A soft, gooey, and secretly healthy deep dish cookie pie – with melted chocolate chips in each unbelievable bite!
What is 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 chocolate chip cookie pie…
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 impress 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!
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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 temptingly decadent and delicious.
Plus, you get a full 5 grams each of fiber and protein, thanks to the oats and chickpeas.
And I promise no one can tell that these ingredients are in there.
(Need proof? Just read the thousands of comments on this post!)
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This chocolate pie 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.
Side note: If you make 1/4 of the recipe, you can even put it in a mini springform pan for a baby pie. And if you make a half recipe in an 8×8 pan, you can have a healthy cookie cake like the ones at the Great American Cookie Co in the mall!
Deep Dish Cookie Pie
Adapted from the famous Chickpea Cookie Dough Dip
- 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 applesauce
- 3 tbsp oil, or 1/4 cup nut butter
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup brown sugar or unrefined sugar (click for a Sugar Free Cookie Pie)
- 1 cup chocolate chips
Blend everything except the chips very well in a food processor. Mix in chips, and pour into a greased pan. I normally use either a 10 or 9-inch springform pan. Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. Some commenters have had success with a blender, but try that at your own risk and know the taste/texture will be better in a high-quality food processor.
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