What’s black and white
And even better than a warm chocolate chip cookie?
If you answered, “Katie, nothing is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. (Above, topped with a super-healthy ice cream recipe I’ll post next week.)
Warm. Chocolate. Gooey.
This pie is everything you’d want in a cookie.
Except, oh yes, it happens to be five times thicker!
I could sit here and tell you about how I was in charge of dessert for our neighborhood Memorial Day party. I could tell you about my desire to wow the neighbors with a sinful-tasting finale and then surprise shock them by revealing said sinful dessert was really not so sinful after all. I could tell you how this desire became reality when my dessert was the hit of the party, with everyone raving about it and one neighbor even hiring me to make a pie for her husband’s birthday in June.
But really, you don’t want to know all of this, do you? You just want the recipe.
Side note: If you make 1/4 of the recipe, you can put it in a mini springform pan for a baby pie, like the one above. And if you make a half recipe in a shallow pan, you can have… a healthy cookie cake!! (You know, like the ones at the Great American Cookie Co in the mall?)
Deep-Dish Cookie Pie
(gluten-free!)
- 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
- 1 cup quick oats (or certified-gf quick oats)
- 1/4 cup unsweetened applesauce
- 3 T canola oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups brown sugar (You can sub evaporated cane juice or white sugar. EDIT: sugar-free version coming soon!! Be sure to check back!)
- 1 cup chocolate chips
Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.
Inspired by this popular recipe: Healthy Chocolate-Chip Blondies.
(Calorie Note: I haven’t calculated the calories for this recipe, but a few of the commenters did. According to their calculations, the pie will have around 200 calories per slice, as opposed to 700 in a slice of traditional deep-dish cookie pie.)
Perhaps calling it “healthy” is a stretch. After all, there’s still sugar, and there are still chocolate chips. But in comparison to your standard cookie pie—with its plethora of butter, eggs, and white flour—the above version is a much healthier alternative, while still tasting just as naughty. Plus, you get lots of fiber and protein from the oats and chickpeas.
And I promise no one can tell that these ingredients are in there. (For proof: just read all of the comments on this post!) This dessert is a real crowd-pleaser, even with people who aren’t used to eating healthy desserts.
Imagine cookie dough in the form of a pie.
To see all my recipes:
Click here: Get Healthy Dessert Recipes as Emails.
Skinny Snickerdoodles, Pumpkin Pie Brownies, Hot Fudge Sundae Larabars… you can now get all of these recipes delivered straight to your inbox, so you don’t have to remember to check back. 
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OH MY!! I am a huge fan of cookie cake/pie. I cannot believe there are white beans in this recipe. I just have to try it! I’m going to make it for my coworkers and see if they can tell how healthified it is. This might be one of my favorite recipes of yours! Can’t wait to try it
Oh my word.
I think I just gained 5 pounds just from looking at that thing! I cannot believe how healthy something so amazingly Unhealthy-looking could be! Doing a little nutritional counting in my head, it really doesn’t come out too bad. I think you CAN call it healthy. After all, you’re getting whole grains and beans and fruit all packed into one delicious cookie dough pie!
And let’s not forget the health benefits of the chocolate chips, right?
I’ve always said you were a genius. But Katie, this goes beyond genius!
You’ve managed to take what is probably one of the most unhealthy desserts in existence and put a healthy spin on it. I bow down to your geniusness!
Holy moly! This looks amazing and the best thing is that it is so huge and only made for one!!
That would certainly be the case if I made this…I’m going to wait to try this recipe until I’m serving a CROWD…I don’t trust myself with it…healthy or NOT! LOL
I made this tonight to curb an INTENSE sugar craving, and the beauty of this dish (apart from the amazing taste) is that it’s made of hearty ingredients so you can’t actually eat too much without getting ridiculously full! I used half the ingredients because I don’t trust myself (I also replaced the sugar with 4 dates – it was more then sweet enough and I have a mouth full of sweet teeth), figuring that I would most certaintly demolish the entire thing, and I could only get through 1/4 (or 1/8 of the full recipe) before I literally could not force any more down. Perfect if you’re like me and you have a dessert addiction coupled with absolutely no self control
ZOMG! I have no words.
OMG now THAT´s a recipe! You are master of desserts! But I think you already knew it
)
Ohhhhh my sweet goodness. Babydoll I just found my Senior Skip Day activity!
This looks delicious Katie! I love how it looks undercooked and super gooey in the middle. Perfect!
Oh my chocolate chips. Im with you, completely distracted by all that chocolate melty goodness.
Yumm!
My goodness gracious, Katie!!! I want to make this soooo badly!!! But…..it has so much sugar in it! Ugh, I have to figure out a way to make it without….Any ideas? Maybe some dates would do the trick?
I like the blondies with stevia, so I’m sure this recipe would work with stevia as well!
Alex, I made this with 1 1/4 c of sugar and it was way too much for me (and I love sweet things). I think you could easily get away with less sugar! Also I think you could replace 1/2 the chocolate with dried cranberries or pistachios or something if you want to cut the sugar out there. It is a great recipe though and you should try it!!
If Alex or Katie or anyone ever makes this without sugar let me know how it tastes! And if I get a moment and give into temptation and try to make it myself without sugar I will definitely also report back
.
I make this all the time. I halve the recipe (because we eat the whole pie, the two of us, and I don’t want us to get TOO fluffy. LOL.) and use about 3 tbs of stevia baking blend. That’s about 3 tbs of sugar sweetness. And it’s perfect, IMO. Not too sweet, the little chocolate chips add dots of sweeter bits to some bites. OMNOMNOM.
Doing a full batch I’d bet you could get away with 6 tbs of sugar or even just 1/3 c (which is a little shy of 6 tbs). If you like stevia, the NuNaturals baking blend is awesome in this!
I made it tonight for Valentine`s, very yummy but a little bit too sweet for me …the kids loved it (and so did my husband)…you can easily cut the sugar. I will definetly remake it but with a lot less sugar…
I know this is a late comment but I can attest to the success of using dates as sweetener in this recipe! I just made Katie’s chocolate chip blondies and replaced the 3/4 of a cup of brown sugar with 1/4 of a cup pressed dates. Honestly no difference–SO DELICIOUS. Do it!
Printing this recipe as we speak!
CCK does it again!
Just looking at it makes me hungry! This looks absolutely delicious!
Thanks for always sharing your lovely recipes!! 
One word…AMAZING. I am in awe of your dessert creations! I can bake from recipes but I love your creativity and ability to create your own chocolately (yet healthier) masterpieces! I am seeing a deep-dish Snickerdoodle pie in your future…
I cannot keep up with all of these mouth watering recipes! I have the blondies on my list of things to bake, now I definitely need to add this! It looks like….warm….ooey gooey cookie dough. People would definitely not believe this is healthy and that’s why I love recipes like this!
Ahhhhh vegan AND healthy AND chocolate?!? Best dessert ever! I’m making this for my next party. In fact I might just have to make up an excuse to have a party, just to make this
.
I want to dive right in to that first photo, head first!
Omg that looks soooo good!
I am doing a post about beans in desserts and probably publishing it tomorrow. Already have your blondies linked in it. My issue is that i am SCARED to put beans in desserts. I dont want to “ruin” the dessert with beans. I love beans…just so unsure of them in desserts but I swear, if anything has me convinced it’s THIS picture of that warm, gooey, ooey deep dish cookie. Omg I hope you submitted that.
Everyone should be drooling over it
LOL oh but Averie, you put all sorts of fun secrets in your desserts… what about avocado mousse?
Definitely give bean blondies a go, or this cake! I am telling you, everyone at the party was raving about it BEFORE they knew it was healthy. Those are the best kinds of desserts; the ones where you don’t even realize they’re semi-good for you!
(Oh, and I am going to submit the first photo… but even if they don’t take it, it’s still one of my favorites!
)
Oh my gosh, you are killing me! No one ever wants to try my desserts because I like to sneak beans and veggies in my baked goods, but I bet the family would eat this
Genius!
I’m like the comment above…beans in desserts freak me out, but this looks too amazing for words!
ohmigawd that looks incredible. i was going to try the blondies first, but this pie version may trum the blondies.
there is nothing i like like better than a gooey chocolate chip cookie cake.
This bean cookie dough is taking over the world.
And I mean that in the very best, “I’m loving it,” kind of way.
I am like a few other commenters in that beans in desserts are a little strange sounding to me. But Katie, I am seeing your blondies EVERYWHERE! Seriously like every single blog I read. So I think I need to try them, or this cake version. You can’t all be wrong, right?!
This looks so great, i really want to try this!
If I will use milk chocolate instead of dark chocolate, I’ll probably can cut down the added brown sugar, right?
I don’t think it’d be any different. Dark chocolate chips still have sugar
. But you can always cut back on the sugar anyway.
LOVING that pic. it looks so gooey and delicious
I tweeted this! It looks awesome!
I am SO angry with myself because I didn’t pick up chick peas at the store this weekend.. knowing very well that all I wanted to do was make some o fyour blondies.. or even better.. this pie!
Oh.my.goodness, Katie. This is beyond amazing. I want, I want, I want!!!
Best. post. ever. I don’t think there needs to be a question of the day!
WHOA. I think you killed me with that first photo. Cookie pie… Ice cream… Chocolate syrup… Gooey chocolate chips… Umm I think all of us can understand why you’re a little distracted and can’t think of a question of the day. Oh, I know, how about: are you making this already? Unfortunately I don’t think you’d get varied answers; they’d all just be: “Heck yeees!” The blondies were great, so it goes without saying I’m trusting you on this one!
So nice to hear that you and your dessert were the real stars of the party!
Hope you had a fantastic Memorial Day Weekend!
as much as i am loving this pie, i am soooooooooooooo excited for the ice cream recipe you mentioned!
Oh my GOSH! Can’t wait to try the recipe..with beans & oats! Awesome!
Really, you’re going to make us wait til next week for the ice cream recipe….THAT LONG, really!? How do you expect me to sleep?!
J/K…thanks for always sharing your amazing recipes…they bring happy smiles!
Have a wonderful day!
Aww lol
. I’ve been meaning to get that ice cream post up for a while now… but I haven’t had a chance to write the post. I have too many recipes and not enough time to write posts for them all! They’re piling up 
.
Have a wonderful Tuesday, sweetie pie!
That looks sinful!! Too decadent to be vegan and GF!
Oh my goodness, this looks absolutely amazing. And it’s gluten free!!! I am so excited to make this!! It does kind of remind me of those cookie cakes from the mall, which always looked so good but really kind of just tasted like stale cookie with way-too-sugary frosting. This looks much more appetizing!!
I agree 100%! I always liked the “idea” of those cookie cakes… but they were just so sugary and fake-tasting, like a manufactured cookie as opposed to a gooey, homemade one. But they sure are cute!
That looks aaahhhhh-mazing! Cookie dough is one of my favorite things to eat, and I can’t believe there are chickpeas in this! This is going on my must make list. I think even my “healthy-phobic, I never eat anything vegan” family will like this one!
Oh my laaaawd. This looks sinfully delicious!
Oh goosh…This looks DELICIOUS! I want to try and make it soon!
Gah this looks so good!!!! Oh my gosh, so so good!!! And I want the ice cream recipe too. All your recipes ROCK!
No joke, I am making this today!
Woah, this looks SO good!
OH MY GOSH
no nonosndnsdfjsldjfakdfjskldjdsf
KATIE BEST THING U HAVE EVER EVER EVER MADE in the history of CCK!
sjlncbklsjeriodfsjlnjfu;ewiahpdfsnlzxcd;lakifhox is right! There are no words!
Love how you’re using beans in a lot of sweet recipes these days. Now who said vegans don’t get enough protein?
Katie, my mind is boggled over this pie!! Wow! I know what I am making next time I have to make an impressive vegan dessert. This looks sooo amazing.
Do you have photos of yourself on Memorial Day 2011?
Yes
Are you wearing red, white, and blue in the Memorial Day 2011 photos?
Holy cannoli!!!!! That looks AMAZING!!!!!!!
This would be PERFECT for my best friend’s birthday cake! Thanks for the great recipe, I’m bookmarking it now!
Hey Katie,
.
Mine is in the oven!
I’d like to say I’m taking it to a party or something. But no, it’s just for me. Maybe I’ll share with my mom if she’s lucky. If it’s even half as good as the raw batter (yes I tasted), I’m going to love you forever! Well, I already do anyway
Ok, so basically? Best dessert I’ve ever eaten. I am not kidding, Katie. It truly is! Right up there with Friendly’s ice cream sundaes and Cinnabons. But even better, because I don’t feel guilty for indulging, so I was happy AFTER I ate it too!
Everyone, go make this!!! You will not be sorry!
Did you use white beans or garbanzo beans? I keep thinking the garbanzo have such a specific flavor that they’d affect the taste of the cookie where the white beans are more mild.
I can’t answer specifically for Caitlin, but I do know that many commenters have used white beans and many others have used garbanzos… so I think either is really fine.
I’m waiting to see a news story on a national garbanzo bean shortage as all the blogging world runs out to make your recipes!
LOL!!!
Right now, cans are at $.99… maybe we should stock up?
LOVE YOUUUU!! You make my dreams come true girl
I am SO making this this week! Do you think I could switch the canola oil for PB? I’d quite like to get nut butter in there somehow! 
This has made my DAY and I have no idea how you come up with such amazing things!! I WANT YOUR BRAIN!! 
I bet you could! Try it… and then send me some. I am STILL without pb here! Must get to whole foods soon!
I know this is a really late reply to this comment, but whatever =P I used PB in mine in place of canola oil and MAN it was perfect! I also replaced 1 cup of the brown sugar with stevia, the other half with 1 quarter cup agave. I also think I put in less applesauce because of the liquidiness of the agave. I can’t exactly remember. But it was so tasty
That gooey goodness looks so yummy!
Oh my. That looks incredible, Katie! No wonder people were going crazy over it. I’m going to make this as soon as get home.
O my!!! Nomnomnom!
That looks fantastic—I need to find an excuse to make one, ASAP!
Heere’s a good excuse for ya: “I need to eat dinner, and this has beans and grains…
.
No? Not a good excuse? Darn, I wanted to use it as my own excuse
For some reason, I have not been tempted to try your cookies & blondies made with chickpeas until now. How can I resist this cookie pie?! You’ve beaten me into submission and I couldn’t be happier about it. Have you tried using northern white beans in place of garbanzo? I would think any white bean would work, don’t you?
Yup! I actually wrote white beans right into the recipe. I’ve tried it with great northern once, and 1/2 garbanzo-1/2 great northern once. Both worked well!
Oh my, does that ever look good. I’m still so scared of the chickpeas though
But I tried dessert hummus, so it’s not that far of a stretch right? Hmm.. I’m still working on convincing myself, but it looks amazing!
Maybe you’re braver than me… I could never get myself to try dessert hummus. The name, alone, threw me off. I felt like, if I tried it, I’d be thinking of savory hummus with every spoonful!
I am in LOVE with all these desserts with hidden garbanzos that you are coming up with!
Could I make this pie into chocolate chip cookies, though?
Sure! You could just bake it like the blondies, too. I’m also thinking of trying muffins!
Hi Katie!
Recently stumbled upon your blog and am loving all of your sweet concoctions I have made so far! It’s like you are my food twin – I use chickpeas all of the time when baking, am OBSESSED with all things coconut (have you tried coconut sugar to sweeten treats?), and don’t even get me started on oatmeal, etc… haha! I have some food sensitivities / allergies, though, and cannot eat bananas (so sad, I know) nor peanuts. Any ideas on what I can use instead of banana for your recipes and for the melted banana trick? Mashed-up pineapple perhaps? I have been putting mashed-up berries in my oats since I was a kid and that is quite tasty!
Keep up the chocolate-covered-creativity!
I’ve not tried coconut sugar! Bet I’d like it… since it’s from coconut
.
As for bananas, it depends on the recipe. Let me know if there’s a particular one you’d want to make banana-less
.
Hi! I’d really like to de-banana your fudge, the raw chocolate fudge cake, carrot cake (my fav!) in a bowl, ice-cream and milkshakes (omg – spinach! and carrot cake!). I would really appreciate any ideas you have
By the way, I made this cookie pie for three of my friends last night and, between the four of us, we ate the ENTIRE thing — they couldn’t get enough! Amazing.
Raw chocolate fudge cake: http://chocolatecoveredkatie.com/2011/03/07/you-gotta-try-this/
(That works for the fudge too. Or you can sub peanut butter for the raspberries, or even blueberries or strawberries. Use the same amount as the raspberries.)
As for the other recipes, maybe try mango or pineapple in the carrot bowl. And either of those, or cherries or frozen pear for the other recipes. And let me know whatcha think!
Thank you, Katie! Can’t wait to experiment — I’ll let you know how everything turns out
I seriously wish I had some special occasion coming up like…tomorrow so that I could make this and bring. Because otherwise I’d just make it and eat it all myself. Guaranteed. That being said, it’s being saved as soon as this comment is finished. And It’s being made as soon as, well, any good reason to make luscious healthified baked goods pops up!
That pie looks amazing!!!! Great recipe, Katie!
I love that this is made with beans!! So it really IS healthy. I’m printing off the recipe now.
YUM! I really want to make a dessert out of chickpeas. There are so many options out there! This one looks great!!!
Oh my gosh. I LOVE YOUR RECIPES!!!! Deep dish is so much better than reg.
WOW this looks delicious, Katie! I have chickpeas and I can’t wait to use them on one of your desserts…just have to decide which one now.
Quick question — what kind of chocolate chips do you use/recommend if we want to use vegan chocolate chips? I have enjoy life chips, but I was wondering what kind you use. Thanks, fellow Texas girl!
I’ve used all sorts of different ones. For me, I often just use 100% ghirardelli discs. But I often use Whole Foods brand, Enjoy Life, and apparently even some Ghirardelli semi-sweet chips are vegan!
.
Oh, and you can always crumble a chocolate BAR into chips, if you want, say, chocolate raspberry chips
I LITERALLY MADE THESE THE SECOND I SAW THIS POST.
AMAZING when eaten straight out of the oven, still warm, oozing chocolate everywhere!!!! you don’t even taste the beans. GOOD THING I ONLY MADE 1/4 OF THE RECIPE. cuz i ate half the pie already.
I used chickpeas, 1/4 c. sucanat and 1.4 c. light brown sugar, fage greek yogurt instead of applesauce, and olive instead of canola oil (all i had) and even with less sugar you can’t even tell! the chocolate just takes over!!! (i used ghiradelli semi sweet chocolate chips).
SOOOOOOGOOOOOOOOODDDD!!!!!!!!!!
Now that looks insanely good! I have a family party coming up and I think I could try making mini cupcake versions of these, wow!
NO! I can’t believe there are chickpeas in here! It looks exactly like the storebought cookie pies but wayyyy better! Bookmarking this recipe right now! Mmmmmmm….
All I can say is FOOD-GASM.
um, what’s better than a cookie or a pie? How about a cookie AND a pie in one?! Must try this deep dish cookie pie!
How do you do it, Katie??…How do you come up with all these AMAZINGLY delicious recipes??
OH. MY. GOD. That just looks like the most delicious thing ever!!! I need to make this, now!!
My word! I want a slice of that. With the ice cream on top, too. Post that ice cream recipe ASAP!!! No pressure, of course
.
I have this in the oven right now! I can’t stop smiling just from trying the batter! Can’t wait to see what my husband thinks. He hates when I make dessert healthy but what he doesn’t know won’t kill him.
Omigosh, this looks incredible! This weekend I was out with friends and we split a warm chocolate chip cookie in a pan, but this looks even better! I cannot wait to make it and impress everyone with a healthier, yummier version! Yay!
Katie,
You out did yourself on these! They look fabulous!
Now….I just have to figure out how I can make these without “real” sugar and substitute carob chips for chocolate chips.
I just love how you think! If chick peas/garbanza beans will work well for brownies, you showed us how they will work well for a cookie pie!
Thanks for sharing this with all of us!
You can use stevia! I’ve used NuNaturals for the blondies, and I like it. (As long as you like the taste of stevia, you’ll be good to go!)
You are a genius! Your recipes just get better and better!
Katie- these photoes are AMAZING! The pie looks totally gooey, just like I like it
That is not a good memorie though, so I should try to make cookiepie again- enjoy it, and make happy memories out of it !!
I actually used to make cookie pies back in my binge eating days- so much easier than making cookieS
First and foremost: this looks amazing
Second: I was wondering if the weight on your chickpeas/beans was a typo? In the blondies recipe, you list one can as 250g, but here two cans is also 250g–I’m sure most people go by can, not weight, but just in case
Oh gosh, yes it is a typo. Thank you so much! I fixed it
.
wow, yum! I’m going to have to stock up on beans!
The deep dish cookie pie looks about of this world!! I can’t wait to try it!
Wow, that reminds me of a pizookie, which I am getting tommorow for a dorm end of the year wing meeting! But anyways, would I be able to make this with a hand mixer or no?
I think you’d have to blend it a LOT… but you could probably do it if you’re patient. Or if you don’t mind a few chunks!
Haha, when I saw question of the day, I was all out of focus and all I could think about is how I want that! YUM!
Hi Katie!! This looks insane!! I want to make it right away! But I am wondering about the measurement of the beans. My cans dont have weight measurements on them, just millilitres and cups. I am wondering if this is just two small cans of chickpeas? My cans are 540 mls which I think is a little bigger than standard size. Should I still use two?! Thanks for another amazing recipe!!
I think yeah, you should use 2 cans. If it says 540ml, that’s probably before you drain them. So probably once you rain them, they’ll be the same as 500g (which is the amount I use). But if you have measuring cups, you can be sure: use 3 cups
Thank you so much!!
Katie, I really hope you read this.
I am so very sorry for my comment yesterday. I would have emailed you, but it seems the email won’t go through. If I offended you in any way I am terribly sorry. You are absolutely gorgeous in every possible way, inside and out. I know it is no excuse, but battling and eating disorder myself, I worry about people and draw conclusions too quickly, and that is what I did with you. I feel terrible about my comment, and I should have never said it. It was stupid and insensitive, and I just didn’t think. My mind was elsewhere on some things going on I guess, and I didn’t think about how hurtful my comment was. I don’t know if you will read this, and I really hope you do. You don’t have to comment, as you are probably upset with me.
I am so sorry once again. I love your blog, and I sincerely love you and care about you. Please don’t take my comment to heart and don’t let it bring you down. You are gorgeous, and I was an incentive’s bitch (sorry for the language) with my comment.
I hope we can continue to be blogger friends, but if you want me to stop commenting on your blog because you are angry or hurt by me, please don’t hesitate to say.
Oh gosh, Katherine, please don’t feel badly at all!!! You did not leave your comment anonymously and cowardly, and I did not take offense at all or think any less of you! I know your history, and so I know you will notice things like skinniness and if you say something, it’s not out of meanness. I think you are so so sweet, and I would be really sad if you stopped commenting on my blog
.
Also, I know my limbs are really skinny… I don’t even like it! That photo is actually like 2 or 3 years old, so hopefully I have built up a *little* muscle in my arms since then. But really, my limbs are the last part of me to gain weight. But please be assured that my doctor says I’m healthy, no matter how it might appear.
Hugs to you!!!
Thank you for your sweet reply! I feel so much better now.
Knowing you, you probably have lots more muscle! I seriously have been getting into running/jogging lately because of you. Best therapy ever!
I am glad you are healthy, that is what is important!
*MAJOR HUG*
Hugs back!!
This looks simply amazing and delicious. I wish raspberry chocolate chips were still available.
Make your own! Crumble up a raspberry-chocolate bar. I love Endangered Species choc-raspberry bars
.
OMG! I have already made this and it it DELICIOUS! how can it be so healthy! this is the first recipe of yours I have made Katie and lets just say it sure wont be the last!
AMAZING!
Aww I am so so honored you tried it already!
I’ve got to try this! It looks wonderful, and I’ve just got to experience a hot cookie made from beans!! I can’t wait!
Oh my goodness Katie this looks crazy good. I want some like right now
Katie, this looks amazing. Even though it is only 11am here I could definitely go for a slice of this with my lunch today.
Yummy!
Why are you such a genius? Simple, delicious, and a wee bit healthy!
Holy yum! I have no doubts that this pie is absolutely awesome since your chickpea blondies were amazing. And I personally thought they tasted a tad bit better the next day!
OH. MY. MUFFINS.
This looks so good. I might just have to make half snickerdoodle, half chocolate chip because I want both. Who cares if it’s not entirely healthy… we’re supposed to maintain a healthy balance, right? I’d call this balanced!
Hahaha balance is a chocolate cookie in each hand
.
Woahh this looks good!
I’m gonna have to run out and get me some more chickpeas now that my house is completely devoid of the from making your blondies so many times! Now I’m super excited for the ice cream recipe too! I can’t wait to see what kind of Katie magic you’ve worked to healthify and veganize ice cream
holy freaking moses, those pictures! i’m not gonna lie that every time i see beans in these salivating desserts it really throws me…haha. it’s just totally not something i’d expect to see in a dessert recipe, but honestly i’ve got full faith in anything you post and the pictures speak volumes for themselves!
i wish i could be there to see the shocked looks you must get from the people who you may not know so well when they come up to you raving about these desserts and you tell them that they are healthy! congrats on getting that bday cake gig…hehe.
oh, and i also saw you commented that stevia would probably work in lieu of the brown sugar, thanks for that and i might go that route only because that’s a lot of sugar and i’m preeeettty sure i’d eat the whole freaking thing!
thanks again for posting this you’re amazing!
Warning!! If you use stevia, you have to be a fan of the taste of stevia in baked goods!
awesome, thanks for the note!! my taste buds are pretty lame and usually can’t taste anything funky with faux sugar stuff…well, unless it’s heinously bad! i laughed when i read that you wrote (i think it was on the blondie’s recipe) that you used stevia and couldn’t taste anything off but your friend said it was like a bar of soap…that’s happened to me before. hehe.
Omigod. This is definitely my favorite recipe of yours yet!
How many people does this serve?
We got like 20 servings out of it, but it really depends on how big you cut your slices and how deep your baking pan is.
I think I drool everytime I come to your blog lol
This is seriously A-MA-ZING. I am literally drooling. If I wasn’t out of all my baking ingredients, I would make this right now! Do you have any suggestions for other things to add to the cookie cake, like nuts or M&M’s or anything? Love the blog!
Hmmm… maybe shredded coconut? Or walnuts? Yeah, walnuts sound good! Maybe even peanut butter chips?
That looks so delicious! I can’t wait to try it and not tell anyone the secret ingredient…until after they try it
Just bookmarked this recipe! I love how chewy and dense this looks
and I’ll take your word and your neighbor’s words for it hehehe
XO!!!
Katie. Your desserts are ridiculous. I CANNOT wait to make this!!!
You. Are. Seriously. A. Chocolate. Queen.
This looks so good Katie!
They are in the oven! SO happy!
I’m so glad I found your blog! You have the most AMAZING recipes. I just tried your Voluminous Oats trick this morning. Usually I never eat oatmeal because of the dinky serving size… but using your method, I now have a big, overflowing mug of delicious oaty goodness! Thank you!
Aww thank YOU for your sweet comment… I’m so glad you found me too!
love cookie cakes! this has my name written all over it
I’m going to try this with NuNaturals baking blend (just bought two huge 5 lbs sacks! NuNaturals is the ONLY stevia I like) and use mashed banana rather than applesauce, since I prefer the texture banana or pumpkin give to baked goods over that of applesauce.
Also going to use coconut oil – though I wonder if the oil is really needed? I might try using more banana (my go-to fat replacer) instead. I hate eating oil, I’d rather consume my fat in nut butter or avocado form. Or via chocolate. Hah.
I can’t WAIT. I’ve heard nothing but good reviews, Katie.
A couple of my RL friends are hooked on your recipes and one gal already made the blondies and said they do not disappoint. Not surprising! 
This makes me so so happy!!
Made it last night!
I did my oil sub. Halved the recipe and used 50 grams of banana and about 9 tbs of stevia baking blend (so, I bit over half a cup of sugar sweetness) and slightly reduced the chocolate chip amount (1/3 c. rather than 1/2). I also added cinnamon, vanilla and maple extract because I cannot leave well enough along. And cinnamon and vanilla always sneak into everything I bake. LOL.
Super super good! The four of us snarfed up the whole tray.
Only thing I’d change is using a smaller pan next time so it’s thicker!
Everything else was fab.
YOU should have a blog, Melissa… you definitely seem to know your way around the kitchen!
Hahaha. I’m like you, I like to play around. And I just don’t discuss the horrible horrible mishaps! LOL.
I can’t begin to tell you how GREAT this recipe was!! I have a crazy sweet tooth and love to stay fit which is a tough thing to balance out. This recipe and site are genius! A BIG thanks!!
I can’t wait to try this–it’s on the agenda for the weekend
I don’t have a springform pan though–do you think a 9-inch pie dish would work?
Yes, I’m sure it would!
Did you use “normal” brown sugar or packed brown sugar?
Normal
Will be trying your recipe today… Looks so delish! Thank you:)
I ended up using Stevia…everyone liked it. Thanks again for the great recipe
I’m intrigued by this… I tricked the bf into eating silken tofu based pie filling. I think this will have to be next. Does a blender work for the puree or is a food processor necessary?
I would think a blender would work… but I haven’t tried it. I don’t see why it wouldn’t work, though!
Hi Katie,
I’m looking through all the comments now to see if anyone else has asked a similar question but I haven’t found anything…I apologize if you’ve already addressed this!
But, would it be possible to replace some of the brown sugar with a liquid sweetener such as maple syrup or agave nectar? I don’t have enough brown sugar haha!
Kara
Hey Kara!
I think it would be okay, because a LOT of people subbed liquid sweetener for the sugar in my blondie recipe, and this isn’t much different. I can’t say for sure. But if you try it, let me know how it works!
Making this tomorrow…can’t wait!
KATIE!!! Oh.my.lawd! This looks beyond amazing…fabulous…flippin’ genius!! And now I’m craving chocolate chip cookies like you wouldn’t believe! I love the addition of the beans like in your blondies…I have a strange (well, not strange to me) addiction to dessert hummus so this is right up my alley!
Haha I guess, what’s “normal” anyways, right? I mean, is a triple Whopper hamburger normal?
Amazing pictures Katie! I sure am salivating
I think I need to stop by the grocery store tomorrow for some important purchases… aka chickpeas and unsweetened applesauce!
This pie is the best dessert I ever have eaten. And I can say that without being biased because I didn’t know it was healthy when I first tried it. I’m a vegan, and my sister in law made it for my birthday, to surprise me. Well, let’s just say I was very very very surprised to find out it was healthy. In fact, I still can’t believe it!
Wow! I’ve wanted to try the beans-in- dessert thing for a while and you are for sure inspiring me! I love how dense and gooey that looks! I need to do some serious baking soon!
Great site! I found you on tastespotting and will have to try the cookie pie…I also saw the ranch dressing…looks so good!!
I actually looked at quite a few of your recipes and it will be a nice, HEALTHY change from my typical baking (errm…my swiss meringue buttercream contains 3 sticks of butter LOL).
Oh…and if it helps anyone, another substitution for 1 cup of brown sugar is equal to 1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured molasses (via joy of baking).
I am so glad you found me, Amber! And I never knew that about brown sugar… where were you last week when I ran out and had to rush t the store? LOL
Aww haha!! Isn’t how it always works? I always find that I need something last minute. Sometimes I can substitute, like the brown sugar or even cake flour, but butter…well…I like my butter.
Have a great night!
Hehe you sound like my mom! No one stands between her and her butter!
I made this tonight but cut the recipe in half since I didn’t have the correct size of pan. I had a little bit of extra dough so I made those into two cookies! They were delicious. I haven’t tried the cookie pie yet but I am expecting it to be equally delicious! Next time I will just make them all into regular cookies because then they’re easier to take somewhere to share (no need for plates!).
Oh, and I just used oat flour since I don’t have any way to to grind my whole oats. I also used mini chocolate chips because they’re fun
Ooh I agree! Mini chips are just adorable-licious and way more fun than regular ones. Oh ok, regular chips are pretty cool too
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I tried the cookie pie (after a short rest after eating the two smaller cookies) and it’s sooooo good! I can’t stop eating it. I probably shouldn’t make it again since I could easily eat this all in one day
The two smaller cookies I made were way overcooked. I can’t believe how good this is!
I made this…. It is one of the best things I’ve made in my life. This tastes way too good to be as easy as it is. This tastes way too good to be as healthy as it is!! Sure, sugar isn’t healthy, but this is a pretty nutritious pie. Seriously amazing! The texture is spot-on! And it IS better than a warm chocolate chip cookie!
Thank you, Katie! And keep the beans comin’…
Awww! This put a huge smile on my face!
I’m taking this out of the oven in about four minutes.I know it’ll be delicious because I tasted the batter and nearly fell over…it’s fabulous! My daughter will be one happy camper when she comes home from school! Thank you for this awesome recipe! keep em comin!
Oh. My. Gosh. I have no words. Would it work, do you think, to substitute quinoa for oats? I’m allergic to oats but I really REALLY want to make this.
You could always try! Let me know if it works!
This looks 100xs better than a regular old chocolate chip cookie. No wonder you blew everyone away with this recipe. My wife’s gonna flip out when I make this for her. Thanks for sharing!
I hope she likes it!
Not sure this recipe needs more praise, but it deserves it. I just found this blog a few days ago and have been dreaming of this recipe ever since. This pie is delicious, and I’m not a dessert person. Love the use of beans and oatmeal. I made it exactly as written. Less sugar would have been fine, the melty chocolate chips satisfy the sweetness. I’m officially a fan and look forward to trying more recipes in my rainy-day-baking future.
Oh, one more thing. For those who might be like me and never baked with beans before, you can taste the chickpeas a bit in the first bite. The flavors meld together well though and I wouldn’t say this is a negative thing. Just don’t expect it to be exactly like one you might have had at the mall, it’s much better in texture and flavor.
Aww thanks, Roxy!
Also, a few commenters (on the blondie post) have said that white beans are more tasteless if you want less of a beany taste. For some reason, I like the garbanzo taste lol!
I agree Katie! And the garbanzos texture is so nice here. Not only that, white beans can have a pretty strong flavor too.
Made the pie today….very tasty! I added 1/2 tps vanilla extract to make it taste even more like traditional choc. chip cookies. Thanks for such a great recipe!
I like your thinking… one can never have too much vanilla extract!
This looks so delicious!!
Do you think I could sub pumpkin or mashed banana for the applesauce?
Oh wow, I wonder… I bet it’d be really good either of those ways! If you try it, will you let me know what you think?
So this is a flourless pie? WOW
Katie, I just made this for dessert for some guests that we had over! OH. MY. GOSH. It was so amazing!! I served it hot out of the oven and they couldn’t say enough good things about it! One asked for the recipe, and everyone was shocked when I told them (after they’d eaten it) that it had two cans of garbanzo beans in it. They said they would’ve never guessed.
Even my health-food-hating little brother could not stop eating it. Mission accomplished! Thank you. 
Oh Kelsey, I am so so excited you made it!! And lol that’s the same reaction people had at my party… no one could believe that what they just ate wasn’t as unhealthy as the pizookie-type things you’d find in a restaurant. It’s so much fun to show people that healthy food can taste naughty
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Katie,
I love your blog, but more than that…I LOVE YOUR COOKIE PIE!!! Holy heck, I couldn’t believe how gooey and melty and chocolatey it turned out. I used half brown sugar and half stevia to cut some calories and grain-sweetened chocolate chips, which are vegan and very low in sugar as well. I was so anxious to blend everything together, however, that I drained the garbanzos but forget to rinse them, so I think they retained a bit of their beany-flavored broth (and maybe a bit of salt). I’ll rinse them next time for sure, because I will definitely be making this again…soon! My husband went crazy over it and couldn’t believe it was made of beans. SOOOOO GOOOOOOD!
Becky
I made this two days ago. It was amazing!! I left out the apple sauce (I didn’t have any) and the oil (I hate the stuff) ; I just needed to add a generous tsp of vanilla and a tbsp of almond milk to make it wet enough.
We made this for a party last night, and every single slice was gone within minutes of putting it down. It was so funny to tell people it was made with chickpeas and no trans fats or animal products. They still don’t believe us! And everyone asked for the recipe. Thanks!
I have a question for you Katie! If you are vegan, why do you often use chocolate in your recipes?? I think Cocoa powder is vegan, but I know chocolate chips aren’t right???
Hi Claire,
. Milk chocolate isn’t vegan, but there are many many many brands of chocolate bars and chocolate treats that ARE vegan. For example, Ghirardelli semi-sweet chocolate chips are vegan, Ritter chocolate Marzipan, or Lindt 80% (or their 90%), all of Endangered Species chocolate… even Hershey’s chocolate syrup is vegan 
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Chocolate is DEFINITELY vegan!! Definitely
I have now made these twice to take to work – they are the biggest hit!! Everyone LOVES them! Thanks for all the amazing healthy recipes!
It makes me SO happy to know people are spreading the cookie-pie love!
anyone who labels something they aren’t used to as “stupid” is a complete moron themselves. And you’re right! Asians use a variety of beans in many desserts
Black beans, mung beans, azuki beans. They’re delicious!
Your little muffins look fabulous, I may try the recipe out sometime soon. And your heart shaped doilies from the previous post are ADORABLE!
- Am
I really want to find Adzuki beans! Someone left a comment that they’d work really well for red velvet blondies!
They’re soooooo readily available here! Both tinned in syrup, the paste form and raw. Let me know if you really can’t find them, I’d be more than happy to ship some over to you!
Oh my gosh, you are TOO sweet!!!
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I haven’t looked at my Asian market yet. I’m thinking they’ll probably have some. Hey, it’s a good excuse to go grocery shopping
Oh my gosh, these are fantastic! Katie, you are an inspiration. I used garbanzo beans, but since white beans are lower in fat, how does it change the texture? Also, did you ever post that ice cream recipe? Our cookie pie is long gone but it’s hot here…
Hmmm… I used garbanzos once and white beans once and couldn’t detect a difference in texture.
Ice cream coming tomorrow! I hope! LOL I need to finish writing the post!
Oh Chocolate-Covered Katie, how much do I love thee? Let me count the ways: 20 (number of delicious servings for this epic deep dish cookie). My boyfriend loves cookie pies and doesn’t (think he) likes “healthier” recipes. He was wrong, he can’t get enough of this pie! I decreased the sugar by 1/4 of a cup, subbed pumpkin for the applesauce, and added 2 t of vanilla extract, and it was delicious. Thank you so much for a tasty (and easy!) recipe.
Aww and now I love you too, for your kind words… and I could not stop smiling when I read the part about your bf liking the pie. My favorite desserts are ones where EVERYone likes them, not just people who like healthy foods
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Katie, I can’t believe how good this turned out! I was a bit skeptical, but I knew when I tasted the raw dough that this recipe was a winner! My family is very much the white-flour-loving, traditional dessert type and they loved this and would never believe it was made out of chickpeas! I added a bit of vanilla and replaced the canola oil with olive oil… still turned out fabulous! Katie, I will never doubt one of your recipes again… for anyone who hasn’t made this yet, MAKE IT!
I’m gonna make this in mini muffin form tonight!
Do you think stevia or maple syrup (or agave, etc) would work in place of the brown sugar? I don’t even own any and am not too fond of sugar
Hey girl!
Yes, a lot of other commenters/readers have made both the blondies and the cookie pie with agave or maple syrup or subbed some of the sugar for stevia.
Oh. My. God. I just made this, putting the batter in muffin cups, and I don’t think I’ll ever make normal cookies again. This is The. Best. Ever.
Oh no…I just tried this recipe today.. Is it super horrible that I’ve already eaten a quarter of it myself?! (At least I cut the recipe in half…) Oh boy, YUM! I cannot wait to give this to my husband because I know he’ll love it.. and he has recently told me not feed him any of “that vegan stuff”…
Since I know “that vegan stuff” is perfectly fine (and delicious!), I chose not to obey that rule.. lol. Thanks for the delicious recipe, Katie!!
LOL!
This sounds amazing! I love making desserts that are kind of healthy. Baking with beans is so fun because you can’t tell they’re in there but it’s so much better for you. Thanks for sharing this awesome recipe!
I made this last night and I thought it was soooo good! I used coconut oil and less sugar in the recipe and it was fantastic! I am the only one in my family that appreciated it. I’ll convert them yet. Thanks for the recipe. It inspired all sorts of variations for me!
Aw you are so welcome!
Katie! Oh my gosh, Katie! This recipe is the most amazing thing I’ve had in ages! And, when you figure that it has beans, oats, etc., it IS the most amazing thing I’ve had. It seems like every recipe I try of yours is better than the last! I don’t know how you do it, but am just GLAD you do it. I’ve been telling everyone of my newest favorite vegan site. One thing I’ve noticed since becoming vegan is that there are a lot of very detailed, convoluted recipes using a lot of specialty ingredients that I don’t have on hand, are hard to find and are expensive. Your recipes are easy, fast and devoid of bizarre ingredients. And, they taste better than the ones that are a pain to make! This is one to fool the non vegan, junk food junkies with – for certain! And, you know, I noticed a lot of poeple change up your recipes; nothing wrong with that. But, as for me, I have always liked to make a new recipe the first time per the instructions, then decide what I might change the next time. But, I have to tell you…this is really a non issue with your stuff, cuz it is SO amazing! And, thank you, thank you, thank you for the vanilla ice cream recipe….I need a low cal option for the Texas heat! You’re the best Katie, I’ll stop now, just short of a novel! (I need to figure how to put my picture with my posts, or a symbol, something – anything, I don’t like being a gray and white icon.
)
Oh my gosh, Jillian, your comment is SO sweet! So so sweet! (Sweet like cookie pie!)
. Plus, who has time to spend all day in the kitchen? (Well, besides Rachel Ray lol.) Anyways, thank YOU for taking the time to write such nice words!
I completely agree with you about the strange-ingredient thing or convoluted recipes… when I first went vegan, I was living in China. It was so super frustrating to read a recipe and not be able to make it because of all the ingredients we couldn’t get. Also, the main reason my recipes are so simple is that I don’t really like to cook! It’s true! I love creating a recipe, and I love making it look pretty for photos, because these are artsy things… but when it comes to actual food prep, I’d be perfectly happy to have someone else do it for me
My kids and I are about to make this this afternoon for my b’day cake
They’re happy they get to help. I’m happy it’s healthy (ish 
) and it looks delish! I know it’ll taste as good as it looks coz anything I’ve made from your recipes does 
It’s been super busy at my place recently so I came back to browse your blog after almost a month of missing posts and there are so many new yummy posts I hardly even knew where to start – but decided that this one just right for my b’day cake hehehe. I wish I could come up with stuff the way you do but since you share I don’t need too. So thanks for sharing!!!
Aww happy birthday!!
I’m curious to know if this is actually as good as it looks! I once tried making brownies with black beans, and I would’ve much preferred to just indulge in a regular brownie. So, is this truly as good as it’s extra sinful counterpart? You say you can’t really taste the beans, right? I’m curious to try this!
Hey Grace,
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As I said in my post, no one could tell that it wasn’t your average cookie pie. People were all asking for the recipe. And just read the other comments on this post to see the response of others
Okay, great. I look forward to trying it!
Amazing!!! I made them and loved it! If I made ur with black beans would it be like fudge cookies??
Hmmm… maybe you would have to add some cocoa powder in there too!
I love love love this recipe and it was devoured (mostly by me!) so quickly in our house… I’m not a massive fan of chocolate though (I know, what is wrong with me!?) because it makes me feel sick but cocoa doesn’t….So…I did a bit of experimenting and added dutch cocoa powder to this recipe and my goodness, it’s like a gorgeous chocolate brownie… I know you’ve posted brownie recipes but I don’t eat flour, even spelt, and love the idea of giving my kids chocolate brownies made from chickpeas! I put three heeeeaped tablespoons of cocoa and I’d suggest adding another 1/4 cup applesauce.
Oh wow, a massive brownie? That sounds so fun!!
This was SO good! I made it exactly as you wrote, because I don’t trust myself with making up recipes. I’d rather follow the experts. So good! I’d have no problem serving this to omnivores or non healthy eaters. Thanks for a great recipe!
I’m about to make this for my brother’s birthday, and I’m so excited! Although he is a little skeptical of the “healthy” factor, I’m sure he’s going to eat his words
LOL I hope he likes it!
I made these tonight, and they are seriously AMAZING! I love vegan desserts, but I’ve been so afraid to try anything with beans in it. Beans and dessert just don’t seem like two words that should go in the same sentence! But I had 1/2 a can of chickpeas that I had to use before they went bad, and I thought eh what the heck! SO glad I did…..LOVE LOVE LOVE this! Great job!
I’m so glad you liked it!!
I was skeptical to try this, at first, because I’ve had bad experiences with black bean brownies in the past. But I read all these comments and just kept thinking that over 200 people can’t be wrong, can they? Answer? No they can’t! This pie is amazing, healthy or not! I am in love. Can you be in love with a pie?
I just made it and it smells great! I was really afraid to try the cookie dough, thinking it would taste like hummus, but it was delicious! It didn’t even taste like garbanzo beans.
Okay I finished eating it and it is delicious! My mom said it was really good and she didin’t know what was in it. In fact, she is taking it tommorow to some of her coworkers! I told her it was from a genius blogger (aka You!) and I am just good at following directions. Such a great dessert!!
Aww yay!
Yeah and my mom took it to work and everyone is asking for the recipe, a few of her coworkers daughters are vegan. I just gave them the link to your website and credit for the recipe to youand gave them the recipe. My mom said everyone raved about it!
Thank you so so much, Lorin!
Katie this was so good! The dough tasted surprisingly just like cookie dough before I even put it in the oven, you got the flavors spot on! I added a teaspoon of vanilla (for a half batch) just to make it more a little cookie-esque , though.
I even kind of imitated your photo from the top of this post (even though yours is a million times better), I think you’ll find it amusing –
http://notthenormalteenagefare.blogspot.com/2011/06/my-current-new-favorite-classic.html
(sorry, scroll down to the bottom of the post, that’s where I talk about your amazing cookie pie)
Another winner, girl! Thanks!
I made this for a healthy potluck today… it was a hit! Nobody believed me when I told them it was made with chickpeas. I directed them to your site for proof!
LOL it’s so funny how no one can believe it… even after you tell them!
Making this for fourth of july! I’ve already made it once, just for my family. They all loved it.
Katie, this is INCREDIBLE! My friend sent me to this blog after she made the pie and I asked for the recipe. I can’t believe it’s not loaded with butter and “bad for you” ingredients. It tastes SO sinful! You have a new fan for sure!
Katie, I just wanted to say….this cookie pie is amazing. I made it for a family cookout last night, and it was a BIG hit!! I was especially happy because my nephews (who follow a gluten-free diet) really loved it. My 2-year-old son had some and started jumping up and down and saying “YUMMY YUMMY YUMMY MMM MMM MMM!!!” I think this will become my hands-down, go-to dessert from now on! I used all chickpeas and couldn’t detect a beany-taste at all. I also added a splash of vanilla extract and used 1 1/4 cups Sucanat. I thought it was perfectly sweet. Bravo, Katie!! I blogged about how much I loved your pie!!
Just tried this, and OMG!!! It’s really hard to believe that this is actually healthy. And no hint of any chickpeas, no smell at all. The only thing is the sugar. Can we use agave? Then, this would be my ultimate healthy dessert recipe!
Hey Ulya!
I would have thought that using agave would make it too runny… but apparently a lot of commenters have tried it with agave and say it does work!
This is awesome! Basically I’m going to have to agree with all the other commenters on here and say I can’t believe it’s not made of all these evil ingredients like butter and white flour. How on earth did you come up with something so awesome?!?! You are my hero
!
Is it bad that I want to make another one and not share?
Hi Katie!
I’ve been reading your blog for a few months now, and its quickly become my #1 favorite! Until your blog, I never had much success with healthy dessert recipes. No matter who’s recipe I tried, whether it was from a cookbook or a blog, it had a weird aftertaste or tasted like cardboard or had a ton of really obscure ingredients. Amazingly, NONE of yours do this! I think I’ve tried at least ten now, and they’ve ALL been delicious! Not delicious compared to other healthy desserts, but delicious compared even to regular desserts. My favorite so far is the “world’s healthiest cookies” but that might change today, because I have this cookie pie in the oven right now, and if its even half s good as the dry batter, I know I’m going to have a new favorite. Thank you so much for all you do!
Oh, and sorry for such a long comment!
Oh my goodness! You are a genius! This is so delicious!! My kids loved this and had no idea that there were beans in it! Thankyou for all of your delicious recipes!
I am going to make this today, but I don’t have a food processor! Do you think a vitamix would work?
Hi Beth,
I haven’t personally tried it in a vita, so I can’t say for sure… but I think it would be ok as long as you don’t put it on high. Let me know how it goes!
Yes, it does work well! I don’t have a Vita, so I made it in a food processor. Little chunky but good!!
Oh. My. Gosh. I just took mine out of the oven 10 minutes ago. I made the entire recipe and then split it between two 8×8 pans to take to two different parties tomorrow. Let’s just say we’ll be lucky if they even make it to said parties. I tried a little square just to see what it tasted like, and that little square turned into a fairly large chunk split between my mom and I (oops haha). SO GOOD. Thank you for the recipe!
Aww thank YOU for trying it!
I tried a few substitutions in this recipe and it did not work out as well as I’d hoped. No one really liked it, it kind of grew on me but it was still really “eh”. I substituted coconut oil for the canola oil, and organic sucanat for the brown sugar. I think it was the sucanat that did it. I don’t think it makes the right texture when it is cooked. The pie was a lot spongier than I was hoping.
Oh well, will try again next time!
I warmed up a piece for my boyfriend and somehow it caught on fire in the microwave… But other than that it was delicious haha
Just made this! Tastes amazing, but it seems a little too moist. When you say 500g of canned beans, do you mean 2 500g cans of beans or the total amount of beans should equal 500g?
I used 2 500g cans of beans so Im thinking too much beans??
Oooooh yup, that’s why it was so moist for you: it’s supposed to be 500g total.
haha I thought so, but went with the 2 cans anyway. Thanks! I’ll have to make it again, it still tastes REALLY good even w/ the extra beans..extra protein!
Ah. That was one of the problems, then. I used two cans of beans, each of which had nearly 500 grams.
Once again, your page is amazing Katie! I was afraid of the beans (honestly, who isn’t?) and it turned out wonderful. I had to use the blender (I don’t recommend that) and the idea struck me for a red velvet cookie/cake thing. Sub in a can of red kidney beans, throw in some cocoa powder and a little cayenne if you like a spicy red velvet, and voila! Top with cream cheese if the little chocolate covered heart desires! Thanks again for an amazing recipe <3
Red Velvet sounds awesome! I’ve been meaning to try it… I love your cayenne idea!
Katie, I just made the pie! It’s a special dessert for my 8 year wedding anniversary…but it’s killing me to wait for my husband!! lol
Aw, happy anniversary! And lol I know what you mean about waiting… sometimes, for my photoshoots, I will have to turn a food item around to hide the bite marks from the photo because I couldn’t wait to dig in
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My husband LOVED it, as did I. We both had seconds!
Wow, I found your link on the Nutrrmirror site and I am amazed at what you do with dessert. I posted your link on a new blog, check it out, her name is Leah and she has started blogging about her hopes, dreams and what her plans for her future are. She is majoring in Psychology with Autism being her interest.
http://leahtoday.blogspot.com/2011/06/what-i-ate-in-pictures.html?showComment=1310169937944#c3253484882127961676
Hi Connie!
I’m so glad you found me… and I’m so grateful that you’re spreading the cookie-pie love!
I don’t have a processor and my blender has broken, woe is me, Ugh! Can I smash the beans and then use a mixer to combine all the ingredients together? I have never really had or thought about garbanza beans and know they have a somewhat stiff texture to them. Just trying to figure out how to make these delicious looking treats.
Hi Katie, I went to make this and discovered my processor is broken and then my blender broke, oh woe is me.
Can I smash the beans and then use my regular mixer to combine all the other ingredients for this recipe? I’m not sure it would give the right texture or not. I can’t wait to try it but I can’t wait for the couple weeks to get replacement parts. Oh woe is me again, Ugh! Dying to try this recipe over here.
It’ll probably be a bit chunky… you can try it for yourself, but maybe don’t try serving it to others this way lol
OH MY GOSSSSHHHH!!!!!!
Ok, so I took everything to my neighbors and used her blender to blend the wet ingredients with the chick peas, it was rather thick and I had to keep moving it with a rubber spatula to keep it moving(with the machine off of course). After this step was completed I added all the other ingredients to the chick pea mixture in a big mixing bowl and hand mixed it all together then added the chips. OH MY GOSSSSHHHHH!!!!! The best ever oatmeal cookie I have ever had.
I used my unique baking pan too. It is made by Wilton and called the Bake It Better Bar Pan with 12 cavities that are square, the link will be added below. This pan is special, it is non stick, but not like regular non stick and it is really very heavy making it perfect for baking. Anything I have baked in it whether it is individual turkey loafs or muffins always cook faster than the recipe calls for so watch our for it if you decide to buy it Here is the link, I bought mine at Walmart.
http://www.walmart.com/ip/Wilton-Bake-It-Better-12-Cavity-Bar-Pan/14691571
I oiled each cavity with canola oil and baked your Deep Dish Cookie Pie, it made 12 bars total with a baking time of 20 minutes at 350 degrees and then I turned the oven down to 325 degrees and turned the pan because my oven doesn’t bake evenly, then I baked it another 2 minutes. Removed it from the oven with the knowledge the pan will continue to cook while it is cooling. I used a rubber spatula to loosen the bars from the sides of the pan after they were cooled about 15 minutes. I then turned them out onto some foil to cool the rest of the way. I was out of parchment paper and would recommend it if you do this.
These are OOEY, GOOEY, and oh so CHEWY. YUMMY. They tasted just like an oatmeal cookie with chocolate chips in it. My husband will be real surprised when I tell him what is in it. He asked what I was doing with the chick peas and I refused to tell him, lol.
I don’t have a scale to weigh my indredients so I used 1 and 1/4 cans(15 oz cans) of chick peas and I used the Ghiradelli 60% cacao chocolate chips. My friend and neighbor is diabetic and likes the recipe so we are going to try to make a few changes for her and see how it comes out. I will let you know if we succeed.
Oh I’ve seen those pans! Now I might have to get one!
My husband loved the bars and asked what they were and when I told him he was amazed. He likes chick peas so I knew it wasn’t going to be too hard but I didn’t know how he would respond to a cookie bar made with beans, lol. He did like them and I didn’t have that carb high and the susequent need to sleep after I ate mine. This tells me that wheat is defintely something I need to have a little less of in my diet.
This is one of the best desserts I’ve ever eaten, healthy or not. I can’t get over the fact that it doesn’t use any butter or flour! Amazing!
I’m excited to try more of your recipes. I’m so happy to have found your awesome site!
I made this last night for my sister’s birthday picnic, and it turned out AMAZING!!! Everyone loved it and couldn’t believe it was vegan or had beans in it! I used cannelini beans because that’s what I had on hand. The entire thing was eaten up! I would like to cut back on the sugar and try making this with agave instead. Do you have any suggestions on how to do that? Thank you so much for all of your incredible recipes! You are so talented, and I love your blog!!
I haven’t made this with agave, but I know some of my readers/commenters have. They’ve all said it works well (even though I would’ve thought it’d be too gooey!). So I guess just sub an equal amount? Or maybe 1 and 1/4cups? Experiment! And let me know how it goes!
Hi there! Both times I made this I used a combination of agave (3-4 T) and 1/2 of coconut sugar and it was perfectly sweet! Remember agave is twice as sweet as sugar so you only need about half when subbing for sugar
Thank you so much for this comment, Kara! I am always unsure how much agave to tell people to use. People ask all the time if they can sub agave in this recipe, and now I can just tell them about your successful attempt! Thank you!
Hi again! I just wanted to share how I used a different sized dish the second time around, and how well it turned out! This time, I used an 8x6x2 glass pyrex dish. This is what I used:
1 15-oz can cannellini beans
1/2 cup quick oats
2 tbs unsweetened applesauce
1.5 tbs canola oil
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup Sucanat
1/2 cup Ghirardelli semi-sweet chocolate chips
Baked at 350 for 35 minutes. Oh my gosh…it is so amazing, Katie. Seriously, one of the most delicious things I’ve eaten in a long time!!
Yayyayyay!
Hey lady!
I’ve been eying this dessert up for a long time… and finally decided to make it tonight. I ran into a slight snag when I walked to the corner store only to discover they didn’t actually have any white/garbanzo beans. They DID, however, have pumpkin puree… I wasn’t about to get in the car and drive to another store, so I figured I’d give it a shot.
DELICIOUS! Highly recommended. This might be good with pumpkin pie spice and white chocolate (or some sort of vegan equivalent) come fall.
Woah, so you subbed pumpkin for the beans? I might have to try this awesome idea! I thought about subbing pumpkin for the applesauce, but not for the beans! Too fun!
Hey lady!
I’ve been eyeing this dessert up for a long time… and finally decided to make it tonight. I ran into a slight snag when I walked to the corner store only to discover they didn’t actually have any white/garbanzo beans. They DID, however, have pumpkin puree… I wasn’t about to get in the car and drive to another store, so I figured I’d give it a shot.
DELICIOUS! Highly recommended. This might be good with pumpkin pie spice and white chocolate (or some sort of vegan equivalent) come fall.
I made this last night and LOVED IT!!! so delicious and so nice to indulge knowing it’s semi-healthy
I accidentally put part of the chocolate chips in before food processing, so it basically came out as a brownie. even the texture was spot-on with normal brownies! can’t wait to try it again except as a cookie pie instead!
Now I want to try your way! That sounds even better than mine!
THIS DISH IS AWESOME!!!
I can’t thank you enough for posting it!!
Well done!
Tasty stuff! I made this twice this week! It’s that delicious!
So… first let me say how happy I am to have found your blog!!! I LOVE chocolate and I love being vegan and you have combined my two favorite things in a most delicious way! I saw this recipe and HAD to try it. I made it last night and it was DELICIOUS!!!! I am absolutely amazed at how good (and secretly nutritious it is!!)… Yum oH! Two big thumbs up from me and my family!! Keep up the delicious work!
Aww thank you!
I finally got around to making these using cannellini beans and adding a little vanilla. It got rave reviews! My husband didn’t ask what was in them and I didn’t tell! I made a 2nd version with peanut butter subbed in for the oil and that was good too. Next time, mint chocolate chips!
Mint chocolate chip cookie pie? That sounds like a dream in pie form!
Yes, one of our favorites is mint chocolate chip cookies. I mix a few drops of peppermint extract into my chocolate chips and let them sit overnight or few hours in a covered container and I get homemade mint chocolate chips!
YUM! I made this over the weekend for a family event and it was delicious. I’m gluten free and have been trying to decrease my dairy intake, so it was awesome to find such a great dessert that everyone. Loved. I snuck a piece the night before, about 10 minutes after it came out of the oven, and I htink it might actually have tasted better the next day, after it had a little more time to sit. Still, awesome dessert that I’ll definitely be making again!
Ok, I have previously tried black bean brownies and my kids stunk up the whole house for days. It was horrid !! Will these have the same effect or should I just pass out the Beano to begin with ? Also, have you thought of using Ideal Brown Sugar Xylitol in it for a sweetener ?Then, they would be much healthier …
I don’t really see why it would be a problem… after all, people eat bean dishes all the time and this wouldn’t be any bigger of a serving than, say, eating a side of baked beans. But to be safe, don’t serve beans for dinner
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I’ve never heard of brown sugar Xylitol until your comment. To be honest, I don’t know much about Xylitol at all!
Made this last night, subbing in Sucanat for the brown sugar (and only using half) — it was a hit, but I didn’t tell the kiddos – or the hubby, ha!- that it was made from chickpeas. We will definitely be making it again, SOON! Thanks!
Haha I still have to try it on my sister… and see if she can tell! So glad you liked it
Oh Yum Catie, you have opened a whole new world to me baking with beans, who’d a thunk it, lol. As I said before my neighbor is diabetic and I was going to experiment to see how I could make these better for her. I hit pay dirt. Brownies.
Deep-Dish Cookie Pie-modified to a brownie w/less sugar and fat but results in more sodium from the peanut butter and adds more protein and fiber also.
1 1/2 cans white beans or garbanzos (drained and rinsed) .15 oz cans I used garbanzo
1 cup quick oats
1/2 cup unsweetened applesauce
1 T canola oil
2 T peanut butter
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup brown sugar-white sugar will work if you don’t have brown.
½ cup Baking cocoa powder-unsweetened
Follow directions below for mixing and baking if using a processor. If using a blender(very carefully), only blend the beans, oil and apple sauce frequently stopping and mixing with a rubber spatula, mix everything else by hand. Blend the oatmeal before the bean mixture if you want it well blended like flour, then dump into large mixing bowl with all other dry ingredients and continue on to wet ingredients.
I took out some oil and added peanut butter and substituted cocoa powder for the chocolate chips in the original recipe. The peanut butter didn’t give enough moisture and the cocoa powder soaked up what moisture there was. I added two additional tablespoons of applesauce and it was still too thick. So, add a total of ½ cup unsweetened applesauce to the recipe because I almost burned up my motor on the blender, Yikes! Add more if needed 1 TBSP at a time, your mix should be thick but pour out into the pan.
I used the Wilton 12 bar pan and baked for 16 min, then turned the pan in oven and baked another 7 min. Bars came out clean in the oven and are moist in the center.
Food processer directions;
Blend everything very well in a food processor and pour into an oiled pan (10-inch spring form pan, you can use a smaller pan if you want a really deep-dish pie.) Bake at 350F for around 35 minutes, I would check it after 25 minutes. Let stand at least 10 minutes before removing from the pan.
I hope someone tries this, it really is good and I can’t wait to take some to my neighbor tomorrow morning, I think she will be pleased.
Ooh yum! Your brownie version sounds AWESOME!
I forgot to update you, my neighbor was quite pleased with the brownies so she will be making some. We are going to use some Canelli beans on the next recipe, I think they will add a bit more moisture to the mix than the garbanzas and maybe it will be easier on the blender. I am having so much fun with these recipes and will be taking some of the original to a get together sunday and I think I will make some brownies too.
When you put 500g for the garbanzo beans, do you mean 500g for each can or 500g for both cans?
500g total
Ok, good! I already made the dough and I used only one can because it has 425g.
Thank you!
I just made this but in a muffin tin! The taste really really delicious. I love the idea of using chick peas as a base for desserts that usually require flour. They’re neutral in flavor and so good for you!
I’m so happy you liked them! I’ve done mini muffins out of them, but never regular-sized ones yet. I might just have to try it!
OH-MY-GOSH! I just made this and it is SO GOOD! It taste just like the recipe I have for cookie pie (same thing), but this doesn’t have 1 1/2 stick butter! SO AMAZING! I’m making this one from now on
Awww yay! And to answer your question about the dip, no one I know can taste the beans (just read all the comments on the post lol)
Love love love this recipe!!! Katie you have changed my life! I found this recipe on your blog by searching for “healthy cookie dough” (ha ha, I wanted an excuse to eat it more often!) and it has opened up the whole vegan world to me. I wasn’t much of a meat eater in the past but I sure loved all my processed foods that contained milk and eggs so I never thought I could become vegan. But since finding this site earlier this summer I’ve done a ton of reading on the subject and it made me wonder why veganism isn’t the norm because it makes so much sense! So this summer I’ve enjoyed trying out many of your recipes and learned they are FAR better than the processed junk I’ve been eating in the past. Plus I’m finding so many new ways to use veggies, fruits, and whole grains. I’m transitioning to a vegan diet (gotta use up a few non-vegan foods in my pantry still) and absolutely loving it. I can’t remember the last time I felt this healthy and you were my inspiration so THANK you!!
Oh my goodness, thank you for such a kind comment!
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Honestly, I used to think veganism was weird too, when I first heard about it. (What? You mean they don’t eat ice cream?!?!) But now, it’s so much easier to be a vegan because you don’t even have to give up your favorite foods. Well, maybe if your favorite food is a steak… I don’t know if there’s a vegan equivalent that tastes the same. But lucky for me, my favorite non-vegan foods were things like ice cream and whipped cream, and there are just-as-delicious vegan subs for those. I was like you in that I didn’t eat much meat. But give me those processed milk products!
I think you’re smart to not do it cold turkey (cold tofurky hehe). I started out as a vegetarian, and I stayed that way for over a year before going vegan. Then I gave up cheese first. Then everything else. At the time, it felt like an adventure and a fun challenge!
Anyway, sorry if I’m rambling now. But thank you again for your sweet words
ah, I sooo want to make this pie!! Unfortunately all i’ve got on hand are dried chickpeas :S I don’t really know why I have them, I have no clue what to do with them…hahahah, do you think it would work in this pie if i soaked them first??
Anyways keep up the good work, and have a good day
Sure! They’ll work! But you’ll have to cook them first (google “how to cook dried chickpeas” and you should find a bunch of info). Then use 500g AFTER they’re cooked.
Thank you soo much!!
If I mix up the batter in advance, refrigerate it for a few hours and then bake it, will that work okay? I want to mix it up at home and then cook it at a friend’s house so it’s hot.
I *think* it would be ok… but to be honest, I don’t know much about the science of baking. I know that some things need to cook as soon as you add the baking soda/powder in order to rise properly. But try it! If it doesn’t work, you can just mash the whole thing up again and serve it as dip!
Let me know how it goes!
I just made this and it is delicious! My four year old says – it’s delish!
Too cute! I think I most value the opinions of little kids on my recipes… because little kids will never lie about liking a recipe to spare my feelings. They’ll tell the truth no matter what!
My son had them too – he’s 7. I asked “Do you like them or do you love them? ” and he said “I LOVE THEM!” I only used 1 cup brown sugar, and they were very happy. I took them to a party, and they got eaten up. Thanks for the wonderful recipe!
Awww! Can you give your son a hug for me?
Hi Katie !
I read your blog almost everyday ! and as a lover of sweet food, I love your recipes ! As a French person, vegetarian food and recipes are less common than in the USA, so vegan dessert was a first try for me : today I’ve done your Dip Dish Cookie Pie ! I didn’t know what to expect from a dessert with white beans… but it’s actually DE-LI-CIOUS ! Thanks for the recipe !
Oh wow, I’m so excited to hear from someone in France!
I just made this recipe for my doesn’t-like-anything-that-doesn’t-come-from-a-package brother. They’re AMAZING! I can’t taste the beans at all.. I did sub. banana for the applesauce though, since we were out. I’ll definitely make this again.. it is so good!
So, I’ve been really bored lately and when I’m bored, I bake. I’ve been making a ton of your recipes lately and this was on my list. I was totally nervous about it because, c’mon–it’s CHICKPEAS….but I went over to my folks’ today to use their mack daddy food processor to whip it up. It was a HUGE hit with everyone. Nobody could believe chickpeas could taste so good. Even my husband (who is probably the male version of you when it comes to loving chocolate) approved.
I’m a new vegan and I have to say that your blog is really helping my carnivore husband adjust…LOL. I love to bake and this way he can still have yummy treats and I don’t have to sacrifice my dietary preferences…
Aw Bethany, that makes me so happy! And wait, your husband is a male version of me in terms of chocolate eating? I didn’t know the world had enough chocolate for two of me hehe. Hopefully we are never in the same room; I’m not good at sharing my chocolate
. (Just kidding of course; your husband sounds awesome. Anyone who loves chocolate is awesome in my book.)
I made this today!
I followed the recipe almost exactly…I was making this with a friend who is also into low sugar foods, so I used 1/2 c brown sugar & 1/2 c stevia. Also, I used more applesauce instead of oil.
Anyways…My food processor is fairly small so I chopped up the garbanzo beans in the processor first, then moved them to a mixing bowl. Then put the oats in the processor, and added them & the rest of the ingredients in the mixer.
I used a 10″ springform & my lil cookie cake came out PERFECT! I can still taste the garbanzo beans cuz I know they are in it, but my grandpa didn’t notice. I am very impressed with this recipe & all of its healthiness.
I had a taste after letting it sit for 10 mins, and I can’t wait to warm it up later with some NSA vanilla ice cream. YUM.
Thanks so much!
Thank YOU for trying it! It always makes me so happy to know one of my recipes turned out well!
Thank you for the inspiration!
I’ve made these twice now and I LOVE it! I have shared the recipe with a few friends and they love it too! Super gooey and addictive
Thank you so much for sharing the recipe! Cookie pie takes over the world! Well, ina dream world, anyways
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Katie!!! I made this tonight for my mom’s birthday and even my 21-year old sugar addict little brother loved it! We obviously waited until he finished a quarter of the ‘pie’ before letting him know the ingredients! Sooooooo gooey and delicious!
Oh wow, that makes me SO incredibly happy!!! !!! Happy birthday to your mom
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Wow Katie, I made the Deep Dish Chocolate Chip Cookie Pie last night for my husband and myself. We both love sweets and although I’m okay with healthy knock-offs, my husband usually turns his nose. I told him it was a healthy version but didn’t say what was in it. He loved it and so did I! Thanks for the great ideas.
Thank you SO much for trying it! It always makes me happiest when someone who doesn’t like “healthy” desserts likes one of my recipes. That’s the biggest sign it’s a successful recipe
. I’m working on a brownie cookie pie!
I’m making this again!! Hopefully tommorow, could using half of this work in a pie pan? I can’t remember when I first made this if I halved the recipe or not, but I put it in a pie pan.
LOL yes you can. I wrote that right above the actual recipe… it’ll turn out like a cookie cake
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Okay because I have 1 can of cannelini white beans that are 500 mg, but I saw in an earlier comment you said as long as you have 3 cups then it should be fine?
I’m not really sure what you’re asking. You need two 15oz cans, drained. But you can make 1/2 the recipe in a round cake pan if you halve all the ingredients.
Haha, okay, sorry I’m not being clear about it. I think I remember now and why it was really good; I didn’t halve the recipe but I put it in a pie pan so then I got a really deep dish cookie pie, but this time I’ll just halve it and do the same thing for a cookie cake. Sorry for the confusion!
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