

Find it online: https://bakedbylisa.com/chocolate-chip-cookie-pie-recipe/