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!)
One of my Special Diet Recipes.
- 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 tbsp oil (canola, veg, or coconut)
- 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 or even coconut 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.
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So I made this awhile ago (see my bored/baking comment above…lol), and it was so good, I posted this recipe on my FB page. It has seriously gone viral among my mom friends! SO many of them have made it…it is a HUGE hit! We all love you for making healthy treats we can give our kids!
So I made this last night (halved everything, though, for a smaller version) as a thank you to my best friends throwing me a surprise bachelorette party this weekend. They won’t tell me where I’m going – so I won’t tell them what’s in it! (Until after they eat it all! lol)
Hahaha you’re giving them a taste of their own medicine by not telling them! Oh, and congrats!!
I MADE THESE TODAY!!!!
As mini- cookie pies. They were delicious! Asians always add add beans to desserts so I was so excited to try it. My mum tasted it and said: you put bean paste in there? Yeah, busted.
I bought all the ingredients today… then realised I didn’t have a food processor to do the recipe! So I used my budget blender and it worked! Though the batter wasn’t very smooth but rather chunky. The cookie pies ended up with uneven top but who cares? Its delicious
Just wrote this comment to tell everyone you CAN use a BLENDER to do the recipe! And I think it’ll be even more indulgent with your peanut butter icing or your whipped cream! And especially if these are cold!
Oh and I only got 4 4-inch in diameter, 1 inch in depth cookie pies from 1/2 the recipe! Am I doing something wrong?
Aww yay! So glad it worked in your blender
. I’m not really sure about your measurement question. I got a paper-plate size cookie cake from 1/2 the recipe.
Oops! Sorry for spamming! I thought my first comment didn’t appear! Can you ignore/delete it because I added stuff to the second one?
I have one more thing to add! I thing the sugar can be reduced to two-third of the original amount because the addition of chocolate chips (even semi-sweetened varieties which I used!) makes it really sweet. It was also SUPER filling! I had 1/4 batch of the recipe you gave for dinner and felt sooo full
This is so AMAZING! I’ve already baked this twice this week. It even works good in cookie form.. just plopped onto a cookie sheet and baked at 375 for 11 minutes. Thank you so much..I will forever keep this recipe!!
Could this work with pinto beans, instead of garbanzo’s? That’s what I have right now — anyone tried it?
I know it’ll work with white beans, but I have no idea how pintos will taste in it. If you do try it, let me know how it goes!
I plan to make this for a get together this weekend!
But i’m wondering–for the chickpeas, by 500g do you mean that’s the total in BOTH cans of chickpeas, or 500 grams per can?
For both cans, once drained (250 per can)
I just had to try this… immediately! I served it up to my grown son, who would have refused even a bite if he had known the ingredients, along w/ his girlfriend and they LOVED IT!! As did I. I felt like I was being bad… but I wasn’t! I have a BLENDTEC and love it… especially for immediately gratifying ice cream. I sliced some frozen banana’s and pulsed w/coconut cream (the solid from the coconut milk can) and a little of the liquid from the coconut milk can w/some vanilla. It was awesome and I find the texture to be very ice cream like w/out needing to refreeze it. The chocolate chip pie was awesome! Thanks for a great recipe.
I had a thought about a much earlier comment I read from a mother saying that the beans caused her a houseful of gassy family members. I know that gas is a by-product from the bacteria in our gut eating what we’ve put in there. It seems logical to me that someone who eats healthy food on a regular basis has bacteria that is used to that diet and doesn’t create much of a “stink”, but someone whose diet is introduced to healthy foods less often may have a different kind of bacteria that is not use to processing it, thereby causing the stink. I’m not a doctor, but I have noticed the more healthy foods you eat, the more gas and digestion problems in general seem to subside. Not a “fun” comment, but maybe it will help
Absolutely delicious. I subbed wheat germ for the quick oats, and used slightly less garbanzo beans. This tastes like a decadent blondie! Totally making this again!
Well, im new to the blog, and new to garbanzo beans.. and realized after I made the cake that I should have cooked the beans first (I got them out of the bulk container at whole foods). whoops. I’m guessing that’s why the cake is so crumbly.. but it still tastes pretty good!
Ooh yes, that’s why I actually buy canned ones… I am too lazy to boil the dry ones!
Just made this for the second time and it was absolute perfection. Used northern beans (like them better than garbanzos), 1/2 cup coconut sugar + 3-4 T agave to sweeten and coconut oil instead of canola. Amazing!!!!
I made the recipe today, and served small wedges with a scoop of coconut-based mocha almond ice cream and a drizzle of melted chocolate chips.
We’ve been vegan for several weeks now, and my husband wanted a chocolate fix. He was happy with this one.
Sounds awesome!
Can it be made the night before and heated up for a lunch dessert the next day?
Yes! It definitely can
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It’s a keeper! When served warm, I could definitely taste the cannellini beans (probably because I knew they were there) but once cooled overnight I could not. My non veg boyfriend would not have hesitated to call me out (as he often does) if he suspected I used healthy ingredients – but not a word. One question: do you mean 1.5 cups firmly packed brown sugar? I used 3/4 c firmly packed brown sugar and thought was plenty sweet but then wondered if you loosely pack your 1.5 cups sugar. Anyway thank you I will definitely make this again. Super easy too!
Yeah, I probably loosely pack it. Honestly, I probably also used more than was needed when I first made this recipe, because I was so scared of trying to “cover up” the beans for discerning tastebuds. But I think the last time I made it, I used less and no one noticed!
I love your blog, and I just recently started my own! I made two different versions of this recipe – one as written, and a low fat one, replacing all the canola with more applesauce. Both versions were equally delicious! I took the as written version to a potluck, and everyone loved it.
I just made this after a long and lazy Saturday and it was uh-mazing. This blog has pretty much made my diet possible as I would otherwise find myself in a sugar-induced stupor, waking up surrounded by various candy bar wrappers and watching my waistline expand indefinitely
Glad it didn’t have to come to that…
Aw, that makes me so happy!
I made this this past weekend – score! It was so tasty and cookie cake like! This will become my standard dessert dish to bring to potlucks and such (if I don’t eat it first!).
Thank you for this delicious recipe, Katie! I’m sooo glad that I only made 1/2 the recipe b/c it’s 90% gone already. And I’m the only one home!
I’m going to make it for my family–they’ve been looking for higher fiber desserts. I used sucanat instead of regular brown sugar and grapeseed oil instead of canola, and I couldn’t detect a difference (since sucanat already tastes like brown sugar, that’s not much of a surprise). Thanks again! 
oh wow thanks so much for this recipe! It was better than the mall cookie store. One of my weaknesses! Do you happen to have the nutrition info for this dessert? Thanks again! It was sooo good and cant wait to serve it to my guest tonight
That is the best recipe ever! Made it last night and my husband was like there is no way this has healthy ingreadients. Cant wait to serve to my guest tonght. DO you happen to have figured out the nutrition info? Like calories or fat? Thanks again!
Sorry, I have no idea. But I am so happy you liked it!!
Hi, Katie! I got your list of baked goods in my email yesterday, and decided I really, really needed to make this!
I follow a very-low-sugar diet due to problems metabolizing it, but I’m well-aware of how important sugar is to texture. So here’s what I did, in case you or anyone wants to try:
Everything was kept the same except:
I used regular rolled oats, homemade chocolate chips from Oh She Glows, and rice bran oil. Instead of sugar, I used 1/4 cup unsulphured molasses, 1 tsp of Trader Joe’s 100% Stevia powder (equal to about a cup of sugar in terms of sweetness) and 2 tbsp of date syrup.
Next time (and there WILL be a next time), I think I’ll use 3 tbsp molasses and 3 tbsp date syrup, because it was slightly bordering on “gingerbread without the ginger” for me.
Anyway, the texture turned out great. It would probably be much nicer with more sugar, but this is the most successful low-sugar/no-refined-sugar baking project I’ve had so far!
For anyone suspicious of the beans, I used half white bean and half garbanzo; the beaniness is a bit noticeable when it’s hot out of the oven, but after it’s cooled you can’t tell.
Also, as someone who requires a lot of food to feel full, I can attest that this is VERY filling. Always a good thing in my book.
Thanks so much for the recipe!
Hey Katie! I wanted to let you know (again) how much I enjoy your blog…it is the only one I now have delivered to my inbox. Anyway, here’s what I do to make the cookie dough pie not so much of a pig-out treat (because honestly, I could eat the whole thing in one or two sittings, it is that amazing!). I used your suggestion to bake it in mini-muffin tins, and then I freeze them.
What’s left over, anyway; When I pop them out, I microwave them for about 10 seconds each (I am usually a bad girl and heat up 2 or 3 at a time, and wave for about 20 seconds). Result: Warm, ooey gooey little pieces of heaven. Thank you SO much for creating this recipe. It will always be in my freezer!
Add me to your list of grateful bakers. This was awesome. I was introduced to your recipe by a coworker who heard of it from some Xbox group ( don’t ask). Anyways, he knows I bake and so he said I want this and sent me your recipe. I was like really chick peas, that doesn’t sound so good, but my husband is an athlete and is always looking to eat healthy so I decided oh well I’ll give it a whirl. Amazing…No seriously Amazing. Sent a pic to my co worker just a few minutes ago and now I feel bad. I mean I’m bringing him a piece but he said he wants it NOW. I’m actually afraid he’s going to show up to get it NOW….Thanks so much for an amazing recipe. Looking forward to make more of your recipes now.
That is too funny! I actually saw that I was getting some traffic from a website about gaming. It said something about Batman and The Sims, so I’m guessing it somehow linked to me because I wrote a post about my dog named Batman?
I’m so glad you tried the pie!
I didn’t have any applesauce on hand, so I used pumpkin instead. I also replaced the canola oil with some melted coconut oil. It turned out great!
Ooh you reminded me that I haven’t posted my pumpkin version yet! Yikes!
I love your idea to use coconut oil… coconut makes everything better! (My not-yet-posted version also calls for cinnamon, which I highly recommend!!)
Welp. I did it. I took the plunge and whipped these puppies up tonight. I used a blender (oops!) and a baking dish, so they came out like the chocolate chip cookie bars my mom used to make. But…OMG are they good. <3 I have baked with legumes in the past (black bean brownies, black-eyed pea flourless choclate cake, etc), and I have actually perfected a vegan, gluten-free chocolate chip cookie. But this picture was just so irresistable, I had to try my hand (and mouth) at it. So glad I did. My daughter will be SO excited to open her lunch tomorrow…and I'll be SO happy knowing she's getting a healthy serving of fiber and protein. Thanks CCK!
Totally burned out my cheap-o blender trying to make this! I had to use a potato masher to finish, but it’s in the oven now and smells great. I’m making it for my non-healthfood in laws for my birthday. With all the love you’ve gotten over this recipe I’m sure it’ll be great. By the way added coconut to offset what I know to be some unmashed beans. Plus we like coconut. Who doesn’t?
Scarily enough, I know a lot of people who don’t! Crazy, right?
It’s one of the best foods ever!
Katie, THIS PIE WAS AMAZING! Oh my goodness. I was looking for a way to use up some chickpeas from falafel I made, and came across your recipe. Amazing! I took the longer way there and cooked the beans because they were already soaked overnight from making the falafel, and it worked out perfectly!
I don’t know much about gluten-free baking, but do you think Old-fashioned oats would work in place of instant? I don’t often have instant oatmeal around, but happened to this time from use in another recipe.
Can’t wait to try more of your recipes. Mmm…
Yeah, I think they would! You’re going to blend them anyway, so I don’t see why you couldn’t use regular rolled oats.
Am hoping to make this in a 9×13 pan as a cookie pie cake (?) for a group of 20 or more . Will this amount do or do I need to make 1and a half times/ 2times the recipe? Reckon with this as a cake (for all whose birthday falls in October), I definitely will be able to feed everyone during this potluck do ( will have this as dessert after dinner)I hope it will be thick enough as a cookie cake but not too thin, that it doesn’t look like a cake, if you know what I mean. This will be my first cookie-pie-cake! It looks so good tht I would like to give this a try. Yet because it will be a ‘birthday cake’ for the October folks, I’d appreciate any input from you so that it will turn out great for them! Thanks a lot
When I made this, there were other desserts… it really depends on the peoples’ appetites and how big of a slice they want, and if there are other desserts at a party. If it’s the only dessert, and you want to serve more than 20 people, I’d definitely make more than one.
I found this recipe yesterday and made it for a co-worker’s birthday. EVERYONE loves it and was blown away when I told them what was in it. Thanks for a great recipe!!
I am so excited you tried it!
I just had to let you know that I brought this to a potluck but didn’t tell anyone what it was made of or even that it was vegan. When we went to leave the whole thing was gone. I only used 1C of light brown sugar instead of 1.5C and I thought it was a bit too sweet. Next time I make it I will try 3/4C of brown sugar and see how that turns out.
Thanks so much Katie! Keep up the excellent work, I can’t wait to try out more of your recipes!!
It really makes me so happy when someone makes this for a party! (Maybe I should try using only 1 cup of sugar next time, too, to see if any of my friends notice a difference.)
Hi Kate,
I made your Deep Dish Cookie Pie tonight and I am not going to lie when I saw it had white beans in it I was very skeptical. Sad to admit but I made two desserts tonight because I was afraid I would not like the cookie pie, I am made a decant dessert including a combo of brownies and cookie dough and lets just say I am happy to report your dessert was the chosen one! This dessert is filling and hands down one of the best desserts I have ever had, healthy or not. Thank you for satisfying one very demanding sweet tooth! Also, would you happen to have the nurtitional breakdown? Thank you!!!
Amy
I’m so glad it worked well!! I don’t have the nutritional breakdown, but you can easily figure it out by plugging all the ingredients into a calorie count software (or adding them all up individually and then dividing by however many servings you got out of it).
Will it work without canola oil? I have sworn to NEVER EVER IN MY LIFE eat canola oil. Whats the purpose?
I made it with vegetable oil (because that was what I had on hand) and it turned out just fine! Next time I will be using coconut oil because I’ve just discovered it
Thanks!
Katie, this cookie/cake/pie is AWESOME. We wanted to make cookies for a halloween party, but we’re all watching what we eat- so this was “compromise.” I didn’t tell my friends what was in the cookie pie and they asked for seconds. None of the girls could believe there were Garbanzo beans and applesauce in the recipe. Wonderful job. I can’t wait to make it again!
OH MY COOKIES!! I just had to write my experience! My original plan was to make it exactly like the recipe, a deep dish. I had everything ready but I didn’t have enough time to bake it that day, so I just made several individual “pizookies” the next day. I left the mix of beans overnight in the fridge, scared that my cookies were going have an odor after a few days. Despite all the great reviews, I was still skeptical of how they were going to taste. But boy, they were DELICIOUS!!! I had about 20 different people try it, and they all LOVED it!! Even the ones who strongly didn’t believe in veganism! I was so shocked! After 2-3 days, they had no odor and still tasted great, just make sure to refrigerate them. Seriously though, these are to die for! My friends keep asking for more, but I’m all beaned out. Mayday the next gathering but with ice cream! Mmmm (:
Holy beans and chocolate, this is cake is insanely good!
I just made this recipe. I’m so impressed b/c my looks just like yours
Obviously, it tastes incredible too. I can’t wait to keep making more of your recipes. I’m hooked!
I’ve been looking at this recipe for quite a while and finally made it – YUM! I could tell there were chick peas in it but it still gets a massive thumbs up from all around here and a ‘healthier’ way for me to enjoy tasty treats – thanks Katie
I did it yesterday and it was sooo perfect!! everybody at home loved it!! the problem is that I ate almost half of it!!!!!!
Even though I want to try all your recipes, at least one every week and I will tell you when I try them.
I’m spanish and I don’t speak very good english so sorry if I made mistakes writting.
I should try to answer you in Spanish! Your English is way better than my Spanish!! I took Spanish all through high school, and I love speaking in Spanish… but I still have a lot to learn!
Then you should try to answer in Spanish!! And the best way to improve is coming to Spain and practice!
I wish my computer had the ability to add accent marks!
And oh goodness yes, I need to go to Spain! I visited Barcelona once and it was so much fun!!
Hey Maria, where in Spain do you live? I am living in Andalusia! It would be fun to have a healthy vegan party sometime if you live near…Claudia
Hey!! It would be awesome but I live in Valladolid which is far, but if you ever come here tell me so we can meet!
I simply adore all your recipes, they’re just amazing! I have tried several of them
However, I’m from Norway, and therefore not used to your system with cups and everything. Could you perhaps start writing down grams in your recipes as well as cups? That would make everything a whole lot easier!
Hi Kristin! I definitely try to remember to include the gram amounts in my recipes.
For this particular recipe, a cup of quick oats is around 90g. 1/4 cup applesauce is 60g. 3 T oil is around 40-45g, and 1.5c brown sugar is about 360g. Hope that helps!
I can’t describe how excited I was when I saw this recipe and found a can of white beans in my pantry! You’re a genius! I can’t wait to try more of your recipes!
Hi, i just found your website and am so excited. Everything looks great. I want to make this cookie pie today. I have two cans of beans,439g each, so how much do i use of those? And i don’t have any choc. chips right now, can i make it without?
Hi Monica,
You should use ALL of both cans. But be sure to drain and rinse each can first. You can make it without the chocolate chips… but you might want something else for flavor, such as raisins or maybe add some cinnamon?
Since it was kinda late and our blender isn’t convenient (no food processor), I hand mashed my beans. I made a quarter recipe chocolate-chip according to this post (except I used a little over 1/4c sugar, almost half white, and would reduce that next time, and no salt as my beans were salted), and then I used the rest of my back-of-the-pantry navy beans to make a gingerbread-orange-peanut butter version. It still turned out pretty good–I couldn’t help eating one of the two pieces the chocolate chip batch made. And I totally made this for breakfast tomorrow–why not? It’s got beans and whole grains, and even a little fruit.
I think it works quite well with the mashed beans, but make sure the beans are cooked soft if you’re going to do that, and I might add just a little flour or a few more oats in the future because I think it would help the texture without ground oats.
I seriously make this every week! So amazing! All my roommates LOVE this. We didnt want to feel as guilty this time so we used 1/3 cup of raw agave nectar and a banana instead of sugar and then a 1/3 cup extra oats. AMAZING! thank you so much.
Oh wow, I’m so glad to know it works with agave and banana! That sounds like a great substitution. Thanks for sharing!!
I can’t eat oats or sugar, so will sub quinoa for the oats, but what about the sugar? I can up the applesauce a bit, and maybe use a tad of honey and stevia.
Hi Katie! This recipe sounds absolutely delicious! In exploring vegan/healthy eating options and I ran across this and just got so excited!
I was wondering, however, if I can still try this recipe without having a food processor. What would the process look like? I’d really appreciate any help–I’m not a baker by any means and have very little kitchen experience.
Thank you!
K
Hmmm… I know a few other commenters have done so, by just smashing the beans and then mixing everything up. Be warned that your pie will have chunks, though. I’ve never tried it without a fp, so I can’t guarantee the results will be good (although, like I said, a few other people have done it and liked the results).
So I may or may not have bought my first food processor ever thinking about this recipe…SO GOOD. I wasn’t sure how it was going to turn out because the batter didn’t smell that great and I didn’t want to eat it all like I usually do. But OMG it turned out AMAZING. I used a 9-inch pie dish and also make 5 “cupcakes.” I followed the instructions exactly (was scared it wouldn’t all fit in the food processor) and it turned out just like the pictures look! I love when that happens. Also…20 servings?! Um I think I could eat a quarter pie on my own! Oh well, healthier than most of my desserts and added protein! Can’t wait to take a few of the cupcakes to my coworkers tomorrow and see their reactions. Thanks so much!
Hi! I just made this and agree that it is a bit too sweet (would maybe just use 1 cup next time). For those concerned with sugar content, please go to your nearest health food store, (or order online) a bag of brown coconut sugar. It is considered to be low in the glycemic index and is a great baking substitute. I used only coconut sugar and no other sweetener and it was great. Katie, do you think this recipe would work well without the chocolate? Like a blueberry version instead, perhaps a bit of cinnamon? Would appreciate your feedback on this. Thanks!
Yes, you definitely can! I made a snickerdoodle version without the chocolate chips. Just added extra cinnamon
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I tried this for the first time today and it’s too good! I made the mistake of making it before dinner time and got too full to eat afterward >.<
Here we don't have any form of chickpeas at grocery stores and I'm not sure about white beans either, so I used packaged fresh soybeans (which are sold dirt cheap here) and that turned out wonderful. I also cut the sugar to one cup and it was just fine for me =) Thank you!
WOW!! My co-worker made this and it is amazing. I can’t wait to try the ice cream recipe. Do you have a cookie variation of this? I’m new to this site — is a cookbook in the works? I got the Sneaky Chef for my toddler but I don’t like the way the recipes taste, though the purees work great in family favorite recipes.
I have a blondie version, and I know people have made them in cookie form instead: http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you
Or you could just form the deep-dish cookie pie dough into cookies instead of a pie (with a cookie scoop). Yes, I definitely am planning to publish a cookbook someday
.
P. S. I wonder if Truvia would work in this recipe, or if it would change the texture too much? Maybe half brown sugar, half Truvia?
I think I rememebr reading in the comments that a few people have tried it and said it works!
I halved the recipe, and put it in a small pan to bake. I didn’t have apple sauce so i just used the melted banana trick:) I had a little leftover batter (which is amazing raw, too) so I put it into muffin tins. I’m gonna serve it to my family warm with butter pecan ice cream (the version that’s half the fat) on top. Can’t wait til it comes out of the oven!
My brother specifically requested I make this for Thanksgiving this year!! It’s a huge hit in my family…thank you, Katie :]
This is wonderful and have made this about 6 times. Thanks you for sharing! Do you think you could create a gluten-free peppermint kind of pie for Christmas? I thought about mixing this base with melted choc. chips then adding some kind of peppermint baking chips or whatever they have in the stores. I’m sure you can come up with something awesome.
I am working on a candy cane pie! At first, I tried to make a pie with a “banana soft serve” base… it was bananas blended with strawberries and peppermint extract, then frozen. My one friend loved it, but I thought it was ice-y… more like a giant popsicle in pie form. I’d rather have something gooey and rich. So I’m thinking maybe of trying something out with coconut milk or tofu… I’d love to experiment with the deep dish cookie pie base, but I already have a cinnamon roll pie recipe to post that uses the ddcp base, and I’m worried people will get sick of the recipe, especially if they don’t like beans LOL!
so my mom and i made this yesterday and for some reason ours turned out pretty flat. definitely not as thick as it should have been. otherwise it tasted delicious. we used old fashioned traditional oats instead of quick oats and used more applesauce than oil. did we just not cook it long enough? if anyone has any idea, please let me know. thanks!
Maybe it was too moist because you used extra applesauce? That’s all I can think of.
I made it once, and right after i tried it i was planning on when to make it again. I ate much of it raw (OMG) and then had the joy of watching my family enjoy it, without knowing it’s healthy. I loooove, LOVE the idea of beans in a desert, it makes it WAY healthier! And since beans are pretty bland, its -not- weird to put them in a desert, in my opinion.
I made a comment a few weeks ago, and seems like it was erased? I asked if you thought it would be OK to try this without the chocolate chips, using blueberries instead? Have you tried it with fruit yet? Also agree that coconut oil is a winner in this recipe, and I am recommending coconut sugar as well (also in health food stores). Thanks!
Ooops, just saw your answer to my first comment! Must have missed it on the thread. Thanks! Will be trying frozen blueberries next with some cinnamon!
I made this recipe and it’s delicious. My family was a little wary when they saw me mixing garbanzo beans into my cookie/hummus pie, and although my dad was scared off, my mother gave it her stamp of approval! I followed the recipe and it turned out grand:) Thanks for always delivering such delicious recipes, Katie!
Do you ever make your dessert recipes using pure honey or agave nectar instead of brown or white sugar? I am new to your blog and am anxious to try your recipes but we don’t use refined sugar in our household so wherever you call for sugar I am going to try it using half the amount in honey/agave. (I do cheat and use mini chocolate chips or carob chips in recipes..I’m a chocoholic!) Hoping they still turn out as wonderful as everyone says they are!!
Hi Ashley,
Yes, if you browse my recipes, many of them use agave (and most have a stevia option as well).
I spoke too soon! After going through pretty much each recipe i see where you use agave and other sweetners.
I made the Deep Dish Cookie Pie last night and it was a a HUGE hit! I only used about half the amount of sweetner, and made it with Agave..delicous! With half the sweetner it was still plenty sweet for us..but we are used to “less” sweet dishes. I have printed many other recipes to make..can’t wait! I also shared your blog with my mom who has a very restricted diet to control her cancer..she made pumpkin muffins and said they were great too! ! Coudn’t be happier i found you!! Thanks!
Aww Ashley, that makes me SO happy! I am so so glad that the pie worked out well and even happier that your mom liked the muffins. Please give her my well-wishes!!
The beans will work fine. I have a recipe for Pinto Bean Pie, when you mix the sugar with the mashed pinto beans they taste just like pecans.
This is not even remotely healthy. Great, there’s beans and oats in here (healthy, though? those are debateable. Everything else is trash. Canola oil is completely unhealthy and sugar…REALLY?
Did you even bother to read the whole post before you left your snarky comment? Just wondering…
Katie – Just commenting to see if by hitting the ‘submit’ button without checking the “Notify” box, it will unsubscribe me from comments!
Aha! It worked – it gave me a link to the manage page.
this looks fabulous, but what can i sub for oats? i don’t seem to be able to tolerate oat gluten, and don’t want to risk trying again!
I’m not sure… maybe rolled spelt flakes or kamut flakes? Maybe flaxmeal?? I don’t know how it would taste with the flax, but you can try!
spelt and kamut both have gluten, albeit less than wheat, but i’ll hunt for other flakes. thanks for the idea!
I don’t have a food processor. Do you think I could use my blender intsead?
Probably!
Sooo I’m DYING to try this out… but Katie, I can’t find a link to the nutritionals anywhere? How many calories are in a slice of trhis decadence? I have to know so I have SOME incentive to not eat the whole thing once I make it…
Thanks!
Sorry, I actually haven’t calculated that one out. It also depends on whether you use the lower-sugar version and how many slices you get.
That makes sense… I was just wondering for the recipe as it is on this page, since I like my desserts with plenty of sugar
I know, super healthy…not… 
But if you could calculate it that would be great because a) I’m awful at math and b) it’s one of the most popular recipes, right? So I bet people would like to know the calories!
P.S.- I’ve been on your site many time but tonight I’m going to try making the ultimate chocolate fudge pie! It will be the first recipe I’ve actually made from here
is it possible to sub out the oats for something that isn’t a grain? maybe almond meal?
best,
liz
I’ve not tried it with almond meal, but I don’t see why that wouldn’t work! I have done ground flax, and maybe something like quinoa flakes would work too!
I stumbled across your blog two nights ago while doing some random Internet surfing. This was the first recipe I saw and, although skeptical, I was so intrigued. Made it the next day and haven’t been able to stop talking about it. I’ve always enjoyed “healthifying” foods and watching as friends and family chow down, clueless to the substitutions. I’ve been looking through the rest of your recipes since and can’t wait to delve into more of them. Thanks for sharing your innovations! I’m so glad I found your blog.
Aww you are so welcome! I’m so glad you found my blog, too
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I’m allergic to all legumes. Is there a way to omit or get around the chickpeas or beans you use in a lot of your desserts?
Sorry, I don’t really know. Maybe sweet potato??
So I agree with everyone else, this looked amazing but I think im the only one that it didnt turn out well for.I dont know what I did wrong But i followed the recipe to a T,used Northern beans and it tasted very bean-like LOL….I couldnt get past the first bite becasue all i tasted were beans..plus even after 45 minutes it was still really goopy inside, what did I do wrong??I know its not the recipe but I so badly want to perfect this recipe so please help me
Hmmm… it’s hard to know what someone did wrong when I wasn’t there to see.
Can you try to give me as many specifics as possible? Did you drain the beans and rinse well? And what food processor did you use? And nut butter?
Okay well after I wrote this I decided to try again, used Navy beans and my better food processor and cooked for 10 extra minutes and it turned out fantastic, Im not sure what I did on the first run but it more than made up for it the second time around…Thanks so much for such a great recipe!
Okay, I’ve had your cookie dough and pumpkin dips, and those are delicious, but this one tops them all. It hasn’t even gone in the oven yet, but the batter is awesome! Can’t wait to taste the finished product! For the record, I am non-vegan and have a major sweet tooth, and want to tell everyone not to be scared of using chick peas! Thanks for a fabulous recipe!
Ok, so I just had to try this dessert out the day I found it, because I have an insatiable sweet tooth and I’m constantly searching for healthier ways to get my sweets fix. This recipe is INCREDIBLE! It’s so gooey and delicious, and it tastes rich and is filling (thanks to the protein and fiber in the beans), so even after a small portion of something that tastes sinfully decadent, I’m completely satisfied. I can’t get over how amazing it is. This recipe is a life changer.
The only sad part is, I was so thrilled with this delicious recipe that I had to share it with everyone I know, so I brought it in to work (everyone loved it there, too!), and now there’s hardly any left for me…I guess I’ll just have to make it again soon!
Okay, it’s incredible. Wow.
Found this via Pinterest. My kids are loving it as we speak. But…the 35 minutes wasn’t nearly enough. It’s more like cookie dough and only got browned on the edges. How do you know it’s done? Should it be jiggly at all in the center?
Hmmm… maybe our ovens are very different! It shouldn’t be jiggly in the center. Mine is always the same texture throughout; kinda like… yikes I’m having trouble thinking of something to compare it to! But it definitely should be cooked throughout.
I saw this on facebook. I had my daughter send me your link. I am so making this for our office Christmas party on thed 22nd. I will tell them what is in it after I make it. My daughter said it was a hit at the girl scout gathering last nite. I will try some dates it it as well, as I love dates. Put half chocolate chips/and half chopped dates. Thanks for posting such healther recipes.
You just saved my life! I have Vegan Gluten free friends for Christmas, and I am sooooo happy to have found your blog!!!!
I’m making these right now and it’s my first chick-pea recipe! I used butter beans/chickpeas. I’m sooo nervous about how they’re going to turn out because everything wasn’t blending so i kept adding milk (angrily) and it finally mixed. I’m worried I added too much though
. I also did 1/2 cup Splenda baking blend and a cup of Stevia. I hope it isn’t going to make it too sweet but I think I should have kept it to 1/4 cup of the Splenda brown sugar! Oof.
Did you use a food processor? I had a hard time blending when I tried to do it in a blender, but it works so well in a fp!
I made this last night and i think its DELICIOUS!! My only problem was I only have a small food processor so that got a lil messy, and its probably smart to boil or soften the beans first… so the pie has some bigger chunks of beans but its still fabulous. a girl at work who doesnt like “healthy” stuff didnt like it but ppl like me who like the taste of a lil healthier versions of treats think its just that.. a TREAT!
I definitely think the recipe is WAY better if you can blend the beans completely. LOL but I’m glad you still liked the chunky beans!
This sounds delicious! I dont have a food processor, would a blender work? And could you use the splenda brownsugar instead?
I only tried it in a blender once, and the chickpeas wouldn’t blend… so if you must, I’d recommend at least trying it in multiple batches (i.e. don’t blend all the chickpeas together). I have never used splenda sugar, but I know other readers have used all sorts of different sugars for this pie. Read the comment section to see some ideas… I think some people have used part splenda with good results
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I’m pretty sure I messed up the recipe somehow.
What I’m not sure if it’s because I didn’t use vanilla, had to cook the chickpeas myself (couldn’t find canned where I live) and used melted margarine instead of applesauce (couldn’t find either) but I could taste and smell the chickpeas, sooo sad.
I might give it another try with the white beans. If anyone knows wich was my mistake please let me know.
Vanilla definitely helps. And maybe the amount of chickpeas you used was somehow off?
This is delicious!! I made it with xylitol and a bit of blackstrap molasses instead of the brown sugar. It turned out great!!
Sindy, my guess is that your mistake was not using vanilla. Maybe it helps hide the chickpea taste. I cooked the chickpeas myself too and mine turned out fine. I used about 3 cups of chickpeas.
Rebecca
You were right! I tried it again, this time with the vanilla, and the smell was gone.
But I still didn’t nail this one, when my pie was hot is was ok, but after it was cold it was barely edible. Either this one is just not my taste or I still need to adjust my substitutions.
Thanks for the help.
Okay, I just made this again for our Christmas party, and it was a huge hit! This time, I used 1 cup of brown sugar, 1/2 cup chocolate chips, and 1/2 cup dried cherries. So delish! I also should have mentioned earlier that this recipe works great at high altitude (we’re at about 6200′). Yummy!
OMG Katie, I have looked at this recipe for a little while (ever since I discovered your site) and was a bit nervous to try it because all I could focus on were the beans but oh my lord is it delicious. I gave some to my youngest before telling him what was in it and he said it was amazing – I don’t often get that sort of reaction. Thanks Katie. You are amazing. Have a lovely Christmas. xxx
Aww you too!!
I added….
3 tablespoons of cocoa powder
3 tablespoons of peanut butter instead of oil
1/4 cup of oil instead of apple sauce
1/2 cup of flour instead of oats
And I used black beans instead of white or chickpeas
This was amazing…..I had to force myself to put it in the oven and not just use it as a dip! But warm out of the oven with gooey chocolate chips it was a good call to bake it!! I’m never going to make brownies with 2 cups of sugar again….thanks so much!! I’m not a vegan but I love chocolate and really appreciate your low in sugar recipes!!
Oh wow, that sounds incredible!
Oh and only 2/3 cup of sugar!
Its sooo good I want to make it every single weekend and eat it for breakfast lunch and dinner!
I am eternally grateful to Pinterest because it keeps leading me to your recipes!
Awww lol!
Pinterest is dangerous… I want to make everything I see on there!
oooooooo yum. A friend made this and bought me a huge piece to try- DEVINE! we are a group of breast feeding Mums, and some/most are on dietary restrictions of either or all of gluten/dairy/egg/soy, so this was a perfect substitute, and was so delicious! She just used dairy free dark choc insteads of regular choc chips. I will be making it for sure! Thanks so much for your inspiration, and providing really healthy allergy friendly alternatives!!! Jenny in New Zealand
Aww I am so so glad you liked it!!
I made this last night and although it was tasty, you could tell it was not the real thing…it had an off quality to it and I could notice the garbanzo beans. Any tips to get that flavor out? Thanks!
Did you make sure to drain and rinse the beans very well? And use the full amount of fat/sugar?
Also peanut butter instead of the applesauce hides the bean taste very well….and also making sure you mix very very very well starting with the beans alone and then adding the other ingredients one by one…I have made this about three times already using only a mixer and not a food processor….we love it! I could eat a whole pie! This weekend I’m going to try the muffin idea!!
Hi Katie!
Just discovered your blog this afternoon and well… it’s 7:18PM and I haven’t done much else.
After browsing at your recipes I scurried over to my grocery list and scribbled down coconut butter, spelt flour, etc. and will be at the organic market ASAP to make some of these amazing desserts!
I was wondering, do you think I could use Bob’s Red Mill 5 grain pancake mix for this recipe? Or maybe it would turn out too hearty… could I blitz it in the processor first?… I just don’t have any spelt or w.w. pastry flour.
Will be making this for Christmas to avoid all of the unhealthy goodies!
Thank you so much!
I just made this dessert and it is fabulous! I think next time I’ll add pecans! Thanks for the recipe CCK!
I admit I have eyed this for a long time and was a bit scared to make it, despite all of the great reviews. I have made black bean brownies a few times and though I like them they really aren’t like a brownie. but THIS, this cookie pie is out of this world yummy. It is everything I would want it to be and then some. I used ghirardelli 60% chocolate chips so it wasn’t quite vegan. I did use almost the full amount of sugar and think I can reduce it by at least 1/4 c. without affecting it at all. THANK YOU. now i cant wait to try other recipes of yours I have bookmarked!
Can not wait to try this recipe. How far in advance can I make it? If I make it 1-2 days before planning to eat it, should it still be okay?
Yes!
I have to disagree. This was pretty gross and the directions were followed exactly. In fact, my sister who happens to be a pastry chef, took a shot at it and said exactly what I did. I would rather indulge in moderation than touch something like this.
Then you OBVIOUSLY did something wrong! Either that or your taste buds are unlike most other people in the world. I’ve made this pie now 3 different times, bringing it to parties twice where it was devoured. So my guess is you messed up something or you and your sister have unusual taste buds. (Just look at all the praiseworthy comments on this post. So all those hundreds of people have “weird” tastebuds?) I don’t know what your point is in leaving this comment anyway, except to be snarky!
Keep on with the awesome recipes, Katie. And just ignore the haters who have nothing better to do with their time than put others down. It’s obvious by the 400+ comments on here that most people don’t feel like Lina!
Wow. I couldn’t disagree more, and I’ve been in the restaurant industry for 15 years, and am extremely critical when it comes to food.
I have to agree with the majority. I am a spazz in the kitchen, and first time around this was the best thing I ever baked.
And my boyfriend’s ex-wife came from a professional baking family — she baked all the time when they were married so he could be considered a bit of a connoisseur. He LOVED this.
Hey Katie! Do you happen to have any of the nutritional info on this dish? I’m really just curious about the calories. I have 30lbs of baby weight to lose, and have to be super careful
Sorry, I don’t. I thought someone calculated it in the comment section… but I couldn’t find it. Maybe I missed it, though.
Thanks anyway. I wanted to tell you, Katie, I really appreciate your site. I really thought I was going to fall off the diet wagon last night, because the holidays have me craving bad food so badly. I decided to give this recipe a shot, and it TOTALLY satisfied my craving! It really made me feel like I cheated, but I don’t think I did that badly. My husband was so grossed out the whole time I was making it because of the garbanzo beans, and he ended up eating 4 pieces! Thanks so so much.
I’ve been wanting to make this since I first started reading your blog, and I finally did today….I am SO happy I only made 1/4 of the recipe because I would’ve eaten the entire thing lol!
It is baking in the oven right now and I thought about just eating the batter because it was so good! You can’t even tell there are white beans in it! I can’t wait for it to finish baking.
thanks for all of your amazing recipes! 
I made this last night. I’m not vegan and used butter instead of the oil/applesauce. Came out Fantastic! I found your site a few weeks ago and have been trying a couple of recipes. I really like that I can have my protein/fiber and chocolate dessert too!!! Keep up the good work
He he he he….just made this. Boyfriend claims he HATES chickpeas…said this was the best thing I have ever made! I substituted dates (1/3 cup) for all the sugar and it was perfect! Will tell him the secret ingredient once he finishes it off!
I was really excited to try this and I’m sorry to say it looked way better than it tasted. I really tried to like it, but I just couldn’t finish my serving, my husband couldn’t either. As soon as I opened the oven I was hit with the overwhelming smell of garbanzo beans…
Erika,
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Did you make sure to drain and rinse the beans well? The only other thing I can think of is that maybe you got a bad can of beans? The recipe should not have a bean aftertaste AT ALL! Sorry about your negative experience
You know what, I forgot that I hadn’t used the full amount of sugar, maybe that had something to do with it. I used 3/4 cup brown sugar and 1/2 cup splenda. To be fair I also don’t have an actual food processor and it was probably more chunky than it should have been. Maybe I’ll make it again once we get one and add the full sugar amount, just to give it a more fair shake! I just wish it didn’t require so much of it.
Hi, I just found you through skinnytaste.com and just made your deep dish chocolate chip pie it is so delicious, I made it for New Years Eve and no one could believe it was made with chick peas. Sooo freakin good, amazing, By any chance do you have the calories, fat, etc? Thank you soo much for these great recipes and sharing them with us. Happy New Year!!!
Sorry, I actually haven’t calculated that one out. I do try and list numbers for my recipes, especially the newer ones. For this recipe, it also depends on whether you use the lower-sugar version and how many slices you get.
Hey Katie, I just wanted to let you know that I made this last night and everyone who had it LOVED it – they were really shocked when I told them it was made with garbanzo beans, and couldn’t taste them at all. Huge hit! Thanks for such an amazing recipe!
KATIE! thank you so much for this recipe!! i made it yesterday for a new year’s eve party and everyone gobbled it down (there were only 3 tiny tiny slices left, aand we only had a small group of 4 girls there hehe). Even my mom approved and she doesn’t really like cookies (or even chocolate o_0) that much! i think next time i make this i may try subbing some stevia in and cutting back on the sugar just because i’ve realized i definitely could’ve gotten away with less sugar. also, every recipe that i have tried of yours has been a success, yummy, delish, and HEALTHY. thanks, girl
Katie, this was fabulous! My kids gobbled it up, having no idea it was made of beans and oatmeal… Love your blog and recipes.
Just made this after seeing your post about the top desserts and I can actually say that it topped the cookie dough dip for me… so ooey-gooey delicious! I quartered the recipe but had to force myself to put it away in order to not eat it all… soooo good!
Tried this pie tonight, and again….AMAZING!!! So, now I’ve tried 2 of your pies and my family can’t get enough! Way to go! Can’t wait to try more recipes!!
Hey Katie! I made this for a party at work. I followed the recipe exactly. The taste was great but the texture was off. It was very dense like a bar. I have NO idea what I did wrong or if the texture is supposed to be a bit off. I was expecting something more crumbly. Was I wrong in my thinking? What if I used some kind of flour (spelt, oat, almond, etc)? I would SO appreciate any insight!! Thanks!
Hi Aly,
It’s supposed to be gooey… just like a giant chocolate chip cookie!
The texture is definitely not supposed to be dense like a bar… maybe it was cooked too long? Maybe your oven is more powerful than mine? Try cooking it for a shorter amount of time, or maybe in a different sized pan. I use a smaller pan so it’s deeper and the middle doesn’t cook completely.
This was delicious! I made your chocolate bar cake a while ago and that didn’t turn out for me, but I decided to give this recipe a shot anyway (that first picture is just TOO sinful looking to resist…) and it came out amazing! Too amazing, actually… despite the fillingness of the beans, I somehow managed to devour HALF of this delicious pie over the course of the day! That speaks to how delicious it was. Couldn’t tell there were beans in it at all.
One question, however: I like my choc chip cookies crispy on the edges and gooey on the inside, and I’m wondering if you have any tips for how to capture that crispy part. This was definitely gooey, but almost TOO gooey– it seemed rather undercooked even after I put it in for an extra 10 mins. Advice?
Try this recipe. It’s thinner: http://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
hi katie! just stumbled on your blog and have a list of things to try now! i made your choc cake in a mug tonight and it hit the spot…so easy and so delicious! thank you for sharing your genius with us.
just a quick suggestion…what about replacing brown/white sugar in your recipes for palm/coconut sugar, which is much less processed and, i think, lower-glycemic index…? it can replace sugar part for part. i did it tonight in your cake in a mug recipe and it worked great! if you use a lot of brown sugar it’s perfect because it has that caramel-y sort of brown sugar taste. i know brown/white sugar is easier for the masses to find, but even if you wanted to suggest it as an alternative and people can decide if they want to try it. i also love that you use coconut oil in your recipes…it’s such a healthy oil and so many people are afraid of it unnecessarily!
thanks again for your amazing blog!!
Thanks, Susanne
I actually DO list coconut sugar as an alternative in some of my recipes. I just recently discovered it… and Sucanat and evaporated cane juice as well! There are so many ingredients (not just sweeteners, but in general) that I still want to try in my recipes! It’s overwhelming, but fun
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When you say white beans is it just any kind of bean that is white? Do garbanzos work better?
Have you ever made a cookie pie with white chocolate and fresh cranberries? I’m thinking of trying that spin next.
P.S. Thanks for having the most fabulous site!
Yup, cannelini, white kidney beans, etc. I’ve used both white beans or garbanzo… it doesn’t really matter much
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Your cranberry idea sounds delicious!
Hi Katie!
I was just wondering how many servings there are (or can be) in this pie?
Thanks!
So tasty, SO TASTY!! I just made this tonight, and my husband & I have eaten 1/4 of it already! I used great northern beans and sugar-free chocolate chips. My husband is sometimes hesitant of ‘healthy’ desserts, but he loved this!! Thank you, Katie!
Do you know the calories on this? I think it is nice when you have link to the nutritional info
Also, sorry if you’ve already addressed this. I didn’t see it in any of the comments! Looks delish!!
OMG, yum yum yum!!!! Thank you so much for this recipe. My son has a lot of food allergies and so many of your recipes are just perfect for us. Also, my husband is a total junk food addict and he loved this and could not for the life of him guess the main ingredient! Yummmm! I think I will make this for my baby’s first bday =)
Just made this tonight..was hesitant since I made the cookie dough dip recipe and it turned out with a weird chick pea taste..but this was delicious! I wish I could show you the pictures I took..I cant wait to trick my family, they are always giving me crap about being healthy. What do you think went wrong with the cookie dough dip?
ps I know most people dont like calorie to be provided but is there anyway I could get it for some of these recipes? email or something?
Did you use all the sweetener? And drain the beans very well?
I’ve made this twice and it’s a huge hit with everyone who has tried it. Then last night I decided to turn it into a brownie because why not more chocolate right? Well let me just say, I made no changes besides adding 1/3 cup of cocoa powder (and I used regular oats because I had no quick cook oats) and blended it really really well in my food processor, and there is absolutely no way to tell they aren’t regular brownies! I think the cocoa masks the can’t-quite-put-your-finger-on-it-but-almost-healthy taste of the regular cookie pie. Try it this way! So, so yummy.
Ok, that sounds GENIUS! I’m bookmarking your awesome idea!
Hi, not sure if someone mentioned this already, but did you know that oats have gluten? The recipe is low-gluten — not gluten free. Just wanted to be sure incase someone is thinking they can make these for someone with celiac disease.
Maybe they could try rice flour instead?
Hi Cheryl,
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Oats actually ARE gluten-free. Celiacs are warned not to eat them because most companies use the same machinery to make all their grains, so oats can be cross-contaminated. But some companies sell specifically-labelled gf oats
Also I think ground flax or even kamut flakes can be subbed. And you’re right: I bet brown rice flour could work too!
I just made this and it’s FANTASTIC! I didn’t have any applesauce so I used an overly ripe banana instead, which you can taste a little bit, but it’s still delicious. Thank you so much for this recipe!
Thanks for the response, my bad… sorry! Wheat, Rye and Barley are the culprits, Oat is an innocent contaminated bystander.
) Should have known you’d know!
I just made a chocolate pie based off of this recipe! Or well, it’s still in the oven. The batter was delicious though, haha. I added about 1/4 cup cocoa powder, and instead of the brown sugar I took 1/4 cup agave (which tasted sweet enough for me, anyway). I also added some chopped almonds!
Hey Katie, love your recipes, but I’m curious if there’s a way to make this chickpea cookie scrumptiousness gleuten free. Any suggestions?
nvm! I actually read responses! Thanks anyway!
SOOO GOOD!
Just a tip for blending: I find that in my Kitchen aid blender it works better to pulverize the oats first, then add drained chickpeas. After chickpeas are more or less crushed, I add the rest of the ingredients (except chocolate, of course) .And yeah, making half the recipe also makes it easier (less stopping the blender and shoving down batter from the sides).
All i could find was white kidney beans … will that work too ??
can i use white kidney beans?
Yes
I want make this so badly!!! My cans of chick peas are 15.5 oz (439ml) so how do I know how much to use?
Two of your cans, drained and rinsed well.
I made this yesterday for a dinner party of 10 unsuspecting carnivores. I normally serve decadent, calorie and fat laden desserts. I also made the 4 ingredient vegan ice cream to accompany it! The rave reviews were unanimous! Everyone loved the dessert and I of course I didn’t tell them it was vegan till they were all licking their plates clean. When I revealed the secret ingredient, white beans, they literally gasped! I must admit I felt like a had just pulled off the coup of the century! I can’t wait to try more of your recipes! Thanks Katie!
WOW. this is delicious. I calculated the calories since I count and for the WHOLE pie it is about 4055. I cut it into 20 slices, making them about 200 cal/ slice and it was perfect. I’d dare anyone to try and eat the whole pie in one sitting, it’s quite dense. I also wanted to add that NO ONE could tell this had beans in it and it’s great because, unlike a regular cookie, it keeps it’s moist gooey nature. Ours lasted a week and the first and the last piece were the exact same consistency. We just left it uncovered in the fridge. AMAZING.
Melissa- Thanks for calculating it! However, it hurts my soul a little to know that it has that many calories. Even though I did substitute all of the brown sugar for just 1/3 cup of Stevia, which would cut it down significantly, it’s still too many calories for me to eat 4 pieces of it. Which I did. Two weeks in a row.
Courtney,
I don’t think the 4055 calorie count is accurate, though I could be wrong since I used substitutions. I used a calorie calculator online and entered in all the ingredients. I substituted 1 large ripe banana for the applesauce and oil, 1/2 cup dates for the sugar, and used only 1/2 cup chocolate chips. The recipe made enough to fit in one pie dish. Based on 8 servings, each serving is 249 calories, 5.3 g fat, 46.6 g carbs, and 7.3 g protein. That is definitely a dessert you can treat yourself to!
ok, wait a minute. Katie, I just looked up a random regular chocolate chip cookie pie recipe, just to compare how much less this recipe still is in calories. This Nestle Tollhouse cookie pie- which spares no expense in terms of calories- has 4,640 calories. Only 585 less! I am not as knowledgeable as you when it comes to nutrition and calories, but your recipe seems vastly healthier than the Nestle recipe. Why isn’t there more of a difference?
http://www.verybestbaking.com/recipes/28218/NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Pie/detail.aspx
Maybe it’s smaller. Also, lower-cal doesn’t necessarily = healthier. Now if you compared the sat fat and cholesterol…
This looks incredible! How might I go about substituting maple syrup for the sugar?
I’ve never actually done it, but I know other commenters have. Press “control F4″ and type “maple syrup” into the search bar to search the comments
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Lol “CTRL + F4″ closes the tab. I think you meant “CTRL F”
I just wanted to thank you for this awesome recipe it was so good!! I didn’t want to use brown sugar so used dates (I use it for sugar replacement in many things). I just make a date paste in the blender just dates and a little water, I used 1/2 C in place of the brown sugar and it turned out excellent! So anyone looking to cut down the sugar may want to replace it with date paste!
I’ve bookmarked a bunch of your recipes and they’ve all turned out great. This is no exception! I’ve made it twice in one week and my whole family loves it. I like it even better than a less-healthy version I made over the holidays!
Here are my tweaks: dry bean equivalent to canned beans (1 1/3c, cooked), old-fashioned oats, coconut oil, 3/4-1c sugar (rapadura and coconut palm sugar), 3/4c dark chocolate chips. The second time around I added a spoonful of peanut butter and some chopped walnuts to give it a Tollhouse-cookie-pie feel. So good! I like it while still warm, but it’s also really good at room temperature.
OMG! This is the most devine thing I have ever tasted. I thought, garbonzo beans, yeah right! Boy was I surprised. I LOVE THIS!!!
OMG! This is the most devine thing I have ever tasted. I thought, garbonzo beans, yeah right! Boy was I surprised. I LOVE THIS!!!
I made this tonight. The middle didn’t bake very well. It has a ” raw” cookie dough texture instead of a cookie. I used white beans. What could improve the texture. Should I have baked it longer? Willing to try it again.
Maybe your pie pan was too deep for your oven’s power? Maybe you’d have better luck with this one: http://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
It’s much more shallow, but it’s the same basic recipe.
I’ve made this twice and both times it was more soft than crispy or chewy – I think that’s the way it’s supposed to be (even in the picture above it looks soft on the inside). The second time around, though, I think I may have used more oats and it stayed in the oven longer (rather by accident) and the result was slightly dryer. You could try that. Also someone mentioned turning these into a bar/brownie; if spread thinner I think they would have a more even texture. Just my thoughts!
Okay, so I am a “normal” eater and I was soooo skeptical about this. I’ve never put beans in a dessert and the whole idea of it was laughable to me. But that picture wooed me and I bought all the stuff and made it tonight. I used white beans and added one spoonful of peanut butter and ran the food processor until it was as smooth as it could be. I was still skeptical at that point because it didn’t smell like any cookie dough I’ve ever smelled. (obviously, but still…)
You win. Both my sister and I (non-vegans) agree that you can’t tell it is made with beans and it tastes almost as good as regular cookie pie. (not perfect because the texture is a bit off and the oats are a bit chewy but still, AMAZING) Thanks for the recipe!
Aww lol thanks for being brave enough to give it a chance!
I dont have a blender! And my kitchen is tiiiiny so not about to buy one. could i just mash it all really really well in my kitchenaid?
You’re in luck
. The recipe actually specifically states to use a food processor, not a blender 
.
Katie,
This was fabulous. Just made it and added about 1/2 cup chopped pecans to the recipe. No one knew it had two cans of chick peas in it. We eat vegan and will definitely add this to our favorites!
I’m sorry I don’t have a food processor either. Do have a fancy kitchenaid but that’s it. Any suggestions?
Sorry, I don’t know… I would think that a mixer wouldn’t blend the chickpeas and you’d end up with chunks.
Looks good! I saw several ask for calorie counts. I typed it in (as written) and came up with 3434 calories for the entire thing or 172 calories for each of 20 servings. Hope this helps someone.
Hey Katie! I just made this for my friend’s birthday party tomorrow and was wondering how you suggest I store it overnight…do I keep it on the kitchen counter or should I freeze it or refrigerate it?
Thanks!
Hi Dana
I usually store it very-loosely covered on the counter (overnight if need be). But then, after people have a piece, I store the leftovers in the fridge in a tupperware container.
AMAZINGGGGG!!!! love love love love love.
This is the BEST. AMAZINGGG!!! love love love it!
I made these today…. and forgot the sugar! But I never noticed until later when I was re-reading the recipe trying to figure out why everyone thinks they are so gooey. What I’m trying to say is, they are not inedible without the sugar and my mom who is diabetic thought they were okay too. I never noticed they were not sweet when eating them, but was just a little mystified at all the raving. Of course they will be better with the sugar and probably will be gooey as described. I will make them again and remember all ingredients. Note, if making without the sugar, cut down on the salt as the sweetness is not there to balance it out.
I have to admit, I was very skeptical about this one, but I had to try it. It is so good! Even my picky kids and husband liked it. Can’t wait to try out some more of your creations. Thanks!
I finally made this and it is heavenly! Thank you for all of your kick butt recipes!! Love them all and so do the people that I make them for…and they have no idea how healthy it is for them
I just made this (waiting for it to cool before trying), but I entered this into a calorie calculator website for nutritional information (I said it makes 20 servings):Nutrition Facts
Serving Size 55 g
Amount Per Serving
Calories 207
Calories from Fat 46
Total Fat 5.1g
Saturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 2mg
Sodium 105mg
Total Carbohydrates 34.1g
Dietary Fiber 4.5g
Sugars 15.8g
Protein 7.0g
Vitamin A 0% • Vitamin C 0%
Calcium 11% • Iron 17%
Nutrition Grade C+
* Based on a 2000 calorie diet
Nutritional Analysis
Good points-
Very low in cholesterol
Low in sodium
High in manganese
Bad points-
High in sugar
**I also searched a different chocolate chip cookie pie recipe using the usual ingredients of eggs, butter, flour, white sugar, etc, and it said it is 626 calories and 45 grams of fat for comparison. So yes, this is DEFINITELY much healthier!! Just thought I would help.
I assume you entered the size as the whole batch … not the 1/2 or 1/4? (I made the 1/2 recipe.)
I agree are for certain more nutritionally dense, even with the sugar. Beans and oatmeal are a hell of a lot better than white or even whole wheat flour. And eggs and butter? I now know all to well what they do to the poor animals, and the human body!
Some people mentioned used Splenda brown sugar (didn’t know they had it) successfully in this recipe, but I’m not so sure despite what they say that that’s so healthy either. Katie, where do you stand on Splenda?
I would love to try this but I no longer eat canned foods, since the cans are lined with BPA. Do you have a can-free alternative? Thanks!
Kristen,
Cook your own! You can buy them in the dry form (they are called garbanzos or you can use any form of white bean for this recipe). Here is a link (my nieces blog) to help with the process. It takes time, but is not difficult.
http://zoedawn.wordpress.com/2011/01/10/a-how-to-cooking-dried-beans/
-Amber
Eden Organic bean cans are BPA free!
Thanks for this fantastic recipe. I really enjoyed it! My husband couldn’t believe there were garbanzo beans in it. I’m looking forward to making it gain when I have a proper food processor! (It had broken and I didn’t realize.) Using fingers and an immersion blender to grind up the beans was rough.
Just joined your blog/facebook page a couple days ago. Found you on Pinterest and am already in love!!! I’m not vegan, but do try to eat healthy and substitute OFTEN!!! This blog is perfect for me as I have a horrific sweet tooth and any healthier version is good to me ;o) I’m making this for a Super Bowl party on Sunday (along with the cookie dough dip) and am going to see what everyone says. Can’t wait!!! I will post back with results!
Oh, and I’m going to use the Splenda Brown Sugar Blend to cut down on the sugar content. And, has anyone used sugar free or dark chocolate chips in this??? Thanks!
Delicious! I added a bit of almond extract, because I usually add 1/4 tsp of almond extract to my chocolate chip cookies. I didn’t cut out any sugar, but I think it could stand to be slightly less sweet. Not that we didn’t enjoy it as-is.
Do you have nutrition facts for this?
A few comments above, someone left the nutrition facts.
Hello Katie,
i want to do this cake now but i don’t realized that i don’t have a food processor, can i used the blender instead or it wont work.
Thanks so much, love all your recipes.
Jessica
I know some people have had success with a blender. It didn’t work for me when I tried it… maybe try doing it in small batches so the chickpeas blend better?
I made a half recipe in a regular pie pan, and it was so delicious! I brought it in to work the next morning, and the pickiest eater I know raved about it. I’m definitely going to make more of your recipes in the future
I made this and my pie was still dough, so I put it in for another 26 minutes. Still dough. I couldn’t eat it.
Can you tell me more specifics about exactly what you did? Thousands of people have made this successfully, so it’s definitely not a misprint in the recipe. Hopefully I can help figure out what went wrong!
I am obsessed with this. And my non-vegan sugar-loving roommate is too. I usually half the amount of sugar and it’s still great. Thank you so much for this recipe!
Hi Katie! Just came across this recipe and I HAVE to try it… but I don’t have a food processor OR a blender… I only have a stand mixer… would that work on a high speed??
I’m not sure if it would blend the chickpeas
.
Hi Katie! Just came across this recipe and I HAVE to try it… but I don’t have a food processor OR a blender… I only have a stand mixer… would that work on a high speed??
Ouuh I’m baking this right know! I saw someone recommending it on her blog and then i saw that you’re even going on tv with it, so I thought it must be great and I wanted to bake a cake anyway.
Buuuut I’m really worried if it will be good, because of those beans! A few days ago I tried your cookie batter dip, and honestly I thought it was disgusting, I could only taste chickpeas… maybe german ones taste different? who knows^^ so i thought I could put in some eggs and some cacao (makes everything better
) and baked it. It looked like a great cake but still tasted gross (and like chickpeas, not chocolate^^)
The oatmeal recipes I tried were great, so I’m sure this one will be just as good 
So know I’m hoping the best for this one, I had to use differend beans, as I could find those you used, let’s hope the best
Are you sure you used the right amount of beans? Do you have a food scale? Cans might be different sizes over there
.
No, I don’t think it was the amount of chickpeas, I tried adding more sugar and vanilla, but the chickpea taste came out very strong. maybe it’s better to cook them yourself instead of using a can? I don’t know
)
But this recipe turned out much better than the dip, the beans I used had a more subtle taste than chickpeas (and i cooked them quite a while to make them loose their taste even more
It’s not like my favourite cake, but for beans and oatmeals it’s pretty delicious
I think in future I’m just going to skip bean cakes and try the rest of your recipes
Hi Oatmeal Queen
(I predict we’re going to see you on Quaker Oatmeal commercials one day) — I have tons of regular oatmeal in the house and don’t feel like buying quick oats. Is it okay to use regular (rolled) oats in this recipe?
Looking forward to see your tv debut.
Ive only tried it with quick oats, so I can’t say for sure
.
Katie FYI — I puliverized the rolled oats in my bullet and it worked fine. After all, to the best of my knowledge, quick oats are the same as rolled oats only they are more finely milled so they cook faster. And OMG, it came out TOO good. I don’t bake sweets anymore, but I had to see what the white bean thing was all about. My boyfriend is in heaven. As always, thanks ever so much.
P.S. Did the word VEGAN come up when you were on t.v.? I hope so.
I definitely mentioned it a lot! I don’t know what footage they’ll use, but I’ll find out on Tuesday!
Good, good good. Keep tipping that point.
I made it with old fashioned oats and it came out great!
Ok- I made this for Xmas eve with my husband’s family. I did not tell them what it was made of just that it was a cookie dough pie. They have a lot of weird food sensitivities. My husband is the worst. He will not eat ANY fruits, vegetables, beans, etc. He has detected any attempt in my past to sneak them into foods. But he (and everyone else) had NO CLUE it was healthified. He didn’t like it because he thought it was too sweet, which I agreed, so next time I will lessen the sugar. But he ate an entire piece … probably the first time EVER he’s had a bean..and he had no clue!!!
So if you are going on TV, you CANNOT let my secret out. If my husband finds out I managed to trick him he’ll never trust my cooking again or try it again. Please, please don’t’ let the secret out on TV.
LOL!
I wonder how this would taste if you replace the brown sugar with Splenda/Brown sugar mix. Has anyone tried that?
I made it a couple days ago with the Splenda brown sugar mix… It was AMAZING!!!!!!!! Couldn’t tell any difference!!! Y-U-M-M-Y!!!!!!
Hey, this looks soooo amazing I cannot wait to try it. But does anyone know how many calories are in a slice? It would be so helpful and appreciated!
Hi Joni,
A few comments above yours, someone listed a whole nutritional profile.
I’m making this tomorrow for a SuperBowl party and am so excited!! I’m so happy that I found this blog, I’m a mom of 2 little ones and vegan recipes tend to overwhelm me sometimes. I appreciate how simple and delicious yours are, so thanks!!
Oh my goodness! I LOVE this cookie cake recipe!!! Let me preface all of this by saying I HATE beans:( All beans except for Green Beans…but in my quest to eat healthy and cook more healthily for my family…I have been trying to incorporate more veggies and beans into my recipes. I was a little scared of trying this….but the picture looked SOOO yummy I had to try it. It is incredible! LOVE it! Thank you for helping me to ‘convert’ to beans:)
Do you know of a way to keep brown sugar from getting like a rock?
Okk…I just finished making these..and was relally scared about the bean thing…But Oh My Goodness!! Theses things are soooo Good..So, good that I am not really wanting to share them with anyone good..You guys must make these!
If you cut this into 8 pieces, it still contains 715cal, 111 carbs, and 33g of fat…how is this “healthy”?
No one said it serves 8. Here’s a nutritional profile someone found, if you’re interested: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/comment-page-2/#comment-248985
Also, remember that calories aren’t the only things to think about in determining the “health” of a food. For example, an avocado (high in calories) is much more nutritious than a rice cake!
Ok, I have hated beans my entire life. I used to think I would attempt to be a vegetarian, but found it impossible given that I can’t eat beans without gagging to save my life. This caused some severe distrust of this recipe, but I figured I would go for it anyways.
I’m in awe. Loved it! Thank you SO much!
I was really excited to make these after reading the comments. I made them with white beans and when i tried them mine just tasted like beans:( i must have done something wrong!
Did you drain the beans well? And use a food processor, not blender?
I’ve never made a gluten/dairy free dessert and this was by far one of the best dessert I’ve had in a long time. My kids are even asking if we can make it again. Thank you so much!
Thank you for posting this recipe! I made it last night for a Super Bowl gathering and it was a huge hit! I even felt good about my 2 year old eating some and I am really picky about what she eats.
I used 1 cup Stevia for baking and 1/2 cup raw sugar. I added peanut butter and a chopped up square of unsweetened baking chocolate. On top- I made your banana cononut butter frosting but added some peanut butter. I also have to say that the batter itself was nearly irrestistable!
I tried this recipe and it was great! I must tell you that I did sub palm sugar for the regular sugar, walnut oil for the canola, and dark chocolate chips rather than milk chocolate chips. In any case, it definitely didn’t taste like a healthy dessert. It tasted like a cheat day dessert. Cheers!
This is so good it’s insane. I honestly couldn’t have told the difference between this and a “real” deep dish cookie pie.
Katie, I made this last night, and it was sooooo good! I cannot believe it tastes like a restaurant dessert, but is so much better for you! I have a bad sweet tooth, and loved every bite!
Katie,
I know I originally stumbled upon your blog from pinterest, but don’t remember the original recipe that drew me here. All I know is the picture at the top for this recipe, had me hooked…and I am fascinated by any dessert recipe that uses chickpeas!
I tried this one out last night…but with a few alterations. I used old fashioned oats instead of quick oats (all I had) and I subbed 2 tbsp of unsweetened nut butter (I used pb) for 2 of the 3 tbsp of canola oil. In place of the brown sugar, I used 1/4 cup brown sugar/splenda blend and 2/3 cup of agave (I would have preferred regular brown sugar cause I’m trying not to use artificial sweeteners anymore but it was all I had). I didn’t have any applesauce, but because of the added liquid from the agave, I knew it would be ok to leave out and it was. I used a 10″ springform pan and it made 12 good size (satisfying) servings…
and it came out absolutely AMAZING! I still cannot believe that this recipe uses chickpeas instead of eggs, flour, butter or white sugar!! My husband had 3 pieces of it for dessert last night!
I calculated the calories for my version of it and it came out to about 225 a slice…and while somewhat high, there is no guilt because but it has actual nutrition in it! My hubs loved it because they are super high in protein from all the chickpeas and nut butter!
Thank you, thank you, thank you for the amazing recipe…I think this just changed the way I eat dessert forever!
Aww thank YOU for trying it!!
hello katie,
That looks very good, I am wondering if you could use a pizza pan and make a big cookie, if so how long do you think it should bake for? I would like to try making it for our cake/brownie fundraising raffle.
Hi Kori!
Try this recipe: http://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
I made this for the Super Bowl… and no one knew it was anything but delicious chocolate chip cookie pie!! I used spenda brown sugar for baking and it was very sweet. I could probably use 1/2 and it would still be delicious. My sweetness may also have been increased by the chocolate chips ( i didn’t measure and just dumped ) there was a lot. Very Deliciously chocolaty in anyone’s book !
There was way too much sugar in here, especially since I would probably end up eating it all myself (I ended up eating about 3/4 of it in about 2 days). So, I made some changes. I basically cut the recipe in half. I used half a banana and maybe 1/2 tbsp of oil to replace the oil and applesauce. I used 4-6 tbsp of sugar, basically just enough to cancel out the bean taste (I don’t think I rinsed the beans well enough, so I may be able to cut the sugar down a little more next time). Since I was not using brown sugar (it was organic though), I added about 1 tbsp of molasses. I may have used extra vanilla. I kept the amount of chocolate chips the same. I think my pie pan is 7 or 8 inches. The pie came out just shy of an inch thick.
I can’t speak for the original version, but with my changes it was so freaking good! It was like a cookie dough pie, and I was certainly surprised when I enjoyed it cold almost as much as I did when it was warm (you just can’t beat melty chocolate chips). It was like eating a soft cookie when warm, but more like cookie dough when cold.
Thank you for sharing this recipe, Katie (even if I did need to make some changes)! This is something I will be making a lot!
I just made this and it’s FANTASTIC!!! I used one large can, but I added a bit more oats to make up the difference in volume, it still turned out great!
Will defs use this again!!
LOVED the WFAA clip! I plan to try the chocolate chip cookie this weekend. Terrific Web site and blog,
XXX Mrs. W
Awww Mrs. Wilcox, thank you so so much!
Thanks for posting such yumminess with healthy ingredients. My husband and I are eating with many special self-imposed dietary restrictions in order to lose lots of weight this year… but I have a hard time living without the desserts! I have seen a few of your recipes with the nutritionals posted with them, can you post those for this recipe please!!
I updated my recipe to include calorie count! Here’s a link to a more in-depth calculation: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/comment-page-2/#comment-248985
If I put this in a rectangular or square pan, what size could I use? I’m making it for work tomorrow and it would be easier to cut that way.
I’m not sure… Really, it works in all sorts of shapes, but I’ve never done it in a square pan before. It depends on how deep you want it, I guess.
Hi Cassandra — I make the 1/2 recipe in a 10″ x 10″ and I like the width it comes out … not too think not too thick … about 3/4 – 1″ thick.
I’m curious why a food processor rather than a blender. I have both so it’s not an issue of not having the equipment (although I admit I barely know anything about my food processor as I use it maybe once a year), but the food nerd in me just would love to know. Is it so the dough still retains some texture? Would I use the “grater” attachment on the processor?
Hi Jael — I found that a blender (or a even a bullet) doesn’t cream out the beans. This recipe was the reason I finally took out my food processor and figured out how to use it. Now I love the food processor.
Yup!
Can you substitute ground steel cut oats for the quick oats? I don’t usually have those in my house, and would rather not get another type of oats. Looks AMAZING
THanks!
Hi Kim — I didn’t want to go out and buy quick oats because I have loads of rolled oats in the house. So I just pulverized the rolled oats in my bullet, and it worked fine. I have steel cut in the house too and have wondered if they could be pulverized … evidently you are saying they can be? If so, then there’s the question of how the texture (if they are fine enough) will work in this recipe. Let us know how it turns out if you try it
I love this recipe! I have very picky eaters and none of them could tell that I used chick peas! Even my husband loved it, and my son thought it was so fun to have him try it before revealing your secret ingredient! He had no idea, but even after he found out, cleaned his plate and went back for more! We used dark chocolate, and it was extra rich! Thank you Katie!
Hi Katie!
I love the site and can’t wait to try some of these! We are trying this cookie one today
Question: do you have the nutrution info for this (have you added it all up) like fat/carbs/protein, etc?
Thanks!
Cheryl
The nutritional info and a link is listed in the post
.
This looks amazing Katie! I am counting weight watcher points and wondering if I could use light smart balance instead of oil? Also, would I half or quarter the recipe for a regular pie dish? Thanks!
Halve for regular pie dish that won’t be as deep. Not sure on the sbl, but let me know if it works!
@Cooking Mommy – how are you calculating the points? I’m doing WW too, and just adding them all up manually….
Hi Katie! This is looks absolutely amazing! I am counting my weight watcher points and wondering if I could use smart balance light instead of canola oil? Also, if I am using a regular pie plate, would I half it or even use a 1/4 recipe? Thanks!
Hey Katie,
You said a sugar free version was coming soon….when?
Thanks
Ok, it’s still a work in progress… If you try it, I would absolutely LOVE to know your thoughts (good or bad… seriously, don’t be shy about telling me the truth if you hate it lol).
Use the basic recipe, but just leave out all sugar. Add 2cups pitted dates (300g), three stevia packets, and 1/2 cup almond milk. Process in 2 or 3 batches, because the food processor will have a hard time doing it all at once. Then add in the chocolate chips (or sugar-free chocolate chips if you wish).
I’m sorry to ruin your “healthy” recipe, but canola oil is toxic (especially since it’s genetically modified), and 1 1/2 cups of sugar equals out to around 3 tablespoons of sugar per 1/8 of the pie (or 1 slice). I know that this contains beans, which are healthy, but 1 healthy ingredient doesn’t magically make an entire recipe healthy.
Randi, I’ve already discussed the pie’s “healthy” label in the post. And there is no way that 1/8 of the pie is a serving. It’s a very dense, sweet pie… people usually get more like 20 servings from it. Also, I don’t believe that canola oil is toxic. My great-grandma used it, and she lived to be 100 years old. But you’re entitled to your opinion. (And also, you can use a different oil.)
OH MY GOD, this is freaking amaaaaaaaazing!!! I’ve been doing “healthy” baking for a while now, and I expected this to be good the way all my other baked goods are. But no. This is just SO BUTTERY! So decedent!! I modified it slightly… Added a T of prune puree to sub one of the T of oil, and added 2 T of cocoa powder (as is my tradition with chocolate chip cookie recipes
). But OH MY (channeling George Takei) this recipe takes the cake!! If anyone out there is on the fence about this recipe, JUST MAKE IT.
Katie, you are the best around. I can’t wait to make this for some poor, unsuspecting closeminded shmuck and then, once they’ve eaten a piece or three, WHAM! Tell them it’s basically baked hummus with chocolate!
LOL
I made this tonight OMG amazing!
Dang, that was AMAZING!!! So I did a lot of things wrong in the recipe, I used my vita mix to blend everything, I only added half the sugar, and I added butterscotch and white chocolate chips along with the milk chocolate chips. Then I didn’t have a deep dish pan so I put the batter in a muffin tin and had 12 minis! After I got them out of the oven I had one and it was amazing, then I put the rest in a plastic container while they were still warm so it fogged up the container. I just got one out a couple hours later and it was probably the best, most moist chewy, little cookie ever!!!
Hi Katie! This is looks absolutely amazing! I am counting my weight watcher points and wondering if I could use smart balance light instead of canola oil? Also, if I am using a regular pie plate, would I half it or even use a 1/4 recipe? Thanks!
Sorry, I do not know.
Hi, just wanted to say, that I used no oil and it woked very well. could you (or anyone else) tell me, what “T” stands for? tablespoon or teaspoon?- that´s what I think but I am a little unsure.
Thanks!
P.S. for a regular pie form (like we use in Germany, about 26 cm) you should use the whole recipie
T is tablespoon
Hi Katie,
I´m from Germany and I tried this recipie yesterday evenig. Right now I´ve already eaten two pieces of this suuuuuuuuuuuper delicious pie
^^ I feel like I should try MUCH more of your recipies, which all sound so damn great!
Thank you so much
Made this last night with my boyfriend (so he obviously knew what was in it) and ate it with some friends who had no idea. Everyone loved it!!! I have a blender/food processor change-out combo by Cuisinart and it was a little hard to fit everything in the processor at once. I used 1 can of garbanzo and 1 can of great northern beans and Ghiradelli 60% cocao chocolate chips. It was AWESOME!
This cookie starts to crack kind of like peanut butter cookies when it’s done… I cooked it for only 30 minutes and it could’ve used 1 or 2 minutes less so be careful!
This is such an amazing recipe, can’t wait to try more from this site! What a cool idea
The healthy-ness made it such much more enjoyable!
I just made this and my husbands first words, “THIS is vegan?” And this shouldn’t be a surprise because everything I make is vegan! Delicious. A definite winner.
My first recipe I’ve made of yours, and I must say, “well done!”
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