A giant, gooey cookie.
Try bringing this to your next Halloween party:
Saturday, I made a pumpkin pizookie, as I wrote on my Twitter page.
Emily (my roommate) and I invited a bunch of friends over for a housewarming party Saturday night, and I wanted to christen the new oven in style. So I figured it was a great time to test out an idea I’d been meaning to try for a few months: pumpkin deep-dish cookie pie. With chocolate chips, of course.
A huge success!
More than one person at the party said it was the best pie he or she had ever eaten, and I think every single crumb was gone just ten minutes after I served the pie. Seriously, do not worry about serving the following recipe to a crowd of “non-healthy” eaters. They will devour this healthier pie like there is no tomorrow.
If you’re still unsure, read the 400+ comments on this post.
(You’ll find a similar number of positive comments and rave reviews if you look at my white bean blondie and cookie dough posts. I know it seems weird, but these bean desserts are actually HUGE crowd pleasers. Honest!)
Pumpkin Chocolate-Chip Pizookie
(gluten free!)
Obviously inspired by the Deep-Dish Cookie Pie.
- 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
- 1 cup quick oats
- 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 3 T canola oil (or coconut oil)
- 1 and 1/2 cups brown sugar (You can try adding less sugar, if you’re used to healthy desserts; I chose to use this much because the people to whom I served it are used to “normal” desserts. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave.)
- 1 cup chocolate chips
Blend everything (except the chips) very well in a food processor. (Blend until it’s super-smooth.) Mix in chips, and pour into a 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 35 minutes. Let stand at least 10 minutes before removing from the pan.
If desired, you can top this pie with Vanilla Ice Milk.
But the pizookie is so soft and so sweet and so gooey that it really doesn’t need any toppings at all.
Question of the Day:
Have you ever heard of a pizookie?
Apparently, the name is a combination of “pizza” and “cookie” and was first coined by the chain restaurant, BJ’s Brewhouse. Their website says BJ’s offers Red Velvet pizookies and Triple Chocolate ones. Hmmmm… what flavor should I try next?
Maybe a pizookie from my Peanut Butter and Jelly Blondies.
Who could resist a giant pb&j cookie?
{ 172 comments… read them below or add one }
Guess who is trying this out tonight?! THIS GIRL! ….Never heard of a pizcookie but hey- you learn something new every day!
There’s a chain of restaurants called BJ’s that, I think, invented the pizookie. They might even have it trademarked, not sure!
I’ve never made a pizookie, but I’ve heard of them before. And I am such a fan of beans in dessert, I greatly appreciate your gluten-free recipes
Holy crap, this looks delish!!!!! LOVE! I realize more and more everyday that I have a exclamation point obsession, lol
Happy Monday beautiful !
This looks so fudgy and delicious!!! It looks like it would simply melt in my mouth…I love pumpkin and chocolate! Can you host parties at my house? My friends often eat at BJs and they ordered a pizookie once; they are huge! Your’s looks better
I think you should try the red velvet pizookie next! Or a peanut butter snicker doodle pizookie. Needless to say, you never cease to amaze me Katie!
Hi Katie! I don’t see the link for the sugar free version (or I could just be blind). This looks wonderful but I don’t have sugar at the house. If you could forward it to me that would be great!
Eek, sorry, I hadn’t meant to leave that part of the recipe in there! I do have an *idea* for a sugar-free version, but I’ve never tried it.
Basically, it’s this: leave out the sugar, and add in 2 and 1/2 cups pitted dates (soaked in water for at least 8 hours).
As I said, I’ve not tried it… but if you want to try it, I would be so interested to know if it works!
I tried it once with date puree. I wasn’t a big fan, but it might have simply been a fluke. i usually use coconut palm sugar or honey in theseand they turn out great!
If I was home, this Would be in my belly in under an hour, flat.
Seriously, Katie, you have got to stop doing this. It’s making me drool! Your pictures make it look so moist and scrumptious…ugh….I hate you-in a good way
Also, where’s the link to the sugar-free version? I would love to see it! Thanks
See my reply to Dawn, a few comments above
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Wow. Just WOW! I’m sooo going to make this!
A red velvet pizookie sounds awesome!
I hadn’t ever heard of a pizookie until I saw another blogger make one, but hers was a single serving one – this is a whole new level!
Hi Katie, this looks delicious! I love your original Deep Dish Cookie Pie so can’t wait to try this one!
I live in Ireland and we unfortunately have no Stevia sweetener here, which is a pain because it means I have to use artificial sweeteners, which makes anything you bake taste bad. I did, however, see Xylitol, another natural sweetener, in some health shops near me. Have you tried this? And if so, does it work in baking?
Thank you!
Sorry, I’ve never tried Xylitol
I love xylitol and don’t care for Stevia. Xylitol works great for baking or anything for that matter. I always use less that the recipe calls for, but that’s just for my personal taste, you can use it as a sub for sugar in any recipe. It’s pricey, but so worth it. I have a severe corn allergy, so I have to use xylitol from a birch source, but if you don’t have corn issues that should not be a problem.
Thank you Vicki, yes it is very expensive! About 9 euro/13 dollars for a regular sized bag! Will have to invest in it sometime, I hate that I rely on Splenda and I can’t bake some of the fab recipes on here
sometcompany’s sell “Brown Sugar” when it all it really is is a mixture of white sugar and mollasses, not pure brown sugar. So that may be an option. I bet pure maple syrup would even complement this recipe well. \
Pizookie….what an awesome concept! I’ve never heard of it, and this chocolate pumpkin one is right up my alley. It looks amazing Katie, thanks for sharing
Ditto on the link for sugar free recipe please!!
Sorry, I hadn’t meant to leave that part of the recipe in there! I do have an *idea* for a sugar-free version, but I’ve never tried it.
Basically, it’s this: leave out the sugar, and add in 2 and 1/2 cups pitted dates (soaked in water for at least 8 hours).
As I said, I’ve not tried it… but if you want to try it, I would be so interested to know if it works!
Another amazing recipe…I think I would have been hiding under a rock if I just moved! Bravo!
That one’s going to have to go on my to try list!
Pumpkin cookie deep-dish pie. Awesome!
I made some pumpkin scones over the weekend and now have more pumpkin to use up. Sounds delicious.
Mmm… what a perfect combination!! I have no doubt this was a huge success. I’m betting you’ll have another four thumbs up from us by the end of this week.
We’ve been making Pizookies for years, although under a different name. Who wouldn’t want a super-ginormous cookie??
Culinary genius. This looks incredible, Katie!
It’ll be a hit with all of my hall-mates. We found the dorm kitchen finally! haha
Never heard of a pizookie, but boy, am I glad I know about them now! Can’t wait to try this recipe – thanks for sharing
I have never heard of a piezouckie- not sure how to pronounce- is it like pie + cookie?
Sounds lovely anyway!
lol more like piz ooooh key
LOVE it — and pumpkin + chocolate may just be my favorite flavor combo.
I have never heard of a piezookie- not sure how to pronounce- is it like pie + cookie?
Sounds lovely anyway!
Ahmazing!! As usual
Perfect combo of flavours!
yayyy!! Pumpkin and chocolate is such a winning combo!
This is one of those recipes that is so good it makes me have a disdain for food hogs, competitive, and angry!!! Best to stay away from it completely!!! Grosses me out when people get like 3 plates of something at a party that other people are wanting as well–how rude and disgusting!!!
oooooooooooooooh my god, I didn´t think it could get any better!!! Clearly, I was wrong. Totally wrong.
This would make an awesome cake for my birthday next week!!
I’ve only seen your Pizzerts and creations with such cool names. I’ll have to try this out! Quick question: how much does one recipe make to serve?
It makes one pie, in either a 10-in springform or an 8-inch one, depending on how deep you want it.
How many servings does this make?
It makes one pie, in a 10-in springform or an 8-inch one, depending on how deep you want it.
Katie! I think I am in love with you and your bean cooking ways. Don’t tell my husband!
I love BJs Brewhouse and Pizookies! So excited to try this healthier version. They are good, but usually way too sweet. I will have to try this on my husband and in-laws since we are all pizookie fans.
I also did not see the sugar free link….looks awesome.
I have made about the exact same thing minus the oil and did not cook it. I just put it in the freezer and and then warmed a little before I ate some. I will have to try doing a baking version. Do you think it will work with out oil?
I don’t really like the taste of fat-free baked goods, but you could always try it…
If you want to avoid extract oils but don’t mind fat, you can sub nut butter. I always make these with my homemade almond butter in place of the oil. I prefer to eat my fat in whole food form.
It’s AMAZEBALLS with nut butter. Mmmm.
could i make this with white beans?
and i’d love to see a red velvet pizookie! ohh my lord that would be delicious..
also, how do you get your vanilla ice milk to look so white and delicious?! Mine always is like a beige color and it doesn’t look light and fluffy like yours does.
Thanks Katie!
Yes, the recipe states white beans or garbanzo.
As for the ice milk… lol that’s actually not ice milk in the photos! I don’t normally use ice milk for photoshoots because it melts super-fast.
….I would make this Pizzookie NOW- like RiGHT now just because of the name! but i happen to be out of beans and chocolate chips at the moment!! AHH!! A day without chocolate chips….my life is not complete!
Haha I have never heard of a pizookie but I love the idea and I love the look of that pie! Yummm
That looks so delicious! I’ve been wanting to make something pumpkin flavored and this may have to be it. I’ve made the blondies also, and they turned out great. How many servings would you say you got out of your pumpkin pizzert? Thanks.
It makes one pie, in either a 10-in springform or an 8-inch, depending on how deep you want it.
How many people did your 10 – inch pie feed?
Sorry, I don’t know. I just put it down on the table, and people just cut off slices.
Heather, I cut my 10in into 16 pieces and the wedges were probably equivalent to a good sized cookie.
You’re roommate is SO lucky, lol!
I’m thinking triple chocolate next, followed by red velvet.
Just a thought.
The best part about cookie cakes is that “not quite done” consistency. This looks like it nailed it!
A red velvet pizookie sounds AMAZING! I’ve had the chocolate chip one and the cookies ‘n cream one from BJs, but never the red velvet…
Wow! This looks so awesome!! It just so happens I have a friend coming in town this weekend. She will LOVE this!!
Okay now that I see chocolate AND pumpkin I am sold! Just found out my family is coming to California for the holidays so I hope this is something I can make for the gatherings! Love seeing the success of your recipes and how so many readers are loving your ideas! Congrats, Katie!
Oh my goodness that looks delicious. Your pictures are awesome and really just make me want to eat that dessert right now!
Wow, I am literally drooling looking at these pictures!
I loved your deep dish chocolate cookie so I will definitely be giving this a try. I had never heard of pizookies until I read about them on The Fitnisista blog. Its such a fun word to say!
I don’t think I had ever heard of the term until you said it! I am still leery of beans in desserts. Not so much that I think I’ll necessarily dislike the first taste, but more so about the after taste. I know a lot of people who can detect the bean flours in desserts (I sure can), so if I used actual beans….I don’t know! But I’m intrigued.
Try cannellinis. They are very very mild and lack the strong beany flavor you can get with garbanzos. Just my 2¢!
Yeah, that looks like heaven. I can’t wait to try it!
Bookmarked! This looks divine. I think I’m going to try it in muffin tins to make individual-sized desserts all for me!
A giant cookie?? I’m in trouble!!
Another genius recipe…yum!
I christen this Awesomeness in a Pie Dish… sorta rhymes when you say it over and over, not that i did
Now on a more serious note, i went back to read your Big News post, cuz i never read blogs on the weekend. Come Monday, i’ve got a lot of catching up to do! Well, i am really happy and excited for you! I hope that Batman likes the new roommate! One thing did weigh on my mind though. You see i was a little disappointed when saw some comments against George Bush and one of your replies that sounded against him too. Now this isn’t for political reasons. I mean i’m not mad that y’all are against him- i mean its a free country and you can put whatever you want. I’m a Tea Party teen, but I tried not to comment anything political. I guess my sadness came from the fact that I am a very politically active teen going to rallies and campaigning and what not. But at the end of the day your site and other blogs are my politics free haven. Sorta something disconnected from politics. When i saw some of the political comments, i couldn’t help but feel that politics had slightly crept into my haven as well. I hope no one finds this as a rude or offensive comment. that is not what i want it to be at all. I am still a huge follower of your blog and i love you and all your readers. Just my two cents thats all.
Sorry for the long comment!
I try very hard to keep my political views out of my blog. In fact, I bet if you asked most of my readers, they wouldn’t know my political views! However, I won’t censor myself in the comment section. But you really don’t have to read others’ comments if they have the potential to upset you. I can’t ever guarantee someone else’s comment won’t upset another reader. I can ONLY guarantee that I won’t discuss politics (too much) in my actual posts.
I stopped reading once it did start upsetting me- and yes, i never knew your political views! But i am so grateful that you try to keep it out of the posts. And i’m sorry if i may have unintentionally hurt/upset/offended you in any way.
Never be afraid to speak your mind!!
this was suuuuuper tasty!! I only use 1/2 cup of brown sugar & 1/3 cup of chocolate chips, and even the people I know who are used to “normal” desserts enjoy it & think it’s sweet enough. It really doesn’t taste much different with the pumpkin puree, but it’s good to know it’s easy enough to modify. Also, I used 2 tbsp olive oil instead of 3 tbsp canola and it tasted just fine
Wow, you made it already?!? Holy cow, girl, you are fast!!!
hehe I made it on Saturday…I tweeted you, remember?
I was out of applesauce so I used the homemade pumpkin puree in my cupboard. It’s funny that we thought of it at the same time. There’s only about 1/6th of the pie left…& my bf only had one slice 
soooo addicting!
Haha oh yeah! I do remember!!
Have you ever heard of a pizookie? = Yes! Gina talks about them and makes them quite a bit and I’ve had them in restaurants. Yours looks incredible. Now THAT is a gooey hot mess that I want in my life
Pizookie?! I am in love Katie. Making an amazing treat is the perfect way to christen your oven.
YUMMY!!!
This looks soooo good!!!
: )
Wonderful Katie, I am so looking forward to trying this.
Gooey goodness that is good for you. 
I’ve never heard of a pizookie, but this looks amazing!
Haha, love the name pizookie! Hope you’re enjoying the new place
Yum – I LOVE pizookies! They’re definitely one of my favorite desserts. We don’t have BJ’s here in Utah, but when I was in college in California, BJ’s was my favorite dinner restaurant. I can’t believe they have a Red Velvet pizookie now – that sounds amazing! Your pumpkin one looks great too!
I’m hyperventilating right now….AAAAAAAAAAAAAAH! Yes – I’ve heard of a pizookie – but – you – as per u-su-al out do ya fine self sista!
All of a sudden my Indian dinner will have to take a back seat!
This looks absolutely incredible!! Since there is all that protein from the beans, I can totally have this for breakfast, right?!?!
Or dinner, right?
mmmm sounds delish!!! Everything about this recipe screams yummy!!!
Another amazing recipe!! I am a new follower here and I would like to take this time to thank you for making so many delish yet healthy treats! I have tried a few already and each day I find a new creation to try out! Thanks again.
YES PLEASE PB&J PIZZOKIE. Perhaps a mint chocolate chip pizookie? Pb + C Pizookie?
I just love to say pizookie
Yum! I seriously need to get a food processor so I can finally make this stuff!
im am so making this!! I love easy stuff that I already have the ingredients for
Wow this looks amazing! My mouth is watering
Just made this tonight and it’s more than half eaten already (I have four boys and a hubby). Didn’t tell any of them how healthy it was for them, and they gobbled it up and asked for seconds.
Thanks, Katie! Great recipe.
You should try…hm…apple pecan! :]
I’d like to add pumpkin spice to it for even more fall flavor! Then top it off with some banana soft serve for a skookie – which is what we call “pizookies” around here. You just barely bake cookie dough in a skillet, and immediately after taking it out of the oven top it with ice cream. It’s pretty much heaven.
Pumpkin anything is delicious! But pumpkin deep dish pizzookie?!? INCREDIBLE!
Pumpkin anything is delicious! But pumpkin deep dish pizzookie?!? INCREDIBLE!!!!!!
This recipe looks good. I’m in a pumpkin state of mind
and think I’m going to have to give this a try soon!
& I just bought a can of organic pumpkin from Trader Joe’s today… now I know why!
Can’t wait to try this recipe! Looks AMAZING. Pizookie.. what a cute name!!
I baked this!
And it is AMAZING. I used half the brown sugar and a smidge more pumpkin, and since my blender was having trouble, I added a few splashes of almond milk. I baked it for 38 min to compensate for extra liquid. I used 65% dark chocolate chips.
It is just as moist and velvety and delicious as the pictures make it look–thanks for this excellent recipe!
Actually I made deepdish cookie pie for my family to try and my father actually said it was disgusting! He didn’t even know what was in it! And if you know what’s in it you can actually taste it…
Honestly, I find it hard to believe you followed the recipe if it turned out so badly. EVERYone to whom I’ve served that dip has loved it. And you can read the comments on the post to see that others have felt the same way. If you’re leaving this comment just to test me, to see if I delete negative comments, you’ll be happy to know I don’t.
And if you’re leaving this comment to wonder what you might’ve done wrong for the recipe to end up so badly, can you please tell me exactly what specific ingredients you used and if you drained the beans? Then I can try and figure out why yours didn’t turn out as it should have
.
Oh, I disagree.
I’ve made this for many many many people. I even use only stevia and they all go nuts over it. I’d be happy taking this recipe to ANY party with any folks I can imagine. It’s that darn good.
I’m on Team “You Messed Up the Recipe”.
I’ve made this about 10 times in the last three weeks and everyone who eats it loves it! I am obsessed!!
There is nothing better than a deep dish pizza cookie! I always love deep dish pizzas for their doughy insides, and of course, extra crust!
yum! can never go wrong with cookie pie
and hope the moving is going well!!
Katie, I can’t tell you how many times I have made your cookie pie. So you can bet your bottom dollar I’m trying this as soon as I get home! THANK YOU!
Hi Katie! I don’t have a food processor. Is it ok if I use an immersion blender or a stand mixer?
Sorry, I’ve never tried it that way. I think it would work…I don’t know if you can get it smooth enough, though, to not have chunky pieces of beans, which might be weird… Maybe if your blender stick is strong enough…
Thanks for the comment. I’ll give it a try and let you know how it turns out.
Haha. I went to make this last night… got all started and then realized this is how I ALWAYS make the cookie pie. LOL. I use pumpkin rather than applesauce and it works out the same amount as this guy. Mine isn’t super pumpkin-y, though, when I do it. So, since I wanted to make it taste more pumpkin pie-ish, I added pumpkin extract, pumpkin pie spice and maple extract. OMNOMNOM.
I also made pumpkin frozen yogurt and we had a heckuva pumpkin-y delicious night.
Mmmm I’ve had pizookies from BJs before and they are delicious!!! And this pumpkin one looks amazing! Love that you made it deep dish too!
I, first of all, wanted to let you know that I LOVE your blog
I struggled with my weight in almost the EXACT same way you have so your blight is not only inspiring in the kitchen, but in real life as well. I have made so many of your recipes, it’s ridiculous! I just made this one today since I am obsessed with pumpkin and as usual… everyone loves it! I used a blender because we have a 2 cup food processor and it worked but it took awhile and some encouragement via a spoon haha! Thanks for another spectacular recipe 
Aww, thank YOU for making it!!
Just pulled it out of my oven! My apartment smells amazing! Can’t wait to try it!
LOVE this! I need to make it soon. Now I just need to find an excuse.
Have you considered trying to make a Red Velvet cake with Kidney beans?
and maybe some beets/beet juice too for the coloring?
I actually wondered if the kidney beans would color it, but beets are good too!
Sounds like a fun idea! Or maybe even adzuki beans?
I can hardly wait to make this! I have some white beans on the shelf (dry, so I’ll have to take some time to soak & then crock-pot them to get them ready) that are begging to be used for this “pizookie” recipe. This will be my weekend project – after my LONG run. Its so good to have things to look forward to – I might even try it with the dates. I’m thankful for your posts/website. I’m pretty impressed too.
Okay, so I made this over the weekend. I used a small sweet potato instead of pumpkin. I wished I had not used as much brown sugar, but I can reduce the sugar next time, because I will DEFINITELY be making this again. It also freezes very well. Wasn’t sure if the hubby would like it, but he does!! Wow, just reading over the comments and thinking maybe I should try adding some coconut to it next time too. Such great ideas here! Happy Tuesday
Katie, this looks INCREDIBLE. I know I’m a broken-record here after all the many comments that have come before me, but I just couldn’t pass up an opportunity to comment! I’ve been waiting to try the cookie pie as soon as I can reintroduce legumes again to my anti-candida diet. I think this is the first thing I will make when that day comes. Thank you!
Holy. Friggen. Crap. This is AMAZING and my husband likes it too, which is a HUGE plus! Thank you so much for posting!
Is it okay to add extra pumpkin to this for a more pumpkinny flavor?! Or will it screw things up
A-M-A-Z-I-N-G! this recipe is unbelievably good and I am definitely regretting making them with no one else home to help eat them! I do not really like baking with oil so i simply added more pumpkin, and used half the brown sugar with an extra 1/4 c maple syrup. I had the ice cream ready and waiting for when they came out of the oven! thank you for this, i will probably be making them every week =)
Literally the best thing i have ever eaten. ever.
Aww your comment made me smile so much!!
Just took this out of the oven– perfect for a snowy day
I ended up using about 1/2 cup of coconut crystals and some stevia to sweeten– yummy- love your posts!
Delish. I’ve tried the blondies, the deep dish cookie pie, and chocolate fudge pie and this one is my favorite.
Next time I think I’ll try a 1/4 cup more pumpkin and I always add a few more chocolate chips than your recipes call for (is it possible that I love chocolate more than you?!)
Thank you for sharing your creative concoctions!
No no lol can’t be! Maybe a tie?
Just made this last night for a potluck and every crumb was devoured. So good and not a soul guessed that it was made with beans =) Thanks so much another tasty alternative treat!
Made this version and took it to work today. In-freakin-sanely delicious!! Everyone loved it, and I seriously need to make another now!
Made this for a second time tonight using a deep dish and serving with coconut milk ice-cream. Delightful, I may not leave the house til it’s all gone! Thanks for your sunshine and treats katie!
I made this last week for a Halloween party, and everyone loved it! I didn’t want to mess too much with the recipe, but I reduced slightly the amount of oil, and added a bit more pumpkin. I also used less sugar, since I figured most of us would be having our fill of sugary candy that weekend; I probably used just over 1 cup total. It was unbelievably moist, and I think it tasted like Cream of Wheat, which I love and which reminds me of childhood =). Nobody could guess the unusual main ingredient, and they were all surprisingly open to having just eaten a chickpea dessert. Thanks for the recipe!
Hi Katie!
I would love to make this, but I had a question about using garbanzo bean flour in place of garbanzo beans… do you think this would work out just as well?
PS I love all of your recipes! They are so tasty!
Sorry, I don’t know. But if you try it, I’d love to hear how it works!
SO HAPPY i found this blog! After losing 50 pounds, I’m working on maintaining my current weight while slowly phasing in foods that i had previously “forbidden.” This was absolutely delicious!!! I’m a big fan of the boatmeal, too. Thanks so much!
(Also, b/c of previous comments, I tried it with just 1/2 cup of sugar… I didn’t miss the extra sugar what with all the chocolatey-chip goodness in every bite!)
This is AWESOME!!!! I made this over the weekend. I used Splenda brown sugar which worked well. I still put in the chocolate chips. I highly recommend!!!
Looking for the calories or if anyone knows a site where I can figure out the calories and servings. I am so excited to try this. Your dip is amazing!
Hi Dana,
A reader left me this link: http://caloriecount.about.com/cc/recipe_analysis.php
Apparently you just plug in the recipe and it tells you the calories. Hope that helps!
Here is the breakdown, the way I made it with the Splenda brown sugar:
Nutrition Facts
Serving Size 130 g
Amount Per Serving
Calories 392
Calories from Fat 107
% Daily Value*
Total Fat 11.9g18%
Saturated Fat 4.3g22%
Trans Fat 0.0g
Cholesterol 4mg1%
Sodium 422mg18%
Total Carbohydrates 57.5g19%
Dietary Fiber 3.3g13%
Sugars 42.9g
Protein 5.9g
Vitamin A 16% • Vitamin C 1%
Calcium 10% • Iron 8%
WOW!! I am making these tomorrow. I’ve made bean brownies, cakes, and cupcakes. I can’t wait to try bean cookies!
I made this over the weekend, and it is SO GOOD! I didn’t have a food processor (only a blender, which definitely didn’t work) so I ended up mashing the beans with my wooden spoon. Even though there were unmashed beans in mine, it was still DELICIOUS! Especially warm out of the oven with ice cream!
I did it this morning and I LOVE it! I used a very wide pan so it was a bit dry, but with a bit of vanilla ice-cream was PERFECT! Thank you!
I am SO making this for Thanksgiving! Vegetarians, Vegans & Gluten Free girls will be present enjoying this pumpkin-y CHOCOLATEY goodness!
Also, last weekend my friend and I were in upstate NY and were headed to a gathering with about 30 girls who all brought a little appetizer or dessert. We were rushing all day and completely forgot to make something!?! We had about 5 minutes and no blender but we made your cookie dough dip with cannelini beans (had no garbonzo)! It was mixed in a stand mixer too. Everyone LOVED it and the women couldn’t believe what was in it.
I set it on the table as to blend in with all the other desserts and everyone kept saying “mmm looks so good” or “I’m on a diet that looks sinful” haha.
Also, my coerced my friend into baking your polka dot banana bread and everyone was obsessed. We all ate the loaf in a day! Even her non-vegan boyfriend was SOLD! YAY
Obsessed with your blog! <3
Awwww!!!! Your comment is so so sweet!
Katie, is there anything I could use besides the oats? Maybe leave them out? I’m allergic to them….any ideas? It sounds so good!
Maybe leave them out… or sub spelt flakes or kamut flakes. Or maybe even ground flax or wheat germ.
Ummm these look DELICIOIUS!!! definitely going to try making these…maybe even tonight!
I have to assume that my problem w/ this dessert is a conversion problem. I couldn’t find the info on your “about me” page, but I’m guessing you’re not in the states??? 1 can of garbanzo beans is 15.5 oz (apparently 479 grams or something close to that) where I am…but that’s BEFORE draining. I have no clue what that equals out to AFTER draining and rinsing. Bottom line, 2 cans of garbanzo beans and a cup of quick oats mixed w/ everything else proved too thick for my ninja to handle and I actually burned up the motor. I had to move the mixture over to my blender and add milk and extra pureed pumpkin just to get it to blend. I’ve thrown it in the oven anyway to see what comes of it. Next time I’ll try it w/ just 1 can of garbanzo beans and see what happens.
As a follow-up, it baked up just fine w/ the additions I had to make and it was absolutely delicious. I topped it w/ Splenda sweetened vanilla ice cream. Although I’m not a vegan, I am an avid South Beach Dieter and love your recipes!!!
Made this for Thanksgiving tonight and it was a big hit! I didn’t tell my Dad that it was healthy.
This looks good! But do you use a certain kind of chocolate chips since chocolate chips have milk in them? Just curious because I am interested in making them for a friend who is allergic to dairy.
Yup, I usually buy whatever’s available and vegan: I find Ghirardelli semi-sweet at regular grocery stores (in a gold bag). Or Whole Foods brand (green bag) or Enjoy Life brand or Whole Foods dark chocolate mini chunks or Sunspire vegan or sometimes I even break up flavored Endangered Species chocolate bars for flavored chocolate chips!
For the record, I only cook sugar-free desserts. I did so here by mixing Splenda w/ a little bit of sugar-free pancake syrup.
I finally had a chance to try this out and it’s delicious! Thanks for the great recipe!
can old fashioned oats be used?
Made this tonight, but used sugar substitute in place of the brown sugar and cacao nibs in place of the chocolate chips. It was amazing!! Thanks so much Katie.
Oh. Em. Gee. This is the first healthy bake recipe i have ever tried, and all i can say is WOW!! When i was rinsing the cans of white kidney beans I was thinking no way is this going to turn out, those beans smell so bad! haha. But i went with it, and am i ever happy I have found your site!! I didnt have any sugar so i substituted about a 3/4 of a cup of agave syrup and it turned out splendid! It is the absolute perfect sweetness, you would never geuss that it is healthy. I am impressed! Thank you sooooo much
:):)
I’m so glad it worked well for you!
Hi Katie! Congratulations and thank you for your wonderful recipes. What is on top of the “ice cream”? Any type of healthy chocolate syrup? I saw it on the frapuccino too. I’d love to know!
Try this healthy chocolate syrup!! http://chocolatecoveredkatie.com/2011/06/16/chocolate-raspberry-sauce/
It’s awesome!
Or, you can turn this into chocolate syrup by adding a little less cocoa. (But it’ll turn to Magic shell if it hits anything cold) http://chocolatecoveredkatie.com/2010/05/20/homemade-artisana-cacao-bliss/
I made mine in a 10″ cast iron skillet and it came out perfect at 35 min baking. Any idea what the calorie/nutritional value is on this and how many slices you are suppose to cut it into? It might help me not eat the entire 10″ by myself! LOL
I know you give permission on your about page to link back to your recipes and use your photos with credit given, but just wanted you to know that I am doing that with today’s post on my new blog, http://gardensandgarlic.wordpress.com. I also want to say thank you. Your blog has been a big inspiration in helping me decide to go ahead and start my own blog. I hope you will visit it one day if you get time. I am not vegan, but am trying to eat healthy and I love gardening, so that is what my blog is about. My first recipe that I posted actually would work for a vegan! Thank you again for the inspiration. Keep up the great work!
Okay so I just made this. It was okay! I mean I don’t know, I guess I’m one of THOSE people who don’t really like healthy desserts. I just felt like I could easily taste the beans. Maybe I made it wrong though? It didn’t taste very cooked, it was kinda like sweet hummus lol. Still good though, and probably amazing for those who are used to such desserts.
I’ve served it to a ton of people who don’t like healthy desserts, and they still love it! Can you tell me more specifics about what you did, so I can try to figure out what might’ve gone wrong? What food processor? What sweetener and how much? Did you drain the beans well?
Hmm well I used a food processor, but it’s really old, so that could be it. I also used one can of white beans, and one can of chick peas. I put in a little less sugar, about a cup. Oh and I used vegetable oil instead of canola so that probably is it.
Food processor definitely can make a difference… but so can reducing the sugar!
This was FANTASTIC!!! I made it with homemade chocolate chunks. Yummm! Your site has been a lifesaver for me Katie – I can’t eat gluten, dairy, eggs, or flour right now and like you I tend to like my goodies a lot less sweet than most people. Your recipes are so well written and flexible and always turn out exactly the way I like them!
Quick question: I made my chickpeas from scratch since canned beans are often a sneaky hidden source of gluten. My room mate had a can of chickpeas in the pantry that said 540 ml on it, so by that standard, 2 cans = 4.5 cups of cooked chickpeas (2 cups of dry chickpeas made just over 4.5 cups of cooked chickpeas, so I have the perfect amount left over for my curry tomorrow). The pizookie turned out great when I used 4.5 cups but I was wondering, were the cans you used 540 ml as well?
They were, but when using canned chickpeas there’s quite a lot of liquid that’ll be drained before using. So it ends up only weighing 500g total after I drain the two cans. But I’m glad it worked for you anyway!
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