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Chocolate Chip Cookie Pie… without sugar!

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Happy Birthday!

To celebrate a birthday, one often eats pie. But what do you eat when the birthday is for the pie, itself? While it may seem odd to commemorate such an occasion at all, my deep-dish cookie pie—which came into existence exactly one year ago—is no ordinary pie.

After all, this pie was featured on the ABC 5 O’Clock News.

cookie pie with beans

No, I didn’t really celebrate the birthday of a pie. I’m not totally strange (unlike my dad, who celebrates the birthday of his car…). But many people have requested a sugar-free version of my deep-dish cookie pie; so finally, a whole year later, I’m posting the new recipe, heavily adapted from the original version—yet just as delicious!

Peace, love, and chocolate chips.

healthy chocolate chip pie

No Sugar Chocolate Chip Cookie Pie

For similar recipes: Over 100 healthy dessert recipes that can be sugar-free

    • 2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)
    • 1 cup quick oats (or certified-gf quick oats)
    • 2 cups pitted dates (300g) (I recommend Sunmaid, as they’re softer and easier to blend.)
    • 4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)
    • 3/4 tsp salt
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 cup unsweetened applesauce
    • 2/3 cup milk of choice
    • 3 tbsp oil (canola, veg, or coconut)
    • 1 tbsp pure vanilla extract
    • 1 cup chocolate chips (see nutrition link below, for companies that make sugar-free chocolate.)

Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.

View Nutrition Facts & Substitutions

cookie pie with beans

Above, topped with this recipe: 4 Ingredient Ice Cream.

Have you tried the Deep Dish Cookie Pie yet?

Or any dessert recipe with beans: blondies, cookie dough dip, cookies, etc.? If you’re still weirded out by the idea of beans in desserts, I don’t even want to tell you about the ingredient I put in my newest dessert recipe that will hopefully be posted later this month. Be afraid… be very afraid Winking smile.

Side note: The original recipe can be found here.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Laura says:

    wow, this looks so, soo awesome! Please stop posting amazing recipes in the middle of my afternoon when my sweet-hunger is about to take over me!

  2. This looks AWESOME. The whole “beans in a dessert” thing is why I got hooked on your site in the first place, this looks SOO delicious!

    But you’ve made me curious – what kind of car does your dad have??

      1. Samantha says:

        How funny. :)

        That cake looks fabulous!

      2. HAHA – alright, I guess he can be obsessed with that – it looks like a sweet ride. Lol. I wouldn’t mind driving one of those around!! 😀 I’d probably make it cakes too.

      3. Krisitn says:

        OMG THAT’S MY CAR! I’ve been totally shopping for the right MGB. I want a late model (78-80) with the rubber bumpers. But it has to have “low” milage and a perfect body and interior. The engine doesn’t matter so much b/c I am surrounded by people who can fix it up. I would totally throw a birthday party for an MGB. :)

      4. My dad says he’ll sell it! Haha actually my MOM says he’ll sell it. (I don’t think she likes that car ;).) What do you consider to be low mileage on a 30-year-old car? His is from 78, I think… but he drives his a lot, so it probably won’t fit the bill!

      5. Katy says:

        We have a 1980 MGB that we are trying to sell!! haha I’d never seen one before I met my husband. He loves it but it’s just not practical in our current situation, ya know?

      6. hanna says:

        your dad is hilarious. reminds me of my dad, who is also funny and has a ’60’s Oldsmobile – though it’s my brother who’s obsessed with cars (esp that one) and would probably have a b-day for it if he thought of it

      7. Anonymous says:

        Hi! I’m trying this out now. Love your website Katie!

  3. This looks delicious!! I’ve been wanting to try one of your bean infused recipes, but haven’t yet. Maybe this will be the one? :)

  4. Anonymous says:

    YUM! So glad it’s sugar free!! : D

  5. Ohmygoodness, I just made something very similar to this yesterday and froze it for my mom’s birthday!

  6. wow oh wow that looks decadent and amazing! and what beautiful (and tempting) photos! thanks for sharing!

  7. today is actually my birthday haha! looks like a share a birthday with a pretty famous pie, yum!

    1. Jasmin says:

      Happy birthday! I wish I could share a birthday with this pie! Haha I just had to go check the archives to see which treat I share a birthday with. It’s the hot chocolate cookies!!! Yum!

      1. Happy birthday! And lol Jasmin, too funny!

  8. looks amazing! I love beans in any dessert (almost!) I still need to experient more with a basic iceceam… I love the way you dress your desserts with it, makes them look even more delicious!

  9. Happy Birthday to the amazing pie! ….It is quite delicious- true! :)

  10. I’m going to have to make this for my grandma who is diabetic but convinced nothing gluten free or sugar free could ever really be that good. It looks amazing!

  11. Jill says:

    Mmmm… love that it’s sugar-free!

  12. Iris says:

    Be still my sugar-free heart! Love this, Katie! I Must go pin it to the stevia board! http://pinterest.com/rickiheller/sweet-stevia/

  13. I still need to try this – mostly I need to break out my food processor! Do you prefer this version or the original?

    1. To be honest, they actually seem pretty similar to me, taste and texture-wise.

  14. I LOVE your deep-dish cookie pie. I’ve made it twice and it’s gone over really well both times. I’ve been tempted to make one just for myself… but I’m afraid I would the whole thing in one sitting! I’m excited for this new sugar-free recipe!

    1. Heather says:

      I love this comment, I was really hoping to hear from someone who had actually made and eaten this! So thank you :)

  15. Samantha says:

    Nope…it is no ordinary pie at all!

    OK, this is pretty darn cool. As a very regular consumer of variations on the blondies I am totally intrigued by this even though I will use sugar rather than stevia and regular chocolate chips.I love so many of the “raw” recipes that this seems like a great addition to an already amazing dessert.

    PS. Totally laughed about your dad celebrating his car’s birthday.

  16. Oh my! I’ve just died and gone to heaven. You’re absolutely AMAZING girl, I love all your recipes!

  17. Amanda French says:

    I love birthdays! I have not made the cookie pie yet, but I made the chocolate chip blondies and loved them. I think I need to make a batch tonight.

  18. Heidi says:

    Man, that looks awesome. Do you think this could be made without oil? Love your stuff, thanks!

  19. That looks sinful!!

    And I celebrate my Camaro’s birthday hahah.

  20. sarah says:

    Omgoodness. I saw “Chocolate Chip Cookie pie” in my newsfeed and started salivating! Thank you for this recipe without sugar; I’ve only been eating chocolate lately because sugar makes me break out terribly (but not chocolate, thank gracious goodness). This looks like something that will make me forget all about sugar!

  21. I loooove Katie’s Deep Dish Cookie Pie!! I’ve made it more than 10 times now, feeding it to my family, friends, boyfriend, taking it to birthday parties….every person who has tried it LOVES IT! Great photos, Angela!

    1. omg, I don’t know what I was thinking this morning. Clearly not enough sleep 😐
      When I clicked on this post out of Google Reader, I thought it went to Oh She Glows’ blog! Sorry, Katie! haha

  22. Lauren says:

    I’ve been wanting to try the original, but hesitated because of the sugar content, so this new version is right up my alley! Thanks!

  23. Yaaaayyy you posted a sugar-free version! I am so grateful! I loved the look of this but I just couldn’t do it with the sugar before. Thanks Katie!

  24. who knew that chocolate chip pie could be SUGAR FREE and not taste like cardboard? Leave it to you Miss CCK! I love chocolate chip cookie pie but obviously feel so guilty eating it. I’ll have to give this a try for my boyfriends birthday… and not tell him the ingredients, of course 😉

  25. Looks delish! Happy bday to your cake 😀

  26. Taylor says:

    I’ve honestly been stalking the original Deep-Dish Cookie Pie posting for a year, awaiting your promise of a sugar-free version so I am THRILLED BEYOND ANY AMOUNT OF REASON to see this here!
    Unlike you, I have a MAJOR sweet tooth so I try my hardest to use natural sweeteners instead of sugar to satisfy myself.
    I now know how I’m spending my afternoon! You’ve made my day already, Katie! Thank you so much! ^_^

    1. Taylor says:

      Update; just ate my first slice and WOOOOWWWWWWW!!!!! Katie, you have not disappointed! This is so amazing and I can’t wait to make all my non-vegan friends eat it! =DD

      1. Aw yay!! I think you’re the first person to try it! :)

      2. Taylor says:

        I won the race! I feel special! =D hehe

  27. Eric Jaffa says:

    RE “my dad, who celebrates the birthday of his car”

    The anniversay of the day he bought it?

  28. moepurple says:

    THANK YOU SO MUCH for this recipe! I was planning on making the regular one for my daddy for fathers day, but I might just make this one instead. :) Btw, I am also making him your banana pancake recipe and your vegan coconut cool whip to go on top.(: I also showed my sister and her friend your red velvet pancake recipe (they are die-hard red velvet cake lovers) and they are planning on making that today for lunch (breakfast for lunch!). Thanks again! :)

  29. Omigosh this looks incredible!! What a delicious thing to celebrate!! And I love that this version is GF and SF- thank you so much! Now it can seriously be enjoyed guilt-free! I haven’t tried any of your bean recipes yet but I think it is time!

  30. Lise says:

    Well, my birthday is coming up and I’ve been racking my brain trying to think of something yummy and healthy to make. I think I’ve found it. I might even have to do a test just to be sure it will be good. 😉 Thank you! I apologize if you have already answered this question somewhere, but I’m curious – is the nutritional info for the entire recipe or just a portion of it?

  31. Rana says:

    Oh yes, I’ve made your original Deep Dish Cookie Pie a few times. I have also made Legendary Black Bean Brownies a couple of times and a Vegan Triple Fudge Brownie and Vegan Streusel Muffins. Do you want me to put the links up to them here?

    1. Links are always welcome on my blog! :)
      Link away!

  32. Ashley says:

    perfect! the parents have been on a no sugar kick so this is excellent. x) I made the original cookie pie for my hapless coworkers and they devoured without a clue to what the ingredients were!!

  33. Liz says:

    Cool! I already make your chickpea blondies by replacing the sugar with soaked dates and a little applesauce, so I’m glad to see you’re making your healthy desserts even healthier! I’ve had such success with almost all my baking recipes (brownies, breads, cookies, muffins) replacing the sugar with dates–it just makes a softer result and affects bake time. Dates are whole foods and despite being 80% fructose, they actually have health BENEFITS, whereas sugar does not.

  34. Katie says:

    I made these for our memorial day picnic last week and my whole family loved them- they don’t like anything healthy and couldn’t even tell it had beans in it. I had chick peas on hand and used them without reading that the recipe called for white beans and it worked just as well. Tasted really good- wasn’t much left for me to bring home and my husband loved it so much he raved about it at work so now they want one!

    I love all your recipes- I’ll have a huge list to try!

  35. I haven’t made a recipe with beans yet! My best friend made one of yours a while back and really didn’t like it, so I guess I’ve been hesitant to! Although I have a feeling I’ll be more receptive… haha

  36. Sara Dane says:

    I’ve made the cookie pie before and it was fabulous! Black bean brownie recipes drive me to the kitchen, but I have yet to make a reallly good batch ;(

  37. Chloe says:

    Is that not the gooiest pie you’ve ever seen?! yum!!

  38. Thank you, thank you, thank you, Katie! I am so SOOOOO excited. I’ve quite literally been WAITING for this since you first posted the deep dish cookie pie. I’ve been dying for a sugar-free version. I am definitely giving this a whirl this weekend.

  39. Yummmm! I tried using pureed raisins in a similar dessert the other night, and it turned out really well!

    Thanks for celebrating the birthday Katie :)

  40. Mandie says:

    Yes, I’ve tried the Deep Dish Cookie Pie, Cinnamon Roll Pie, Brownie Dip (sugar-free), Cookie Dough Dip (sugar-free), & Chocolate Chip Blondies so far! ~ I loved them all!!!!
    They are my favorite recipes on your website! (Besides, of course, your Fudge Babies & other raw things)
    =)

  41. ~Jessica~ says:

    The original cookie pie is still my favourite of your recipes.

    And now you’ve given me an excuse to make it again in its sugar-free incarnation. Thank you 😉

    xxx

  42. sarah l says:

    This is a little embarrasing, but I love bean desserts! For some reason they aways turn out way better than plain flour desserts when I make them.

    And people think my family is weird because we’ve named all our cars ;D

  43. Andrea B. says:

    It’s my birthday today as well!! I think I shall have to celebrate the two with one of your amazing recipes, although it might have to be that chocolate pumpkin pie!! (honestly the best thing since the invention of sliced bread, pumpkin pie AND chocolate!)

  44. Kat says:

    I like that you used dates instead of all the sugar. I tried something similar with your blondies and it turned out awesome, so I´m definetely going to try this recipe!!! :)It looks absolutely delicious, and that second picture is just gorgeous :)
    Speaking of pies,cakes and those things… Have you ever tried to make healthy cheesecake? I just looove cheesecakes, and I heard about cheesecake made from tofu. So I´m just wondering if you have ever made something like that, if it really works… 😀

    1. I have! I actually have two versions–one with Tofutti cream cheese, and one that’s a raw version with a crazy ingredient no one would ever guess (it’s the recipe I alluded to at the end of this post!). I’m having a hard time deciding if they’ll go in the cookbook… I REALLY want to post them both on the blog :(.

  45. Molly says:

    I LOVE the old version! Definitely trying this version, too!

    LOVE LOVE LOVE your blog!!!

  46. Melissa says:

    I made the blondies, and they had fantastic taste, however, I used coconut sugar and they didn’t hold together. The sugar free bean recipes are at the top of my list to try out of your recipes! I can’t wait to make the cookie dough! This one looks good too, but I don’t have sunmaid dates.

    1. Sunmaid, Sunsweet, Dole… any of the packaged ones they sell in the aisle near the raisins at a regular grocery store (as opposed to Whole Foods) would work! :)

  47. Emilia says:

    Yum! Is it possible that this one looks even better than the original? I can’t wait to try it, I love desserts with beans in them, it’s such a fun, and surprising, source of nutrition. Now just to return home to the food processor…

  48. Katrina says:

    Hey Katie,

    I don;t want to cause any controversy, but the calorie count for this is off. I am a dietician with a PhD in nutrition—I wouldn’t mention this if I wasn’t sure. If dividing the pie in 8 slices like you suggested, there would be about 400 calories per slice. Here are some of the calculations, so you can see what I did:

    820 (for 500g garbanzo beans) + 300 (one cup of oats) + 750 (300 grams of pitted dates + 25 applesauce) + 375 (3 T of oil) + 30 (for milk, assuming you use the lowest calories option: unsweetened almond milk) + 24 (vanilla extract) + 862 (for one cup of chocolate chips). This equals 3186 calories for the whole pie, and divided by 8 slices is 398 calories.

    I don’t mean this as criticism; calories get miscounted all the time, especially if you use various online servers. As a trained dietician, I think your recipe ideas are fantastic, and people could really learn a lot about getting proper nutrients, even while eating yummy desserts.

    Thanks, and I hope this doesn’t offend anyone. But for some people who are very closely watching their caloric intake, it’s important.

    1. anonymous says:

      um, you might want to read more carefully. her nutrition facts aren’t based on 8 slices.

      1. ~Nilu~ says:

        Hello Katrina,
        thank you for taking the time to calculate the nutrition info. You made 1 pie and divided it by 8. Each slice making up about 400 calories. Katie made 2 pies and divided each by 8. Each slice making up 200 calories.

        Katie, I’ve made the “original” Deep-dish cookie pie.. twice in the past 4 months! I look forward to making this version as well. Thank you so much!

      2. Sarah Spencer says:

        No need to be rude. Katrina was just trying to help. NBD

      3. vicki says:

        i agree… no need to be rude to Katrina. Katrina, I appreciate your calculations because i was going to make a 10 inch pie instead of two 8 inchers so your calculations help me tremendously. Maybe I shouldn’t do this (you tell me) but I don’t count these as “dessert” calories because of the nutrition from the beans and the oats, and I don’t believe a calorie is a calorie… what that calorie does or does not do for the body is important. So, I look at this as sort of a loaded sweet potato, but better for me w/fewer calories. Is that fair or am I just fooling myself? And i cannot figure out if the pie is healthier if I use the dates, which have consentrated fructose, or if I continue to use coconut/palm sugar.

        katie…thanks again for another great recipe. I tell everyone this is my favorite site for “dialing down” sugar intake… and just my favorite for desserts in general :)

      4. Katrina says:

        Vicki,

        As far as losing or gaining weight, a calorie is a calorie, unfortunately… and this recipe is pretty calorically dense. So if you’re focused on weight loss, calories eaten<calories burned. Just keep in mind how many calories you're consuming. Now, having said that, this recipe is packed full of healthy nutrients — vitamins, minerals, and fiber – which makes it a much better choice than a typical dessert. This recipe doesn't have any "empty calories" as we'd say (calories without any additional healthy nutrients).

        Your body uses all sugars the same way (whether from dates or from regular granulated sugar), but dates add super-healthy fiber, vitamin A, calcium, and iron, so it is a MUCH better choice than cane sugar! Your sweet potato reference is good because comparing regular potatoes and sweet potatoes can be useful in explaining this. A regular potato has slightly less calories than a sweet potato. If you're trying to lose weight simply and are going to eat one or the other, a regular baked potato makes more sense. However, a sweet potato has a lot more vitamins and minerals in it, as well as fiber, so it will keep you full longer and help you reach your recommended daily intake of vitamins, which may make you feel better (plus being full longer) can help you eat less…therefore leading to less calories eaten throughout the day.

        Sorry for being long-winded, but simply put, there is really no reason to consider this a "dessert", but it does have a lot of sugars (healthy sugars!) in it, so just keep in mind that it is high in calories. As far as I'm concerned, there is no reason you couldn't/shouldn't eat (a small piece of) this everyday as part of a healthy diet! I hope that makes sense and helps…

        And to the other comments correcting me — I apologize; you're right. All I read was "eight slices" – I didn't see that Katie said IF you split the recipe into two pies and then eight slices each! Sorry, and thanks for pointing that out.

      5. Anonymous says:

        As a holistic nutritionist and a case in point example that a calorie IS NOT a calorie, these are my observations in my life and practice. The nutritional value of the food directly affects the way your body processes, uses and/or stores the calories. If the food is totally bio available and nutritionally dense whole foods you can eat A LOT more calories than someone who lives off restricted calorie diets of empty calorie foods (white bread, white sugar, processed junk). I am living proof and I have proven this with many of my clients. I eat upwards of 2500 calories a day, I am 5’1” and 100lbs. Yes, I am slightly underweight, no, I am not sick. I eat a high raw, whole food, plant based diet. Before I started eating whole foods, I could honestly just look at junk and gain weight and around xmas time when junk was around (keep in mind I adjusted my caloric intake of real food when I was eating crap to keep my daily caloric intake the same and my daily intake was certainly NOT 2500 calories (closer to 12-1500) per day because I believed in the ‘a calorie is a calorie’ theory, I would pack on 10 lbs or more in less than a month . I am well into my thirties now and weigh what I did in high school an am able to pack away A LOT more food and calories than people who eat crap and are on restricted calorie diets. I have eaten both ways, what most consider “normal” and my plant based, whole food diet. HUGE difference, as have numerous of my clients.

      6. vicki says:

        Thank you Katrina and Anonymous!
        This was great info and a great discussion!

      7. vicki says:

        anonymous… it was a raw foodist who told me that dates are different from fresh fruit. She warns that because the sugar in the date is much more concentrated the body will process it much more quickly… more like cane sugar, than ripe fruit fructose, so her serving size of date recipes are crazy small. So while I agree w/everything you said… I’m still really confused about dates… though I believe it is much better than cane sugar… but maybe not palm sugar?? Since we’re actually cooking the whole foods here, I was hoping to get more clarity of the date debate! I guess it lingers on. :)

        Katie, thanks so much for another amazing recipe.. so excited for your cook book!

      8. Anonymous says:

        Vicki,
        Yeah, the date thing is an issue that is up in the air. What’s great about this recipe is the dates are combined with fat (the oil) and really good, slow digesting carbs, which will definitely slow the affects on blood sugar. I am a firm believer that using the whole food is always a better option that using bits that have been extracted or processed. That being said, when sugar is called for and I can’t replace it with dates for whatever reason, I personally LOVE coconut palm sugar. I find I need less because it has such a nice flavour and I am SO sensitive to refined sugars (as in, I don’t eat them at all, I can’t even use agave and maple syrup is iffy depending on the quality. Molasses is another option that I can tolerate, but it does have a strong taste- which I love, but doesn’t work for all recipes) yet palm sugar seems to work fine for me. I’m not sure if that helped you at all, but again. I’m am a firm believer that whole foods over even minimally processed are a healthier option. And really, in the two cups you use in the recipe, you aren’t getting all that many dates per serving of delicious cookie pie :). And it’s a dessert, not a meal, well, sometimes a meal 😉

      9. Anonymous says:

        Oh, yeah, I forgot, fresh fruits are definitely different from dried. We usually don’t sit down and eat a bowl of apples, but give me dried apple rings, and I swear I’ll eat the equivalent….Same with apricots and cherries. There’s no water content to fill you up, so we keep eating. The sugar count can get pretty high pretty quick! :) But they’re just so yummy!

      10. vicki says:

        wow! thanks for taking the time to share all of that information. I’m a firm believer in whole foods and that empty calories are not equal to good calories. Empty calories leave you feeling just like that… empty. I will admit, I haven’t had success w/weight loss by eliminating processed foods from my diet. I use very little sugar. Palm sugar is usually my go to in recipes. I’m just learning how to use dates, thanks to Katie and her commenters. I liked what another read said about how she makes a date syrup that she uses to sweeten other things she eats/drinks. I thought that was a great idea. There are 4 grams, or 1 teaspoon of sugar in 1 date, so that makes conversion easier. I think I will make the syrup and try it in my once a week coffee treat verses Raw Sugar. I just looked up how sugar is processed… WOW, I think I will be avoiding that. I sometimes use RAW agave (only raw) if my green smoothie is just too bitter, but it’s rare. And most of the time I use Katie’s recipes as a meal, not a dessert. Katie, love your blog! Love your readers!

    2. vicki says:

      Katrina, I just made this recipe again, but made all cupcakes. 24. Thanks to your calculations it was very easy to determine the calories in each cupcake. Even though I ate them for a meal and not a dessert, I appreicate how easy you made it for me to determine how many I should/could eat. Luckily, I got full at 3.

  49. Marci says:

    Beautiful as always, Katie. Thanks! I cut the sugar further by using raw unsweetened cocoa nibs :)

    1. Anonymous says:

      mmmm, i did that too. SOOO good :)