Make your own soft, gooey, and secretly healthy deep dish cookie pie for dessert tonight, with melted chocolate chips in each unbelievable bite!
Deep dish chocolate chip cookie pie
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…
Especially not when it is topped with Almond Milk Ice Cream or Keto Ice Cream, or my personal favorite dairy free Coconut Ice Cream Recipe.
Serve the showstopping dessert for Labor Day, Thanksgiving, Christmas, Memorial Day, graduations, birthday parties, or the Fourth of July.
And prepare to be amazed at just how much you can love a dessert.
You may also like these Healthy Chocolate Chip Cookies
The best party dessert of all time
I could sit here and tell you about how I was in charge of dessert for our neighborhood summer party.
I could tell you about my desire to impress the neighbors with a sinful tasting finale and then shock them by revealing the dessert was really not so sinful after all.
And I could tell you how this desire became reality when my dessert was the single biggest hit of the party, with everyone raving about it.
One guest even hired 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!
Also try the popular Protein Cookie Dough
Deep dish cookie pie recipe video
Above, watch the step by step recipe video
Healthy dessert deep dish cookie pie
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 five grams fiber and over six grams of protein per slice, thanks to the whole grain oats and chickpeas.
And I promise no one can tell that these ingredients are in there.
Need proof? Just read the thousands of positive reader reviews on this recipe post!
Depending on the specific ingredients you choose, the cookie pie includes options to be dairy free, nut free, oil free, no sugar added, gluten free, and vegan.
The chocolate pie is a real crowd pleaser.
Even people who are not used to eating healthy desserts will rave about the recipe.
Imagine chocolate chip cookie dough in the form of a pie.
Side note: If you make a half recipe in an eight inch baking pan, you can have a healthy cookie cake like the ones at the Great American Cookie Co in the mall!
And if you make one fourth of the recipe, you can even put it in a mini springform pan for a baby chocolate chip cookie pie.
Extra chocolate chips? Add them to Healthy Banana Bread
Chocolate chip cookie pie ingredients
The recipe calls for chickpeas, quick oats or almond flour, pure vanilla extract, baking soda, salt, applesauce or yogurt, nut butter or oil, sweetener of choice, and of course chocolate chips.
You can use white beans, such as cannellini or great northern beans, instead of the chickpeas. Garbanzo beans are just another name for chickpeas, so they are also fine.
If you want to use dried garbanzos instead of canned, substitute about 500 grams total of cooked garbanzo beans for the two standard size cans (15 ounces each).
An equal amount of canned pumpkin, roasted sweet potato puree, or even mashed banana can be swapped for the applesauce. You may also use plain or Greek yogurt.
Rolled oats or instant oats work as swaps in place of quick oats. If you wish to use all purpose flour or spelt flour, decrease the amount to three fourths of a cup.
Add brown sugar for the most authentic Toll House chocolate chip cookie flavor. If you prefer a healthier option, I also love the results with unrefined coconut sugar.
Pure maple syrup, honey, agave, or sugar free xylitol work as well.
For a neutral flavor, go with either almond butter or cashew butter or the oil option (vegetable, sunflower, or coconut oil). Or use peanut butter if you want a chocolate chip peanut butter cookie pie.
How to make the recipe
The first step is to open and fully drain the cans of beans. Rinse them well.
Preheat the oven to 350 degrees Fahrenheit.
If using rolled oats, pulse them alone in a food processor. Stop when they turn into a fine flour consistency.
Add all remaining ingredients except for the chocolate chips to the food processor, and blend until the mixture is completely smooth like cookie dough.
Tip: I highly recommend going with a food processor over a blender if one is available. While some readers mention using a blender successfully, my experience is that the texture and taste of this cookie pie is far superior when prepared in a food processor.
Turn off the machine, and stir in the chocolate chips by hand. Stir in a handful of shredded coconut or chopped walnuts or pecans as well if you wish.
Spread the cookie dough batter evenly into a greased nine inch springform pan. A ten inch pan works too.
Optionally, sprinkle more chocolate chips on top or swirl Homemade Nutella into the unbaked pie with a spoon.
Bake on the center rack of the oven for thirty five minutes. Then remove the pan from the oven and let it cool for an additional ten minutes.
Take off the springform top, and serve the deep dish chocolate chip cookie cake hot, topped with ice cream or whipped cream and hot fudge sauce.
Tips for storing the deep dish cookie pie dessert
Let the pie cool fully before covering it. Make sure to leave an opening in the container or cover so that extra moisture can escape.
You may store the chocolate chip dessert at room temperature overnight or while transporting it to a party or event.
After a day, I recommend storing in an airtight container. Due to the perishable ingredients, it is best to keep the recipe refrigerated when not serving.
Or for an almost instant cookie pie whenever you are craving soft homemade chocolate chip cookies, slice and freeze leftovers. Thaw in the microwave or in a warm oven or toaster oven before serving.
However, once you taste this incredible deep dish chocolate chip cookie treat, it is highly unlikely you will have any leftovers!
Deep Dish Cookie Pie
Ingredients
- 2 cans white beans or garbanzo beans (500g total, once drained)
- 1 cup quick oats or almond flour
- 1/4 cup applesauce or yogurt
- 3 tbsp oil or 1/4 cup nut butter
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup brown sugar or unrefined sugar (click for a Sugar Free Cookie Pie)
- 1 cup chocolate chips
Instructions
- Drain and rinse beans very well. Blend everything except the chocolate chips very well in a food processor. Mix in chips, and pour the batter into a greased pan. I normally use either a 10 or 9-inch springform pan. Cook at 350 F for 35 minutes. Let stand at least 10 minutes before removing from the pan. Serve hot, or let cool. Storage tips are included above.*Some commenters have had success using a blender, but I feel that the texture comes out much better when using a food processor.View Nutrition Facts
Notes
Have you made this recipe?
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Emma says
Oh my word.
I think I just gained 5 pounds just from looking at that thing! I cannot believe how healthy something so amazingly Unhealthy-looking could be! Doing a little nutritional counting in my head, it really doesn’t come out too bad. I think you CAN call it healthy. After all, you’re getting whole grains and beans and fruit all packed into one delicious cookie dough pie!
Emma says
And let’s not forget the health benefits of the chocolate chips, right? 😉
Jaelyn says
I made this last night and it was so good. I am only 13 years old and I can’t stop looking on this website for healthy deserts to make my family and friends!
Cathy says
So impressed that at your young age, you are already looking for healthy alternatives!
Kristina says
Hì! Could I substitute the sugar with honey? Thanks!
lexi says
i agree
Carolynne says
Nutrition Facts
Serving Size 123 g
Amount Per Serving
Calories 422Calories from Fat 86
% Daily Value*
Total Fat 9.6g15%
Saturated Fat 4.9g25%
Cholesterol 0mg0%
Sodium 339mg14%
Potassium 696mg20%
Total Carbohydrates 73.6g25%
Dietary Fiber 12.1g48%
Sugars 34.8g
Protein 13.5g
Vitamin A 1% • Vitamin C 4%
Calcium 12% • Iron 26%
Nutrition Grade C+
* Based on a 2000 calorie diet
Nutritional Analysis
Good points
No cholesterol
High in dietary fiber
High in manganese
Bad points
Very high in sugar
Contains alcohol
Debby says
How is it with dates instead of sugar?
sareen says
i bet it would be yummy … i would try part dates and part maple syrup. I have done this recipe without the sugar and only maple syrup and it was good. Next time I am going to omit the oil to make it more low fat and see what happens
Kerry says
how much maple syrup did you use please?
Judy G says
Delicious! I’ve made it with 2 cups of chopped dates. It probably makes it more gooey but I love dates.
Margaret Fischer says
contains alcohol? are you considering the vanilla extract alcohol, cuz pretty sure it bakes off
Gina says
LMAO girrrrrrrl
Jacks says
LOL I’d put the alcohol in the GOOD column! But the carbs in the NOT SO GOOD.
THANK YOU FOR THE NUTRITIONAL INFO!! I wonder if you had the number of servings per recipe?
I’d love to slice it ahead of time so I know the values for ea. slice.
Leslie says
I’ve always said you were a genius. But Katie, this goes beyond genius!
You’ve managed to take what is probably one of the most unhealthy desserts in existence and put a healthy spin on it. I bow down to your geniusness!
Jemma @ Celery and Cupcakes says
Holy moly! This looks amazing and the best thing is that it is so huge and only made for one!! 🙂
Shade says
That would certainly be the case if I made this…I’m going to wait to try this recipe until I’m serving a CROWD…I don’t trust myself with it…healthy or NOT! LOL
Kahlia says
I made this tonight to curb an INTENSE sugar craving, and the beauty of this dish (apart from the amazing taste) is that it’s made of hearty ingredients so you can’t actually eat too much without getting ridiculously full! I used half the ingredients because I don’t trust myself (I also replaced the sugar with 4 dates – it was more then sweet enough and I have a mouth full of sweet teeth), figuring that I would most certaintly demolish the entire thing, and I could only get through 1/4 (or 1/8 of the full recipe) before I literally could not force any more down. Perfect if you’re like me and you have a dessert addiction coupled with absolutely no self control 🙂
Lelie says
My cookie with dades is in the oven as we speak! I’m so very curieus!!!
Luisa B says
I agree with this! It feels soooo decadent and you can’t eat too much because you get full!
sarah caroline says
Oh, does this just serve one? I have been searching for recipes all day and am feeling dumb! Was it 200 calories for the whole deal? I’m trying to make a birthday treat for a friend who had a heart attack several years ago, he eats so much garbage, I hoped for a “healthier” option, which this surely is, but now I’m confused as to how many this serves. Can anyone who has made it help? Thank you. I am a bit worried about my no food processor also but determined to make this 🙂
Megan says
It’s not clear how many servings are in the pie, but 200 calories is not for the whole pie. 1.5 cups of sugar on it’s own has ~1000 calories. Definitely need to share it!
Laura says
200 calories per serving, based on 12 servings. I used swerve sweetener instead of sugar. A little too sweet for me, but absolutely delish!!! I will use half the sugar next time :).
Diane says
I used 1 c of swerve instead of the 1-1/3 that the recipe called for and it was sweet enough. I used 1/4c natural peanut butter and also omitted the hazelnut spread. It was delicious.
Judy says
If you have a neighbor who has a food processor (my neighbors and I have that kind of relationship) or if you can borrow one for the special treat, it will really be a better texture, and that’s half of fooling the normally-unhealthy-Joe-who-needs-to-eat-healthier into not realizing that it is quite healthy. Yes, to answer your question, this is awesome for your friend. It does have sugar and chocolate, but dark chocolate has health benefits, and the rest is very healthy, high fiber, and no unhealthy fats. You’re a good friend!
CarlyC says
When I plug the recipe into myfitnesspal I figured it to be 266 cal for 1/12 of the recipe, like a slice of the pie. Hope this helps!
Becky Dub says
I love this recipe and have made it a dozen times! I usually add butterscotch chips (Guitard are best!) and they add a nice buttery flavor to the mix. Thank you, Miss Katie!
Lisa C says
ZOMG! I have no words.
Erika K says
Oh my chocolate chips. Im with you, completely distracted by all that chocolate melty goodness.
Stefanie says
Yumm!
Sarah says
Printing this recipe as we speak! 🙂 CCK does it again!
Tanisha says
Can I use chickpeas or white kidney beans instead as I am unsure what ‘white beans’ are? I am from the UK. Also do i need to cook them first or not?
Jason Sanford says
As long as you’re using canned beans then no you don’t have to cook them first. Chickpeas or white kidney beans are both fine 🙂
Dr. J says
White beans are also known as navy beans (navy bean soup) or canellini (?) beans.
Opie. says
I think you mean “cannellini” beans ( I believe that’s just another name for white kidney beans)
Misadventures of Fat-free Baking says
Just looking at it makes me hungry! This looks absolutely delicious! 😀 Thanks for always sharing your lovely recipes!! 😀
Megan says
One word…AMAZING. I am in awe of your dessert creations! I can bake from recipes but I love your creativity and ability to create your own chocolately (yet healthier) masterpieces! I am seeing a deep-dish Snickerdoodle pie in your future…
Vegan Gal says
Ahhhhh vegan AND healthy AND chocolate?!? Best dessert ever! I’m making this for my next party. In fact I might just have to make up an excuse to have a party, just to make this :).
M. says
I want to dive right in to that first photo, head first!
Kate (What Kate is Cooking) says
Oh my gosh, you are killing me! No one ever wants to try my desserts because I like to sneak beans and veggies in my baked goods, but I bet the family would eat this 🙂 Genius!
Mellie says
I’m like the comment above…beans in desserts freak me out, but this looks too amazing for words!
Laura @ Sprint 2 the Table says
ohmigawd that looks incredible. i was going to try the blondies first, but this pie version may trum the blondies. 🙂 there is nothing i like like better than a gooey chocolate chip cookie cake.
Sarah @ The Smart Kitchen says
This bean cookie dough is taking over the world.
And I mean that in the very best, “I’m loving it,” kind of way. 🙂
Jessica says
I am like a few other commenters in that beans in desserts are a little strange sounding to me. But Katie, I am seeing your blondies EVERYWHERE! Seriously like every single blog I read. So I think I need to try them, or this cake version. You can’t all be wrong, right?!
🙂
Christine says
This looks so great, i really want to try this!
If I will use milk chocolate instead of dark chocolate, I’ll probably can cut down the added brown sugar, right?
Chocolate-Covered Katie says
I don’t think it’d be any different. Dark chocolate chips still have sugar :). But you can always cut back on the sugar anyway.
Joanne says
Is it only one can of beans if the can I m using is 540ml?
sarah caroline says
If you’re baking for vegans, or just really love chocolate, I have found that vegan chips are soooo much yummier. My theory is that there is more room for chocolate if there is no milk 🙂 And milk adds sugars, so vegan chips just always win for me. Except that I eat way too many out of the bag 😀 (Enjoy Life is the brand we use, found at regular grocery store, yay )
Lisa says
LOVING that pic. it looks so gooey and delicious 🙂
FitnessGurl says
I tweeted this! It looks awesome!
Cait @ Beyond Bananas says
I am SO angry with myself because I didn’t pick up chick peas at the store this weekend.. knowing very well that all I wanted to do was make some o fyour blondies.. or even better.. this pie!
Emily says
Best. post. ever. I don’t think there needs to be a question of the day!
Jenny says
WHOA. I think you killed me with that first photo. Cookie pie… Ice cream… Chocolate syrup… Gooey chocolate chips… Umm I think all of us can understand why you’re a little distracted and can’t think of a question of the day. Oh, I know, how about: are you making this already? Unfortunately I don’t think you’d get varied answers; they’d all just be: “Heck yeees!” The blondies were great, so it goes without saying I’m trusting you on this one! 😀
So nice to hear that you and your dessert were the real stars of the party! 😉 Hope you had a fantastic Memorial Day Weekend!
anonymous says
as much as i am loving this pie, i am soooooooooooooo excited for the ice cream recipe you mentioned!
🙂 🙂 🙂 🙂 🙂 🙂
🙂
Chelsea says
Oh goosh…This looks DELICIOUS! I want to try and make it soon!
another Sarah says
Gah this looks so good!!!! Oh my gosh, so so good!!! And I want the ice cream recipe too. All your recipes ROCK!
Emily says
Woah, this looks SO good!
ree says
is there a way to sub out the sugar with maple syrup? if so, how much?
Carrie (Moves 'N Munchies) says
OH MY GOSH
no nonosndnsdfjsldjfakdfjskldjdsf
KATIE BEST THING U HAVE EVER EVER EVER MADE in the history of CCK!
Becka says
sjlncbklsjeriodfsjlnjfu;ewiahpdfsnlzxcd;lakifhox is right! There are no words!
Kelsey @ CleanTeenKelsey says
Katie, my mind is boggled over this pie!! Wow! I know what I am making next time I have to make an impressive vegan dessert. This looks sooo amazing.
Eric Jaffa says
Do you have photos of yourself on Memorial Day 2011?
Chocolate-Covered Katie says
Yes
Eric Jaffa says
Are you wearing red, white, and blue in the Memorial Day 2011 photos?
Alyssa says
Holy cannoli!!!!! That looks AMAZING!!!!!!!
Caitlin says
Hey Katie,
Mine is in the oven! 🙂
I’d like to say I’m taking it to a party or something. But no, it’s just for me. Maybe I’ll share with my mom if she’s lucky. If it’s even half as good as the raw batter (yes I tasted), I’m going to love you forever! Well, I already do anyway ;).
Caitlin says
Ok, so basically? Best dessert I’ve ever eaten. I am not kidding, Katie. It truly is! Right up there with Friendly’s ice cream sundaes and Cinnabons. But even better, because I don’t feel guilty for indulging, so I was happy AFTER I ate it too!
Everyone, go make this!!! You will not be sorry! 🙂
Melissa says
Did you use white beans or garbanzo beans? I keep thinking the garbanzo have such a specific flavor that they’d affect the taste of the cookie where the white beans are more mild.
Chocolate-Katie says
I can’t answer specifically for Caitlin, but I do know that many commenters have used white beans and many others have used garbanzos… so I think either is really fine. 🙂
sd says
Oh! Imho, especially for the cookie dough dip, white beans work so much better. The garbanzo beans I think really do have a bit too strong of a taste, especially in the batter.
I actually just made this earlier using RED beans and even that worked great! I wish I would have added peanut or almond butter to cancel out a bit more of the bean taste tho… still great regardless!
Claire @ Live and Love to Eat says
I’m waiting to see a news story on a national garbanzo bean shortage as all the blogging world runs out to make your recipes! 😉
Chocolate-Covered Katie says
LOL!!!
Right now, cans are at $.99… maybe we should stock up? 🙂
Abby says
That gooey goodness looks so yummy!
Rachel (tea and chocolate) says
Oh my. That looks incredible, Katie! No wonder people were going crazy over it. I’m going to make this as soon as get home.
Jess @ Keeping It Real Food says
That looks fantastic—I need to find an excuse to make one, ASAP!
Caitlin says
Heere’s a good excuse for ya: “I need to eat dinner, and this has beans and grains…
No? Not a good excuse? Darn, I wanted to use it as my own excuse ;).
Veronica says
For some reason, I have not been tempted to try your cookies & blondies made with chickpeas until now. How can I resist this cookie pie?! You’ve beaten me into submission and I couldn’t be happier about it. Have you tried using northern white beans in place of garbanzo? I would think any white bean would work, don’t you?
Chocolate-Covered Katie says
Yup! I actually wrote white beans right into the recipe. I’ve tried it with great northern once, and 1/2 garbanzo-1/2 great northern once. Both worked well!
Rose says
Hi, can you use butter beans?
Unofficial CCK Helper says
Of course.
Jamie aka "Sometimes Healthy" Girl says
OH MY!! I am a huge fan of cookie cake/pie. I cannot believe there are white beans in this recipe. I just have to try it! I’m going to make it for my coworkers and see if they can tell how healthified it is. This might be one of my favorite recipes of yours! Can’t wait to try it 🙂
Queen says
you like it?
shannon says
it’s my fav guilty pleasure!!
I am making it today with a no bake cheesecake on top 🙂
Cynthia O. Richardson says
Oh my that sounds so good!!!! Please tell us how it turned out with the Cheesecake toping.
Lenna says
OMG now THAT´s a recipe! You are master of desserts! But I think you already knew it :))
Katelyn @ Chef Katelyn says
Ohhhhh my sweet goodness. Babydoll I just found my Senior Skip Day activity!
Heidi @ Food Doodles says
Oh my, does that ever look good. I’m still so scared of the chickpeas though 🙁 But I tried dessert hummus, so it’s not that far of a stretch right? Hmm.. I’m still working on convincing myself, but it looks amazing!
Chocolate-Covered Katie says
Maybe you’re braver than me… I could never get myself to try dessert hummus. The name, alone, threw me off. I felt like, if I tried it, I’d be thinking of savory hummus with every spoonful!
Molly says
Can I use a 8inch spring form pan? It’s all I have and I want thick pie like the photos— not the thinner cookie cake. Maybe I just take a little out and cook separately?
Kayla (Little Miss Healthify) says
I am in LOVE with all these desserts with hidden garbanzos that you are coming up with!
Could I make this pie into chocolate chip cookies, though?
Chocolate-Covered Katie says
Sure! You could just bake it like the blondies, too. I’m also thinking of trying muffins!
Holly @ The Runny Egg says
This looks delicious Katie! I love how it looks undercooked and super gooey in the middle. Perfect!
Alex@Spoonful of Sugar Free says
My goodness gracious, Katie!!! I want to make this soooo badly!!! But…..it has so much sugar in it! Ugh, I have to figure out a way to make it without….Any ideas? Maybe some dates would do the trick?
Chocolate-Covered Katie says
I like the blondies with stevia, so I’m sure this recipe would work with stevia as well!
Claudia says
Alex, I made this with 1 1/4 c of sugar and it was way too much for me (and I love sweet things). I think you could easily get away with less sugar! Also I think you could replace 1/2 the chocolate with dried cranberries or pistachios or something if you want to cut the sugar out there. It is a great recipe though and you should try it!!
Anna @ The Guiltless Life says
If Alex or Katie or anyone ever makes this without sugar let me know how it tastes! And if I get a moment and give into temptation and try to make it myself without sugar I will definitely also report back :).
Melissa says
I make this all the time. I halve the recipe (because we eat the whole pie, the two of us, and I don’t want us to get TOO fluffy. LOL.) and use about 3 tbs of stevia baking blend. That’s about 3 tbs of sugar sweetness. And it’s perfect, IMO. Not too sweet, the little chocolate chips add dots of sweeter bits to some bites. OMNOMNOM.
Doing a full batch I’d bet you could get away with 6 tbs of sugar or even just 1/3 c (which is a little shy of 6 tbs). If you like stevia, the NuNaturals baking blend is awesome in this!
Love and Biscuits says
Hi,
I too would like to try a smaller version this recipe. When you halve it, what size pan do you bake it in please?
Thanks!
sarah caroline says
That is a good question. I think I would stick with the 10-inch and maybe freeze the rest, if it would freeze OK. Or maybe one of the silicone things for cupcakes? I just can’t think of what I have that would still give it that “deep dish” texture.
audrey says
When I halved it I used ramekins (those little souffle size cups) and by the way I only used 1/4 cup brown sugar when i halved it and it was plenty. They’re in the oven now, i’m trying for 10-15 minutes
Courtney says
Not sure if you ever ending up trying it but I just made it with a cup of stevia baking blend and a half a cup of brown sugar and it is absolutely amazing! I think I could even cut back on the amount of chocolate chips to 1/2 to 3/4 cup and it would still be great
Anonymous says
I made it tonight for Valentine`s, very yummy but a little bit too sweet for me …the kids loved it (and so did my husband)…you can easily cut the sugar. I will definetly remake it but with a lot less sugar…
Judy says
I know this is a late comment but I can attest to the success of using dates as sweetener in this recipe! I just made Katie’s chocolate chip blondies and replaced the 3/4 of a cup of brown sugar with 1/4 of a cup pressed dates. Honestly no difference–SO DELICIOUS. Do it!
AJ says
Hi Katie!
Recently stumbled upon your blog and am loving all of your sweet concoctions I have made so far! It’s like you are my food twin – I use chickpeas all of the time when baking, am OBSESSED with all things coconut (have you tried coconut sugar to sweeten treats?), and don’t even get me started on oatmeal, etc… haha! I have some food sensitivities / allergies, though, and cannot eat bananas (so sad, I know) nor peanuts. Any ideas on what I can use instead of banana for your recipes and for the melted banana trick? Mashed-up pineapple perhaps? I have been putting mashed-up berries in my oats since I was a kid and that is quite tasty!
Keep up the chocolate-covered-creativity!
🙂
Chocolate-Covered Katie says
I’ve not tried coconut sugar! Bet I’d like it… since it’s from coconut :).
As for bananas, it depends on the recipe. Let me know if there’s a particular one you’d want to make banana-less ;).
AJ says
Hi! I’d really like to de-banana your fudge, the raw chocolate fudge cake, carrot cake (my fav!) in a bowl, ice-cream and milkshakes (omg – spinach! and carrot cake!). I would really appreciate any ideas you have 🙂
By the way, I made this cookie pie for three of my friends last night and, between the four of us, we ate the ENTIRE thing — they couldn’t get enough! Amazing.
Chocolate-Covered Katie says
Raw chocolate fudge cake: https://chocolatecoveredkatie.com/2011/03/07/you-gotta-try-this/
(That works for the fudge too. Or you can sub peanut butter for the raspberries, or even blueberries or strawberries. Use the same amount as the raspberries.)
As for the other recipes, maybe try mango or pineapple in the carrot bowl. And either of those, or cherries or frozen pear for the other recipes. And let me know whatcha think!
AJ says
Thank you, Katie! Can’t wait to experiment — I’ll let you know how everything turns out 🙂
Mari Khali says
Hi! I’d really like to de-banana your fudge, the raw chocolate fudge cake, carrot cake (my fav!) in a bowl, ice-cream and milkshakes (omg – spinach! and carrot cake!). I would really appreciate any ideas you have I cannot keep up with all of these mouth watering recipes! I have the blondies on my list of things to bake, now I definitely need to add this! It looks like….warm….ooey gooey cookie dough. People would definitely not believe this is healthy and that’s why I love recipes like this! XVVV COM
Dawn @ Blonde on a Mission says
I cannot keep up with all of these mouth watering recipes! I have the blondies on my list of things to bake, now I definitely need to add this! It looks like….warm….ooey gooey cookie dough. People would definitely not believe this is healthy and that’s why I love recipes like this!
Kristie says
I seriously wish I had some special occasion coming up like…tomorrow so that I could make this and bring. Because otherwise I’d just make it and eat it all myself. Guaranteed. That being said, it’s being saved as soon as this comment is finished. And It’s being made as soon as, well, any good reason to make luscious healthified baked goods pops up!
Averie (LoveVeggiesandYoga) says
Omg that looks soooo good!
I am doing a post about beans in desserts and probably publishing it tomorrow. Already have your blondies linked in it. My issue is that i am SCARED to put beans in desserts. I dont want to “ruin” the dessert with beans. I love beans…just so unsure of them in desserts but I swear, if anything has me convinced it’s THIS picture of that warm, gooey, ooey deep dish cookie. Omg I hope you submitted that.
Everyone should be drooling over it 🙂
Chocolate-Covered Katie says
LOL oh but Averie, you put all sorts of fun secrets in your desserts… what about avocado mousse? 😉
Definitely give bean blondies a go, or this cake! I am telling you, everyone at the party was raving about it BEFORE they knew it was healthy. Those are the best kinds of desserts; the ones where you don’t even realize they’re semi-good for you!
(Oh, and I am going to submit the first photo… but even if they don’t take it, it’s still one of my favorites! :))
sarah caroline says
I think the beans will be great, I use a lot of lentils and they are so great at being un-obtrusive, I think the beans will be super. And I feel dumb since you have all probably made this already 🙂
Gen says
That pie looks amazing!!!! Great recipe, Katie! 😀
Bianca- Vegan Crunk says
I love that this is made with beans!! So it really IS healthy. I’m printing off the recipe now. 🙂
birdie to be says
YUM! I really want to make a dessert out of chickpeas. There are so many options out there! This one looks great!!!
Kathleen @ KatsHealthCorner says
Oh my gosh. I LOVE YOUR RECIPES!!!! Deep dish is so much better than reg. 🙂
Mary @ Bites and Bliss says
Oh.my.goodness, Katie. This is beyond amazing. I want, I want, I want!!!
Annamaria says
I LITERALLY MADE THESE THE SECOND I SAW THIS POST.
AMAZING when eaten straight out of the oven, still warm, oozing chocolate everywhere!!!! you don’t even taste the beans. GOOD THING I ONLY MADE 1/4 OF THE RECIPE. cuz i ate half the pie already.
I used chickpeas, 1/4 c. sucanat and 1.4 c. light brown sugar, fage greek yogurt instead of applesauce, and olive instead of canola oil (all i had) and even with less sugar you can’t even tell! the chocolate just takes over!!! (i used ghiradelli semi sweet chocolate chips).
SOOOOOOGOOOOOOOOODDDD!!!!!!!!!!
Laura@keepinghealthygettingstylish says
Now that looks insanely good! I have a family party coming up and I think I could try making mini cupcake versions of these, wow!
LizAshlee says
Oh my GOSH! Can’t wait to try the recipe..with beans & oats! Awesome!
Really, you’re going to make us wait til next week for the ice cream recipe….THAT LONG, really!? How do you expect me to sleep?! 🙂
J/K…thanks for always sharing your amazing recipes…they bring happy smiles!
Have a wonderful day!
Chocolate-Covered Katie says
Aww lol :). I’ve been meaning to get that ice cream post up for a while now… but I haven’t had a chance to write the post. I have too many recipes and not enough time to write posts for them all! They’re piling up :-?.
Have a wonderful Tuesday, sweetie pie!
Alyssa says
That looks sinful!! Too decadent to be vegan and GF!
The Teenage Taste says
NO! I can’t believe there are chickpeas in here! It looks exactly like the storebought cookie pies but wayyyy better! Bookmarking this recipe right now! Mmmmmmm…. 😀
meg says
Oh my goodness, this looks absolutely amazing. And it’s gluten free!!! I am so excited to make this!! It does kind of remind me of those cookie cakes from the mall, which always looked so good but really kind of just tasted like stale cookie with way-too-sugary frosting. This looks much more appetizing!!
Chocolate-Covered Katie says
I agree 100%! I always liked the “idea” of those cookie cakes… but they were just so sugary and fake-tasting, like a manufactured cookie as opposed to a gooey, homemade one. But they sure are cute!
A Tablespoon of Liz says
That looks aaahhhhh-mazing! Cookie dough is one of my favorite things to eat, and I can’t believe there are chickpeas in this! This is going on my must make list. I think even my “healthy-phobic, I never eat anything vegan” family will like this one!
kaila @ healthy helper! says
Oh my laaaawd. This looks sinfully delicious!
Cora says
No joke, I am making this today!
Kris (everyday oats) says
um, what’s better than a cookie or a pie? How about a cookie AND a pie in one?! Must try this deep dish cookie pie!
How do you do it, Katie??…How do you come up with all these AMAZINGLY delicious recipes??
Emilia says
Love how you’re using beans in a lot of sweet recipes these days. Now who said vegans don’t get enough protein? 😉
Kelly says
My word! I want a slice of that. With the ice cream on top, too. Post that ice cream recipe ASAP!!! No pressure, of course ;).
Becky says
I have this in the oven right now! I can’t stop smiling just from trying the batter! Can’t wait to see what my husband thinks. He hates when I make dessert healthy but what he doesn’t know won’t kill him. 🙂
being domUnique says
This would be PERFECT for my best friend’s birthday cake! Thanks for the great recipe, I’m bookmarking it now!
Emma (Sweet Tooth Runner) says
LOVE YOUUUU!! You make my dreams come true girl 🙂 I am SO making this this week! Do you think I could switch the canola oil for PB? I’d quite like to get nut butter in there somehow! 😛 This has made my DAY and I have no idea how you come up with such amazing things!! I WANT YOUR BRAIN!! 😀
Chocolate-Covered Katie says
I bet you could! Try it… and then send me some. I am STILL without pb here! Must get to whole foods soon!
Kelsie says
I know this is a really late reply to this comment, but whatever =P I used PB in mine in place of canola oil and MAN it was perfect! I also replaced 1 cup of the brown sugar with stevia, the other half with 1 quarter cup agave. I also think I put in less applesauce because of the liquidiness of the agave. I can’t exactly remember. But it was so tasty
Katherine says
O my!!! Nomnomnom!
Emily @ Glitz Glam Granola says
Omigosh, this looks incredible! This weekend I was out with friends and we split a warm chocolate chip cookie in a pan, but this looks even better! I cannot wait to make it and impress everyone with a healthier, yummier version! Yay!
Robin says
You are a genius! Your recipes just get better and better!
Ragnhild says
Katie- these photoes are AMAZING! The pie looks totally gooey, just like I like it 😀
I actually used to make cookie pies back in my binge eating days- so much easier than making cookieS 😛 That is not a good memorie though, so I should try to make cookiepie again- enjoy it, and make happy memories out of it !!
Rosie says
First and foremost: this looks amazing
Second: I was wondering if the weight on your chickpeas/beans was a typo? In the blondies recipe, you list one can as 250g, but here two cans is also 250g–I’m sure most people go by can, not weight, but just in case 😉
Chocolate-Covered Katie says
Oh gosh, yes it is a typo. Thank you so much! I fixed it :).
Ali says
wow, yum! I’m going to have to stock up on beans!
Justeen @ Blissful Baking says
The deep dish cookie pie looks about of this world!! I can’t wait to try it!
Lorin says
Wow, that reminds me of a pizookie, which I am getting tommorow for a dorm end of the year wing meeting! But anyways, would I be able to make this with a hand mixer or no?
Chocolate-Covered Katie says
I think you’d have to blend it a LOT… but you could probably do it if you’re patient. Or if you don’t mind a few chunks!
Kristen @ The Red Velvet Life says
WOW this looks delicious, Katie! I have chickpeas and I can’t wait to use them on one of your desserts…just have to decide which one now.
Quick question — what kind of chocolate chips do you use/recommend if we want to use vegan chocolate chips? I have enjoy life chips, but I was wondering what kind you use. Thanks, fellow Texas girl!
Chocolate-Covered Katie says
I’ve used all sorts of different ones. For me, I often just use 100% ghirardelli discs. But I often use Whole Foods brand, Enjoy Life, and apparently even some Ghirardelli semi-sweet chips are vegan! 🙂
Oh, and you can always crumble a chocolate BAR into chips, if you want, say, chocolate raspberry chips ;).
Sarena (The Non Dairy Queen) says
Haha, when I saw question of the day, I was all out of focus and all I could think about is how I want that! YUM!
Jillian says
Hi Katie!! This looks insane!! I want to make it right away! But I am wondering about the measurement of the beans. My cans dont have weight measurements on them, just millilitres and cups. I am wondering if this is just two small cans of chickpeas? My cans are 540 mls which I think is a little bigger than standard size. Should I still use two?! Thanks for another amazing recipe!!
Chocolate-Covered Katie says
I think yeah, you should use 2 cans. If it says 540ml, that’s probably before you drain them. So probably once you rain them, they’ll be the same as 500g (which is the amount I use). But if you have measuring cups, you can be sure: use 3 cups
Jillian says
Thank you so much!!
Alexa @ Simple Eats says
All I can say is FOOD-GASM.
Miriam @ Sometimes I Veg says
This looks simply amazing and delicious. I wish raspberry chocolate chips were still available.
Chocolate-Covered Katie says
Make your own! Crumble up a raspberry-chocolate bar. I love Endangered Species choc-raspberry bars :).
Jade says
OMG! I have already made this and it it DELICIOUS! how can it be so healthy! this is the first recipe of yours I have made Katie and lets just say it sure wont be the last!
AMAZING!
Chocolate-Covered Katie says
Aww I am so so honored you tried it already!
Katya says
OH. MY. GOD. That just looks like the most delicious thing ever!!! I need to make this, now!!
Kat @ Cupcake Kat says
Oh my goodness Katie this looks crazy good. I want some like right now
Amy says
Katie, this looks amazing. Even though it is only 11am here I could definitely go for a slice of this with my lunch today.
Yummy!
Parita says
Holy yum! I have no doubts that this pie is absolutely awesome since your chickpea blondies were amazing. And I personally thought they tasted a tad bit better the next day!
Tara says
OH. MY. MUFFINS.
This looks so good. I might just have to make half snickerdoodle, half chocolate chip because I want both. Who cares if it’s not entirely healthy… we’re supposed to maintain a healthy balance, right? I’d call this balanced!
Chocolate-Covered Katie says
Hahaha balance is a chocolate cookie in each hand ;).
Jeanie says
Katie,
You out did yourself on these! They look fabulous!
Now….I just have to figure out how I can make these without “real” sugar and substitute carob chips for chocolate chips.
I just love how you think! If chick peas/garbanza beans will work well for brownies, you showed us how they will work well for a cookie pie!
Thanks for sharing this with all of us!
Chocolate-Covered Katie says
You can use stevia! I’ve used NuNaturals for the blondies, and I like it. (As long as you like the taste of stevia, you’ll be good to go!)
Cait's a Runnerchick says
holy freaking moses, those pictures! i’m not gonna lie that every time i see beans in these salivating desserts it really throws me…haha. it’s just totally not something i’d expect to see in a dessert recipe, but honestly i’ve got full faith in anything you post and the pictures speak volumes for themselves!
i wish i could be there to see the shocked looks you must get from the people who you may not know so well when they come up to you raving about these desserts and you tell them that they are healthy! congrats on getting that bday cake gig…hehe. 🙂
oh, and i also saw you commented that stevia would probably work in lieu of the brown sugar, thanks for that and i might go that route only because that’s a lot of sugar and i’m preeeettty sure i’d eat the whole freaking thing! 🙂 thanks again for posting this you’re amazing!
Chocolate-Covered Katie says
Warning!! If you use stevia, you have to be a fan of the taste of stevia in baked goods! 😉
Cait's a Runnerchick says
awesome, thanks for the note!! my taste buds are pretty lame and usually can’t taste anything funky with faux sugar stuff…well, unless it’s heinously bad! i laughed when i read that you wrote (i think it was on the blondie’s recipe) that you used stevia and couldn’t taste anything off but your friend said it was like a bar of soap…that’s happened to me before. hehe. 🙂
Sarah says
How many people does this serve?
Chocolate-Covered Katie says
We got like 20 servings out of it, but it really depends on how big you cut your slices and how deep your baking pan is.
Katherine says
Katie, I really hope you read this.
I am so very sorry for my comment yesterday. I would have emailed you, but it seems the email won’t go through. If I offended you in any way I am terribly sorry. You are absolutely gorgeous in every possible way, inside and out. I know it is no excuse, but battling and eating disorder myself, I worry about people and draw conclusions too quickly, and that is what I did with you. I feel terrible about my comment, and I should have never said it. It was stupid and insensitive, and I just didn’t think. My mind was elsewhere on some things going on I guess, and I didn’t think about how hurtful my comment was. I don’t know if you will read this, and I really hope you do. You don’t have to comment, as you are probably upset with me.
I am so sorry once again. I love your blog, and I sincerely love you and care about you. Please don’t take my comment to heart and don’t let it bring you down. You are gorgeous, and I was an incentive’s bitch (sorry for the language) with my comment.
I hope we can continue to be blogger friends, but if you want me to stop commenting on your blog because you are angry or hurt by me, please don’t hesitate to say.
Chocolate-Covered Katie says
Oh gosh, Katherine, please don’t feel badly at all!!! You did not leave your comment anonymously and cowardly, and I did not take offense at all or think any less of you! I know your history, and so I know you will notice things like skinniness and if you say something, it’s not out of meanness. I think you are so so sweet, and I would be really sad if you stopped commenting on my blog :(.
Also, I know my limbs are really skinny… I don’t even like it! That photo is actually like 2 or 3 years old, so hopefully I have built up a *little* muscle in my arms since then. But really, my limbs are the last part of me to gain weight. But please be assured that my doctor says I’m healthy, no matter how it might appear.
Hugs to you!!! 🙂
Katherine says
Thank you for your sweet reply! I feel so much better now.
Knowing you, you probably have lots more muscle! I seriously have been getting into running/jogging lately because of you. Best therapy ever!
I am glad you are healthy, that is what is important!
*MAJOR HUG*
Chocolate-Covered Katie says
Hugs back!! 🙂
Katharina says
Just bookmarked this recipe! I love how chewy and dense this looks 😀 and I’ll take your word and your neighbor’s words for it hehehe
XO!!!
sheila @ Elements says
I’ve got to try this! It looks wonderful, and I’ve just got to experience a hot cookie made from beans!! I can’t wait! 🙂
Hannah (tickledtofu) says
Why are you such a genius? Simple, delicious, and a wee bit healthy!
O.C. says
Woahh this looks good!
I’m gonna have to run out and get me some more chickpeas now that my house is completely devoid of the from making your blondies so many times! Now I’m super excited for the ice cream recipe too! I can’t wait to see what kind of Katie magic you’ve worked to healthify and veganize ice cream 🙂
megan @ the oatmeal diaries says
Katie. Your desserts are ridiculous. I CANNOT wait to make this!!!
Jess@atasteofconfidence says
Omigod. This is definitely my favorite recipe of yours yet!
lisa says
I think I drool everytime I come to your blog lol
Lee @ in the pink of condition says
This is seriously A-MA-ZING. I am literally drooling. If I wasn’t out of all my baking ingredients, I would make this right now! Do you have any suggestions for other things to add to the cookie cake, like nuts or M&M’s or anything? Love the blog!
Chocolate-Covered Katie says
Hmmm… maybe shredded coconut? Or walnuts? Yeah, walnuts sound good! Maybe even peanut butter chips?
Ann Claire says
That looks so delicious! I can’t wait to try it and not tell anyone the secret ingredient…until after they try it 😉
katie says
You. Are. Seriously. A. Chocolate. Queen.
This looks so good Katie!
Bella says
They are in the oven! SO happy! 😀
Marissa says
I’m so glad I found your blog! You have the most AMAZING recipes. I just tried your Voluminous Oats trick this morning. Usually I never eat oatmeal because of the dinky serving size… but using your method, I now have a big, overflowing mug of delicious oaty goodness! Thank you!
Chocolate-Covered Katie says
Aww thank YOU for your sweet comment… I’m so glad you found me too!
Melissa says
I’m going to try this with NuNaturals baking blend (just bought two huge 5 lbs sacks! NuNaturals is the ONLY stevia I like) and use mashed banana rather than applesauce, since I prefer the texture banana or pumpkin give to baked goods over that of applesauce. 🙂 Also going to use coconut oil – though I wonder if the oil is really needed? I might try using more banana (my go-to fat replacer) instead. I hate eating oil, I’d rather consume my fat in nut butter or avocado form. Or via chocolate. Hah.
I can’t WAIT. I’ve heard nothing but good reviews, Katie. 😀 A couple of my RL friends are hooked on your recipes and one gal already made the blondies and said they do not disappoint. Not surprising! 😉
Chocolate-Covered Katie says
This makes me so so happy!!
Melissa says
😀
Made it last night!
I did my oil sub. Halved the recipe and used 50 grams of banana and about 9 tbs of stevia baking blend (so, I bit over half a cup of sugar sweetness) and slightly reduced the chocolate chip amount (1/3 c. rather than 1/2). I also added cinnamon, vanilla and maple extract because I cannot leave well enough along. And cinnamon and vanilla always sneak into everything I bake. LOL.
Super super good! The four of us snarfed up the whole tray. 😉
Only thing I’d change is using a smaller pan next time so it’s thicker!
Everything else was fab.
Chocolate-Covered Katie says
YOU should have a blog, Melissa… you definitely seem to know your way around the kitchen! 🙂
Melissa says
Hahaha. I’m like you, I like to play around. And I just don’t discuss the horrible horrible mishaps! LOL.
Dan says
I can’t begin to tell you how GREAT this recipe was!! I have a crazy sweet tooth and love to stay fit which is a tough thing to balance out. This recipe and site are genius! A BIG thanks!!
courtney says
I can’t wait to try this–it’s on the agenda for the weekend 😉
I don’t have a springform pan though–do you think a 9-inch pie dish would work?
Chocolate-Covered Katie says
Yes, I’m sure it would! 🙂
Pure2raw twins says
love cookie cakes! this has my name written all over it
Liz Blum says
Did you use “normal” brown sugar or packed brown sugar?
Chocolate-Covered Katie says
Normal
Liz Blum says
Will be trying your recipe today… Looks so delish! Thank you:)
Liz Blum says
I ended up using Stevia…everyone liked it. Thanks again for the great recipe
Kristen @ Chocolate Covered Kristen says
I’m intrigued by this… I tricked the bf into eating silken tofu based pie filling. I think this will have to be next. Does a blender work for the puree or is a food processor necessary?
Chocolate-Covered Katie says
I would think a blender would work… but I haven’t tried it. I don’t see why it wouldn’t work, though! 🙂
Kara says
Hi Katie,
I’m looking through all the comments now to see if anyone else has asked a similar question but I haven’t found anything…I apologize if you’ve already addressed this!
But, would it be possible to replace some of the brown sugar with a liquid sweetener such as maple syrup or agave nectar? I don’t have enough brown sugar haha!
Kara
Chocolate-Covered Katie says
Hey Kara!
I think it would be okay, because a LOT of people subbed liquid sweetener for the sugar in my blondie recipe, and this isn’t much different. I can’t say for sure. But if you try it, let me know how it works! 🙂
michelle says
Making this tomorrow…can’t wait!
Heather @ Kiss My Broccoli says
KATIE!!! Oh.my.lawd! This looks beyond amazing…fabulous…flippin’ genius!! And now I’m craving chocolate chip cookies like you wouldn’t believe! I love the addition of the beans like in your blondies…I have a strange (well, not strange to me) addiction to dessert hummus so this is right up my alley!
Chocolate-Covered Katie says
Haha I guess, what’s “normal” anyways, right? I mean, is a triple Whopper hamburger normal?
Nicole @sugarcoatedsisters says
Amazing pictures Katie! I sure am salivating 🙂 I think I need to stop by the grocery store tomorrow for some important purchases… aka chickpeas and unsweetened applesauce!
K. says
This pie is the best dessert I ever have eaten. And I can say that without being biased because I didn’t know it was healthy when I first tried it. I’m a vegan, and my sister in law made it for my birthday, to surprise me. Well, let’s just say I was very very very surprised to find out it was healthy. In fact, I still can’t believe it!
Megan@eatmybeets says
Wow! I’ve wanted to try the beans-in- dessert thing for a while and you are for sure inspiring me! I love how dense and gooey that looks! I need to do some serious baking soon!
Amber says
Great site! I found you on tastespotting and will have to try the cookie pie…I also saw the ranch dressing…looks so good!!
I actually looked at quite a few of your recipes and it will be a nice, HEALTHY change from my typical baking (errm…my swiss meringue buttercream contains 3 sticks of butter LOL).
Oh…and if it helps anyone, another substitution for 1 cup of brown sugar is equal to 1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured molasses (via joy of baking).
Chocolate-Covered Katie says
I am so glad you found me, Amber! And I never knew that about brown sugar… where were you last week when I ran out and had to rush t the store? LOL
Amber says
Aww haha!! Isn’t how it always works? I always find that I need something last minute. Sometimes I can substitute, like the brown sugar or even cake flour, but butter…well…I like my butter. 😛
Have a great night!
Chocolate-Covered Katie says
Hehe you sound like my mom! No one stands between her and her butter!
Kristie says
I made this tonight but cut the recipe in half since I didn’t have the correct size of pan. I had a little bit of extra dough so I made those into two cookies! They were delicious. I haven’t tried the cookie pie yet but I am expecting it to be equally delicious! Next time I will just make them all into regular cookies because then they’re easier to take somewhere to share (no need for plates!).
Oh, and I just used oat flour since I don’t have any way to to grind my whole oats. I also used mini chocolate chips because they’re fun 🙂
Chocolate-Covered Katie says
Ooh I agree! Mini chips are just adorable-licious and way more fun than regular ones. Oh ok, regular chips are pretty cool too ;).
Kristie says
I tried the cookie pie (after a short rest after eating the two smaller cookies) and it’s sooooo good! I can’t stop eating it. I probably shouldn’t make it again since I could easily eat this all in one day 😮 The two smaller cookies I made were way overcooked. I can’t believe how good this is!
Carrie says
I made this…. It is one of the best things I’ve made in my life. This tastes way too good to be as easy as it is. This tastes way too good to be as healthy as it is!! Sure, sugar isn’t healthy, but this is a pretty nutritious pie. Seriously amazing! The texture is spot-on! And it IS better than a warm chocolate chip cookie!
Thank you, Katie! And keep the beans comin’…
Chocolate-Covered Katie says
Awww! This put a huge smile on my face! 🙂
Roanne says
I’m taking this out of the oven in about four minutes.I know it’ll be delicious because I tasted the batter and nearly fell over…it’s fabulous! My daughter will be one happy camper when she comes home from school! Thank you for this awesome recipe! keep em comin! 😀
California Fertility Partners says
Oh. My. Gosh. I have no words. Would it work, do you think, to substitute quinoa for oats? I’m allergic to oats but I really REALLY want to make this.
Chocolate-Covered Katie says
You could always try! Let me know if it works! 🙂
Sarah @ Let the Good In says
I know I’m leaving this comment about a year after yours, but I recently made this recipe and substituted quinoa flakes for the oats and it worked wonderfully!! I also made a couple of other minor adjustments since I live at a high altitude (about 5.5K feet – so leavening agents, oven temp and baking time sometimes need to be tweaked from what is used at sea level). I wrote about it on my blog here: http://letthegoodin.com/2012/07/chocolate-chip-cookie-cake-1-ingredient-banana-ice-cream/
Love love your blog, CCK!!! 🙂
Chocolate-Covered Katie says
Aw thanks, Sarah! I loved your post!!
Thomas DeKorte says
This looks 100xs better than a regular old chocolate chip cookie. No wonder you blew everyone away with this recipe. My wife’s gonna flip out when I make this for her. Thanks for sharing!
Chocolate-Covered Katie says
I hope she likes it! 🙂
Roxy B says
Not sure this recipe needs more praise, but it deserves it. I just found this blog a few days ago and have been dreaming of this recipe ever since. This pie is delicious, and I’m not a dessert person. Love the use of beans and oatmeal. I made it exactly as written. Less sugar would have been fine, the melty chocolate chips satisfy the sweetness. I’m officially a fan and look forward to trying more recipes in my rainy-day-baking future.
Roxy B says
Oh, one more thing. For those who might be like me and never baked with beans before, you can taste the chickpeas a bit in the first bite. The flavors meld together well though and I wouldn’t say this is a negative thing. Just don’t expect it to be exactly like one you might have had at the mall, it’s much better in texture and flavor.
Chocolate-Covered Katie says
Aww thanks, Roxy!
Also, a few commenters (on the blondie post) have said that white beans are more tasteless if you want less of a beany taste. For some reason, I like the garbanzo taste lol!
Carrie says
I agree Katie! And the garbanzos texture is so nice here. Not only that, white beans can have a pretty strong flavor too.
Pam says
Made the pie today….very tasty! I added 1/2 tps vanilla extract to make it taste even more like traditional choc. chip cookies. Thanks for such a great recipe!
Chocolate-Covered Katie says
I like your thinking… one can never have too much vanilla extract!
Zana says
This looks so delicious!!
Do you think I could sub pumpkin or mashed banana for the applesauce?
Chocolate-Covered Katie says
Oh wow, I wonder… I bet it’d be really good either of those ways! If you try it, will you let me know what you think?
Serena says
So this is a flourless pie? WOW
Kelsey @ CleanTeenKelsey says
Katie, I just made this for dessert for some guests that we had over! OH. MY. GOSH. It was so amazing!! I served it hot out of the oven and they couldn’t say enough good things about it! One asked for the recipe, and everyone was shocked when I told them (after they’d eaten it) that it had two cans of garbanzo beans in it. They said they would’ve never guessed. 🙂 Even my health-food-hating little brother could not stop eating it. Mission accomplished! Thank you. 🙂
Chocolate-Covered Katie says
Oh Kelsey, I am so so excited you made it!! And lol that’s the same reaction people had at my party… no one could believe that what they just ate wasn’t as unhealthy as the pizookie-type things you’d find in a restaurant. It’s so much fun to show people that healthy food can taste naughty ;).
Becky says
Katie,
I love your blog, but more than that…I LOVE YOUR COOKIE PIE!!! Holy heck, I couldn’t believe how gooey and melty and chocolatey it turned out. I used half brown sugar and half stevia to cut some calories and grain-sweetened chocolate chips, which are vegan and very low in sugar as well. I was so anxious to blend everything together, however, that I drained the garbanzos but forget to rinse them, so I think they retained a bit of their beany-flavored broth (and maybe a bit of salt). I’ll rinse them next time for sure, because I will definitely be making this again…soon! My husband went crazy over it and couldn’t believe it was made of beans. SOOOOO GOOOOOOD!
Becky
Katherine says
I made this two days ago. It was amazing!! I left out the apple sauce (I didn’t have any) and the oil (I hate the stuff) ; I just needed to add a generous tsp of vanilla and a tbsp of almond milk to make it wet enough.
Dawn Charles says
We made this for a party last night, and every single slice was gone within minutes of putting it down. It was so funny to tell people it was made with chickpeas and no trans fats or animal products. They still don’t believe us! And everyone asked for the recipe. Thanks!
Claire says
I have a question for you Katie! If you are vegan, why do you often use chocolate in your recipes?? I think Cocoa powder is vegan, but I know chocolate chips aren’t right???
Chocolate-Covered Katie says
Hi Claire,
Chocolate is DEFINITELY vegan!! Definitely :). Milk chocolate isn’t vegan, but there are many many many brands of chocolate bars and chocolate treats that ARE vegan. For example, Ghirardelli semi-sweet chocolate chips are vegan, Ritter chocolate Marzipan, or Lindt 80% (or their 90%), all of Endangered Species chocolate… even Hershey’s chocolate syrup is vegan ;).
Kaylyn says
I have now made these twice to take to work – they are the biggest hit!! Everyone LOVES them! Thanks for all the amazing healthy recipes!
Chocolate-Covered Katie says
It makes me SO happy to know people are spreading the cookie-pie love! 🙂
Amrita says
anyone who labels something they aren’t used to as “stupid” is a complete moron themselves. And you’re right! Asians use a variety of beans in many desserts 🙂 Black beans, mung beans, azuki beans. They’re delicious!
Your little muffins look fabulous, I may try the recipe out sometime soon. And your heart shaped doilies from the previous post are ADORABLE!
– Am
Chocolate-Covered Katie says
I really want to find Adzuki beans! Someone left a comment that they’d work really well for red velvet blondies!
Amrita says
They’re soooooo readily available here! Both tinned in syrup, the paste form and raw. Let me know if you really can’t find them, I’d be more than happy to ship some over to you!
Chocolate-Covered Katie says
Oh my gosh, you are TOO sweet!!!
I haven’t looked at my Asian market yet. I’m thinking they’ll probably have some. Hey, it’s a good excuse to go grocery shopping :).
pumpkinpie says
Oh my gosh, these are fantastic! Katie, you are an inspiration. I used garbanzo beans, but since white beans are lower in fat, how does it change the texture? Also, did you ever post that ice cream recipe? Our cookie pie is long gone but it’s hot here…
Chocolate-Covered Katie says
Hmmm… I used garbanzos once and white beans once and couldn’t detect a difference in texture.
Ice cream coming tomorrow! I hope! LOL I need to finish writing the post!
Katie in DC says
Oh Chocolate-Covered Katie, how much do I love thee? Let me count the ways: 20 (number of delicious servings for this epic deep dish cookie). My boyfriend loves cookie pies and doesn’t (think he) likes “healthier” recipes. He was wrong, he can’t get enough of this pie! I decreased the sugar by 1/4 of a cup, subbed pumpkin for the applesauce, and added 2 t of vanilla extract, and it was delicious. Thank you so much for a tasty (and easy!) recipe.
Chocolate-Covered Katie says
Aww and now I love you too, for your kind words… and I could not stop smiling when I read the part about your bf liking the pie. My favorite desserts are ones where EVERYone likes them, not just people who like healthy foods :).
Jessica says
Katie, I can’t believe how good this turned out! I was a bit skeptical, but I knew when I tasted the raw dough that this recipe was a winner! My family is very much the white-flour-loving, traditional dessert type and they loved this and would never believe it was made out of chickpeas! I added a bit of vanilla and replaced the canola oil with olive oil… still turned out fabulous! Katie, I will never doubt one of your recipes again… for anyone who hasn’t made this yet, MAKE IT!
Chocolate-Covered Katie says
🙂 🙂 🙂 This comment made me smile!
Lisa says
I’m gonna make this in mini muffin form tonight! 🙂
Emilia says
Do you think stevia or maple syrup (or agave, etc) would work in place of the brown sugar? I don’t even own any and am not too fond of sugar 🙂
Chocolate-Covered Katie says
Hey girl!
Yes, a lot of other commenters/readers have made both the blondies and the cookie pie with agave or maple syrup or subbed some of the sugar for stevia. 🙂
colleen says
Oh. My. God. I just made this, putting the batter in muffin cups, and I don’t think I’ll ever make normal cookies again. This is The. Best. Ever.
krickit6 says
Oh no…I just tried this recipe today.. Is it super horrible that I’ve already eaten a quarter of it myself?! (At least I cut the recipe in half…) Oh boy, YUM! I cannot wait to give this to my husband because I know he’ll love it.. and he has recently told me not feed him any of “that vegan stuff”… 🙂 Since I know “that vegan stuff” is perfectly fine (and delicious!), I chose not to obey that rule.. lol. Thanks for the delicious recipe, Katie!!
Chocolate-Covered Katie says
LOL!
Stephanie @ 52 Kitchen Adventures says
This sounds amazing! I love making desserts that are kind of healthy. Baking with beans is so fun because you can’t tell they’re in there but it’s so much better for you. Thanks for sharing this awesome recipe!
April says
I made this last night and I thought it was soooo good! I used coconut oil and less sugar in the recipe and it was fantastic! I am the only one in my family that appreciated it. I’ll convert them yet. Thanks for the recipe. It inspired all sorts of variations for me!
Chocolate-Covered Katie says
Aw you are so welcome! 🙂
Jillian says
Katie! Oh my gosh, Katie! This recipe is the most amazing thing I’ve had in ages! And, when you figure that it has beans, oats, etc., it IS the most amazing thing I’ve had. It seems like every recipe I try of yours is better than the last! I don’t know how you do it, but am just GLAD you do it. I’ve been telling everyone of my newest favorite vegan site. One thing I’ve noticed since becoming vegan is that there are a lot of very detailed, convoluted recipes using a lot of specialty ingredients that I don’t have on hand, are hard to find and are expensive. Your recipes are easy, fast and devoid of bizarre ingredients. And, they taste better than the ones that are a pain to make! This is one to fool the non vegan, junk food junkies with – for certain! And, you know, I noticed a lot of poeple change up your recipes; nothing wrong with that. But, as for me, I have always liked to make a new recipe the first time per the instructions, then decide what I might change the next time. But, I have to tell you…this is really a non issue with your stuff, cuz it is SO amazing! And, thank you, thank you, thank you for the vanilla ice cream recipe….I need a low cal option for the Texas heat! You’re the best Katie, I’ll stop now, just short of a novel! (I need to figure how to put my picture with my posts, or a symbol, something – anything, I don’t like being a gray and white icon. :P)
Chocolate-Covered Katie says
Oh my gosh, Jillian, your comment is SO sweet! So so sweet! (Sweet like cookie pie!)
I completely agree with you about the strange-ingredient thing or convoluted recipes… when I first went vegan, I was living in China. It was so super frustrating to read a recipe and not be able to make it because of all the ingredients we couldn’t get. Also, the main reason my recipes are so simple is that I don’t really like to cook! It’s true! I love creating a recipe, and I love making it look pretty for photos, because these are artsy things… but when it comes to actual food prep, I’d be perfectly happy to have someone else do it for me ;). Plus, who has time to spend all day in the kitchen? (Well, besides Rachel Ray lol.) Anyways, thank YOU for taking the time to write such nice words!
Catherine @ Running Beginners says
My kids and I are about to make this this afternoon for my b’day cake 🙂 They’re happy they get to help. I’m happy it’s healthy (ish 😉 ) and it looks delish! I know it’ll taste as good as it looks coz anything I’ve made from your recipes does 🙂
It’s been super busy at my place recently so I came back to browse your blog after almost a month of missing posts and there are so many new yummy posts I hardly even knew where to start – but decided that this one just right for my b’day cake hehehe. I wish I could come up with stuff the way you do but since you share I don’t need too. So thanks for sharing!!! 🙂
Chocolate-Covered Katie says
Aww happy birthday!! 🙂 🙂
Grace@ Food-Fitness-FreshAir says
I’m curious to know if this is actually as good as it looks! I once tried making brownies with black beans, and I would’ve much preferred to just indulge in a regular brownie. So, is this truly as good as it’s extra sinful counterpart? You say you can’t really taste the beans, right? I’m curious to try this!
Chocolate-Covered Katie says
Hey Grace,
As I said in my post, no one could tell that it wasn’t your average cookie pie. People were all asking for the recipe. And just read the other comments on this post to see the response of others ;).
Grace@ FoodFitnessFreshAir says
Okay, great. I look forward to trying it!
Brandi says
Amazing!!! I made them and loved it! If I made ur with black beans would it be like fudge cookies??
Chocolate-Covered Katie says
Hmmm… maybe you would have to add some cocoa powder in there too!
Kate says
I love love love this recipe and it was devoured (mostly by me!) so quickly in our house… I’m not a massive fan of chocolate though (I know, what is wrong with me!?) because it makes me feel sick but cocoa doesn’t….So…I did a bit of experimenting and added dutch cocoa powder to this recipe and my goodness, it’s like a gorgeous chocolate brownie… I know you’ve posted brownie recipes but I don’t eat flour, even spelt, and love the idea of giving my kids chocolate brownies made from chickpeas! I put three heeeeaped tablespoons of cocoa and I’d suggest adding another 1/4 cup applesauce.
Chocolate-Covered Katie says
Oh wow, a massive brownie? That sounds so fun!!
Devan says
This was SO good! I made it exactly as you wrote, because I don’t trust myself with making up recipes. I’d rather follow the experts. So good! I’d have no problem serving this to omnivores or non healthy eaters. Thanks for a great recipe!
Sarah says
I’m about to make this for my brother’s birthday, and I’m so excited! Although he is a little skeptical of the “healthy” factor, I’m sure he’s going to eat his words 🙂
Chocolate-Covered Katie says
LOL I hope he likes it! 🙂
Katie says
I made these tonight, and they are seriously AMAZING! I love vegan desserts, but I’ve been so afraid to try anything with beans in it. Beans and dessert just don’t seem like two words that should go in the same sentence! But I had 1/2 a can of chickpeas that I had to use before they went bad, and I thought eh what the heck! SO glad I did…..LOVE LOVE LOVE this! Great job!
Chocolate-Covered Katie says
I’m so glad you liked it!! 🙂
Sarah says
I was skeptical to try this, at first, because I’ve had bad experiences with black bean brownies in the past. But I read all these comments and just kept thinking that over 200 people can’t be wrong, can they? Answer? No they can’t! This pie is amazing, healthy or not! I am in love. Can you be in love with a pie? 🙂
Lorin says
I just made it and it smells great! I was really afraid to try the cookie dough, thinking it would taste like hummus, but it was delicious! It didn’t even taste like garbanzo beans.
Lorin says
Okay I finished eating it and it is delicious! My mom said it was really good and she didin’t know what was in it. In fact, she is taking it tommorow to some of her coworkers! I told her it was from a genius blogger (aka You!) and I am just good at following directions. Such a great dessert!! 🙂
Chocolate-Covered Katie says
Aww yay! 🙂
Lorin says
Yeah and my mom took it to work and everyone is asking for the recipe, a few of her coworkers daughters are vegan. I just gave them the link to your website and credit for the recipe to youand gave them the recipe. My mom said everyone raved about it!
Chocolate-Covered Katie says
Thank you so so much, Lorin! 🙂
Carlyn says
Katie this was so good! The dough tasted surprisingly just like cookie dough before I even put it in the oven, you got the flavors spot on! I added a teaspoon of vanilla (for a half batch) just to make it more a little cookie-esque , though.
I even kind of imitated your photo from the top of this post (even though yours is a million times better), I think you’ll find it amusing —
http://notthenormalteenagefare.blogspot.com/2011/06/my-current-new-favorite-classic.html
(sorry, scroll down to the bottom of the post, that’s where I talk about your amazing cookie pie)
Another winner, girl! Thanks!
Lauren says
I made this for a healthy potluck today… it was a hit! Nobody believed me when I told them it was made with chickpeas. I directed them to your site for proof!
Chocolate-Covered Katie says
LOL it’s so funny how no one can believe it… even after you tell them!
Emma says
Making this for fourth of july! I’ve already made it once, just for my family. They all loved it. 🙂
Allie says
Katie, this is INCREDIBLE! My friend sent me to this blog after she made the pie and I asked for the recipe. I can’t believe it’s not loaded with butter and “bad for you” ingredients. It tastes SO sinful! You have a new fan for sure!
Bethany @ Bananas for Smoothies says
Katie, I just wanted to say….this cookie pie is amazing. I made it for a family cookout last night, and it was a BIG hit!! I was especially happy because my nephews (who follow a gluten-free diet) really loved it. My 2-year-old son had some and started jumping up and down and saying “YUMMY YUMMY YUMMY MMM MMM MMM!!!” I think this will become my hands-down, go-to dessert from now on! I used all chickpeas and couldn’t detect a beany-taste at all. I also added a splash of vanilla extract and used 1 1/4 cups Sucanat. I thought it was perfectly sweet. Bravo, Katie!! I blogged about how much I loved your pie!! 🙂
Ulya says
Just tried this, and OMG!!! It’s really hard to believe that this is actually healthy. And no hint of any chickpeas, no smell at all. The only thing is the sugar. Can we use agave? Then, this would be my ultimate healthy dessert recipe!
Chocolate-Covered Katie says
Hey Ulya!
I would have thought that using agave would make it too runny… but apparently a lot of commenters have tried it with agave and say it does work! 🙂
Ellie says
This is awesome! Basically I’m going to have to agree with all the other commenters on here and say I can’t believe it’s not made of all these evil ingredients like butter and white flour. How on earth did you come up with something so awesome?!?! You are my hero :)!
Is it bad that I want to make another one and not share?
Another Katie says
Hi Katie!
I’ve been reading your blog for a few months now, and its quickly become my #1 favorite! Until your blog, I never had much success with healthy dessert recipes. No matter who’s recipe I tried, whether it was from a cookbook or a blog, it had a weird aftertaste or tasted like cardboard or had a ton of really obscure ingredients. Amazingly, NONE of yours do this! I think I’ve tried at least ten now, and they’ve ALL been delicious! Not delicious compared to other healthy desserts, but delicious compared even to regular desserts. My favorite so far is the “world’s healthiest cookies” but that might change today, because I have this cookie pie in the oven right now, and if its even half s good as the dry batter, I know I’m going to have a new favorite. Thank you so much for all you do!
Another Katie says
Oh, and sorry for such a long comment!
Britta Crawford says
Oh my goodness! You are a genius! This is so delicious!! My kids loved this and had no idea that there were beans in it! Thankyou for all of your delicious recipes! 🙂
Beth says
I am going to make this today, but I don’t have a food processor! Do you think a vitamix would work?
Chocolate-Covered Katie says
Hi Beth,
I haven’t personally tried it in a vita, so I can’t say for sure… but I think it would be ok as long as you don’t put it on high. Let me know how it goes! 🙂
Ulya says
Yes, it does work well! I don’t have a Vita, so I made it in a food processor. Little chunky but good!!
Meg says
Oh. My. Gosh. I just took mine out of the oven 10 minutes ago. I made the entire recipe and then split it between two 8×8 pans to take to two different parties tomorrow. Let’s just say we’ll be lucky if they even make it to said parties. I tried a little square just to see what it tasted like, and that little square turned into a fairly large chunk split between my mom and I (oops haha). SO GOOD. Thank you for the recipe!
Chocolate-Covered Katie says
Aww thank YOU for trying it! 🙂 🙂
Kylee says
I tried a few substitutions in this recipe and it did not work out as well as I’d hoped. No one really liked it, it kind of grew on me but it was still really “eh”. I substituted coconut oil for the canola oil, and organic sucanat for the brown sugar. I think it was the sucanat that did it. I don’t think it makes the right texture when it is cooked. The pie was a lot spongier than I was hoping.
Oh well, will try again next time!
Elise says
I warmed up a piece for my boyfriend and somehow it caught on fire in the microwave… But other than that it was delicious haha 🙂
elle says
Just made this! Tastes amazing, but it seems a little too moist. When you say 500g of canned beans, do you mean 2 500g cans of beans or the total amount of beans should equal 500g?
I used 2 500g cans of beans so Im thinking too much beans??
Chocolate-Covered Katie says
Oooooh yup, that’s why it was so moist for you: it’s supposed to be 500g total.
elle says
haha I thought so, but went with the 2 cans anyway. Thanks! I’ll have to make it again, it still tastes REALLY good even w/ the extra beans..extra protein!
ec says
Ah. That was one of the problems, then. I used two cans of beans, each of which had nearly 500 grams.
Victoria says
Once again, your page is amazing Katie! I was afraid of the beans (honestly, who isn’t?) and it turned out wonderful. I had to use the blender (I don’t recommend that) and the idea struck me for a red velvet cookie/cake thing. Sub in a can of red kidney beans, throw in some cocoa powder and a little cayenne if you like a spicy red velvet, and voila! Top with cream cheese if the little chocolate covered heart desires! Thanks again for an amazing recipe <3
Chocolate-Covered Katie says
Red Velvet sounds awesome! I’ve been meaning to try it… I love your cayenne idea!
Jessica says
Katie, I just made the pie! It’s a special dessert for my 8 year wedding anniversary…but it’s killing me to wait for my husband!! lol
Chocolate-Covered Katie says
Aw, happy anniversary! And lol I know what you mean about waiting… sometimes, for my photoshoots, I will have to turn a food item around to hide the bite marks from the photo because I couldn’t wait to dig in ;).
Jessica says
My husband LOVED it, as did I. We both had seconds! 🙂
Connie says
Wow, I found your link on the Nutrrmirror site and I am amazed at what you do with dessert. I posted your link on a new blog, check it out, her name is Leah and she has started blogging about her hopes, dreams and what her plans for her future are. She is majoring in Psychology with Autism being her interest.
http://leahtoday.blogspot.com/2011/06/what-i-ate-in-pictures.html?showComment=1310169937944#c3253484882127961676
Chocolate-Covered Katie says
Hi Connie!
I’m so glad you found me… and I’m so grateful that you’re spreading the cookie-pie love! 🙂
Anonymous says
I don’t have a processor and my blender has broken, woe is me, Ugh! Can I smash the beans and then use a mixer to combine all the ingredients together? I have never really had or thought about garbanza beans and know they have a somewhat stiff texture to them. Just trying to figure out how to make these delicious looking treats.
Connie says
Hi Katie, I went to make this and discovered my processor is broken and then my blender broke, oh woe is me. 🙁 Can I smash the beans and then use my regular mixer to combine all the other ingredients for this recipe? I’m not sure it would give the right texture or not. I can’t wait to try it but I can’t wait for the couple weeks to get replacement parts. Oh woe is me again, Ugh! Dying to try this recipe over here.
Chocolate-Covered Katie says
It’ll probably be a bit chunky… you can try it for yourself, but maybe don’t try serving it to others this way lol 😉
Connie says
OH MY GOSSSSHHHH!!!!!!
Ok, so I took everything to my neighbors and used her blender to blend the wet ingredients with the chick peas, it was rather thick and I had to keep moving it with a rubber spatula to keep it moving(with the machine off of course). After this step was completed I added all the other ingredients to the chick pea mixture in a big mixing bowl and hand mixed it all together then added the chips. OH MY GOSSSSHHHHH!!!!! The best ever oatmeal cookie I have ever had.
I used my unique baking pan too. It is made by Wilton and called the Bake It Better Bar Pan with 12 cavities that are square, the link will be added below. This pan is special, it is non stick, but not like regular non stick and it is really very heavy making it perfect for baking. Anything I have baked in it whether it is individual turkey loafs or muffins always cook faster than the recipe calls for so watch our for it if you decide to buy it Here is the link, I bought mine at Walmart.
http://www.walmart.com/ip/Wilton-Bake-It-Better-12-Cavity-Bar-Pan/14691571
I oiled each cavity with canola oil and baked your Deep Dish Cookie Pie, it made 12 bars total with a baking time of 20 minutes at 350 degrees and then I turned the oven down to 325 degrees and turned the pan because my oven doesn’t bake evenly, then I baked it another 2 minutes. Removed it from the oven with the knowledge the pan will continue to cook while it is cooling. I used a rubber spatula to loosen the bars from the sides of the pan after they were cooled about 15 minutes. I then turned them out onto some foil to cool the rest of the way. I was out of parchment paper and would recommend it if you do this.
These are OOEY, GOOEY, and oh so CHEWY. YUMMY. They tasted just like an oatmeal cookie with chocolate chips in it. My husband will be real surprised when I tell him what is in it. He asked what I was doing with the chick peas and I refused to tell him, lol.
I don’t have a scale to weigh my indredients so I used 1 and 1/4 cans(15 oz cans) of chick peas and I used the Ghiradelli 60% cacao chocolate chips. My friend and neighbor is diabetic and likes the recipe so we are going to try to make a few changes for her and see how it comes out. I will let you know if we succeed.
Chocolate-Covered Katie says
Oh I’ve seen those pans! Now I might have to get one! 😉
Connie says
My husband loved the bars and asked what they were and when I told him he was amazed. He likes chick peas so I knew it wasn’t going to be too hard but I didn’t know how he would respond to a cookie bar made with beans, lol. He did like them and I didn’t have that carb high and the susequent need to sleep after I ate mine. This tells me that wheat is defintely something I need to have a little less of in my diet.
Laura says
This is one of the best desserts I’ve ever eaten, healthy or not. I can’t get over the fact that it doesn’t use any butter or flour! Amazing!
I’m excited to try more of your recipes. I’m so happy to have found your awesome site!
Susan says
I made this last night for my sister’s birthday picnic, and it turned out AMAZING!!! Everyone loved it and couldn’t believe it was vegan or had beans in it! I used cannelini beans because that’s what I had on hand. The entire thing was eaten up! I would like to cut back on the sugar and try making this with agave instead. Do you have any suggestions on how to do that? Thank you so much for all of your incredible recipes! You are so talented, and I love your blog!!
Chocolate-Covered Katie says
:)!
I haven’t made this with agave, but I know some of my readers/commenters have. They’ve all said it works well (even though I would’ve thought it’d be too gooey!). So I guess just sub an equal amount? Or maybe 1 and 1/4cups? Experiment! And let me know how it goes!
Kara says
Hi there! Both times I made this I used a combination of agave (3-4 T) and 1/2 of coconut sugar and it was perfectly sweet! Remember agave is twice as sweet as sugar so you only need about half when subbing for sugar 🙂
Chocolate-Covered Katie says
Thank you so much for this comment, Kara! I am always unsure how much agave to tell people to use. People ask all the time if they can sub agave in this recipe, and now I can just tell them about your successful attempt! Thank you! 🙂
Bethany @ Bananas for Smoothies says
Hi again! I just wanted to share how I used a different sized dish the second time around, and how well it turned out! This time, I used an 8x6x2 glass pyrex dish. This is what I used:
1 15-oz can cannellini beans
1/2 cup quick oats
2 tbs unsweetened applesauce
1.5 tbs canola oil
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup Sucanat
1/2 cup Ghirardelli semi-sweet chocolate chips
Baked at 350 for 35 minutes. Oh my gosh…it is so amazing, Katie. Seriously, one of the most delicious things I’ve eaten in a long time!!
Chocolate-Covered Katie says
Yayyayyay! 🙂
Maddy C. says
Hey lady!
I’ve been eying this dessert up for a long time… and finally decided to make it tonight. I ran into a slight snag when I walked to the corner store only to discover they didn’t actually have any white/garbanzo beans. They DID, however, have pumpkin puree… I wasn’t about to get in the car and drive to another store, so I figured I’d give it a shot.
DELICIOUS! Highly recommended. This might be good with pumpkin pie spice and white chocolate (or some sort of vegan equivalent) come fall.
Chocolate-Covered Katie says
Woah, so you subbed pumpkin for the beans? I might have to try this awesome idea! I thought about subbing pumpkin for the applesauce, but not for the beans! Too fun!
Maddy C. says
Hey lady!
I’ve been eyeing this dessert up for a long time… and finally decided to make it tonight. I ran into a slight snag when I walked to the corner store only to discover they didn’t actually have any white/garbanzo beans. They DID, however, have pumpkin puree… I wasn’t about to get in the car and drive to another store, so I figured I’d give it a shot.
DELICIOUS! Highly recommended. This might be good with pumpkin pie spice and white chocolate (or some sort of vegan equivalent) come fall.
Laura says
I made this last night and LOVED IT!!! so delicious and so nice to indulge knowing it’s semi-healthy 🙂 I accidentally put part of the chocolate chips in before food processing, so it basically came out as a brownie. even the texture was spot-on with normal brownies! can’t wait to try it again except as a cookie pie instead!
Chocolate-Covered Katie says
Now I want to try your way! That sounds even better than mine!
Maddie says
THIS DISH IS AWESOME!!!
I can’t thank you enough for posting it!!
Well done!
Carissa says
Tasty stuff! I made this twice this week! It’s that delicious!
Chocolate-Covered Katie says
🙂
Lynette D. says
So… first let me say how happy I am to have found your blog!!! I LOVE chocolate and I love being vegan and you have combined my two favorite things in a most delicious way! I saw this recipe and HAD to try it. I made it last night and it was DELICIOUS!!!! I am absolutely amazed at how good (and secretly nutritious it is!!)… Yum oH! Two big thumbs up from me and my family!! Keep up the delicious work!
Chocolate-Covered Katie says
Aww thank you!
Rebecca says
I finally got around to making these using cannellini beans and adding a little vanilla. It got rave reviews! My husband didn’t ask what was in them and I didn’t tell! I made a 2nd version with peanut butter subbed in for the oil and that was good too. Next time, mint chocolate chips!
Chocolate-Covered Katie says
Mint chocolate chip cookie pie? That sounds like a dream in pie form!
Rebecca says
Yes, one of our favorites is mint chocolate chip cookies. I mix a few drops of peppermint extract into my chocolate chips and let them sit overnight or few hours in a covered container and I get homemade mint chocolate chips!
Lindsay says
YUM! I made this over the weekend for a family event and it was delicious. I’m gluten free and have been trying to decrease my dairy intake, so it was awesome to find such a great dessert that everyone. Loved. I snuck a piece the night before, about 10 minutes after it came out of the oven, and I htink it might actually have tasted better the next day, after it had a little more time to sit. Still, awesome dessert that I’ll definitely be making again!
Chocolate-Covered Katie says
🙂 🙂
Munchkin Mama says
Ok, I have previously tried black bean brownies and my kids stunk up the whole house for days. It was horrid !! Will these have the same effect or should I just pass out the Beano to begin with ? Also, have you thought of using Ideal Brown Sugar Xylitol in it for a sweetener ?Then, they would be much healthier …
Chocolate-Covered Katie says
I don’t really see why it would be a problem… after all, people eat bean dishes all the time and this wouldn’t be any bigger of a serving than, say, eating a side of baked beans. But to be safe, don’t serve beans for dinner ;).
I’ve never heard of brown sugar Xylitol until your comment. To be honest, I don’t know much about Xylitol at all!
Heather Kite says
I my experience, Xylitol would make the kids stink up the house way faster than beans! LOL! Our digestive systems can not handle that stuff in my house!
tasha says
Made this last night, subbing in Sucanat for the brown sugar (and only using half) — it was a hit, but I didn’t tell the kiddos – or the hubby, ha!- that it was made from chickpeas. We will definitely be making it again, SOON! Thanks!
Chocolate-Covered Katie says
Haha I still have to try it on my sister… and see if she can tell! So glad you liked it 🙂 🙂
Connie says
Oh Yum Catie, you have opened a whole new world to me baking with beans, who’d a thunk it, lol. As I said before my neighbor is diabetic and I was going to experiment to see how I could make these better for her. I hit pay dirt. Brownies.
Deep-Dish Cookie Pie-modified to a brownie w/less sugar and fat but results in more sodium from the peanut butter and adds more protein and fiber also.
1 1/2 cans white beans or garbanzos (drained and rinsed) .15 oz cans I used garbanzo
1 cup quick oats
1/2 cup unsweetened applesauce
1 T canola oil
2 T peanut butter
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup brown sugar-white sugar will work if you don’t have brown.
½ cup Baking cocoa powder-unsweetened
Follow directions below for mixing and baking if using a processor. If using a blender(very carefully), only blend the beans, oil and apple sauce frequently stopping and mixing with a rubber spatula, mix everything else by hand. Blend the oatmeal before the bean mixture if you want it well blended like flour, then dump into large mixing bowl with all other dry ingredients and continue on to wet ingredients.
I took out some oil and added peanut butter and substituted cocoa powder for the chocolate chips in the original recipe. The peanut butter didn’t give enough moisture and the cocoa powder soaked up what moisture there was. I added two additional tablespoons of applesauce and it was still too thick. So, add a total of ½ cup unsweetened applesauce to the recipe because I almost burned up my motor on the blender, Yikes! Add more if needed 1 TBSP at a time, your mix should be thick but pour out into the pan.
I used the Wilton 12 bar pan and baked for 16 min, then turned the pan in oven and baked another 7 min. Bars came out clean in the oven and are moist in the center.
Food processer directions;
Blend everything very well in a food processor and pour into an oiled pan (10-inch spring form pan, you can use a smaller pan if you want a really deep-dish pie.) Bake at 350F for around 35 minutes, I would check it after 25 minutes. Let stand at least 10 minutes before removing from the pan.
I hope someone tries this, it really is good and I can’t wait to take some to my neighbor tomorrow morning, I think she will be pleased.
Chocolate-Covered Katie says
Ooh yum! Your brownie version sounds AWESOME!
Connie says
I forgot to update you, my neighbor was quite pleased with the brownies so she will be making some. We are going to use some Canelli beans on the next recipe, I think they will add a bit more moisture to the mix than the garbanzas and maybe it will be easier on the blender. I am having so much fun with these recipes and will be taking some of the original to a get together sunday and I think I will make some brownies too.
Jean says
Thank you! i will definitely try this and report back. I promise!
TheCookieBoss says
When you put 500g for the garbanzo beans, do you mean 500g for each can or 500g for both cans?
Chocolate-Covered Katie says
500g total 🙂
TheCookieBoss says
Ok, good! I already made the dough and I used only one can because it has 425g.
Thank you!
Victoria says
I just made this but in a muffin tin! The taste really really delicious. I love the idea of using chick peas as a base for desserts that usually require flour. They’re neutral in flavor and so good for you!
Chocolate-Covered Katie says
I’m so happy you liked them! I’ve done mini muffins out of them, but never regular-sized ones yet. I might just have to try it!
TheCookieBoss says
OH-MY-GOSH! I just made this and it is SO GOOD! It taste just like the recipe I have for cookie pie (same thing), but this doesn’t have 1 1/2 stick butter! SO AMAZING! I’m making this one from now on 🙂
Chocolate-Covered Katie says
Awww yay! And to answer your question about the dip, no one I know can taste the beans (just read all the comments on the post lol) 😉
Lisa says
Love love love this recipe!!! Katie you have changed my life! I found this recipe on your blog by searching for “healthy cookie dough” (ha ha, I wanted an excuse to eat it more often!) and it has opened up the whole vegan world to me. I wasn’t much of a meat eater in the past but I sure loved all my processed foods that contained milk and eggs so I never thought I could become vegan. But since finding this site earlier this summer I’ve done a ton of reading on the subject and it made me wonder why veganism isn’t the norm because it makes so much sense! So this summer I’ve enjoyed trying out many of your recipes and learned they are FAR better than the processed junk I’ve been eating in the past. Plus I’m finding so many new ways to use veggies, fruits, and whole grains. I’m transitioning to a vegan diet (gotta use up a few non-vegan foods in my pantry still) and absolutely loving it. I can’t remember the last time I felt this healthy and you were my inspiration so THANK you!! 🙂
Chocolate-Covered Katie says
Oh my goodness, thank you for such a kind comment!
Honestly, I used to think veganism was weird too, when I first heard about it. (What? You mean they don’t eat ice cream?!?!) But now, it’s so much easier to be a vegan because you don’t even have to give up your favorite foods. Well, maybe if your favorite food is a steak… I don’t know if there’s a vegan equivalent that tastes the same. But lucky for me, my favorite non-vegan foods were things like ice cream and whipped cream, and there are just-as-delicious vegan subs for those. I was like you in that I didn’t eat much meat. But give me those processed milk products!
I think you’re smart to not do it cold turkey (cold tofurky hehe). I started out as a vegetarian, and I stayed that way for over a year before going vegan. Then I gave up cheese first. Then everything else. At the time, it felt like an adventure and a fun challenge!
Anyway, sorry if I’m rambling now. But thank you again for your sweet words :).
Synne says
ah, I sooo want to make this pie!! Unfortunately all i’ve got on hand are dried chickpeas :S I don’t really know why I have them, I have no clue what to do with them…hahahah, do you think it would work in this pie if i soaked them first?? 😛
Anyways keep up the good work, and have a good day 🙂
CCK says
Sure! They’ll work! But you’ll have to cook them first (google “how to cook dried chickpeas” and you should find a bunch of info). Then use 500g AFTER they’re cooked. 🙂
Synne says
Thank you soo much!!
Paige says
If I mix up the batter in advance, refrigerate it for a few hours and then bake it, will that work okay? I want to mix it up at home and then cook it at a friend’s house so it’s hot.
Chocolate-Covered Katie says
I *think* it would be ok… but to be honest, I don’t know much about the science of baking. I know that some things need to cook as soon as you add the baking soda/powder in order to rise properly. But try it! If it doesn’t work, you can just mash the whole thing up again and serve it as dip! 😉 Let me know how it goes!
Amy says
I just made this and it is delicious! My four year old says – it’s delish!
Chocolate-Covered Katie says
Too cute! I think I most value the opinions of little kids on my recipes… because little kids will never lie about liking a recipe to spare my feelings. They’ll tell the truth no matter what! 😉
Amy says
My son had them too – he’s 7. I asked “Do you like them or do you love them? ” and he said “I LOVE THEM!” I only used 1 cup brown sugar, and they were very happy. I took them to a party, and they got eaten up. Thanks for the wonderful recipe!
Chocolate-Covered Katie says
Awww! Can you give your son a hug for me? 🙂
Sarah says
Hi Katie !
I read your blog almost everyday ! and as a lover of sweet food, I love your recipes ! As a French person, vegetarian food and recipes are less common than in the USA, so vegan dessert was a first try for me : today I’ve done your Dip Dish Cookie Pie ! I didn’t know what to expect from a dessert with white beans… but it’s actually DE-LI-CIOUS ! Thanks for the recipe !
Chocolate-Covered Katie says
Oh wow, I’m so excited to hear from someone in France! 🙂
Holly says
I just made this recipe for my doesn’t-like-anything-that-doesn’t-come-from-a-package brother. They’re AMAZING! I can’t taste the beans at all.. I did sub. banana for the applesauce though, since we were out. I’ll definitely make this again.. it is so good!
Bethany says
So, I’ve been really bored lately and when I’m bored, I bake. I’ve been making a ton of your recipes lately and this was on my list. I was totally nervous about it because, c’mon–it’s CHICKPEAS….but I went over to my folks’ today to use their mack daddy food processor to whip it up. It was a HUGE hit with everyone. Nobody could believe chickpeas could taste so good. Even my husband (who is probably the male version of you when it comes to loving chocolate) approved.
I’m a new vegan and I have to say that your blog is really helping my carnivore husband adjust…LOL. I love to bake and this way he can still have yummy treats and I don’t have to sacrifice my dietary preferences…
Chocolate-Covered Katie says
Aw Bethany, that makes me so happy! And wait, your husband is a male version of me in terms of chocolate eating? I didn’t know the world had enough chocolate for two of me hehe. Hopefully we are never in the same room; I’m not good at sharing my chocolate ;). (Just kidding of course; your husband sounds awesome. Anyone who loves chocolate is awesome in my book.)
SugarCoatedCat says
I made this today!
I followed the recipe almost exactly…I was making this with a friend who is also into low sugar foods, so I used 1/2 c brown sugar & 1/2 c stevia. Also, I used more applesauce instead of oil.
Anyways…My food processor is fairly small so I chopped up the garbanzo beans in the processor first, then moved them to a mixing bowl. Then put the oats in the processor, and added them & the rest of the ingredients in the mixer.
I used a 10″ springform & my lil cookie cake came out PERFECT! I can still taste the garbanzo beans cuz I know they are in it, but my grandpa didn’t notice. I am very impressed with this recipe & all of its healthiness.
I had a taste after letting it sit for 10 mins, and I can’t wait to warm it up later with some NSA vanilla ice cream. YUM.
Thanks so much!
Chocolate-Covered Katie says
Thank YOU for trying it! It always makes me so happy to know one of my recipes turned out well!
Kate says
I was wondering how this recipe warms up if I make it in advance for a party. How’d it work for you?
Chocolate-Covered Katie says
I’ve warmed mine in the microwave for just a little bit. It has worked out fine.
Ali says
Thank you for the inspiration!
Brooke W says
I’ve made these twice now and I LOVE it! I have shared the recipe with a few friends and they love it too! Super gooey and addictive 🙂
Chocolate-Covered Katie says
Thank you so much for sharing the recipe! Cookie pie takes over the world! Well, ina dream world, anyways :).
Sarah-Mae says
Katie!!! I made this tonight for my mom’s birthday and even my 21-year old sugar addict little brother loved it! We obviously waited until he finished a quarter of the ‘pie’ before letting him know the ingredients! Sooooooo gooey and delicious!
Chocolate-Covered Katie says
Oh wow, that makes me SO incredibly happy!!! !!! Happy birthday to your mom :).
Christine R. says
Wow Katie, I made the Deep Dish Chocolate Chip Cookie Pie last night for my husband and myself. We both love sweets and although I’m okay with healthy knock-offs, my husband usually turns his nose. I told him it was a healthy version but didn’t say what was in it. He loved it and so did I! Thanks for the great ideas.
Chocolate-Covered Katie says
Thank you SO much for trying it! It always makes me happiest when someone who doesn’t like “healthy” desserts likes one of my recipes. That’s the biggest sign it’s a successful recipe :). I’m working on a brownie cookie pie!
Lorin says
I’m making this again!! Hopefully tommorow, could using half of this work in a pie pan? I can’t remember when I first made this if I halved the recipe or not, but I put it in a pie pan.
Chocolate-Covered Katie says
LOL yes you can. I wrote that right above the actual recipe… it’ll turn out like a cookie cake ;).
Lorin says
Okay because I have 1 can of cannelini white beans that are 500 mg, but I saw in an earlier comment you said as long as you have 3 cups then it should be fine?
Chocolate-Covered Katie says
I’m not really sure what you’re asking. You need two 15oz cans, drained. But you can make 1/2 the recipe in a round cake pan if you halve all the ingredients.
Cat W. says
Crap! Something confused me about the way you wrote how much beans in the recipe, and I think I’m screwed now. I was planning on halving the recipe with 1 can of beans, but the label on my Bush’s 16oz can of garbanzos said it was 454g (before draining I guess). So then I thought maybe I had some sort of “family sized’ can and DIDN’T half the recipe, but only used 1 can. It’s in the oven now, and I’m afraid I’m going to have one big soupy mess! It definitely was a much more liquid cookie batter than I’ve ever made, but since it’s a “pie” I just said oh well. I’ll be back in a bit to let you know what happened…
So would 2 16oz cans of beans (weighing in at 908g before draining) really weight 500g after draining? I don’t have a kitchen scale so I can’t test this.
Cat W. says
Actually, this came out pretty well! Super gooey, but yum! I now have no idea how much beans you really need.
Lorin says
Haha, okay, sorry I’m not being clear about it. I think I remember now and why it was really good; I didn’t halve the recipe but I put it in a pie pan so then I got a really deep dish cookie pie, but this time I’ll just halve it and do the same thing for a cookie cake. Sorry for the confusion!
Bethany says
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! 🙂
Heather says
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)
Qi Ting @ Misadventures of Fat free Baking says
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?
Chocolate-Covered Katie says
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.
Qi Ting @ Misadventures of Fat free Baking says
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 😀
Josh says
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!!
Emily says
Could this work with pinto beans, instead of garbanzo’s? That’s what I have right now — anyone tried it?
Chocolate-Covered Katie says
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!
SM says
Sorry, but I think blended pintos will taste like refried beans.
Cassie says
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?
Chocolate-Covered Katie says
For both cans, once drained (250 per can) 🙂
vicki says
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.
vicki says
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 🙂
Ju says
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!
Kristen says
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! 🙂
Chocolate-Covered Katie says
Ooh yes, that’s why I actually buy canned ones… I am too lazy to boil the dry ones!
Kara says
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!!!!
ec says
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.
Ashley Lynn says
Sounds awesome!
Can it be made the night before and heated up for a lunch dessert the next day?
Chocolate-Covered Katie says
Yes! It definitely can :).
Donna says
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!
Chocolate-Covered Katie says
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!
Rebecca says
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.
Amanda says
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…
Chocolate-Covered Katie says
Aw, that makes me so happy! 🙂
Maaike says
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!).
Mircat says
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! 🙂
Brooke says
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
Brooke says
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!
Chocolate-Covered Katie says
Sorry, I have no idea. But I am so happy you liked it!! 🙂
Mari says
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! 🙂
shanna says
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!
Suzan says
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.
Chocolate-Covered Katie says
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!
Life, Liberty, and the Pursuit of Coupons says
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!
Chocolate-Covered Katie says
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!!)
Julie Loveless says
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!
Crystal says
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?
Chocolate-Covered Katie says
Scarily enough, I know a lot of people who don’t! Crazy, right? 😉 It’s one of the best foods ever!
Maggie says
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…
Chocolate-Covered Katie says
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.
Minibaker says
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
Chocolate-Covered Katie says
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.
Grant says
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!!
Chocolate-Covered Katie says
I am so excited you tried it! 🙂
Julia says
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!!
Chocolate-Covered Katie says
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.)
Amy says
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
Chocolate-Covered Katie says
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).
Tatum says
Will it work without canola oil? I have sworn to NEVER EVER IN MY LIFE eat canola oil. Whats the purpose?
Julia says
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 🙂
Tatum says
Thanks!
Natalie says
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!
Ann V says
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 (:
Elise says
Holy beans and chocolate, this is cake is insanely good!
Erica says
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!
Rachel (teacher-chef) says
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 🙂
María says
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.
Chocolate-Covered Katie says
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!
María says
Then you should try to answer in Spanish!! And the best way to improve is coming to Spain and practice!
Chocolate-Covered Katie says
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!!
Claudia says
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
María says
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!
Kristin says
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!
Chocolate-Covered Katie says
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!
carmel says
hey, could you write it up on the recipe, love your recipes but always a hassle figuring out what cups are in ml and mg. lol
Are white beans just chickpeas? xx
Becky says
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!
monica says
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?
Chocolate-Covered Katie says
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?
Sarah says
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.
Mariah says
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.
Chocolate-Covered Katie says
Oh wow, I’m so glad to know it works with agave and banana! That sounds like a great substitution. Thanks for sharing!! 🙂
Barb says
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.
K says
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
Chocolate-Covered Katie says
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).
Kate says
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!
Tanya says
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!
Chocolate-Covered Katie says
Yes, you definitely can! I made a snickerdoodle version without the chocolate chips. Just added extra cinnamon :).
Valeria says
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!
Amy says
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.
Chocolate-Covered Katie says
I have a blondie version, and I know people have made them in cookie form instead: https://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 🙂 :).
Amy says
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?
Chocolate-Covered Katie says
I think I rememebr reading in the comments that a few people have tried it and said it works! 🙂
katia says
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!
Charlotte says
My brother specifically requested I make this for Thanksgiving this year!! It’s a huge hit in my family…thank you, Katie :]
Erica says
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.
Chocolate-Covered Katie says
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!
Kay says
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!
Chocolate-Covered Katie says
Maybe it was too moist because you used extra applesauce? That’s all I can think of.
katia says
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.
Tanya says
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!
Tanya says
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!
Amanda says
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!
Ashley says
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!!
Chocolate-Covered Katie says
Hi Ashley,
Yes, if you browse my recipes, many of them use agave (and most have a stevia option as well).
Ashley says
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!
Chocolate-Covered Katie says
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!!
Susan says
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.
Anonymous says
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?
Chocolate-Covered Katie says
Did you even bother to read the whole post before you left your snarky comment? Just wondering…
Amy says
Katie – Just commenting to see if by hitting the ‘submit’ button without checking the “Notify” box, it will unsubscribe me from comments!
Amy says
Aha! It worked – it gave me a link to the manage page. 🙂
fiona says
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!
Chocolate-Covered Katie says
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! 🙂
fiona says
spelt and kamut both have gluten, albeit less than wheat, but i’ll hunt for other flakes. thanks for the idea!
Julie says
I don’t have a food processor. Do you think I could use my blender intsead?
Chocolate-Covered Katie says
Probably!
Sabrina says
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!
Chocolate-Covered Katie says
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.
Sabrina says
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 🙂
liz says
is it possible to sub out the oats for something that isn’t a grain? maybe almond meal?
best,
liz
Chocolate-Covered Katie says
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!
Caitlin says
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.
Chocolate-Covered Katie says
Aww you are so welcome! I’m so glad you found my blog, too :).
Ashley says
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?
Chocolate-Covered Katie says
Sorry, I don’t really know. Maybe sweet potato??
Brittany says
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 🙂
Chocolate-Covered Katie says
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?
Brittany says
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!
Clarissa Hobson says
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!
Katie says
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!
Clarissa Hobson says
Okay, it’s incredible. Wow.
Amy says
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?
Chocolate-Covered Katie says
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. 😕
Patricia Blundll says
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.
Candice says
You just saved my life! I have Vegan Gluten free friends for Christmas, and I am sooooo happy to have found your blog!!!!
Lauren says
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.
Chocolate-Covered Katie says
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! 🙂
Megan says
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!
Chocolate-Covered Katie says
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!
Courtney says
This sounds delicious! I dont have a food processor, would a blender work? And could you use the splenda brownsugar instead?
Chocolate-Covered Katie says
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 :).
Sindy says
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.
Chocolate-Covered Katie says
Vanilla definitely helps. And maybe the amount of chickpeas you used was somehow off?
Rebecca says
This is delicious!! I made it with xylitol and a bit of blackstrap molasses instead of the brown sugar. It turned out great!!
Rebecca says
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.
Sindy says
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.
Clarissa Hobson says
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!
Cassie says
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
Chocolate-Covered Katie says
Aww you too!! 🙂
Naomi says
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!!
Chocolate-Covered Katie says
Oh wow, that sounds incredible!
Naomi says
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!
Robyn says
I am eternally grateful to Pinterest because it keeps leading me to your recipes! 🙂
Chocolate-Covered Katie says
Awww lol!
Pinterest is dangerous… I want to make everything I see on there!
Jenny says
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
Chocolate-Covered Katie says
Aww I am so so glad you liked it!!
Jessica says
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!
Chocolate-Covered Katie says
Did you make sure to drain and rinse the beans very well? And use the full amount of fat/sugar?
Naomi says
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!!
Megan says
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!
Leah says
I just made this dessert and it is fabulous! I think next time I’ll add pecans! Thanks for the recipe CCK!
Katie says
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!
Michelle says
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?
Chocolate-Covered Katie says
Yes! 🙂
Lina says
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.
Amanda says
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!
Courtney says
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.
Paula says
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.
Courtney says
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 🙁
Chocolate-Covered Katie says
Sorry, I don’t. I thought someone calculated it in the comment section… but I couldn’t find it. Maybe I missed it, though.
Courtney says
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.
Erica says
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! 🙂
Amanda says
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 🙂
Allison says
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!
Erika says
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…
Chocolate-Covered Katie says
Erika,
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 :-?.
Erika says
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.
Ivana says
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!!!
Chocolate-Covered Katie says
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.
Stephanie B. says
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!
Kaycee says
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 😉
Lori C. says
Katie, this was fabulous! My kids gobbled it up, having no idea it was made of beans and oatmeal… Love your blog and recipes. 🙂
Amelia says
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!
Christina says
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!! 🙂
Aly says
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!
Chocolate-Covered Katie says
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.
Sabrina says
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?
Chocolate-Covered Katie says
Try this recipe. It’s thinner: https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
susanne says
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!!
Chocolate-Covered Katie says
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 :).
Heidi says
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!
Chocolate-Covered Katie says
Yup, cannelini, white kidney beans, etc. I’ve used both white beans or garbanzo… it doesn’t really matter much :).
Your cranberry idea sounds delicious!
Melissa says
Hi Katie!
I was just wondering how many servings there are (or can be) in this pie?
Thanks!
Jess says
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!
melissa says
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!!
Becca says
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 =)
Samantha says
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?
Chocolate-Covered Katie says
Did you use all the sweetener? And drain the beans very well?
Brittany says
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.
Chocolate-Covered Katie says
Ok, that sounds GENIUS! I’m bookmarking your awesome idea! 🙂
Cheryl says
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?
Chocolate-Covered Katie says
Hi Cheryl,
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 :).
Chocolate-Covered Katie says
Also I think ground flax or even kamut flakes can be subbed. And you’re right: I bet brown rice flour could work too!
Ginnie says
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! 🙂
Cheryl says
Thanks for the response, my bad… sorry! Wheat, Rye and Barley are the culprits, Oat is an innocent contaminated bystander. :o) Should have known you’d know!
Louice says
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!
Allie says
Hey Katie, love your recipes, but I’m curious if there’s a way to make this chickpea cookie scrumptiousness gleuten free. Any suggestions?
Allie says
nvm! I actually read responses! Thanks anyway!
Hanna M. says
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).
Amanda says
All i could find was white kidney beans … will that work too ??
Amanda says
can i use white kidney beans?
Chocolate-Covered Katie says
Yes 🙂
Kristy says
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?
Chocolate-Covered Katie says
Two of your cans, drained and rinsed well. 🙂
Beverly says
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!
Melissa says
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.
Jared says
It’s only 2,700 calories, I inputted it all into myfitnesspal …
500g chickpeas = 595
1c oats = 300
1/2c applesauce = 35
3T oil = 371
vanilla, baking soda, salt = 0
baking powder = 16
1-1/2c brown sugar = 600
1c choc chips = 749
——————————-
total = 2,666
Courtney says
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. 🙁
Amy says
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!
Courtney says
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
Chocolate-Covered Katie says
Maybe it’s smaller. Also, lower-cal doesn’t necessarily = healthier. Now if you compared the sat fat and cholesterol… 😉
Rachel says
This looks incredible! How might I go about substituting maple syrup for the sugar?
Chocolate-Covered Katie says
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 ;).
Misty says
Lol “CTRL + F4” closes the tab. I think you meant “CTRL F” 🙂
Amanda says
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!
Karla says
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.
Anonymous says
OMG! This is the most devine thing I have ever tasted. I thought, garbonzo beans, yeah right! Boy was I surprised. I LOVE THIS!!!
Susan R says
OMG! This is the most devine thing I have ever tasted. I thought, garbonzo beans, yeah right! Boy was I surprised. I LOVE THIS!!!
Mary says
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.
Chocolate-Covered Katie says
Maybe your pie pan was too deep for your oven’s power? Maybe you’d have better luck with this one: https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
It’s much more shallow, but it’s the same basic recipe.
Karla says
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!
Flannery says
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!
Chocolate-Covered Katie says
Aww lol thanks for being brave enough to give it a chance! 🙂
rachel says
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?
Chocolate-Covered Katie says
You’re in luck :). The recipe actually specifically states to use a food processor, not a blender :).
Tracy says
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!
Rachel says
I’m sorry I don’t have a food processor either. Do have a fancy kitchenaid but that’s it. Any suggestions?
Chocolate-Covered Katie says
Sorry, I don’t know… I would think that a mixer wouldn’t blend the chickpeas and you’d end up with chunks.
Melissa says
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.
dana says
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!
Chocolate-Covered Katie says
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.
Cristina says
AMAZINGGGGG!!!! love love love love love.
Cristina says
This is the BEST. AMAZINGGG!!! love love love it!
Amber Martin says
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.
allison n. says
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!
Laura Brown says
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 🙂
Shannon says
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. 😉
Paula says
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?
Kristin says
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!
Amber Martin says
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
Melissa says
Eden Organic bean cans are BPA free!
Jen says
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.
Casey says
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!
Casey says
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!
Harmony says
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?
Chocolate-Covered Katie says
A few comments above, someone left the nutrition facts.
Jessica says
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
Chocolate-Covered Katie says
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?
Christy says
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 🙂
erin says
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.
Chocolate-Covered Katie says
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!
Taylor says
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!
Nicole says
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??
Chocolate-Covered Katie says
I’m not sure if it would blend the chickpeas :-(.
Nicole says
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??
Also chocolate covered Katharina says
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 :D) and baked it. It looked like a great cake but still tasted gross (and like chickpeas, not chocolate^^)
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 🙂 The oatmeal recipes I tried were great, so I’m sure this one will be just as good 😉
Chocolate-Covered Katie says
Are you sure you used the right amount of beans? Do you have a food scale? Cans might be different sizes over there :-(.
Also chocolate covered Katharina says
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 :D)
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 😉
Paula says
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.
Chocolate-Covered Katie says
Ive only tried it with quick oats, so I can’t say for sure :-(.
Paula says
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.
Chocolate-Covered Katie says
I definitely mentioned it a lot! I don’t know what footage they’ll use, but I’ll find out on Tuesday! 🙂
Paula says
Good, good good. Keep tipping that point.
Amy @ Conquering Self says
I made it with old fashioned oats and it came out great!
michelle says
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. 🙂
Chocolate-Covered Katie says
LOL! 🙂
Becky Felix says
I wonder how this would taste if you replace the brown sugar with Splenda/Brown sugar mix. Has anyone tried that?
Casey says
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!!!!!!
Joni Marie says
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!
Chocolate-Covered Katie says
Hi Joni,
A few comments above yours, someone listed a whole nutritional profile. 🙂
Heather says
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!!
Paula says
Do you know of a way to keep brown sugar from getting like a rock?
Susan Smith says
put a piece of bread in the container you store the sugar in.
Jessica says
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:)
Jennifer says
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!
Confused says
If you cut this into 8 pieces, it still contains 715cal, 111 carbs, and 33g of fat…how is this “healthy”?
Chocolate-Covered Katie says
No one said it serves 8. Here’s a nutritional profile someone found, if you’re interested: https://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! 😉
Ashley says
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!
audrey says
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!
Chocolate-Covered Katie says
Did you drain the beans well? And use a food processor, not blender?
Chrissy says
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!
Tori says
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!
Helen says
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!
Taylor says
This is so good it’s insane. I honestly couldn’t have told the difference between this and a “real” deep dish cookie pie.
Christine says
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!
Amy @ Conquering Self says
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!
Chocolate-Covered Katie says
Aww thank YOU for trying it!! 🙂
Kori says
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.
Chocolate-Covered Katie says
Hi Kori!
Try this recipe: https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
Jocelyn says
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 !
Misty says
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!
Annilee says
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!!
betsy wilcox says
LOVED the WFAA clip! I plan to try the chocolate chip cookie this weekend. Terrific Web site and blog,
XXX Mrs. W
Chocolate-Covered Katie says
Awww Mrs. Wilcox, thank you so so much!
Jasmine Mullins says
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!!
Chocolate-Covered Katie says
I updated my recipe to include calorie count! Here’s a link to a more in-depth calculation: https://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/comment-page-2/#comment-248985
Cassandra says
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.
Chocolate-Covered Katie says
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.
Paula says
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.
Jael says
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?
Paula says
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.
Chocolate-Covered Katie says
Yup! 🙂
Debbie says
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!
Kim says
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!
Paula says
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 🙂
Cheryl says
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
Chocolate-Covered Katie says
The nutritional info and a link is listed in the post :).
CookingMommy says
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!
Chocolate-Covered Katie says
Halve for regular pie dish that won’t be as deep. Not sure on the sbl, but let me know if it works!
Cheryl says
@Cooking Mommy – how are you calculating the points? I’m doing WW too, and just adding them all up manually….
Amber Siress says
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!
Swimmer says
Hey Katie,
You said a sugar free version was coming soon….when?
Thanks
Chocolate-Covered Katie says
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).
Sara says
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!
Chocolate-Covered Katie says
LOL 🙂
Randi says
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.
Chocolate-Covered Katie says
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.)
kristina says
I made this tonight OMG amazing!
Paige says
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!!!
Amber Siress says
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!
Chocolate-Covered Katie says
Sorry, I do not know.
Sandra says
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
Chocolate-Covered Katie says
T is tablespoon 🙂
Sandra says
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 🙂
Molly says
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!
Carolyn @ Eat.Live.Be Well says
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!”
Courtney says
This was a hit with my kids today!!! Can’t wait to try more recipes!
Brittany (Eating Bird Food) says
I made this this for my b-day / Valentine’s Day tonight! It was delicious. 🙂
RP says
I have been wanting to make this after watching your debut on the Dallas news! And I finally did!
Taste wise, it was amazing. I haven’t had a cookie in years as I don’t eat eggs.
My only problem, it turned out to be a little too soft, almost like mush. And before I put the batter in the oven, I even thought to myself that it looked a little too runny. I’m wondering if I somehow added in too much liquid at some point? Perhaps not properly draining the beans, or a little too much applesauce, or maybe my dish was just too deep.
Could you post some step by step photos so readers can get an idea of what everything should look like prior to baking?
Thanks! And I’ll be trying more of your recipes, they’re really amazing =)
Chocolate-Covered Katie says
What food processor did you use?
RP says
A magic bullet
Chocolate-Covered Katie says
That’s what’s wrong. Unfortunately, as it says in the recipe, you need to use a food processor.
Carrie G. says
Wow! I stumbled upon your blog from a friend who posted the Chocolate Chip Cookie Dough Dip recipe for her Super Bowl party. I am ALWAYS trying to make my recipes healthier but have THE PICKIEST HUSBAND ON THE PLANET, so I’m nervous to stray too far from my usual book of tricks. Then, I found this recipe. Our absolute FAVORITE dessert is the pizza cookie from a place called Oreganos here in Arizona, and this sounded really similar in texture. I figured I would make it before he got home and not tell him what it was made from. I halved the recipe and put it in muffin tin for individual-sized portions. When he got home from work, he couldn’t resist and I caught him sneaking a bite. His words exactly “Babe, these are amazing! Good job!”. We just had dessert and I served them slightly warm with some vanilla ice cream and he devoured it. He has no idea! Thank you thank you thank you! These were amazing!!!!!!
Chocolate-Covered Katie says
Awww that makes me so so happy!!
Penny says
Love your recipes! I’m really waiting for the sugar free version of this!! Please hurry!:o))
Chocolate-Covered Katie says
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).
Brittany says
I seriously wish I could have video-ed my guy’s reaction to this pie last night.. you would have loved it! Can’t wait to try the sugar-free version!
Chocolate-Covered Katie says
LOL!!
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).
Amber says
WOW! This recipe is AWESOME!!!! It tasted like any other dessert would, but no eggs, no butter, no flour! I split the batter in half and made half with chocolate chips and the other half with mashed banana and walnuts. I will definitely be making this again.
Hannah says
Hey Katie! I love your blog, i’ve been addicted to it for days… I literally can’t do anything but think about what recipe i’m going to try next.
I do have one question, and i’ve tried to read through posts to see if its already been answered. But do you ever use brown sugar splenda in your recipes? I tried it in the snicker doodle blondies and they were phenomenal. and as for calories, i’d just subtract the difference in calories from normal brown sugar to the splenda brown sugar correct? (i’d have to look up the nutritional content for regular brown sugar because we haven’t had it in the house for years)
Chocolate-Covered Katie says
Sorry, I have never actually tried it! I don’t know anything about it. Sorry I can’t be more helpful!
ashley says
i had this the other day from someone who made it @ at a baby shower,.. i could not even tell it was gluten free, it was amazing, im still craving it!!! i just bought some xlitol sweetener?..i hope that is a safe alternative to the sugar. i bought it for it texture in baking.(i usually only use maple syrup for sweetener) im excited to try this! this has been the perfect blog for me!!!
PT says
I have to try this! Me, my son and several of my friends are addicted to the “cookie dough” dip… we’ve even made small adjustments to make it our own. So YUM!!! Love this blog!!!
Diana says
Just made them! Soooooooooo good. I can’t believe the ingredients.
Anonymous says
has anyone figured out the weight watchers points plus for this? I’ve made them and everyone loved them
Jennifer D. says
I made this tonight and we loved it!! My kids (7 and 21 months) asked for more and the baby typically does not like sweet stuff. Fantastic recipe!
Allison says
Alright, it’s in the oven! I’ll let you know how I like it. I was so curious.
Allison says
Yummy! I loved them! Thanks, Katie. I might be eating this all alone though…I used Sucanat and only used about 1 cup. I thought 1 1/2 was too much. It was delicious! Thanks so much!
Paula says
I haven’t been able to keep up with all the recent comments. I’m wondering if this recipe would work with other beans beside white or chickpea — such as black, red, pink, pinto, etc … they too are all pretty mild tasting, no? Has anyone tried it? What do ya think Katie? Guess I’ll be trying it, and report back.
Chocolate-Covered Katie says
Sorry, I haven’t tried it. I think some have had success with pintos, though!
Rena says
Hey Katie!
I just made this over the weekend. OMG it tastes like cookie dough! My friends were afraid to try it, but once they did they also couldnt believe what was in it. i’m really looking forward to seeing your sugar free version, as this had a lot of sugar than i usually have. Thanks! Keep these great recipes coming!
Oh and do you have a good recipe for Tiramisu? Thanks!
Chocolate-Covered Katie says
I don’t… I really need to work on that!
As for the sugar-free version, 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).
Katie says
OMG! I love this recipe!
sandy dhami says
Hi Katie!
Can I use chick peas and garbonzos mixed for this? and also how much is 500g in cups? My cans are in mL and ounces!
Thanks!
Sandy
Chocolate-Covered Katie says
two 15-oz cans. yes you can use chickpeas/garbanzos (same thing).
Jc says
We love this and modified it some.
– using only 1 cup organic sugar (could use whole cane sugar or sucanat for more nutritional benefits)
– using coconut oil (google for nutritional benefits) vs canola (higher omega 6 = inflammation)
– added some walnuts (personal pref)
– drizzled with a basic icing (powdered sugar, almond milk and chocolate syrup)
Jc says
Oh and used 1 can garbanzo, 1 can great northern white beans
Jc says
Based on these mods, we calculated the calories to be about 315 calories per slice + minimal amount for light icing (12 cut in a fluted edge tart pan). 805 for beans. 720 for sugar. 1280 for trader joes vegan chips. 300 for walnuts. 300 for oats. 25 for applesauce. 360 for ol.
etoti says
I really liked the idea of this cookie pie so I made it for dessert last night and took it to a friend’s house to share. Our 2 yr olds were not fans and the adults thought is was good for what it was but that it had a strange “beanie” after-taste that lingered. I’m not giving up on the recipes as I’m going to try the chocolate fudge pie this week and hope that turns out better.
Chocolate-Covered Katie says
This shouldn’t have ANY bean taste at all. Can you tell me more about the specific ingredients you used, so I can hopefully figure out where your recipe went wrong? Did you thoroughly drain and rinse the beans? And what food processor did you use? And what sweetener?
etoti says
I drained and rinsed the beans (eden garbanzos) with cold water in a ceramic colander. I used a Cusinart 11 cup food processor and followed the recipe exactly using 1.5 cups of the brown sugar. Where did I go wrong? I really want this to work so I’m willing to try again. Oh, and I used a 9in spring-form pan. Thanks for any help!
Chocolate-Covered Katie says
Hmmm… maybe you need more salt? Aren’t eden beans salt-free? I just use regular store brand beans. I do drain, but maybe there’s still a difference? Or maybe your oven isn’t as powerful and needs longer cooking time?
Beth says
I had the bean taste too-more so with the northern beans so i went back to garbanzo. But i’m a “take out of the oven sooner than recipe says” person. I think the key for me is to let it cook long enough! 🙂
Hannah says
We don’t own a food processor, but we do have a VitaMix. Would that work for this recipe? Has anyone tried it?
Chocolate-Covered Katie says
I wouldn’t recommend it, as all the beans won’t blend. Maybe do it in batches?
Liz says
Made this for the first time this weekend and it was a huge hit! So delicious!
Sorry if someone has already mentioned it but I just wanted to add that I used a smartphone app to calculate the calories and if you use a 10″ spring form pan and divide into 8 slices, I got that each slice was about 470 calories. Not great but not bad, plus you get the bonus protein!
Suzanne says
I was super excited to try this tonight. I made a half of the recipe using garbanzo beans. And I can taste the garbanzo beans. It’s a little weird. I am going to try with northern beans next time. I didn’t read all the comments but if anyone has any suggestions on a different bean let me know perhaps soybeans? otherwise the texture and everything else was spot on. I’m excited to try this again… Won’t give up just yet.
Chocolate-Covered Katie says
Did you make sure to rinse/drain very well? And what food processor did you use? And what sweetener/how much?
Suzanne says
Oh… I rinsed and drained the beans… 1/2’d the recipie exactly… Used a small cuisinart processor… Did the processing in batches and once each batch was done I processed all batches together thoroughly. Brown sugar… 1/2 what recipe said. Sorry for posting twice. 🙁
Chocolate-Covered Katie says
If you only used 1/2 what the recipe said, that’s the problem 🙁
I post specific amounts in my recipes for a reason, and I can’t vouch for the taste if you change the recipe… then it’s no longer my recipe.
Suzanne says
I see. Ok. I only had 1 can of beans and thought I read that you could half the recipie. Like I said… Not giving up. I will try again. You said any white bean will do… Right? have you noticed a difference? thought I would try northern beans. They say they are milder than the garbanzo.
Jessy (squeezetheday) says
So one can’t halve the recipe without a problem? I thought you said it made a deep dish pie or 2 normal-sized pies? I don’t need/want 2 pies, so I was planning on halving the recipe.
Chocolate-Covered Katie says
That’s confusing… I know for a fact I had more of an exchange with Suzanne, where we figured out we were thinking two different things. (I thought she meant she’d used 1/2 the sugar for a whole recipe.) In any case, yes you CAN definitely cut the entire recipe in half!
Suzanne says
Ok… Love the idea but I can taste the garbanzos. I washed and rinsed the. Maybe I need a tutorial on rinsing beans because I read that I shouldnt taste them. I looked for my earlier postbut couldnt find it.
Hannah loves chocolate says
So, I’d tried a few other recipes from your blog. Three turned out decently, one turned out awful (I’m assuming it to be a mistake of mine or simply non-vegan tastebuds. Lol). As a test, I turned to this one, deciding that if it didn’t turn out, then I wouldn’t try any more. I was grossed out as I blended the beans, because they smelled so icky. It looked better once I had it all mixed up. I tasted the batter. No bean taste. So far so good. I stuck it in the oven and out came a glorious, gigantic gooey cookie of delicousness. =D Needless to say, I’m now a bean-dessert believer. You’re a genius, and I think the single-serving mocha cake shall be my next CCK venture. =)
Chocolate-Covered Katie says
Oh no! Please please tell me which one turned out awful and give me more specifics as to what ingredients you used… Very often when someone has trouble with a recipe and writes it in, I’m able to figure out what might’ve gone wrong, and then it works perfectly for them the next time.
All of my recipes have been tested on many non-vegans, so that shouldn’t be a problem :). I’d never post something that only I loved!
Anna Mortensen says
This has become my go to dessert (and breakfast)! We cut almost all flour and sugar out of our diet recently, so this is a perfect recipe for us. I do sub 1 cup of whole dates (measured before chopping) for the sugar and have had great success doing so. If the dates are particularly moist, I’ll cut back on the applesauce or bake a few minutes longer. It’s so yummy!
Swimmer says
Suzanne,
I used white beans when I made it instead and it was still good. I have only tried it once though and substituted the beans from the beginning so I don’t know how the original recipe is supposed to taste in relation to it but I found it worked fine.
Kristy says
Katie,
this recipe is AMAZING! I’m used to healthy tasting foods so I wasn’t sure if my opinion of the taste was going to be equivalent to a junk foodie so I put it to the test and made it for my Dad. He had no idea it was a healthy alternative and went looking for more.
By the way. I used a 10 in spring form pan. Do you know how many slices you should get if each slice is around 200 calories? I know you don’t count calories, but I am right now while trying to get my “winter coat” off 🙂
Thanks for a great recipe!
Chocolate-Covered Katie says
The girls who calculated it said 20.
Paula says
What’s the deal with the springform pan? I’ve never used one — not familiar. How does it make a difference, say, in a recipe like this one? Thanks in advance.
Kerry G. says
I made this for the first time last night, and wow!! So delicious! I will be making this again and again and again… Thank you so much, you’ve made satisfying a sweet tooth without drowning myself in calories so easy to do. 🙂
Crystal says
I wanted to like this recipe soooooo much. I reallyreallyreally did. And so did my hubby. But I have to be honest… it still tastes like beans to us. I feel crazy after all the awesome posts on here and seeing the reactions of the people on the street during the news segment. I freaking LOVE most of your recipes. Did I do something wrong???
Chocolate-Covered Katie says
Have you read through some of the other comments? At the risk of sounding redundant: What food processor did you use? Did you drain/rinse thoroughly? Did you use all the sugar?
Crystal says
I did rinse super thoroughly after reading the comments. I don’t have a food processor, so I used my VitaMix dry container. I definitely used all the sugar and even more chocolate chips than it called for. Maybe it’s the brand of beans? We used Eden Organics. I left it out on the counter overnight, and it does taste better- maybe the ingredients just needed to mix more. It’s still not quite knock my socks off awesome like your oatmeal, red velvet pancakes, and no bake cookies, though.
Chocolate-Covered Katie says
As it says in the recipe, you shouldn’t use a blender.
Crystal says
Yes I read that but I don’t understand why it makes a difference. Would you mind adding an explanation to the recipe, perhaps? They both break down and combine the ingredients. We ditched our food processor when we bought the VitaMix with the dry container because the shape of the blade accomplishes mostly what a food processor would.
Official verdict: after 3 days in the fridge, the taste has greatly improved. I think the sugar has worked its way through the cookie. Blind taste tests on friends and neighbors has had nothing but good reviews.
I am truly curious why it matters about the food processor, though. I think it’s cool you take the time to read and reply to so many of your comments.
Annie says
I second the request for the reason as to why you can only use a food processor and not a blender or a mixer?
Chocolate-Covered Katie says
Noted in recipe instructions 🙂
Karen says
Hey, I made your deep dish cookie pie last night and I LOVED it. Better, my husband loved it too. I think what you are doing is so fun and you are so good at it. I can’t wait to try something else. It felt good not to use flour or butter and still eat something really rich and tasty. I only wish i knew all the nutrition facts like calories and so on. Thanks for the recipe Katie
nomnom says
Finally gave this a go! I varied it a little w/some ingredient swapping (used some PB, peanut flower, and unsweetened chocolate soy milk). I started with less sugar but could still taste the beans; I added more sugar (close to the original recipe) and it then ended up a little too sweet for me. Next time I might alter the oats/beans ratio instead of adding more sugar. But overall I’m really impressed and surprised! Definitely worth something trying/tweaking again! Thanks!
Crystal says
Peanut butter sounds good! I’ll have to try adding that in.
Samantha says
Made this for the first time tonight… It really is amazing.
Lisa Kline says
I wonder…if I could make cookie CUPcakes with this recipe
Chocolate-Covered Katie says
Yes! https://chocolatecoveredkatie.com/2011/06/13/cookie-dough-mini-muffins/
Kelley says
Based on all of the comments I had high expectations for this but it still exceeded them! I sort of self-diagnosed as gluten-sensitive recently and haven’t actually been missing bread, pasta, etc. too much (I feel so much better!) but nothing quite satisfies my sweet tooth like baked goods. Cannot taste the chickpeas in this one bit. Like many have said, it’s good for any dessert, not just a nutritionally “spruced up” version. Bravo and thank you so much for the ample number of gluten free recipes on here, I’m looking forward to trying the blondies next!
Liz says
I made this delicious dessert this morning but after doing the calorie count it appears that this pie is more than 200 calories per serving. I calculated the following: 2 cans chickbeas = 660 (110 calories per 1/2 cup, each can has 3.5 servings), 1 cup oatmeal = 300 calories (1/2 cup is 150 calories Quaker quick oats), oil = 360 (per 1Tbsp Canola Oil is 120 calories), applesauce – 25 calories for 1/4 cup, 1 cup brown sugar = 720 ( 16 Tbsp per cup at 45 calories per Tbsp of Brown sugar), i used 1/2 cup splenda also, 1 cup chocolate chips = 1,280 ( 1 Tbsp dark chocolate chips is 80 calories x 16 Tbsp in 1 cup). From my math (which i must admit is often terrible) it looks like the whole recipe I made with 1/3 less the amount of brown sugar is equal it 3,444 calories, if I cut this into 12 servings this is 287 calories per serving.
Nici A says
I was a little nervous making this because I’ve never had anything like this before. But it was so easy and turned out AMAZING! I’m glad I made a half recipe because it’s still huge. So good though!
Annie says
Holy delicious! I, like many others, was terrified yet intrigued by the beans. But that picture made me try this. It is really as good as it looks and is so fast to whip up. I added walnuts to it and probably could have lessened the sugar by 1/2 cup. But this is heaven. You are a dessert goddess.
Janna says
I made this and my husband was on his third slice when I told him it was made with beans!! Love this recipe. I’m waiting for a sugar-free version for a friend. I made at least 10 copies for friends to try!! Yummy, Katie!! Keep up the good work!
Chocolate-Covered Katie says
The sf version is 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).
cameron says
Are you still planning to post a sugar-free version? I’ve changed my diet to be gluten, sugar, and dairy free and the hope of being able to eat cookies again is very exciting to me!
Chocolate-Covered Katie says
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).
Suzanne says
Ok… I made it again using Northern beans and following the recipe EXACTLY (althoug after reading your blog again I found where you wrote that the recipe could be 1/4 or 1/2’d… So I am still perplexed why you said it was not your recipe when I 1/2’d it. You state it right above your recipe.) Anyway. I used a large Kitchen aide food processor and the 10″ springform pan. It turned out better than the garbanzo bean one I made. I did not taste the Northern beans… But the texture throws people off a little. I tried it on my guests today and they liked it. Then I told them it was made with beans. It was good fun. They want to make it for a cousin with celiac’s. So round two WITH northern beans was a success.
Chocolate-Covered Katie says
Oh sorry, I misread your initial comment. I thought you meant you only put in 1/2 the amount of brown sugar. Sorry for my mistake! Glad it worked out better with the gn beans!
Katie says
I’ve been dying to try this for a while, and I finally made it today. Delicious! My only mistake was adding a whole bag of chocolate chips instead of one cup–I thought I was doing good–which made a chocolate mush pie! But I’ve been enjoying the golden brown crust 🙂
Chocolate-Covered Katie says
LOL hey well more chocolate can’t be a bad thing, right? 😉
Jen says
I hate to say I was a doubter….but I made this and it was amazing! You definitely cannot tell there are beans in it, or that it’s low fat, or that’s there’s any monkey business in general going on ; ) Can’t wait to make this for company, and to try your other recipes!
Adria says
I made this tonight for dessert. What a great and amazing treat!! I posted some pics, and I highly recommend. I did not think this would taste as good as it did! I served it with whipped cream and I added some butterscotch chips. Super, and no one even knew what the ingredients were. Thanks!!
Chocolate-Covered Katie says
Aw I love your post! That last photo of the slice with the whipped cream looks especially good ;).
Amber Siress says
I made this the other night and really wanted it to taste good but was trying not to get my hopes up. The picture is what did it! I halved the recipe and put it in a pie plate. The only change I made was that I used light margarine (was going to use light smart balance but had the other on hand) instead of oil. I did this because I am counting weight watcher points. I figured out the whole pie (half your recipe, with light margarine) is 24 points total which is only 3 points for 1/8 of the pie, which is really good. And best of all, it was super yummy and well worth the 3 points! 🙂 In fact, I ate 2 pieces the first day. 🙂 Do I need to keep the leftovers in the fridge? Thanks for a very yummy recipe!
Chocolate-Covered Katie says
I usually do store the leftovers in the fridge 🙂
Anna says
Is there a substitute for the unsweetened applesauce?
Chocolate-Covered Katie says
Banana, if you want a banana-chocolate-hip pie. Or: https://chocolatecoveredkatie.com/2011/10/24/its-a-chocolate-pumpkin-pizookie/
Melissa says
Katie, I just have to tell you how much I love this recipe! My friend made it for dessert one night and I couldn’t stop thinking about it. I just made it for my first time, and it’s so delicious. You’re amazing 🙂
April says
I love your Deep-Dish Cookie Pie recipe! I’ve been gluten-free for 9 years and have a serious love for chocolate. Previously my favorite comfort food was chocolate chip cookies fresh from the oven. I sorely missed it. Each bite of your Deep-Dish Cookie Pie was like a reunion. I was profoundly happy to taste once again it’s satisfying gooey goodness. Thank you, Katie for making my week! It brought tears to my eyes. I have happily shared this pie recipe and your blog with others this week. I plan to bake another one tonite, as it’s my favorite dessert recipe now! Beans never tasted so good. It’s a life changer. I say everything happens for a reason and I know I’m not alone in saying, I am really glad your job is Food Blogging! You’re great at creating recipes and your blog is fun to read. Best to you!
Chocolate-Covered Katie says
Aww thank you, April! I’m so glad you like it!!
April says
How does it do if you freeze part of the pie? That is if there’s any left! What’s the best way to defrost it?
Chocolate-Covered Katie says
I haven’t tried freezing it, so I can’t say. I know other commenters have tried it, though, and say it works!
michelle says
I have frozen it for 2 months, defrosted in fridge over night. Served it from the fridge and it was still delicious…maybe even better…It was more solid like a dense moist cookie as I served cold from fridge. I served it at a playdate to Moms & Kids. It got lots of compliments and again no one knew what it was made of until I told them after they ate it. The moms where so happy there kids where eating something with some redeeming value to it. Many asked for the recipe.
Nessie Brown says
I was intrigued by this recipe and just had to go and make it right away, good thing i had all these ingredients already in my pantry. Well, it was superb and a huge hit with my children and also my husband ! I used half the amount of brown sugar and it was more than sweet enough. I actually baked another pie a couple of days later as the first one was eaten in a flash. First time I used canned butter beans, second time I used chick peas. Both were good. Thank you for a great recipe it will be used time and time again in my home, definitely a family favourite 🙂
Paula says
I had a cup of black beans leftover in my fridge, so I took a chance and made it with the black beans, and it came out fine! I had to quarter the recipe, which wasn’t so easy with the smaller amounts, but at least if it flopped I would not have wasted the chips. I made them in two ramekins! And I used coconut oil instead of canola oil and lessened the amount of brown sugar, as I have been reading from other posters. Maybe I’ll eliminate all oil next time (someone said it worked fine without the oil) except for greasing. Actually I I think that it’s clear that this recipe will work with just about any mild tasting bean (aren’t they all) regardless of color. Next time I’ll add walnuts.
This is such an awesome recipe!
Lisa K @ NutriNosh says
I think I did something wrong 🙁 It tastes very bean-y.
(I’m gonna eat it anyway, but I don’t think my really picky little bro will eat them)
Chocolate-Covered Katie says
what food processor did you use? did you drain and rinse well? use all the sugar?
Lisa K @ NutriNosh says
I used my brand new Hamilton Beach 525-watt food processor that I got for Christmas. It’s this one: http://www.amazon.com/Hamilton-Beach-70670-525-Watt-Processor/dp/B000RJTNFC
It works great.
I used canellini beans, which I rinsed and drained in a colander. I used all the sugar since this is my first time making it and even added extra chocolate chips in the end.
I also blended the beans by themselves first to make sure there wouldn’t be chunks of bean. In the end, though, even the oatmeal had practically disappeared – it was well blended.
They are definitely less beany once baked (I tasted the “batter” by itself at first)…they look beautiful (I made them in muffin tins). Maybe I’m just extra sensitive to taste (especially when it comes to chocolate chip cookie type things) lol. They aren’t bad or anything…just beanier than I’d anticipated. I’ll bring some to my family tomorrow and not tell them how they’re made…see if they say anything.
Lisa K @ NutriNosh says
Here’s a picture of them!
http://i27.photobucket.com/albums/c188/inky_1/cookiemuffins.jpg
They really did come out gorgeous 🙂 I hope you don’t think I’m in any way calling the recipe bad because I’m definitely not! I’m thinking my tasting the batter at its different stages might’ve thrown off my taste buds. I’ll definitely eat another one tomorrow when I share with my family!
Chocolate-Covered Katie says
Oh no, I wasn’t thinking that! I just wanted to help… I always want people to have success with my recipes, because it’s frustrating to make a bad recipe. When I make these, people can’t taste the beans, so I wish for everyone to get that result. But maybe it’s because you know they’re in there? Don’t tell anyone beforehand, and see if maybe that’s it! Good luck lol.
Lisa K @ NutriNosh says
Sooo I had one for breakfast this morning and totally could NOT tell there were beans inside! It was amazing! I feel silly now lol.
I prooobably shouldn’t have been trying the batter at like…every step of the recipe. I think that left bean taste in my mouth (though, admittedly, pureed cannelini beans taste like they would make an excellent veggie dip).
🙂 LOVE it! And everyone on my facebook is asking for the recipe after seeing the picture lol.
Lisa K @ NutriNosh says
Last comment, I promise 😉
My picky little brother LOVED them! Even after I told him what was in it he said “works for me!” I’m really glad I kept a few at home, because he told me he’d die if I didn’t leave all the ones I brought for him to have tomorrow 🙂 This was my FIRST CCK recipe that I actually full-out tried, and I’m a believer!
Chocolate-Covered Katie says
Aww lol I’m so glad, Lisa!!
Kelly says
I just made this to take to a family event today- we’ll see how it goes over! I don’t have a food processor, so I just winged it. Ground up the oats in the blender, mashed the beans in a ziploc bag, threw everything together in my KitchenAid to get it well-mixed. It smells heavenly, and the batter tasted delicious, so I have high hopes!
Kate says
Hi Katie…so, I just made this recipe, really not expecting to love it, or serve it to anyone else but my healthy self…um, WOW!
BLEW MY MIND.
Thanks so much! I’ll be back…can’t wait to try more recipes!
Sean says
I’ve made this awesome recipe for the second time (to much success and fanfare). Trying to take it to the next level by adding a tbsp of natural peanut butter 😀 Thanks for the great recipe, Katie!
Lauren says
Katie,
I loveddddd this recipe. Easy to make and delicious!
I gave it to my boyfriend who is the “less than health conscious” type and he thought it was incredible. I actually made it in the blender (I have a Vitamix) because I have not yet invested in a food processor. This is what I did: First, I blended my oats then dumped them in a bowl where I mixed the remaining dry ingredients. I then put the chickpeas in the blender (after rinsing and draining, of course) with the remaining ingredients and blended until smooth. Lastly, I stirred in the cup of chocolate chips. I will say because I only had an 8 inch pie pan, it did take a little longer to bake but wow, was it mmm mm good!!
Two weeks ago, I actually made the chocolate chip blondie recipe but rushed to make it and accidentally blended the chips in so it turned out to be more of a chocolate blondie. Still good but this is the best recipe I have tried.
I will be forwarding your website to my family and friends so they, too, can enjoy these health-conscious and delicious recipes. I’m a sweets gal, so this was the perfect end to my day. Minus the guilt.
Thanks, Katie! Look forward to many more!
Chocolate-Covered Katie says
Aw thank YOU, Lauren. That really means a lot to me.
Ann-Marie says
This recipe looks delish and can’t wait to try it! I don’t own a food processor, is there any alternative way to make it?
Elena says
Katie,
I’m new to your desserts, but an avid fan already. I’ve got a few favorites.
I don’t think I could read through through the 775 comments you already have, but I’m sure you’ve already answered what brand or type of chocolate chips you use. Can you please share?
Anyway to get on a deal on them? I’ve found some that are $6 a bag. I surely don’t mind if someone else recommends a type or brand.
Chocolate-Covered Katie says
I usually buy whatever vegan brand is cheapest at the moment. Whole Foods brand, ghirardelli, enjoy life… or you can even crumble up chocolate bars! I write more about it on my faq page, but really I don’t have a brand preference.
Elena says
Didn’t even know Whole Foods had a brand. I’ll take a look at the faq page. Thanks.
Paula says
I use Ghirardelli semi-sweet (no dairy=vegan). 12 oz. I don’t think they were under $5.00. I think there’s a brand called Sunspire which is also good. I’ve also seen someone post that they’ve used the butterscotch chips … that sounds yummy.
Enjoy!
Paula says
oops, correction: I think they were under $5.00
Karen says
Absolutely AMAZING! I had to try these myself, because of all the great reviews. I made them mostly SUGAR FREE and we still can’t believe they have garbanzo beans in them. They taste almost like chocolate chip cookies with a hint of peanut butter.
I had to make a few substitutions based on what I had available. I didn’t have the apple sauce, so I substituted 1/4 c of coconut oil (in addition to the additional 3T). I don’t use sugar so I added 1 c of xyletol (it is great against Candida). Also I used semi sweet chocolate chips and also added some liquid vanilla Stevia. I didn’t have quick oats, so used old fashioned oats, which probably have more fiber. They are really WONDERFUL! Cant wait to make more after these go. I think they will be my all time favorite go to chocolate chip cookie recipe. I usually don’t make them, but considering these are healthy and guilt free….why not? They are great warmed up too. Yum! I appreciate the recipes here. It is great to see the healthy substitutes to all time favorites!
Karen says
Just saw the question about chocolate chips. I got mine at Trader Joes. They are semi sweet and plenty sweet. I am not sure the price, but they always have great prices.
Elena says
I envy anyone who lives within the range of a Trader Joes. 🙂
Amber Siress says
Just wanted you to know that my 5 year old, one of my more finicky eaters around here, just devoured a piece of this straight out of the fridge. 🙂
Paula says
it’s the recipe that just keeps on givin’ … 🙂
jame says
I love you for this!!!! I am so happy to have found this site!!!! I have tried a couple already and they are great. The Deep dish cookie is my next conquest…can’t wait to find your sugarfree version;)
Sammee J says
Hey Katie! I am going to try the sugar free version that you have mentioned in a few of the comments. I’ll let you know how it goes!
Chocolate-Covered Katie says
Awesome! No one’s tried it yet, so I’d love to hear your thoughts. And seriously, I want to hear negative thoughts too!!
Sammee J says
I tried it! It was so yummy! I would recommend processing the dates before adding them in the batter. I attempted to add whole dates with the batter then processing it, and it didn’t work out too well. It might just be my cheap food processor. When I fished the batter out of the food processor, chopped up the dates, and then added the batter back, it worked out great!
It passed the roommate test yesterday. I live with two girls, and one guy. All carnivorous. All weary of healthy desserts. Two thumbs up.
I brought in 1/2 the pie to work today, and it was gone by 10:00 AM. I didn’t even have a chance to grab a bite myself! I work as an accountant for an auto parts company. All the men (and women) loved it. No way I was going to tell them that they were “tricked” into eating a sugar free, vegan cookie pie made of beans.
The consistency was like a very dense muffin. I think it was due to my food processor though.
I just want to let you know that I HAVE NOT tried the original deep dish cookie pie. This was my first attempt at the pie so my opinions are not in comparison to that (which is good). I honestly think the dessert was the bomb and I plan on making many more in my future!
Thank you!
PS I live in the DFW area too!
Chocolate-Covered Katie says
Awesome! Thank you so so much for trying it. I’m really grateful for your imput… and I’m excited to know you were able to get extra taste-testers for the recipe as well :).
Hopefully not sounding stalkerish… where in DFW are you? Maybe someday we’ll even pass each other on the street… or in a Whole Foods! 😉
Sammee J says
I live in Fort Worth. Unfortunately there is no Whole Foods around me (wahhh), but a Trader Joe’s IS opening up 5 minutes away. I GUESS that will have to do. Haha.
I plan on making this again tonight for my family get together this weekend. Woot woot!
Chocolate-Covered Katie says
Haha it’s about time they come to Texas, right? There’s one opening up in Plano as well. 🙂
Harriet says
mines in the oven now! didn’t have any white beans so i used chickpeas! also ~I don’t have a blender or food processor so had to mush the chickpeas with potato masher and it ended up chunky! what consistency should the batter be before it’s cooked?! HELP
Chocolate-Covered Katie says
See Paula’s comments below
Paula says
It should be creamy. I think the food processor is the only way. I hope you don’t take the beans.
Paula says
(how did that happen?) I mean taste the beans
Anonymous says
I know this is late, but I think I messed up on this 🙁 I really wanted it to be good, but when I made it there was a *distinct* chickpea taste. I gave it to my husband and he refused to eat after one bite (didn’t tell him what was in it).
Now from all the comments, this is obviously a hugely successful recipe, so my guess is that I did something wrong! The only thing I can think of is that I used too many chickpeas. How many ounces/grams are in your cans? I’m in Canada, and I’m thinking maybe we have bigger cans and I really over did the beans!!
Chocolate-Covered Katie says
Hi Anonymous,
I’m not sure if you saw the other comments about needing to use a good food processor and also needing to rinse very well. But as it says in the recipe, your chickpeas should measure 500g after draining. I use two 15-oz cans. Hope that helps!! It could quite possibly be that cans are bigger over there… Maybe they’re 18oz? I’d love to hear if you find something out!
KC says
Well, I didn’t have applesauce around, but I had all the other ingredients. Then I remembered, isn’t apple sauce made from apples? : ) So I shredded an apple and used the same amount in place of apple sauce.
Also, I much prefer a slight crunch (crunch around the edges, can’t beat that) than a gooey deep dish, so I spread the mix out on a wider pan, and it came out like a cookie cake… Yes!
This could not be more deliciously nutritious… I’ll soon be trying some of your other recipes! I started with this one because it was marked as a “reader favorite” in your recipe index. Chocolate Bar Pie is next. Ah, I love the internet.
Sarah says
MmMMm chocolate
Karly says
Well, I didn’t have applesauce around, but I had all the other ingredients. Then I remembered, isn’t apple sauce made from apples? : ) So I shredded an apple and used the same amount in place of apple sauce.
Also, I much prefer a slight crunch (crunch around the edges, can’t beat that) than a gooey deep dish, so I spread the mix out on a wider pan, and it came out like a cookie cake… Yes!
This could not be more deliciously nutritious… I’ll soon be trying some of your other recipes! I started with this one because it was marked as a “reader favorite” in your recipe index. Chocolate Bar Pie is next. Ah, I love the internet.
Fiona says
I made this for company a week ago and I would be lying if I said this tasted as good as the non-vegan version. Here in California there is a restaurant chain called BJ’s Brewery, which is famous for it’s pizookie (pie-cookie). There is a huge difference between the two desserts. I would say this dessert is really good for a healthy vegan dessert, but people were definitely able to tell that something was different about it (though they wouldn’t have ever guessed beans and oats). The texture is off and it was very beany/oat-y around the crust, so most people left the crust. Also, I wasn’t sure whether or not to use 1 1/2 cups brown sugar packed or not, so since it didn’t say I packed, I didn’t pack it and it wasn’t as sweet as a traditional cookie pie. I was definitely disappointed because the description and many comments promised it to be a hit but many of my guests didn’t finish their first slice and none of them had seconds. I would possibly make this again for myself but not for company.
Chocolate-Covered Katie says
First of all, what food processor did you use? And did you make sure to rinse/drain the beans very well? If made correctly, this should NOT taste “off” at all. I stand by this recipe 100%, as I’ve taken it to many, many parties and even the health-food–hating boys devour it every time!
Fiona says
I have to tell you I didn’t add as much sugar, that was the issue I think. SOOOOO, I made a quick ganache and poured over it and now I am in LOVE with this! Can’t wait to make again, WITH enough sugar. I have also been experimenting with your ice cube tray ice creams for my Vitamix, because I hated that everything I have tried was always so icy…not anymore! Your ice creams are perfect this way. Quick, easy, clean, and creamy. I have tried it with my almond milk recipe, with regular milk, and with heavy cream. All excellent and for the health of it, I will go with the almond milk every time. So good…thanks so much. I am a chocolate and ice cream addict;)
Fiona says
I used a KitchenAid food processor and I thought I rinsed and drained the beans really well, but maybe I just need to process and rinse/drain even more. You know what else could have been my issue? Instead of using instant oats I used rolled oats and just processed them by themselves until they were a fine powder in the processor first. Maybe it’s best with instant oats? What are instant oats exactly anyway? Are they the type that come in packets in a box and are usually flavored? Thanks for your response; I will not give up on this recipe. I will definitely try it again. By the way, I wasn’t the other person named Fiona who replied to your comment to me saying they added ganache and talking about their Vitamix. They must have seen my name and thought you were replying to their comment or something! Not sure lol, but it wasn’t me!
Chocolate-Covered Katie says
Oh lol weird!
I use quaker “quick oats.”
Tony says
Amazing. So gooey and moist and delicious. Instead of ice cream, I put a scoop of tapioca pudding on top. The ONLY thing that could have made that more incredible would’ve been some hot fudge. Definitely gonna make this again 😀
Jane says
I found this originally via Sophie’s blog, and was immediately taken with the idea. I have cut sugar out of my diet completely and have been finding it very difficult not having my “something sweet” during the day. So I tried this using dates instead of the sugar, and it was unbelievably delicious! I used 6 dates in all. I also used part of the batter and made plain cookies with it just to see what would happen. they were wonderful as well. I now have my sweet something whenever I need it. (I have cut it up into small brownie size servings and it is in my freezer. Perfect to eat directly out of the freezer as well!1 Next time I will try and find chocolate chips from carob instead of chocolate, and then I will be completely at peace with myself!!:-)
I have forwarded your blog onto a few vegan friends as well and they are in heaven! Thanks so much for this. Will now be trying other recipes as well.
much love light and JOY
Chocolate-Covered Katie says
Aw thank you so much, Jane. That really means a lot to me!
Jessy (squeezetheday) says
Jane, just to make this clear, you used 6 dates in the whole recipe (with 2 cans of chickpeas)?? I want to make the pie this weekend and I was planning to use either dates or erythritol.
Jane says
I found this originally via Sophie’s blog, and was immediately taken with the idea. I have cut sugar out of my diet completely and have been finding it very difficult not having my “something sweet” during the day. So I tried this using dates instead of the sugar, and it was unbelievably delicious! I used 6 dates in all. I also used part of the batter and made plain cookies with it just to see what would happen. they were wonderful as well. I now have my sweet something whenever I need it. (I have cut it up into small brownie size servings and it is in my freezer. Perfect to eat directly out of the freezer as well!1 Next time I will try and find chocolate chips from carob instead of chocolate, and then I will be completely at peace with myself!!:-)
I have forwarded your blog onto a few vegan friends as well and they are in heaven! Thanks so much for this. Will now be trying other recipes as well.
much love light and JOY
Alicia says
Ohhh my goodness I just made these. I halved the recipe and used a couple of chopped-up squares of Baker’s chocolate instead of chocolate chips. IT WAS SO GOOD!!!! Thank you for the recipe!
Mansi says
I made this with my roommate and it turned out great (even though we made a mistake by using only one can of chickpeas)! She was really impressed!
But I was wondering, how long will this dessert stay good for in the fridge?
Thank you! 😀
Chocolate-Covered Katie says
A few days? I know people say you can freeze it.
Amy says
I plan on trying this recipe tomorrow when we have friends over for dinner. Could this be something I can make before hand, keep in the fridge, and then bake when I’m ready for it? I’m assuming I might need to let it come to room temperature first if I do put it in the fridge. (Sorry if this is a repeat question – I think it would take me forever to look through all of the comments below! 🙂 Thank you! Can’t wait to try it.
Amy says
Wow, I should have just looked at the comment above my own! Sorry, I just woke up 🙂
Laura says
Did the sugar-free version ever get posted?
Chocolate-Covered Katie says
The sf version is 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!).
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).
Hallie says
I wanted to comment for the people like me who think that the flavor of garbanzos would be more obtrusive than that of other beans. I made this twice, once with half garbanzo and half white beans and once with all garbanzo beans. Contrary to my expectation, I preferred the garbanzo version AND for the exact reason I thought I would like the half and half better! The white beans puree more completely, which I actually felt gave the pie a bit of a bean dip consistency. The taste however is delicious either way. In my opinion, the garbanzos don’t make the pie taste beany at all but provide better structure. My cynic husband was forced to drop his “these are good for…” comments with the second version 😉
I have had the same experience with making bean burgers. Garbanzo beans yielded cohesive crunchy patties but kidney beans in the same recipe yielded, yep, bean dip. (Mark Bittman’s bean burger recipe is my favorite, it’s not vegan but I’m sure it could be easily veganized. Between the use of the food processor, garbanzos, and oats the burgers and this pie recipe actually share a lot in common! )
Also, I used a commenter’s suggestion to replace the applesauce with mashed ripe banana and it worked out great. Even though I usually like things super sweet I also decided to reduce the sugar the second time. One cup of packed brown sugar worked out great. Thanks again CCK for this incredible recipe!
Katia says
I am not sure this would fool my non-healthy eating friends, but that’s probably my fault for only blending the chickpeas in my food processor and handmixing the rest. I came up with about 260 calories per slice, using 1/2 cup brown and 1 cup zero calorie sugar. It was a great way to celebrate Pi Day and even with a slight chickpea taste I couldn’t stop myself from having seconds.
Chocolate-Covered Katie says
Maybe the zero calorie sugar gives yours a weird taste too? LOL I think those sugars taste off in recipes, so that could definitely be it!
Annmarie says
OMG. I sit here after eating one piece of that delicious slice of heaven and I feel GUILTY. Yep, it tasted so good that my brain is saying, “Better wake up early to work that pie off.” I’m in shock that beans could taste so good.
Sarah says
Not that this recipe needs any more compliments, but I can’t resist. I baked it today, and it’s absolutely amazing. I’ve tried other bean-based desserts before, only to be disappointed, but this I’d be proud to present to friends and family (and it’s great to have something to offer friends who are vegan or gluten-intolerant that they can enjoy without being singled out). I took the advice I saw in some of the other comments and replaced the oil with peanut butter, which gave it a really phenomenal flavor. Thanks!
Kristi says
Found this blog/recipe heaven a few days ago & had been plotting my day in the kitchen to create some of these wonderiffic looking desserts! So, today I made this , deep dish cookie & OMC!! Oh My Chocolate!! My kids devoured it and didn’t even know about the beans!!! Genius!! I’ve made some coconut butter & can’t wait to make the fudge pie/frosting!! Love your ideas !
leigh costa says
Thank You so much for this! My kids are the worst eaters but knowing what is in this dessert, I let them have seconds!
snakeworth says
Hi Katie! I came across this recipe, and luckily I had a reason to make it right away(St. Patrick’s Day Eve…that’s a real one, right?) Anyways, my whole family LOVED it, and I just wanted to say thanks! Love your blog 🙂
Jessica @ Feastie says
I’ll admit, I was skeptical – but my (health nut runner) sister made this recipe (with 1/2 the sugar) and told me I had to try it, so I made a 1/2 recipe to try it out. Well now I’ve eaten 2 slices and I’m officially converted. I never thought I’d say that – I’m okay with chickpeas in my cookie pie! But seriously, it’s a great recipe, and you’d never know it was made with beans. I used about half the sugar called for in the recipe, and it was still perfectly sweet and delish. Great recipe – I can’t wait to trick my husband later when I give it to him and he’ll think he’s getting some decadent, unhealthy dessert. 😉
Veronica says
Oh Katie !!!!
We just tried this tonight and EVERYONE loved it !! Picky kids, husband who usually doesn’t like it if it’s healthy ! They were all in agreement, they don’t care what it’s made of, they love it !
THANK YOU for all the wonderful recipe ideas and for showing all of us that healthy can taste good !
Nicole says
Hey Katie! 🙂
I wanted to make a dish for my birthday (March 30, so close :D) to take to school and serve to my omnivore friends to prove that vegan baked goods are just as good, probably even better, than regular. But I have a problem:
A) I have 0 brown sugar, but a ton of agave..
B) I also have 0 instant oats, only steel-cut…
Would either of these substitutions work? Thanks for taking your time to help a blonde like me 😉
Chocolate-Covered Katie says
Sorry, I haven’t tried it with steel cut so I don’t know :-?.
Paula says
With the steel cut oats, I would suggest pulverizing as much as you can in a bullet or coffee grinder, hopefully so they become fine enough to work in this recipe. Steel cut oats are much harder and take longer to cook, but I think if you grind them down to fine particles they’ll cook okay in the batter. I’ve only used regular oats in this recipe, and I use the bullet on them.
As far as the agave goes, well the chocolate chips add sweetness so figure that in. I have never worked with agave in baking, so I would just suggest putting in a tbsp at a time in to the mixture and taste-tasting little by little till you think it’s sweet enough.
Beth says
Ok so i went out and bought a food processor special to make this and i am SOOOOO glad i did!! I was amazed that it tasted so incredibly bad for you but was made with chick peas!!! AMAZING!!!!! thank you for the recipe!!!!!
Justeen @ Blissful Baking says
I’ve been meaning to make this forever because I’ve made your chickpea blondies and loved them, but just never got around to it. But I had about 1.5 cups of chickpeas (dry ones that I had cooked over the weekend) leftover in the fridge, so I decided to try it out! I halved the recipe (didn’t have enough chickpeas) and decreased the sugar by a third, and baked it in a loaf pan. It is WONDERFUL!! I just had a piece warm out of the oven and I’m seriously considering having another!
Orange Steamboat says
Although this lovely recipe already has over 800 comments, I couldn’t resist adding another. I made this last night and it is strangely addicting. I am ridiculously excited to have discovered your blog. I love desserts and I’m always looking for ways to a) make them healthier and b) veganize them! You seem to do both beautifully and I can’t wait to try out more of your concoctions. Cheers!
Chocolate-Covered Katie says
Aw, thank you so much for such a sweet comment! 🙂
Angel says
I just made this yesterday and it was a hit. I used stevia baking mix in place of the sugar, omitted the salt and added an egg white ( because of using the stevia). I brought some over to a friend of mine and she wanted the recipe so she could make this for her husband. My 8 yr old wants me to make it again.
Laura says
Can I sub canola oil for coconut and should I melt it?
Chocolate-Covered Katie says
Yes, definitely :).
And yes, melt it.
Alli says
I was VERY skeptical about this recipe, but gave it a shot because it’s so hard to find any good vegan dessert recipes that don’t involve a bunch of processed/expensive ingredients (i used carob chips to make it vegan). I was BLOWN AWAY! I can not emphasize enough how good this is. I substituted 6 pitted dates for all of the sugar, making this pretty much the healthiest dessert I have ever had and one of the best tasting. I don’t even like carob very much and this recipe made it amazing. You would NEVER know it’s made out of beans, that it’s sugar-free, or that it’s vegan. This is a genius recipe, thank you!!
Johanna says
WOW! I am so impressed by this cookie pie. I served it to my entire family this evening and they just loved it. Thanks for sharing!
Alyson Happymeal says
I made this last night for a dinner with my fiance and future in laws! My father-in-law is diabetic and my fiance is always the one to say ‘it’s not as good as the real thing’ – definitely if he knows what is in it. However, they both wouldn’t say anything if they had no idea, they just love to be hard headed. Well this was beyond baffling, scrumptious, delectable, (insert more words here)! My father in law only ate a small portion because he kept saying how I was trying to ‘kill him’ since I know he is diabetic and how sinful this was and bad for him…His mom and I just kept looking at each other and laughing. We finally told him it was made from Garbanzo beans and unsweetened apple sauce, yadayadayada, and he couldn’t believe it. My fiance ate three pieces LOL! He actually got to the point where he cut a huge piece and just put it right into the ice cream container and ate out of that! So funny! This one is going in the record books! Thank you so much for what you do. I am so addicted to your site and can’t wait to try more!
Jennifer says
I dont normally comment or eat sweets. But my fiance has the largest sweet tooth. Mixed with the fact he doesn’t eat anything that resembles healthy! He ate a piece and tried to steak claim in the entire pie! After I told him what it was he called it his bean cookies and wants me to make them everyday. Even me who does not indulge in sweets couldn’t keep from grabbing another bite.( I made them into bite size bars instead) Amazing recipe I can not wait to try all of your recipes! You definitely helped me find a compromise in what My fiance can eat to keep the man healthy!!
LaNita says
Katie!…I’m prepping to make this now but i only have rolled oats…not quick. Should I pre-cook them a little bit or will they be ok? 🙂
Thank you so much lady!
Chocolate-Covered Katie says
Sorry, I’ve never tried it with rolled oats. I think other commenters have, though.
LaNita says
Wow! I didn’t see that there were pages of comments! My bad I didn’t look through them all…
Thanks for responding. I did, however make them, and I know that I am only an echo now but pretty amazing. You just can’t understand how good they will be until you are tasting it for the 1st time especially right out of the oven. I used rolled oats, coconut oil and 1 cup of sugar.
Continued thanks! 🙂
Paula says
Oh so they came out okay with rolled oats as they are. That’s good to know. I refine the oats in a coffee blender (or I think it’ll work in the food processor too, my Krups just died).
I like the idea of using dates instead of sugar … need to try that.
LaNita says
They did! I used my Ninja and just blended it all together. Yummy! I also used coconut sugar as well. Have not crossed over to baking with dates but am excited to take that leap 🙂
Margaret says
The only way I can eat chick peas is if they’re in humus form… or in this. This cookie pie was AMAZING. It’s incredibly filling, so I was only able to eat around seven bites before I was full. It’s very easy to make and so, so, so GOOD. I loved taking it out of the oven a little early so it was a bit gooey. Mmmm!
Sarah says
Made this tonight with exactly 1/2 the sugar. To die for!!!!!!!!!
Jacki says
This is absolutely delicious! I actually made the cookie dough dip first and wasn’t a big fan, so I added the ingredients from this recipe to make this cookie “pie”. I cannot believe how good it is! This, coming from a self-confessed chocolate chip cookie addict!
Caitie Bear says
So I first found your website via Pinterest and became could not stop myself from looking through your delicious recipes. I was too scared to try them at first, fearing they would just be bland “healthy” imitations of my favorites. Finally caved and made this Deep Dish Cookie Pie tonight and loved it! Even my picky hubby couldn’t resist eating more. Since we eat lower sugar, I subbed 1 cup of the Brown Sugar for 1 cup Xylitol then used the remaining 1/2 cup Brown Sugar. Oh, wow was this good. Will be making this again!
Jennifer @ Spend Less, Shop More says
Wow, this cookie pie looks amazing — and I have all the ingredients in the pantry right now. Guess I know what I’m making tonight!
Jillian says
This looks SO delicious! Among other things, my son is allergic to oats. Could I make a substitution?
Chocolate-Covered Katie says
Ground flax will work! 🙂
Paula says
Really? Ground flax? Like flaxmeal? Hmmmm …. will have to try that … certainly makes it even healthier
Chocolate-Covered Katie says
Yes flaxmeal… some people have tried wheat bran too, but I haven’t tried that one.
Elise Porter says
Made this today with garbonzo beans and I could REALLY taste them. I was very sad because I had such high hopes. 🙁 Is it better to use white beans? Because I am more than willing to give this another shot. We also made the mint chocolate fudge pie, which was fabulous. 🙂
Beth says
I found that i wasn’t cooking long enough and with the white beans, you definitely need to make sure with an 8″ pie pan you cook longer. It was a bit more mushy and bean tasting for me. I’ve always undercooked box brownies but this is very different. I think the taste is so much better with longer cooking. And I liked the garbanzo beans much better!! I also think i will pack the brown sugar or just use 3 dates and half the brown sugar(packed). Man, i could live off this recipe!! I am just a sweets addict lol!!
Chocolate-Covered Katie says
What food processor did you use? And did you use all the brown sugar? And drain the beans and rinse?
Anonymous says
We used a Cuisinart and all the brown sugar. We forgot to rinse though. 🙁 I noticed I tasted the beans much less when it was cooled for some reason. I’ll definitely give it another shot and rinse next time. 🙂
Paula says
How do you think brown rice flour would work? (It’s gluten-free). I have a bag of it that I’ve never used.
Karen says
I just made this, with rave reviews from my kids….they had no idea the main ingredient was beans. Just a couple questions….I found the texture a little grainy…is it just that I didn’t blend it enough…AND was wondering why the recipe says not to use a blender – I was really tempted to throw the beans in my vitamix to get a smoother consistency.
Thanks!
Chocolate-Covered Katie says
Shouldn’t be grainy, so yeah… blend longer. I tried with a vita once but because it’s deep the beans on top don’t blend at all!
Anna says
This looks AMAZING but I calculated the calories to be around 600 calories per slice (if it yields 8 servings). Did I miss something?
Sabrina says
Katie,
Did you ever end up making a sugar free version of this? If so, please post!
Chocolate-Covered Katie says
The sf version is 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!).
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)
Summor says
Pretty sure I could eat this everyday for the rest of my life! Been looking for actual recipes that are delish and score! You totally win! Thanks so much Katie! You the wo-man!
Sabrina says
Katie,
I made a sf version of this today. I halved the recipe (except for the applesauce, I still used 1/4 cup of that) and used 1/4 cup of Sugar Twin brown sugar. It tasted FANTASTIC. I noticed that you don’t use Sugar Twin in any of your recipes, is that because it isn’t easily accessible to you (I myself have to order it online), or for some other reason?
Also, I am going to make this again, but I would like to leave out all of the oil. Do you think I could use more applesauce as a substitute? If so, how much additional applesauce would you recommend (keeping in mind that I already use 1/4 cup) adding?
Thanks for your wonderful recipes!
Sabrina
Chocolate-Covered Katie says
I don’t think I’ve ever heard of sugar twin.
Sorry, I don’t know about the applesauce question.
Beth says
I just made this recipe and it is fantastic! Completely delicious and a big hit among my friends. I do just want to note that when I calculated out the nutrition, I came up with far more than 200 calories per slice (if based on 8 slices like that of an actual pie) that some other readers calculated (my calorie count was double that). I don’t mind because it still has more nutritious ingredients and the taste is awesome, but if people are watching their calories, it may be good to know.
Natalie says
Oh, my goodness, I am in love with this dessert!
Katie, I am a new follower and huge fan of your blog! I just this minute sat down to try the deep dish cookie pie, and I am in love! You would never guess that this is made from chick peas. Thank you so much for sharing your healthy dessert recipes!
Chocolate-Covered Katie says
I am so glad you liked it! 🙂
Julie says
I don’t have a food processor, but I made this recipe using a kitchen aid hand-held blender (like this one http://www.cheapbestmixerspricesonsale.com/KitchenAid_KHB100ER_Hand_Blender_Empire_Red)
and it worked really well! I don’t know how it compares to using a food processor but it came out very smooth!
I also used the same hand held blender for your Pumpkin Pie in a Bowl.. I’ve had it for breakfast for the past two mornings 🙂 I think tomorrow I’ll try gingerbread in a bowl!
Anonymous says
hmmm well it looked delicious so i rushed home and tried it! but i cant get over the bean-y taste, does anyone else have that problem? i even added less than 500g of chick peas
Chocolate-Covered Katie says
Hi anonymous,
Did you read through the other comments to see what the others with this issue did wrong? I know there are a lot of comments, so… Did you drain and rinse the beans well? Use all the sugar? (And what type?) And what food processor?
Jessy (squeezetheday) says
I want to finally make this, but I was wondering if you Katie or anyone else used erythritol instead of sugar? I have erythritol at home, but I have never used it before. I read about your sugarfree version above, but I’m confused, since people mention using 6 dates (??!) and your upcoming recipes uses 2 cups?? Also, is this supposed to be eaten warm or cooled?
Chocolate-Covered Katie says
It’s a really deep-dish pie, hence the high amount of servings. (If you make it in a regular 8×8 pan, you can actually get two pies from it.)
You can eat it warm or cold, and I’ve never tried erythritol.
Jessy (squeezetheday) says
Ok, I guess I will halve the recipe them. I’m too nervous to try erythritol, so I guess I’ll use dates … although your suggestion differs a lot in quantity from other comments, so I’m not sure with which one I’ll go.
Jessy (squeezetheday) says
Also, I know the nutrition info is calculated based on 20 servings, but how the hell do you cut the pie in so many slices? We usually get 9-12 slices from a pie …
elie says
I’ve just done a savoury and muffin version of it and it was really nice. I obviously omitted the sugard and replaced the 1C chocolate chips by minced veges. Me and my friend found that there was a slight fish taste to it, but since we have both been vegetariens for a while we’re maybe just being delirious. But after all some mock tuna recipe call for chickpeas!
If anyone is planning to do the normal version, rest assured, it doesn’t taste like fish at all! Like all the other commentators said, it is delicious!
Thanks for this great recipe and blog!
Chocolate-Covered Katie says
Thanks, Elie. I love your idea for a savory version!
Jennifer D. says
Made this for Easter today and everyone wanted the recipe. Home run!!
Jessica says
I absolutely am addicted to this recipe!! 🙂
And I wanted to share that tonight I added 2/3 cup of unsweetened cocoa powder to the recipe to make a double chocolate chip cookie pie. (I’m lucky any actually got to the pan, because I was scooping it raw out of the bowl…) 🙂
I don’t know if you’ve already done this (I’m sure you have!), but I thought I’d share it, because it is absolutely DELICIOUS. 😉
Thanks Katie!
Chocolate-Covered Katie says
I tried to make my brownie batter dip recipe into a pie once, and it didn’t work out… maybe I should’ve used this recipe instead! I will have to try your idea! 🙂
Jessica says
I think you’ll love it. It’s a big bowl of chocolate…what gets better than that??? 😛
Heather Eats Almond Butter says
Making this tonight for CD’s birthday. 🙂
Chocolate-Covered Katie says
Aww HAPPY BIRTHDAY CD!!!
Tell him happy birthday for me, please?? 🙂
TechyDad says
Given that I have 1 kid who loves anything chocolate (but won’t touch most healthy foods), another who eats somewhat healthy but will skimp on eating healthy food so he has room for dessert, and a wife who *LOVES* cookie dough, I’m going to have to make this. (Well, after Passover, at least.)
Katy says
I made this tonight, halved the recipe, added a little more applesauce and no oil. Then I dropped dough into my mini muffin tins and baked them for 14 minutes. They were a little undercooked-ended up more like a cookie cake- should have done another 3-4 minute but they were still delicious!!! My kids even loved them!
Kimberly says
I’m wondering why in most of your recipes you use a food processor or a magic bullet instead of a blender. And sometimes you even caution us NOT to use a blender. Can you clarify how this affects the recipe? Thanks!
Paula says
hi — because everything really needs to be creamy, especially the beans. You will probably have trouble getting it creamy with a blender.
Karen says
Hi Katie. I love these brownies. Do you know if you can substitute garbanzo bean flour for the canned beans and if so how much? I wasn’t sure if more liquid would need to be added. Also I was thinking of a mix of bean flour and almond flour. Any thoughts?
Chocolate-Covered Katie says
Sorry, I haven’t tried it so I really don’t know!
curious says
just out of curiosity, what is the purpose of the chick peas/white beans?
Paula says
I would say that they are a nutritious and gluten-free replacement for worthless and unhealthy white flour. The beans do the trick in this recipe really well! By the way I made this recipe with black beans and it came out fine. I think any mild tasting bean will do. And I heard you can use flaxmeal instead of oatmeal, but I haven’t tried it yet. If anyone has tried it with flaxmeal, please post and let me know how it came out.
Becca says
I’ve made this recipe many times but thought I’d let you know I’m making it right now for my son’s first birthday! He is going to go nuts for this =)
Chocolate-Covered Katie says
🙂 🙂 aww
Mary says
INCREDIBLE!!!! All of your recipes are genius. My dad (who automatically dismisses anything with the word ‘healthy’ in it) said it was delicious and he loved it! I’ll never tell him what’s in it! 🙂 Thanks so much!
Jeremy ONeal says
I am in school to become a Registered Dietitian and love this site! A friend caught me onto it, but this is my absolute favorite recipe.
The EXACNT nutrition information just for 1/8 of this recipe (which is still very large!) is as follows:
418.63 kcal, 6.5 grams Protein, 5 gram Fiber, 74 grams Carbs.
**This is nearly half of an Otis Spunkmeyer Choc. Chip muffin with the benefit of fiber and protein, but just as tasty!
Daron says
Hi, Katie! I’ve made this pie twice, once using raw sugar and once using agave syrup instead..both were super yummy. I recently bought some garbanzo bean flour (Bob’s Mill) and remembered this recipe. Have you ever tried using this instead? Is there any reason why the flour wouldn’t work instead of the beans? If you think it would work..do you have any idea what the substitution ration is?
Thanks for all of your recipes!
Chocolate-Covered Katie says
Sorry, I haven’t.
anonymous says
HOW do I make this WITHOUT A FOOD PROCESSOR????!!!!!!!!!! *SIGH*
My food processor broke and I don’t have the $$ to buy a new one right now and you’re recipes are KILLING ME! LOL
Paula says
I don’t know if it’s possible … the texture has to be smooth and creamy. Someone above did ask about using garbanzo flour, but you’d have to experiment with that as I don’t think anyone has the amounts yet.
Anna says
The first time I made this, I did so in a blender. I mixed everything together in a big bowl, then mashed it up a bit with a potato masher. Then I blended it in small batches, taking the time to make sure it was very well blended. Placing each little batch together in a different bowl, I mixed them thoroughly, then added the chocolate chips. It took a lot longer than the food processor, but honestly, it was the best one I made.
Tweetle Dum says
I just made this, but mine turned out as a SERIOUS DISASTER.
It was undercooked, with a very, vey, VERY strong vanilla flavor.
Here’s what I did different:
•I accidently added 2 TABLESPOONS vanilla extract.
•I didn’t have a big food processor, so I blended half in my hand processor and half in the small one, then put it all in the small one and tried to blend it again.
•This is probably stupid of me, but I didn’t preheat the oven before putting it in.
Huh, I’m terrible at baking 🙁 Got any tips so I can do better the next time?
Chocolate-Covered Katie says
Any one of those things could be the reason it didn’t turn out. I can only vouch for the results if you follow the recipe as written.
Jenny says
Omg… I still can’t believe I was brave enough to make this AND taste it. It was delicious!!! I halved the recipe just in case I didn’t like it and added twice the amount of vanilla as another commenter suggested (because after taking the lid of my food processor off the smell of beans was there). I only baked for 30 minutes cause it seemed done with appearance and inserting a toothpick. I’m very pleased with the result… Thanks for a great recipe!
Kathy says
I love this recipe, let it chill in the fridge and it’s even more delicious!
libby says
do you use beans canned with or without salt?
Chocolate-Covered Katie says
Usually salted, but I drain and rinse very well… so I don’t think it matters.
libby says
That is what i thought, but i didn’t want it to end up salty! thanks!
Mary says
Hi Katie,
Thanks for the lovely recipe. It inspired my strawberry and date chickpea blondies. I use dates instead of sugar.
Thanks for the inspiration!
http://sweetroots.blogspot.com/2012/04/strawberry-and-date-chickpea-blondies.html#comment-form
CCK says
Your variation sounds delicious.
Stefanie says
I’m really sorry if somebody asked this question and you answered it already, but there are soooo many comments on this post to get through! I know some people said it tasted like a Pizookie, so I was wondering if I could bake it in a cast iron skillet like a Pizookie? Would the cooking temperature or time differ? I got a cast iron skillet for Christmas, but have yet to bake in it.
Chocolate-Covered Katie says
Sorry, I’ve never tried it so I really don’t know :-?.
Shaina says
I noticed that you made an edit to the recipe that a sugar-free version would be coming soon, but it didn’t look like there was a link or anything…am I missing it? We’re having dinner with some friends this week and the husband is diabetic…I’d LOVE to take this!
Shaina says
Ok, nevermind…I scrolled back through and saw some more recent comments where you posted how to convert it to a sugar free recipe… 😉
Julie says
I made this a few months ago but wanted to add my comment to the list here. It was absolutely delicious and my kids thought they were eating the richest, most decadent cake they’ve ever had. I used a bit less than half of the sugar called for, and think I can reduce it even more next time. The chocolate chips have plenty of sugar and I think just a small amount would be enough to sweeten the rest. A great trick is to use mini chocolate chips. You can get away with using less because they are more evenly distributed than the regular size and you get chocolate in every bite.
Teresa says
I tried this recipe for the first time last night. I made it as a cookie cake on a large pizza pan. It was delicious; all my friends loved it. It took about 24 minutes in my oven.
Using coconut oil and only one cup of brown sugar (which was plenty), the nutrition information for my version is: 267 calories, 41g carbs, 10g fat, 6g protein, and 5g fiber. That’s per serving with the cake divided into 12 servings.
I’ll definitely be making this again. Thanks so much!
Andrea says
Don’t know if you’ve already addresses this… but you said 200 calories per slice, assuming how many slices of pie?
Jules says
if you halved the recipe, would it still turn out fine? (i only have one can of garbanzo beans in my house at the moment)
Jessy says
I wasn’t sure whether to comment or not, since I don’t like leaving negative comments, but I guess I should share my experience. I made this yesterday and I halved the recipe, but it didn’t make enough for the pie pan and it turned out like a flat pancake. I was really excited to make this, so I’m a bit disappointed. 🙁
Paula says
Hi — it didn’t come out like a yummy flat pancake?
Chocolate-Covered Katie says
Jessy, it sounds like you must’ve not used the right sized pan :(.
Here’s how it should’ve come out: https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
Jules says
just kidding nevermind, i just found where you said you can halve the recipe lol sorry-i need to read a little closer next time lol
Katie says
This was great! So glad I found your website! I just switched to a vegan diet for health reasons and promised my husband if he would try the vegan dinners I make, I would make him a yummy vegan treat. I didn’t tell him what this was made from and he didn’t ask, but he really liked it! I’m taking some to a bake sale tomorrow and he asked me to save him some 🙂
I made a few changes, not because I thought I could improve the recipe, but because I was testing this recipe to make for my sister’s birthday and she isn’t a huge fan of sugar. Fruits she’s okay with though, so I used 10 dates and two tablespoons of splenda brown sugar blend. I also used only two tablespoons of oil and added and extra 1/8 a cup of applesauce.
ashley says
Dear chocolate covered katie, how do I love thee, let me count the ways–all the many fudge baby recipes, “brownie” recipes, toasted cauliflower, and now chickpea cookies. Oh my goodness!!! I might be sick from how many I just ate!! I love you!! Just sayin 🙂
jacky says
I just made mine and I’m so excited but how do you know when its done? I baked for 35 min and then another 5. I used a 9″ round silicone cake pan.
THanks!!!
Chocolate-Covered Katie says
I usually take it out after 35, when it looks a little gooey… it firms up, especially if you let it sit for a few hours before serving!
Christina says
Hi K, WOW! Just made this, it is divine! i would LOVE to know if you’ve tweaked it to be sugar free… without using banana (I have food intolerances to cane sugar and banana- I know- It’s awful!)… Thanks!
Chocolate-Covered Katie says
I haven’t posted the recipe yet, but I did post my sugar-free version (with dates) on the third page of the comments. Also, I’ve been wondering how it would work if you just subbed xylitol for the sugar… If you try either, please let me know the results! 🙂
Autumn says
I don’t normally leave comments for recipes I try but I HAD to for this. Oh my word…it is AMAZING!!! My family was a little skeptical but were willing to try it and they absolutely LOVED it. Couldn’t taste the beans at all. My husband ordered me a Kitchen-Aid food processor and I knew when I got it this would be the first recipe I used with it. About 10 weeks ago I had to cut all dairy and gluten out of my diet and it has been such an emotional roller coaster for me. I found your blog about a week ago and was so excited because baking is my passion. Thanks for your recipes and I can’t wait to try other ones.
Chocolate-Covered Katie says
Aw I’m so glad you liked it! I remember how hard it was for me to give up dairy… I can’ imagine having to give up gluten at the same time! Good luck!!! 🙂 🙂
Chocolate-Covered Katie says
Aw I’m so glad you liked it! I remember how hard it was for me to give up dairy… I can’ imagine having to give up gluten at the same time! Good luck!!! 🙂 🙂
Paula says
Katie I made it with flaxmeal instead of oats, and it tastes a little fishy! Guess I should have done 1/2 and 1/2 but I took you literally when you said I could sub flax or oats. Anyway, not a total loss … I will eat it up over time … thank goodness for the chocolate chips.
Chocolate-Covered Katie says
Uh oh… it shouldn’t be fishy from the flax, unless it was bad? Or the beans were bad? I make the blondies with flax all the time!
Paula says
Nope it was Bob’s Red Mill Flaxmeal, sell by 10/24/2012. Garbanzos were from a big new can from Costco. Maybe my tastebuds are very discriminating … flax has the same omegas as fish except DHA. You don’t taste it when you use it? Well I made a 1/2 recipe so it’s not so bad, and I think I can still eat it.
Elise Porter says
Made it again, rinsing the beans this time. Fabulous. I even subbed 1/2 a cup of sugar for 3 dates and it came out perfect. 🙂
Paula says
CCK – re: fishy taste from flaxmeal. It disappeared! Interesting chemical reactions with this recipe. I like the way it sets up (firms up) after it cools.
Totally addictive 🙁
Anna says
Eeeekk! I have made this twice. The first time using regular brown sugar and the second with coconut palm sugar. I thought the first time was a fluke since I cannot cook at all and it turned out so good. But, each time it turned out so unbelievably deliciously fantastically AMAZING. I love this cookie and it loves me and we will be friends forever and ever and ever. Thanks Katie!
Sunnie - (Lower-Sugar Version) says
Katie,
WOW. So, this is like AMAZING. I reduced the sugar by using applesauce. Instead of 1 and 1/2 cups brown sugar, I did 3/4 cup brown sugar and 3/4 cup applesauce, as well as 1 packet of stevia – SOOOO good! It made the whole recipe come to 2635 calories, and I got 16 slices out of it, so 165 calories a slice. Whoever knew that something this healthy coud taste so naughty? 😉 I know that I’ll have to make it again soon . . . 😉
Paula says
Katie — thank you. I like this modification and will bookmark and try. I made it once with just 3/4 cup of brown sugar and it was a tad under-sweet. Maybe I could do w/out the 1 packet of stevia too? I guess it’s personal taste as to how much sweetness.
Madia says
I just want to say how grateful I am for these recipes. As I try to eat healthier, this is a wonderful resource for me to be able to treat myself once in a while. I especially love how I usually always have the ingredients on hand! THANK YOU!!!
Megan says
I am going to make this tomorrow! So excited. Just wondering if you could give me the nutritional info on fat and calories. Most of the time you have it on your recipes, but I don’t see it on this one 🙁 thanks so much! You’re recipes are incredible!
Chocolate-Covered Katie says
Sorry, my older recipes don’t have the info. I’ve only just started including it late last year. I think some of the cmmenters calculated it out if you have a ton of time on your hands to search lol. Good luck ;).
Megan says
WOW!!!! Katie, I am now a devoted fan/reader of your blog! My non-vegan friends LOVED this recipe! My husband, who refused to eat vegan dessert, ate this cookie pie and went CRAZY over it! Thank you, thank you, thank you for providing recipes that I (as a vegan) and my non-vegan dinner mates can both enjoy! I’m sure you hear this all the time, but you’re fantastic!! 🙂
Chocolate-Covered Katie says
Thank you so much, Megan. I’m so so happy it was a hit!
Paula says
Anybody do anything absent-minded, like forgetting to put the chocolate chips in? I brought this cake to a vegan potluck and was puzzled when people said it was bland … one gal even said she tasted the chickpeas. I figured out that I forgot the chips! Ugh!
Paula says
Well, my bf thinks I should just give it to the birds … but I had a very experimental thought … Katie what do you think of putting the cake back into the food processor and incorporating it into another batch (this time with plenty of choc chips)? Dumb idea?
Chocolate-Covered Katie says
LOL I have no clue! It sounds fun, though. Why not try?
CJ at Food Stories says
I had a few fellow food bloggers tell me about this recipe. I finally made it and it is absurdly amazing. Can’t believe how good it is! I just blogged about it and wanted you to know how much my hubby and I like it 🙂
Elise says
Hi Katie
What would the difference be if I used normal rolled oats instead of the quick oats? I’ve got a whole bag of normal oats so don’t really want to buy another pack of quick oats. Would I need to cook them first a bit so that the cooking time is the same?
Chocolate-Covered Katie says
Sorry, I haven’t tried it. I think some of the other commenters have, but I can’t personally tell you how many to use. 😕
Paula says
I use normal rolled oats but refine them up in either the food processor or a bullet. No need to cook them first. Comes out fine.
Elise says
Thanks Paula, brilliant! I’m going to try this on the weekend for my friends 🙂
Paula says
I also made it with flaxmeal instead of the oats (per Katie) and it was good too. It tasted fishy when freshly baked, but then that tasted disappeared and it was fine. So I like it with the flax because that makes it even more nutritionally dense.
Heather says
I’ve been meaning to comment on one of your posts forever because I LOVE your blog.
So….I’m heading out on a road trip (Toronto to Montreal) with some friends in a couple of weeks and, as the only non-driver/cookery geek, I said I wanted to do all of the car snacks for the journey to feed myself (sometimes known as a “closet vegan”), my non-husband, and our two vegan chums.
And guess which deep dish pie will have pride of place in my car-time menu….. 🙂
Excited already!
Chocolate-Covered Katie says
🙂 🙂
Have fun!!
Amanda says
Hi Katie,
I recently found your blog and am excited to try this recipe! Has anyone made the “batter” in advance and then baked it later? I’m having company for a few days and was wondering if I could mix the ingredients before they get here and refrigerate it until I decide to bake it?
Chocolate-Covered Katie says
Sorry, I haven’t tried it!
Kim says
You’re a magician!!! How is it possible that this cookie pie tastes so amazing and it’s actually healthy! I’ve made several of your recipes and I’m never disappointed…but, I admit this one had me a little skeptical. BUT WOW! So delicious. I own a children’s fitness center in Gaithersburg, MD and I just shared your recipe and blog page with our fans on FB. It’s so important that kids eat healthy and this recipe is sure to please the toughest food critics…KIDS! Thanks again!
SL says
Was so skeptical of garbanzo beans in a cookie, but my boyfriend and I ate this right up as soon as it came out of the oven! In between bites he said “whoever came up with this is a genius.” Thanks for a great recipe!
Laura says
Hi Katie,
I don’t have a food processor and was thinking of trying to use garbonzo flour (saw it in my local organic grocery store!) instead of the beans.
Also, if I can find it, thinking of trying oat flour instead of oatmeal, in order to make the texture smoother. Do you think either or both of these would work as well, and if so, could you suggest measurements? Thanks!
Chocolate-Covered Katie says
Sorry, I’ve not tried it.
Jessasaurus says
ohmigoodness that was AMAZING!!!!!!! I made this 2 nights ago and now I am making one for my mom. I cannot believe how awesome it is and easy/healthy, too. YOU ROCK!!
Julia says
This looks amazing! The best thing about this blog is finding all of these new, yummy desserts and always knowing they’re as healthy for me as possible. I love the use of garbanzo beans as a creamy replacement for creamed butter, I use it in my own dessert creations all the time now. I will definitely try this one soon!
Christina says
Hi Katie,
I used xylitol (same amount of what you put for sugar) and I found it too sweet, then again, I found the amount of sugar when I made it the first time was too sweet, so bottom line xylitol works really well in this recipe!
Shannon says
I just made this with 1/2 the amount of brown sugar, and it’s totally sweet enough….and made even more awesome topped with some CCK peanut butter frosting.
Michelle says
Just tried in and it is delish! My 5 year old wants more and so do I! Mommy and kid approved!
April says
I saw all the positive comments and just HAD to try this out. It was AMAZING!!! I can see myself making this cookie pie a lot. ^_^
Thanks for an awesome recipe!
Jenny says
Tried this and it turned out pretty well. Then only thing is I had a small horrible processor. What type of food processor do you use?
Lindsey says
I LOVE your blog! We teach a cooking class a few times a month and i have so much fun being able to share your recipes with people. Tonight we are making an awesome Bulgur Wheat Salad and this deep dish cookie pie for dessert. I can not wait! I direct so many people to your blog! Thank you for being creative in the kitchen and creating healthy desserts for us to enjoy!
Suzi says
I made this and the only change I made is after about 1 cup and 2 tablespoons of Turbinado sugar i ran out, so i had to do the rest of the 1/4 cup plus 2 tablespoons of stevia in the raw.
It was amazing and this is the calory information I came up with. (I used garbanzo beans, and coconut Oil)
I made 12 pieces with this pie:
Calories 237
% Daily Values*
Total Fat 7.66g
12%
Saturated Fat 5.103g
26%
Polyunsaturated Fat 0.736g
Monounsaturated Fat 0.64g
Cholesterol 0mg
0%
Sodium 179mg
7%
Potassium 5mg
Total Carbohydrate 41g
14%
Dietary Fiber 4.4g
18%
Sugars 26.93g
Protein 4.68g
Vitamin A 0%
Calories 237
% Daily Values*
Total Fat 7.66g
12%
Saturated Fat 5.103g
26%
Polyunsaturated Fat 0.736g
Monounsaturated Fat 0.64g
Cholesterol 0mg
0%
Sodium 179mg
7%
Potassium 5mg
Total Carbohydrate 41g
14%
Dietary Fiber 4.4g
18%
Sugars 26.93g
Protein 4.68g
Vitamin A 0%
Vitamin C 3%
Calcium 1%
Iron 6%
Vitamin C 3%
Calcium 1%
Iron 6%
Andrea D. says
I put on facebook the recipe: Healthy Deep Dish Cookie Pie. Thanks for the chance to enter.
Sunnie says
Okey-dokey, I just subscribed by e-mail, too! I shall never miss a recipe . . .
Annie says
Hey Katie!! I was wondering if this Cookie Pie can be made with some other appliance other than a food processor, because you say that it shouldn’t do it with a blender, can u tell me why not?
Thanks so much!!! And I love ALL OF UR RECIPES!!! I just wish I found you sooner!!!
crystal d says
I posted the recipe Spinach Ice cream to my fb page.. Delicous! I used fresh mint leaves instead and it was excellent!!
Jennifer says
OMG I made this last night, I halved the recipe, because like others I was very nervous of the bean taste. I used white northern beans. I used 1/2 c of brown sugar and 5 T of agave. otherwise, I followed the “halved” recipe to a T. I made 11 cupcakes out of it. They are amazing, seriously. I ate two of them, my bf ate two, and my step son came home last night when we were sleeping, found them and ate 3! I didnt tell them that they are healthy. I am going to make another full batch this weekend. YUM, I am also going to try the chocolate pancakes over the weekend!. Thanks Katie!!
crystal d says
I know the recipe says not to use a blender, does that mean no VITAMIX? If not, what food processor do you recommend?
Chocolate-Covered Katie says
Not a Vita for this one. Cuisinart is a great choice!! 🙂
Natasha says
If you don’t have a food processor, what do you suggest using? I have a regular blender and an immersion blender. Thanks, LOVE your blog. 🙂
Chocolate-Covered Katie says
I can only vouch for the results if you use a food processor for this recipe, such as a Cuisinart. 🙂
Mandy says
I am so glad that I have found your blog!! I am now down 34lbs and still have about 15lbs to go, however I have used your site to help me learn to eat better, and have enjoyed everything that I have made so far. I really love it because my kids have no idea. This is in the oven right now and it smells wonderful!! Thank you for all you have done and looking for more great recipes to come.
Gisele says
This was so ooeey gooee and chocolaty mmm! mmm! I loved it and so did hubby. I cut back on the sugar I substituted 1 cup of sugar for 1/2 boiling water to 1/2 cup dates. Made it 2 days ago and poof it disappeared so fast our company loved it, I am making it for company again tomorrow night I will add chopped walnuts this time. My husband and I have just started gluten free & dairy free and you blog is very helpful for me. I have plans to make more of your recipes.
Keep up the good work Katie! 🙂
Marissa says
I can’t believe I’ve waited this long to try out this recipe!!! Is it better to use chickpeas or white beans?? Anyone try both and have a preference?? Thanks :]
Kristen says
As someone with a life-threatening allergy to beans, I hope you all will disclose the presence of chickpeas if you bring this to a gathering. I ask about ingredients of all kinds of foods at parties but probably would never think a dessert would be of concern! So I’m hoping that nobody holds out, saying, “You’ll never guess what the secret ingredient in this is!” because for someone like me, it could be a deadly surprise.
Stephanie says
Katie-
I just made this cookie pie and it was AMAZING! I have made several of your recipes and they have all turned out great. I have a degree in nutrition and am currently in a dietetic internship to become a Registered Dietitian. So, I am always looking for healthy recipes that taste good. Love your website!
Nicki Varkevisser says
I just made this! I’m looking to freeze (or somehow keep the whole pie fresh) until next week. I was wondering if anyone had any tips. I have read to use plastic wrap or put cookie in a sealed container in the freezer…do you think that would change the texture?
Also…if I want it warm and gooey later on, do you think it would work to microwave it?
Michelle says
I’ve frozen it a few times, once wrapped in plastic wrap & in a plastic bag, another time in vacuum sealed bag. I actually liked the firm texture of it cold (once defrosted in fridge) I found microwaving it made it nice & warm & gooey..not as gooey as fresh from the oven, but it still did the trick.
Nicki Varkevisser says
Awesome, thanks for letting me know Michelle!
Andrea Wilson says
I have now made this deep dish cookie pie twice in the last month. I just finished off my last slice at lunch and I am counting down the hours to when I’ll get off work and go to the store to buy more ingredients to make it again! Obsessed is an understatement. I have the biggest dessert cravings ever but I hate the way they make me feel, so when I found your blog my heart skipped a beat. I can now have yummy desserts without the bad/guilty feeling after 🙂 You’re my hero, Katie!
Heather says
Hi Katie! A friend of mine made this yummy dessert and it was fabulous – and gluten free – YES! I saw some of the comments about using stevia in place of the brown sugar or at least part of it. Would stevia in the raw work just as well? I use it for a lot of things (grapefruit, coffee, tea, etc.) but am a little leery of baking with it, and am trying to be mindful of my carbs. How would you recommend replacing the 1 1/2 cups brown sugar with the stevia, and is there a better substitute than the stevia in the raw?
Thanks, and keep the deliciousness coming!!
Ellie says
Okay, so I made this tonight. I really wanted to like it but…it tasted really strongly of beans. What did I do wrong??? Everyone else here loves it!! I used cannelini beans (same sort they used to make baked beans) – do you think chickpeas would have been less strongly flavoured? They were sweet, the texture was lovely, but that taste of beans was just THERE, overpowering it all 🙁 Suggestions?
Chocolate-Covered Katie says
what food processor? and sweetener?
Chocolate-Covered Katie says
nd did you drain and rinse?
Ellie says
I did drain and rinse really well, and I used a Kenwood Mini Chopper to blend it all in batches (I live in the UK). It was really, really smooth by the time I stopped. I used dates rather than sugar, I wonder if that was the reason – does the sugar sort of cancel out the bean flavour a bit maybe? Neither my husband nor my 3 year old would eat more than a few bites 🙁
Lauren says
If you didn’t follow the recipe, how on earth can you blame it for your results?!
My word, people!
Lauren says
And then you don’t even bother to say that in your original comment?
Tracy says
I just made this and it was GREAT! I tried black bean brownies back when that was cool, and they were gross, so I was hesitant to give beans another try in a dessert. But, I am totally keeping this recipe. My kids loved it as did I. My hubby wasn’t totally impressed b/c he thought the texture was strange (doesn’t like gooey stuff), but said he would eat it again if it had ice cream on it. Thanks so much!
Teresa says
This was a hit! I used white beans, not garbanzo because that is what I had on hand. I also just used about 1 cup of brown sugar. OMG this was so so so good. I made it for my sister who eats gluten free and topped with non-dairy vanilla ice cream. Fantastic recipe, a keeper!!
Sheree says
Hey there! I just stumbled across this recipe and am SUPER excited to make it!!!!! I did read in the ingredients list by the sugar that you wrote “Edit: sugar free version coming soon”. Did you happen to make the sugar free version yet? I try not to use sugar (cane, maple, agave, etc.) or sugar substitutes. Just wondering if it was something made with dates? Or something else? Just thought I’d see if there was another option for them. Thanks so much! I’m looking forward to trying a lot of these 🙂 Oh…and CONGRATS on the cookbook! Can’t wait to buy one! Hope you notify us when it’s available 🙂
Lauren says
Hope it’s ok to repost this! Katie wrote this to another commenter:
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 think she also wanted to know what would happen if you subbed xylitol? But maybe I’m making that up. In any case, I’d sure like to know!
Jane says
not only did I try it, i ALWAYS have a batch in the fridge…can’t live without them. I make them with 8 dates for sweetening and only 1/2 cup of chocolate chips. I don’t “do” sugar, and I have finally found something to conquer my problem with a sweet tooth. Many of my friends and relatives have also begun making them as standard parts of their lives for the same reasons. They are delicious and healthy treats. thanks again for this amazing recipe
with love light and JOY
Jane
Nanna says
Would it be possible to sub the apple sauce with banana? 🙂
I’d love to make this, but apple sauce is just so expensive where I live.
Sarah says
Hey Katie, Any way to make these into a fudgy brownie cookie pie? Perhaps by adding unsweetened cocoa and stevia/splenda ?
Jessica says
I’m (obviously) not Katie, but I often make this into a brownie pie instead! I add between 1/3 and 2/3 cup unsweetened pure cocoa, and a little more sweetener. Make sure it’s still the same consistency. If it’s too dry, add more sweetener, and that will make it more smooth. 🙂 It’s seriously delicious!!
Amy says
I just left a post that said that I made a goof and left out the vanilla extract and had to pull the cookie pan out of the oven and mix it in the the hot batter! All the chocolate chips melted into it and now I have a (mostly!) chocolate swirl cookie! I hope this will taste as good as your version with cocoa powder!
Jessica says
I just popped this in the oven and the raw batter tastes to die for. I cannot believe this is vegan and flourless. I’m one of those people you hope to convert in that I usually avoid anything listed as “healthy” because I figure the flavor won’t be there, but this is really making me reexamine my assumptions about food. Next time I think I will cut back on the sugar a bit, the dough was sweet. Anyway, I can tell from your passion that you are going to hit the BIG time soon, enjoy the ride! 🙂
Annie says
Katie, I made this with my brother just now – he and my entire family absolutely LOVE it, and they even saw me put the chickpeas in it! Thanks so much for this recipe 🙂
Lisa says
This is wonderful! I’ve made it a number of time for family and friends with the brown or white sugars and it was always a big hit. I read through some of the comments and decided to try and reduce the sugar. I used 3/4 cup coconut sugar and 4 dates, and it was perfect! Nobody commented on it being any different. It tasted just as sweet to me 🙂
Jane says
Congratulations on the “birthday” celebration of this amazing snack.
not only did I try it, i ALWAYS have a batch in the fridge…can’t live without them. I make them with 8 dates for sweetening and only 1/2 cup of chocolate chips. I don’t “do” sugar, eggs, flour – and I have finally found something to conquer my problem with a sweet tooth. Many of my friends and relatives have also begun making them as standard parts of their lives for the same reasons. They are delicious and healthy treats. thanks again for this amazing recipe
with love light and JOY
Jane
Chocolate-Covered Katie says
Aw this made me smile so much, Jane! 🙂
bitt says
just saw this posted and it seems so similar to this pie. noticed the author is katie. is this you? of not, they totally ripped off your recipe!
http://vegnews.com/articles/page.do?pageId=4560&catId=11
Chocolate-Covered Katie says
Yes, it’s me! 🙂
A lot of people have stolen the recipe, sadly. But VegNews is definitely not in that category.
Emily says
Ohhhh myyyy goodness! This is amazing!
I made this over the weekend and my sister and I absolutely loved it! Will definitely be making this again 🙂
Lou Ann says
Any substitue for coconut oil?
Sabrina says
You can sub canola or veg oil, or you can sub applesauce. When I make this, I leave out the oil altogether (the 1/4 c of applesauce called for is enough, you don’t need to add 3 more T), and it still tastes fantastic.
Charlie says
I was nervous to make this after trying the cookie dough dip and thinking it tasted too beany…but today I finally decided to make this! I accidentally switched up the baking powder and baking soda measurements….whoops…so it didn’t rise correctly but still tastes GOOD (not beany at all). Well done!
Kara says
I made this yesterday! My hubby came home from work, saw it, and immediately asked me if I had gone off track of my healthy eating habits. I told him to try a bite, and he would understand. 😉 He LOVED it, and once again could not believe I put chickpeas in it! I literally had to show him the empty cans to prove it, hahaha. Can’t wait to try the sugar free version. Where do you buy your dates? Everywhere I’ve found them they seem pretty pricey.
Chocolate-Covered Katie says
The regular grocery store, near the raisins. They’re in a red package.
Melissa says
OMG This was just awesome! I bought three mini pie pans today and made this but made 1/4 of the recipe because I didn’t know if I would like it (was wary of beans in dessert! lol!) But it came out perfect! I thought because I knew there were beans in there I would be able to taste it but it tastes like a normal, gooey cookie! The pans are so small that the mini pies looked like large cookies, and my 2 year old daughter gobbled it up and cried when there was no more haha…I am making this for my birthday coming up in less than a week….not telling ANYONE whats in it haha
Melissa says
From Charlie’s comment above:
“I was nervous to make this after trying the cookie dough dip and thinking it tasted too beany…”
I was thinking the same thing…I tried the dip a few months ago and after one taste, it just wasn’t for me…but for some reason I was still drawn to this recipe lol
Melissa says
Oh and I reduced the sugar to only 4 tbsp for the 1/4 recipe, so 1 cup for the whole recipe. Next time around I want to try eliminating the oil and maybe experiment with using honey instead of sugar? Think that would work?
Chocolate-Covered Katie says
I’d really advise against omitting all the fat… but lol it’s your choice. Just be prepared with something else if it’s awful.
Lisa says
I made these yesterday and took them to work. I put them on the break room table, and everyone was raving over them and wanted the recipe. When I said what they were, they were still excited and wanted the recipe. My husband even loved them. I have bought more beans to make more!!! These are yummy, and definately more healthy than the original version. Thanks for making my day.
Lia says
I made this and I now see why there are 1028 comments! lol This is absolutely SCRUMPTIOUS and that’s honestly the only word that seems appropriate for it! I brought these to a barbecue full of non-vegans (I am not one either) and mentioned to a few people that it was a “healthier” cookie pie. Everyone who tasted it came up to me to tell me how delicious it was and to ask for the recipe. That’s when I got to tell them what was in it 🙂 They were stunned and also excited by its secret healthiness. It’s hard to stop eating it, and the piece I brought home for my boyfriend to sample has gotten significantly smaller since coming home with me. For anyone with a mini food processor like me: I ground the oatmeal first, then the beans in a few small batches. Then I mixed all of the ingredients together with a mixer.
A note about the taste: I used chickpeas (garbanzo beans) and I will say that the uncooked batter tasted like them. I made some of the batter into a small taste-test pie for myself since I was bringing it to a party and was so relieved when it didn’t taste anything like beans after being baked (and also once the chips were in)! I tried really hard to taste beans and I just couldn’t. (Just an FYI in case anyone else tastes the batter and is concerned.) The texture is a little different but I think it’s actually more because of the oats ground in there. This tastes like a gooey, oatmeal-y, chocolate chip cookie. Thank you for your recipes Katie, foods that are sneakily healthy are my favorite!
Traci says
I am going to make this for a family get together on Sunday. I am so excited to have people eat this and then them that is acctually way better for them then real cookies! I will let you know how it goes!
Ashley says
This is my second recipe that I’m making from your site, and I was a bit skeptical that I wouldn’t taste the beans. I only made half the recipe and used chickpeas. I also baked them as mini muffins instead so that I could freeze what I don’t use. Well, I don’t think there will be any left to freeze. These are AMAZING! I did use some white sugar, but it’s mainly brown. Absolutely delicious. I baked them for 20 minutes at 350, and they’re pretty good, but I’m cooking them a bit longer in my toaster oven now just to make them a little firmer. Absolutely delicious.
Daniela in the Kitchen says
So I don’t currently have a food processor or a blender in my kitchen and still managed to pull this recipe! I used white beans that I soaked overnight and cooked for a couple hours so they were nice and soft and smashed them to an almost smooth puree with a fork (white beans are softer than garbanzos and cooking the dry beans yourself also makes them mushier plus the added benefit that you don’t get the BPA in cans). The oats stayed whole they add a nice touch. Oh, and my oven also turns off every 3-4 minutes so it took a lot of baby sitting to bake. But it was such a success it was worth it! Thank you Katie!
Kimberly says
Hi Katie! I have been reading your blog for a while but have not made any recipes yet due to not owning a blender or food processor since mine bit the dust a while back. Got a new Ninja yesterday and am ready to go! Would butter beans work? I randomly have a can and have never eaten them before so I don’t know if they are comparable. One can of small white beans and one of butter beans…think it will work? Anxious to make this but not so anxious to go to the grocery store!
Paula says
Hi Kimberly — white beans will work — I’ve done it and have seen other posts here that it worked fine. I imagine the butter beans will work too. I’ve actually made this with black beans and I think? red beans and it was fine. Most beans have a very subtle flavor so when you add the sugar, vanilla, etc. you shouldn’t taste any bean at all. No promises about the butter beans (don’t really know what they taste like) but I think it’s worth a risk. Let me know how it comes out please 🙂 I too hate shopping.
Kiki says
hi katie,
If i don’t have quick oats do you know if it’s okay to use traditional oats??! please advise and thanks for being sooo awesome!!!
Chocolate-Covered Katie says
I think some of the commenters have tried it, but I haven’t.
BethAnnthemum says
LOVE THIS RECIPE! YOU ARE THE BEST! :o) Thanks for all of the wonderful recipes. You are truly a wonderful, healthy cook!
Stacy says
Made this yesterday! My kids and husband (the pickiest of all) ate it, raved about it, and were none the wiser about it’s ingredients. Hehe I love when that happens!! I had some too and holy cow, yummy gooey, melty chocolatey goodness!
red says
do we cook the oats before hand? or is it just dry oats?
Chocolate-Covered Katie says
dry 🙂
Heather Kite says
I tried one of your other recipes last week and was less than enthusiastic about the results. But, I thought I’d give another recipe a try. I am SO glad I did! This was delicious! My whole family really liked it. I will be honest, it wasn’t just like a chocolate chip cookie pie, but it was close- and so much healthier! Now to decide which recipe to try next (after we eat the 2nd chocolate chip cookie pie that is currently in the oven)!
Bethany says
I added 3 Tbs of cocoa and it turned out as a chocolate chunk brownie. Delish! I feed it to my meat-n-potatoes inlaws and they LOVED it. You’re the best! 😉
Naomi says
Heyy! I’m going to make this for my dance team’s end-of-year BBQ. I was wondering whether this pie refrigerates well (if I make it the day before) or if it is much better if I make it the day of?
Thanks so much! I’m super excited to try out this recipe 😀
Chocolate-Covered Katie says
It refrigerates well! 🙂
Naomi says
So I ended up getting up early to make it! I figured it would take too long, but somehow I managed to break my food processor. I guess it was time for a new one ahaha. So ended up having to mash some of it with a wooden spoon. It came out nice though, just took way longer than i anticipated. The pie was a huge hit at the BBQ, it was gone in 10 minutes tops. Needless to say everybody was super surprised when i told them the star ingredient of the recipe. I just love seeing people’s faces when they realize they are actually eating a secretly healthy dessert 😀
Red says
could i use a pyrex square glass dish? and if so do i need to spray it before i bake? would i need to change the timming alot? recomended cooking period?
lol I know so many questions!
Kara says
I used a glass 8×8, greased. Didn’t have to adjust the time and it came out amaaaaazing!!
Amy says
Hi Katie! Well, looks like mines gonna be more like a chocolate swirl cookie! I Forgot the vanilla and remembered it when it had been baking for about three minutes! I took it out and mixed it in and ALL the chips are just melted right in! I normally hate baking and this is totally why, but I always manage to give it another shot! Who knows how it will turn out, but if the family loves it, I will surley make it again the correct way !!!!!!!
Also, our family is not a vegan family, but we are slowly pulling away from things like red meat and we have already pulled away from many of the processed foods that we used to eat. We all feel ALOT better, too! We notice a big difference when we exercise,( my daughter and I practice martial arts!) energy wise. Even my daughter, a 9 year old first degree black belt in Shotokan karate is loving the healthier lifestyle too!
Tiffany Lievense says
I LOVE your blog and check back daily.
I made this recipe for my Dad, who refuses to try anything “healthy” because he enjoys dessert too much. After eating TWO helpings of the deep dish cookie pie…Dad declared it was the BEST dessert he’d ever eaten. (The “Healthy” ingredients are a secret between you & me, Katie!) Thank you for your amazing recipes!
Greta Zarro says
Love it! Can’t even taste the beans but they make it so creamy/doughy/delicious! I didn’t have enough chocolate chips so I added in 1 tablespoon of cocoa powder. I also halved the recipe and made it in an 8×8 glass pan and then cut it into small squares, so it’s more like a fudge baby bite. Great recipe! Thanks so much Katie!
gb says
I loved this! And I just wanted to write about my experience using a liquid sweetener since I didn’t see any comments addressing that, though I admit I didn’t scroll through all 1050!
I made a half portion since I only had 1 can of chickpeas. I used GF oats, and everything else pretty much the same except I replaced all the suggested amount of sugar with maple syrup (3/4 cup for half the recipe) and omitted the applesauce & used a tiny bit less oil. It was really great, maybe my favorite thing I have made from this site and I have loved everything I’ve made here so far. My husband, who is a chocolate/sugar fiend, loved it too and said it tasted just like tollhouse pie! A word about the texture – I think *maybe* it’s a little gooey-er than it would be made with regular sugar, but it set just fine for me and still had a wonderful texture to it. And the funny thing is that it smelled very oatmeal cookie-esque while it was in the oven but didn’t have much of an oat taste at all.
Now I have to stop talking and go eat another piece.
Heather says
I just popped this into the oven! I am so excited to see if it tastes as good as it looks. I have a feeling it does, becuase I sampled the “batter” and was goooooood!
Tina says
WOWZERS! This is truly AMAZING! I made this tonight and to be honest, I was quite skeptical. Even as the batter processed in my food processor, I was thinking there is no way this could fool anyone. Then, I sniffed it, still didn’t get my taste buds watering….I then baked it, in an oiled cast iron pan. (Which, if I do say so myself, was genius.) ;o) Then, I tasted it. Truly, I could weep. I have not had anything so wonderful and decadent since giving up wheat. It tasted like it was loaded with fatty, sugary goodness. (Which it does have a fair amount of sugar, so next time I may try the sugar free variety) I even gave my friend a try, she loved it too! I am SO excited to try so many more of your recipes! THANK YOU sweet Katie for bringing such lovely treats back into my life! ♥
Paula says
Cast iron pan?! Gotta try THAT. Thanks! 🙂
Chocolate-Covered Katie says
I am seriously so glad to hear it works in a cast-iron pan. People keep asking if it works in a skillet, and I had no idea. Now I can tell them YES! 🙂
Alex says
Hey Katie, the pie was tasty! I made a variation on it & thought you might like to see:
http://eatyourcity.wordpress.com/2012/05/27/giant-healthy-chocolate-deep-dish-cookie/
Paula says
What gross bean texture? That is not the consensus of the vast majority of posts here. Perhaps you didn’t use a food processor? Eggs? Don’t you know by now what’s about animal products?
Alex says
Hi Paula,
Yes, I did blend the mixture to liquid, but the texture was still gooey & definitely very beany.
& I am also aware that beans are not vegan, please read the note include in the blog entry.
Paula says
Beans not vegan? Note in blog entry?
Alyson says
Beans are definitely vegan….I am lost. Maybe she meant the egg that she substituted
Alex says
Oops! Yes, you’re right: eggs.
Lia says
I thought this comment was strange as well. I made it twice (with chickpeas) and no bean texture at all. Just gooey cookieness! I honestly wouldn’t change a thing. Best chocolate chip cookie I’ve ever had.
Liz dR says
I cannot wait to try your version!!! I’m excited that you (think you’ve?) found a way to nix that beaniness – it your version also less sweet? And thanks for acknowledging that Katie’s recipes are so fabulous that you don’t have to be a vegan to LOVE them! 😀
Danielle A. says
Just wanted to stop in and tell you that I LOVE this recipe! It is sooooo good. I even put it up on my blog. Check it out at ourhandprints.wordpress.com
Chocolate-Covered Katie says
Aw I love your post! It wouldn’t let me leave a comment for some reason, but it made me smile… especially the pictures :).
Danielle A. says
I’m glad it made you smile. I will have to work on the comments section. Some people are able to some aren’t. Not sure what I’m doing wrong yet but I will figured it out!
Amy says
Made this 2 days ago and accidentally melted all the chocolate chips into it! (I forget the vanilla and had to add it really quich after it was a little hot from the oven!) It was more like a brownie, but it was wonderful! My 9 year old daughter AND my husband loved it too! We are all dessert lovers in my house and I love that we can have something sweet without all the saturated fat and cholesterol of traditional baked goods. Next thing I’m going to try from your website…….the chocolate candy bar pie! I have never thried tofu before, but if you can make a dessert using beans taste great, I am sure this will be every bit as amazing! Thanks, Katie!
Tish P. says
I have my 2nd one of these cooling on a rack right now. It barely made it into the oven with all the “taste testing.” I changed it up a bit and added some cocoa powder to the batter and mixed in some chopped pecans and shredded unsweetened coconut. Deep dish German chocolate cookie pie! Thank you for this awesome recipe.
Amanda says
This looks great!! Do put the quick oats in dry or make them first?
Marissa says
I loved the sugar free recipe.. Your extremely talented..I will make this for many years to come. Looking forward to make more of your recipes..
jan jones says
wow! I made the blondies the other day and they were AWESOME!! we took them to a friend’s and my and her kids devoured them (without knowing the ingredients of course). Then I made them again Saturday and used butterscotch chips ( I was out of chocolate). They were ok, but not as good. So today I am going to make the pie for another get together. I am confident it will be as good or better. Thanks!
P.S. I will not even pin these recipes on pinterest because I am scared my daughter will accidentally see the ingredients. The kids have a habit of loving something until they find out what is in it, then over time, they can “taste” the healthy ingredients. So I am just not telling. Ever.
Haley says
I have this in the oven RIGHT NOW! I made this healthy recipe and a super unhealthy Kentucky Derby Pie to bring to my cousin’s house tonight! I am going to test my family and see if they can tell a major difference!! I am SO EXCITED!!!
Haley says
OH MY. Words can not describe how delicious this was! I made this Pie tonight AND a completely unhealthy calorie-packed Kentucky Derby Pie to bring to my cousin’s dinner party. (I was in charge of desserts!) Everyone had a slice of each and I didn’t tell a single person this one was made with chickpeas and oats and healthyness. My family is HUGE against “do not healthi-tize desserts.” AND THEY LOVED IT. They chose it over the 700+calories a slice chocolate pie. I AM ECSTATIC. I am SO excited!! And they still do not know…(;
Chocolate-Covered Katie says
Aw I am so so glad you reported back! This made my day :).
Haley says
This is my third comment in 24 hours, but I can’t get over how delicious this was!!! I’m having a slice for breakfast! Why not!? (:
Boo says
Sooooo One of the million times I made this, the chocolate chips melted slightly into the batter (who knows why the batter was warm enough for that, maybe my blender was working overtime!) but it was the ost amazingest version ever!
So my question is one of a double-chocolate chip cookie dough pie variety: what if I added cocoa powder to the batter, would the chocolately goodness be doubled? Or would that be too much? Is there such a thing? :-/
Jules says
My first attempt is in the oven as we speak! I don’t have a good blender/food processor, but I used my immersion blender and it WORKED. My hubby tasted the batter and said it tasted like cookie dough!
Angela says
If I doubled this recipe…would it be bettyer to make in a 9×13 or to make a REALLY deep dish in a 10″ springform??
Chocolate-Covered Katie says
Sorry, I haven’t ever tried it so I can’t say.
Angela says
Whoops. Better I mean 🙂
Angela says
Well I’ll give it a go and post what happens! 🙂 I’m thinking if I do the super deep dish, I’ll have to bake for longer. We’ll see! I’ve made this recipe before and it was too good to not make again and share!!
Christina says
I came across your blog recently via stumbleupon and can I just say….AMAZING! 🙂 I have more than a little sweet tooth (especially for chocolate) and I’m always looking for new vegan goodies to satisfy it. I’ve saved several of your recipes already, but this is the first one I tried. It was SOOO GOOD! Pure genius. Great work!
Emily says
There is only one negative about this recipe, and I’m kind of thankful for it as a discouragement to eat too much of it, or any at all for that matter. Messy BM’s 🙂
GermanGirl says
I did it, I made your white bean-cake and I gotta say it’s delicious. What a great idea to replace flour by beans! going to try more of your recipes, promised 🙂
Heather says
Ok.. this is crazy delicious! I am so impressed with your recipes! My 5 yr old is my biggest critic for “healthy” desserts that attempt to complete with the refined sugar originals. And so far all the recipes on your site have been a hit with him. We are not vegan but love to incorporate as many aspects of vegan and vegetarian lifestyles that we can. We choose gluten free for baked goods for myself and my husband are gluten sensitive. So awesome to know that a dessert can be a high protein snack too with the chickpeas in this recipe. FYI…I was out of applesause so I used an xlg egg (not vegan of course) and 1 less tsp of baking powder. Worked great.
Nevine says
Hi I found your blog yesterday and I was very happy to find someone that cares about health and to also find this variety of desserts done in a healthy way, it was so refreshing, thanks :))
But I was wondering if you have done anything with Coconut flour or not yet, I think It would work Well with a few of your recipes. Thanks again and please keep up the good work, we’re depending on you hehe.
CCK says
Hi Nevine. The only one I have posted so far is the gluten free breakfast pizza. I do have a few more that are going into a cookbook that I am writing. I hope to experiment more with it in the future. 🙂
Brittain says
Strangest spin on a dessert I’ve ever heard of and yet one of the tastiest! My family and I are dessert crazy, but never seem to make enough healthy stuff to balance it all out. So when I read your “healthified” version of one of our favorite desserts I immediately HAD to make it. It’s ABSOLUTELY delicious! You ARE a dessert GENUIS Katie!! No one can guess your secret ingredient! Thank you so much for helping me make my family happy AND healthy!
Bianca says
Hey! I just wanted to thank you for putting up this recipe. I was curious at first to how theyd turn out but after simply trying the batter I am sure they are going to be amazing (currently in oven). This is definetely going to be the cookies i serve my grandkids when im older (im only 16) Anyways thanks so much..yumm i can smell the deliciousness
anonymous says
I love trying new stuff all the time…..especially if it’s a healthy way of making something I normally like. Well, I admit I was a bit apprehensive at first, but, I decided to trust all the reviews and dive right in.
THIS CAKE ROCKS!
One extremely picky person tried it and loved it…..although I still haven’t admitted to them what’s in the cake. A second person tried it, she BUGGED OUT, and she now has the recipe to make in her home!
THANK YOU!
I now have total blind faith in you! I’m looking forward to making your cauliflower chocolate cake this weekend!
Sarah says
Wowww there are a lot of comments on this post! Do you mind another?!
I’ve been meaning to let ya know that I made this for Father’s Day and it was a big hit! I subbed mashed banana for the applesauce and added a couple tablespoons of cocoa powder into the mix and topped the whole thing off with your ‘Reese’s Pieces’ Fudge Frosting. Unbeknownst to my dad and sister, who aren’t into super-healthy eating, we were all eating beans and thoroughly enjoying them! They didn’t suspect a thing and still don’t know the exact ingredients. Mwahahaha. I can’t wait to try your Extreme Chocolate Cake with cauli on them! Thanks again CCK! : )
Chocolate-Covered Katie says
Mind? I think getting comments like yours is my favorite part of blogging. I’m always so happy when someone actually tries one of the things I’ve posted. Thank you! 🙂
Kristen @ notsodomesticated says
Hi Katie! I’m so sorry if you’ve already answered this question, but I can’t find the answer in your comments. Is there anyway to tell that the pie is done? Our oven heats a little hotter than normal, so I need to watch it carefully to make sure things don’t overcook. I’d appreciate any advice. Thank you! 🙂
JP says
This cookie pie turned out great! Even my VERY picky non-vegan boyfriend loved it (he’s not one for beans at all). Mine did end up a little crumbly, but I don’t mind a bit of mess as long as something tastes good. I’m confident everyone would enjoy this if I brought it to a get-together–very impressive vegan recipe! I’ll have to stock up on cans of garbanzo beans for this and other bean-based dishes you have on your site. Seems like a really versatile and useful ingredient.
(Not to be TMI, but wow does it produce some gas–the most potent I’ve had in a long time! We were both laughing at each other’s “emissions” all day after eating this.)
chandler pearce says
OH MY GOODNESS THIS IS SO FREAKING GOOD
Yolanda says
Except for bean pies that taste like sweet potato, I’ve never baked with vegetables. I’m SOOOO gonna try this, it looks absolutely sinful!
Laura says
I just made this tonight and it was so mouth wateringly good!!!! I decided to substitute cocnut sugar for the sugar and it was phenomenal. I would suggest using coconut sugar for some of your delicious recipes, it was yummy!
Josette says
I am so excited to make this!! Does it say how many servings the whole recipe is, and I just missed it? (I would prefer not to make a 12 slice pie for my family of 4 when our refrigerator is already filled up with Fourth of July supplies, haha.) Just curious as to how much I should divide this recipe up. One more question- do you think it would be okay if I substituted 1/4 cup mashed banana for the applesauce?? Thanks! 😀
Sarah says
I made this and subbed mashed banana for the apple sauce and it turned out great! It was just a lot more banana-bready whereas I don’t think you’d be able to taste the apple sauce. But i definitely recommend the banana. And I think you could probably halve the recipe for your family of 4, as the recipe makes about 10 servings, or 8 large-ish servings. Hope this helps! Happy 4th!
Lacey C. says
Hi Katie,
This is the first recipe I made from your website and I was SO EXCITED at the results!! Delicious and (mostly) guilt free. The only way you can tell it’s not a genuine chocolate chip cookie is because of the texture, but maybe that was my food processor… (?) My mother usually gets “dumping syndrome” from foods like this, but since it had protein from the chick peas she was able to enjoy it as well. Thank you SO MUCH for providing healthy alternatives to processed “diet” desserts with aspertame or high fructose corn syrup. I am super excited to try many, many more of your recipes.
Anonymous says
what about using a blendtech? There is a special setting for batters and stuff like that…. I think I’ll probably try it…..
Rachel says
By the way, I love your site. I recently went gluten-free and your recipes have made the transition much easier. I don’t feel like I’m missing out.
Rachel says
I just made this pie the other day. It is incredible! I have a question though. I’ve kept it refrigerated since I made it. How long will it keep if it is refrigerated? Does it not keep as long because of the beans?
Mary says
So I have been making these for quite some time but had to comment now. We just moved from NJ to SC and I am without my oven and was in need of some CCK dessert goodness. So I popped half this recipe into my vitamix. Then I divided the dough (without chocolate chips) into three ramekins and microwaved for a minute and a half. Popped out the beautiful little cakes, sliced them horizontally in half, piled on the chocolate chips on one half and covered with the other. They were still warm so it made this amazing melted chocolate center. Add some coconut ice cream and it was enough to make me forget about all the boxes that need to be unpacked. Thanks for all the amazing recipes!
Erynn says
Ok, so I totally botched this recipie. I didn’t have quick oats, so I used instant–two packs of plain, and one pack of maple brown sugar. I think this was ok, since the texture seemed fine, and the flavor of the batter was really good too (I think the maple brown sugar helped). I think my downfall was the sugar. I seem to have misplaced a 5lb bag of sugar. Ok, maybe thats the beginning, I didnt have brown sugar, so I was gonna use regular cane sugar. Yeah, couldnt find that, but I had some left over in my little cup I use for tea (um, did I tel you I dont drink tea much? Hehe)…. so that was a quarter cup, then the rest I substituted stevia. Plain stevia creeps me out, but baked into things not so bad… however… The batter tasted amazing (maybe i shoulda stuck to the chocolate chip cookie dip?), but after I baked it–it seemed to loose all flavor! As I said before, texture was excellent, just lacked in taste. I think the fact that I used unsweetened chocolate chips was a mistake too. I am not sure if you noticed, but I am a terrible baker (cook—i can cook your pants off). *sigh* — I even went out and bought a food processor (I had it coming to me anyway)—which I naturally BROKE out of the box—so ended up using my magic bullet in small intervals to process everything.
I need to rename myself the kitchen klutz. I am hoping I can just mash up the cookie pie and mix it with something and purhaps salvage it… If it didnt have chocolate I’d give it to the dog. lol.
LessSugarNaturally says
I made this for my teens and their friends this weekend. One of them exclaimed….”give this recipe to my mom!”
Angie says
If it weren’t for your delicious photo, I never would have tried this. It was SO yummy! My son, who has never eaten a bean in his life, gobbled it up in 2 days. Thank you, thank you!!
Barb says
Hi Katie
I’ve been struggling for a few months now to make healthy desserts that don’t taste awful and your deep-dish cookie pie (the sugar-free version) was my very first success! It’s absolutely delicious and I’m excited now about making more healthy goodies.
One thing I’m looking to change about this recipe is to cook dried white beans as opposed to using the canned version with the extra salt, preservatives, etc.. I bet they freeze well too so I can make extra batches.
The next healthy dessert I would like to make is apple crumble. Would you happen to have any ideas for that one? I found a version on the web (www.elanaspantry.com/apple-crisp) using almond flour.
Lots to discover! Thank you for your ideas!
Stefanie says
I want to make this next weekend for a family beach BBQ, but the house we are staying at doesn’t have a food processor, and I don’t want to have to bring it, along with all of the ingredients. Has anyone had any success with mixing it up ahead of time, then baking it later? I can keep it refrigerated, and would need to for about 24hours before it’s baked.
Chocolate-Covered Katie says
Instead of making the dough ahead of time, why not just bake the whole thing ahead of time and then bring the finished pie with you? It’ll keep at least 3 days (if fridged for most of the time).
Stefanie says
Duh, that is a much better idea, lol. Do you have suggestions on how to reheat it, so it is ooey-gooey like out of the oven?
Allyson says
Katie!!! You have a REAL WINNER here 🙂 I…like so many others here…made this last night while my husband was out working on the car. When he got in he was like “What are you making over there?” I just smiled and said “Something decadent ;)” After his first bite he was literally SHOVELING it in!!! He said and I quote…”This is better than ANYTHING you can buy at the store!” I then had to share the ingredient list and he was even HaPPiEr then because we both try to eat clean the majority of the time. Stay CrEaTiVe in the kitchen sister!!! I’m a decadent dessert phene!!!
Melissa says
Recently came across your website and I love it. I made the deep dish cookie pie for my hubby’s birthday this weekend and he said “I sure hope you plan on making that again!” it was so yummy!! You are very talented! 🙂
Aurelia says
Sweet, huge cookie, Chocolate and Icecream. there can’t be another heaven on earth!
Whitney says
I have been eyeing this recipe for a long time, but didn’t have a food processor to make it. Finally got one this weekend and this was the first recipe I made with it. OMG! I had no idea it would be that good! My husband liked it too (actually said it was “too rich” for him, ha!) and he hates chickpeas. My mom stopped by my house and I sent a slice with her. She thought it was “sinfully delicious” until I told her it wasn’t really that “sinful”. As soon as she found out what was in it, she wanted to know exactly where I’d found the recipe and where she could find more like it. Thank you again for writing this blog and finding creative ways to enjoy treats like this… 🙂
Julie says
I wanted to use the GF certified quick oats in this recipe since I’ll be making it for someone with celiac, however I was only able to find the GF certified old fashioned rolled oats. Is it ok to use old fashioned rolled oats in place of quick? Should I pre-soak the oats to help with the difference?
Claire says
Just made this tonight and it was super delicious! Thanks for the recipe!
Anonymous says
Im insanely excited to make this today! I don’t have applesauce though, or ripe bananas. Can I use a bit of almond milk instead?
Chocolate-Covered Katie says
Sorry I haven’t tried it so I don’t know.
Kayla says
HOLY SH*T KATIE…. (excuse my french).. THIS WAS SOOOOO AMAZING.
I was really skeptical at first but after a long debate- with myself- I decided, “what the hey, why not!” and thank god i did.
No one in my family knew there was beans in this and when I told them they were soooo surprised, their facial expressions killed me! Haha 😛
I halved the recipe and it filled a whole standard pie plate! Also, I decreased the sugar by 1/4 a cup and it was still plenty sweet. So gooey so yummy so NOT disappointing.
Thank You Thank You, keep up the awesome work!
Much love, Kayla
Erika S. says
Made this tonight, halved, without any changes (garbanzo beans) in a six-inch springform, baked for 30 minutes. Did NOT tell my very picky and unhealthy eating husband what was in it. He had no clue and loved it. It was so tasty and I didn’t feel guilty eating it. Thanks for a great recipe!
zebrapinkgirl says
i made this for my brothers birthday party!!!!!!!!!!!!!!!!!!
it was awesome !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
EvErYoNe LoVeD It !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Kate C says
Hi!
This looks AMAZING! I’m trying to eat more healthily but also have a massive sweet tooth, so I’m so happy I found your recipes! I really want to try this one – how many servings does it provide? (Assuming the slices will be the 200 cal size)
Thanks!
xxx
Chrissy says
I’m sitting here eating the your deep dish chocolate pie (I just made it) oh man it is yummy! My husband is going crazy for it! Thank you for all you do! I love it! PS I just ordered my very first food processor so I didn’t have one to make this so I used my vitamix and it worked great. No problems. I also did the calorie calculation and it came out to 221 calories/slice based on a springform pan cut in to 16 parts! Oh man it is awesome!
Caitlin says
So I’m super late on this one… but can regular oats be used instead of quick oats?
Chocolate-Covered Katie says
Sorry, I haven’t tried
Lindsey says
Ok… I was an official skeptic of this recipe… just made it, took it out the oven, waited the obligatory 10-15 minutes to cool, and now I am eating… omg…I CANNOT BELIEVE THIS IS MADE WITH BEANS!!!!!!!!! This is one of the best things I have ever eaten! I can’t wait for my fiance to taste it! I’m not going to tell him what’s in it and I doubt he’ll ever guess! Thanks so much! (I have ice milk in the freezer, but not frozen yet… will have to wait til tonight to try that one)! Thanks again! TGIF!
Aneliese (the veggie whisperer) says
Katie, this is soooooo GOOD!! After one taste, my mind went crazy thinking of the possibilities and variations of this! Then I thought, cookies are all made with the same base, with slight flavor variations added (Like chocolate chips or cinnamon) right? So couldn’t you make different flavors of cookie pies?! (Hyperventilating right now!!) Like, make a snickerdoodle cookie pie by substituting the chocolate chips for cinnamon, and covering the top of the batter (Once poured into the springpan) with cinnamon sugar? PLEASE, you should REALLY think about making a file of different cookie pie flavors! That would be a hit! 🙂
Love Aneliese (the veggie whisperer)
Chocolate-Covered Katie says
We are on the same wavelength :).
See my recipe for Cinnamon Roll Pie, posted back in December. Or the Chocolate Pumpkin Pizookie.
Now I’m thinking of a blueberry one…
Elizabeth says
I made this for a teacher gathering yesterday and it was devoured. Granted, I didn’t tell anyone it was vegan since sadly this crowd tends to shy away from even trying anything vegan…… I only have a small food processor so I had to mix everything in batches, but it worked out fine. Also, I used half white beans and half garbanzo beans, and I only used 1 cup of brown sugar (packed) and it was sweet enough. I only used half the salt because the canned garbanzos had salt in them. This is the second recipe I have tried of yours, and they have both been very good. I am now scheming how I can change a couple other favorite dessert recipes so that my diabetic father and dairy-free sister can eat them! Thank you!!!
Aneliese (the veggie whisperer) says
Katie, I’ve made this twice now and it’s AMAZING!! One bite and I started dreaming of all the possibilities and varieties of this! Then I thought, wait, all cookies are basically made from the same base, with different flavorings added (Like cinnamon for snickerdoodles and chocolate for chocolate chips) Right? So couldn’t you make all sorts of flavors of cookie pie?! (Hyperventilating right now) You should totally make a file of different flavors of cookie pie!! PLEASE?
Chocolate-Covered Katie says
See comment two above 😉
Meghan@CleanEatsFastFeets says
So I just made this, and I’ll be honest I was really doubtful. Holy sh!t is that good, and you cannot taste the beans or the oats. Love, love, love. Sorry for doubting at all, and thanks for the amazing recipe.
Gis says
Hello Katie,
I love to cook and have been making this recipe on average once a week for the past 2 months since discovering your blog, my husband is gluten free and keeps asking for me to make this delicious cookie pie, he does not want me to try any of your other recipes, this is truly a winner, I have a stockpile of chickpeas in my pantry, when company arrives unexpectedly I can whip this up and they can’t believe what the ingredients are. It is a big hit in our home, I love to experiment with food but you are truly an inspiration with desert. I had a piece with my coffee for breakfast this morning and no guilt what so ever with the sugar free version. 🙂
Christina says
Hi there!
This recipe looks delicious! I am going to make it today so I did a calorie, fat and fiber count for the pie. My numbers were calculated using white beans and semi-sweet chocolate chips. For the whole pie it’s 3102 calories, 115g fat, and 57g of fiber. So I decided to make my pie 16 servings so that makes each slice 193 cal, 7g fat, and 4g fiber. 🙂
Dani says
I am so glad I found this blog. My family and I all love dessert, and it’s really REALLY hard to say no; but now it’s all good:) thank you!!!
Eileen says
I made this for my sister who has egg and gluten sensitivities and she loved it! Thank you!
Nate says
Alright so I made this last nite and it was basically amazing! I couldn’t believe how awesome it tasted! Tasted just like an unhealthy chocolate chip cookie pie! I must add, there was some nostalgia in it from the days oh highschool when cookie pies were the big thing haha! So I had a question, would it be possible to make chocolate chip cookies with this recipe or might there need to be an alteration to the recipe? I love all the ingredients because they are whole foods and basically nothing refined and I’ve been looking for a simple garbanzo bean chocolate chip cookie recipe along the lines of this chocolate chip cookie pie recipe.
Chocolate-Covered Katie says
I haven’t done cookies. The closest I’ve done is blondies: https://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
But I don’t see why cookies wouldn’t work… if you try, report back!
Tara says
How many does this serve? I am having 5 people over will it be enough? Thanks =)
Chocolate-Covered Katie says
Oh it’ll be more than enough! 🙂
Wendy says
I know this recipe has been posted for over a year, but I just tried it last night. O! M! G! All the comments are true. It is AMAZING! My husband totally didn’t know I had used beans and oats. My oldest daughter loved it. My youngest daughter was a bit more inquisitive. She took a bite and said it was great. Then, she looked at it and asked if there was jelly in it. I said no. Then she asked what was in it. I mentioned applesauce, oil. Then I asked her if she’d eat the rest if I told her what else was in it. She was hesitant but said yes. She had a funny look on her face when I told her “oats and garbanzo beans” but then said, “Oh but who cares!” and took a HUGE bite!
I also second what one commenter said about it being very filling. I had two slices that weren’t all that big. By the second slice, I was getting full. How great is that? A chocolaty, gooey dessert that you can’t eat much of in one sitting! It’s win-win!
Ellie says
So, I know I’m about a year behind the times here, but I love cookies, just not what they do to my waistline (even vegan ones)! I am going to take a chance and make these for a running club party, but judging from the comments above, it’s not a big chance. Can’t wait!
Chelsea says
I just made this with my 3 year old! We used 2/3 cup of sugar in the raw& the batter was sweet enough For me (serious sweet addict!) & kiddo. I used my ninja blender & it had a bit of difficulty; but that was my fault for adding everything all at once. Probably would have been fine if I would have done the beans & oil/applesauce 1st.
My 15 month old has multiple food allergies- but he will be able to enjoy many of your recipes! Thank you! 😉
Kenzie says
This is my all time favorite chocolaty recipe! Just made this for the third time tonight and it was delicious as always! 🙂 as long as you blend those beans up good you would never guess it had any! seriously its like i bought a bag of cookie dough and baked it like a pie! This will always be my favorite 🙂
Suzi says
I’ve made this twice and it’s been perfect each time! I actually blend it in my Ninja blender and it turns out fine, I just have to scrape the sides a bit to get everything. Warmed up with some vegan ice cream=heaven!
Lisa says
Made your recipe this morning for my daughter’s 21st birthday. We all loved it. Going to take the leftovers to work and let them guess the secret ingredient. After reading through the comments, next time I am going to try to add less sugar and see what the results are. Can’t wait to try your other recipes.
Kammy says
Oh my! I made this at last. It’s sitting atop the stove and cooling. I’ll be in heaven in about 10 minutes! 😀
I made it in my Oster 14-speed blender. It’s a real pain trying to use a blender for chick peas because they don’t want to budge. It took some time but eventually worked with the liquify button. You have to add the ingredients slowly and be sure to use the wet ingredients in the beginning as you go along. I used about 1/2 cup brown sugar and the rest of the sweetener I used was raw agave syrup, maple flavored. It looks really delicious! I couldn’t even wait ten minutes to taste it and then comment! Love your site, Katie! I’ve been ranting and raving about it since I discovered it.
Lori says
I just pulled the pie from the oven (halved the ingredients). Looks and smells delicious. My daughter (9yo) was skeptical b/c she saw me making it with the beans, but once she tried it, she said it tasted amazing 🙂 Will definitely make this again!
Billy says
I’ve never had a cookie pie before. I have a hard time believing it’s better then chocolate chip cookies. Only way to find out is if I make it myself!
Imogen says
I can’t BELIEVE how well this has gone down in my family! I live with my Dad and brother – normally two ‘no dessert’ fans and I made this morning, only to find 3/4 of it gone by this afternoon! They absolutely love it and obviously find it so addictive. I wanted to make the sugar free version, but was too sceptical to use just dates for sweetness, so I used 1 cup dates along with 1 cup brown sugar and I must say it is very sweet – probably why it’s so addictive. My brother has already begged me to make it again, so next time I will try using just dates and see if I get the same result, fingers crossed! Thanks katie you genius.
Kara says
These are awesome!! I’m soooooo glad I found your site! I have seriously been missing great desserts since going vegan! These were super yummy and the pan did NOT last very long between just me and my husband…oops! Oh well, I dont feel toooo guilty! =)
Brooke says
Nutrition info if the pie serves 12, and the ghiradeli bittersweet chips are used, also I used just 1 heaping cup of brown sugar:
Per serving
9.4 g fat (2.7 saturated)
252 calories
5.4 protein
It’s a delicious recipe! Still a treat for sure but a better alternative if you’re going to eat a treat.
SayemaC says
I totally need to try this! If anyone is interested, I worked it out on weight watchers, and 1/12 if the pie is 7 points, 1/10 is 10 points. Just an FYI… Thank you for your amazing recipes!
Chris says
I made the regular version, then a double chocolate version with black beans, 1/4 c unsweetened cocoa powder, 1 Tbsp (ish) espresso powder, and pecans. I also substituted walnut oil in both, and did half brown sugar and half Splenda. Both were phenomenal, my coworkers never knew the difference until I told them!
Jillian says
I LOVED IT!! 🙂 But I was wondering if there is any way to have it turn out… drier…like one of those hard chips ahoy cookie kind of hard…any ideas?
Lori says
OK, I just made this and it is aMAZing. Love it.
Helen says
Hey Katie! I love your website. I’ve also made this deep dish cookie pie before. I brought it to my friend’s party and everyone loved it (and, they’re not into healthy eating!). I was wondering. Can this be made into regular small cookies instead of a big huge one? If so, how long should I bake them and how many can be made?
Chocolate-Covered Katie says
Sorry, I’ve never actually tried!
Helen says
Hey Katie. I just tried making them into cookies and I got around 22 cookies out of them. They’re still delicious! Here’s the link.
http://helenssugarsweetrecipes.blogspot.com/2012/09/vegan-chocolate-chip-cookies.html
Also, I think that the nutrition information is wrong. I calculated it for the 22 cookies and it ended up being around 160-180 calories a cookie. I assume that the pie is divided into 8 slices, and you said that people have calculated it to be 200 calories a slice. Maybe they used splenda or stevia or swapped it for even more healthier ingredients. I, however, used the exact recipe. Maybe you can double check my math?
Anyway, great recipe and thanks!
Claire says
Hi Katie
I made this and it went down a treat with family! I couldn’t believe it was made of oats and beans!!!! I love the site and am very inspired, the only problem is that I am in the UK so working from Cups was very difficult as we don’t use them here, is there any way you could also put the grams too???
Thanks, Claire XX
Carolyn says
how many servings is this?
Jamie says
Hi Katie! I put a link to your homepage and to this recipe on my blog (with a picture of my cookie pie!)…hope that’s okay with you! I made this and took it to work…and I work with a bunch of mean boys who would have likely thrown it at me had it not been good….and they loved it! So I know they weren’t lying to make me feel better haha….I thought it was awesome too! I know you said not to put it in a blender, but I didn’t have a food processor so I used my Vitamix on a low variable setting. I think next time (probably tonight, ha!) I am going to blend the chickpeas on a high setting by themselves so there aren’t any chickpea chunks in my pie…I found a few…which they weren’t bad, but because I knew what they were it weirded me out, haha…but no one else noticed 🙂 Do you think that would still work, if I blend the chickpeas up really well before I add the other ingredients? That way I will still have the oat chunks and the pie will still have a good texture, just not have lumpy chickpeas? Like I said in another post, I am NOT a cook so I really don’t know what I’m doing. I probably didn’t blend it well enough anyway because I was trying not to “blend” it…more just mix everything together well.
BTW, I tend to over-explain myself, in case you didn’t notice 😉
Have a great day!
Chocolate-Covered Katie says
Sorry, I haven’t tried it. The one time I used a vitamix I put everything in together… and it stayed chunky and awful!
Liz dR says
PLEASE HELP!!!
(I am a *huge* fan if this site, I preach Katie’s recipes to everyone ever, and I love everything I’ve ever made from this blog, but:)
This was awful. Like, the most disgusting thing of life. Taking a bite of it actually turned my stomach. I am very used to using beans in desserts (I have perfected my own bean brownies and am working on chocolate chip cookies right now with beans) and I’ve never tasted them, but in this recipe both the batter (which is very batter-y and not very dough-y – is that right?) AND the final product, even once cooled as so many readers suggest, literally tastes like chocolate chip cookie flavored hummus. Also, unlike Katie, I *do* have a raging sweet tooth, and this recipe is even for me sickenly sweet, like, it hurt my eyeballs to take a bite of it. 🙁 PLEASE HELP! I don’t understand why everyone loves it (the texture was pretty neat – actually cookie-like on the outside and more and more fudgey as you went in – but even the best texture in the world cannot make a recipe any good if it tastes like a nightmare) and I WANT TO LOVE IT TOO. Can someone please post modified versions that manage to disappear the beaniness and reduce the sweetness to non-migraine-inducing levels? I was so sad, like actual tears welling up in my eyes, when I was scraping it out of the dish and into the mulch. It was such a waste of perfectly good chocolate! Please pretty please someone post mods for me so I can be as big of a fan of this recipe as I am of every single other amazing delight on this fabulous blog! THANK YOU!
Chocolate-Covered Katie says
I’m not sure what you did–maybe mis-measured an ingredient or used a cheap food processor or got a rancid can of beans? There should be NO bean flavor at all, even to someone who doesn’t like bean desserts (as all the other commenters on here attest). If it was that awful to you, my guess is on the rancid can of beans! 🙁
Emma says
I think you must’ve messed something up by mistake, because I’ve made this pie 6 times now and brought it to 2 parties and I follow the directions each time and it always comes out to rave reviews from everyone. My friends don’t like health food, their just normal peeps. Hopefully you can have better luck, because it is my favorite dessert!
Liz dR says
Uggh, I will just have to try to make it again. This time I will halve it so if it’s still bean-tacular I am not throwing out so much yummy chocolate! I hope you guys are right and I just mis-measured something. Unfortunately or fortunately (depending on how you look at it!) I know that the beans were measured properly and that they were totally fine / not rancid – here (in Germany) they come in cans that have 580g of beans (w/out liquid), so I had to measure out 500g and the other 80g I just ate (yes I just ate plain canned beans, weird, I know, but I love legumes!). They were delicious. One thing that did occur to me though was that it didn’t seem like enough “flour” (I used oats like I was supposed to, but because I didn’t want any oat bits I destroyed them into oblivion separately before adding them to the mix so they were totally the consistency of flour by the time they hit my bean mush, which I also liquified completely on its own first) – I calculated 1c of oats as 90g, but that was assuming that it was a US cup (Katie you’re in Texas, right?) – a metric cup would be like maybe 100g oats? Maybe I need more oats? Gah. OR WAIT: Is that 1c AFTER pulverization? Then I would have REALLY screwed up the measurement and that would explain EVERYTHING, because it would be like twice the weight for a cup of oat powder!!! I hope that’s it!
Katie says
I know this is kind of late, but did you use chickpeas or white beans? Chickpeas have a hummus taste (they are used to make hummus!!)
Kelsie Schuman says
I just HAVE to tell you how much I adore your site and especially this recipe! I have such a sweet tooth, but also a major sensitivity to milk, processed sugar, and flour – bummer… UNTIL I found your site! Now I can have the best of both worlds. Thanks for everything you do!
Tabitha says
So, I probably should’ve asked this BEFORE I put it in the oven, but….if I halved the recipe, do I need to change the cooking time at all (I’m baking in a loaf pan)?
Chocolate-Covered Katie says
Hopefully it turned out well!
For next time, this is basically what you probably wanted: https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
Tabitha says
Thanks, Katie 🙂 I actually ended up baking it for about 40 minutes. It was still pretty gooey, though. Is that the way it’s supposed to be or does that mean I did something wrong? I blended everything in my food processor VERY, very well; is it possible to over-blend it?
In any case, I must say, it was DELICIOUS! Funny story: my husband and I have been eating lots of rice and beans recently to try to save money. When he came home from work, I told him I had something for him to try. He wanted to eat some before we even had dinner, so I cut a piece for him. He jokingly asked, “Is this made of beans?” I just told him he was goofy and handed him a piece. After he tried it and said he liked it, I told him that it WAS made of beans. He thought that was hilarious. He really loved it, though, because he ate the majority of the half-batch that night (and posted it on FB)! 😀 Thanks for the recipe!!
P.S.–Must add that I’m glad you’re a fellow Dallas, Texan 😉 We live in VA now, but I grew up in Richardson 😀
Chocolate-Covered Katie says
Supposed to be gooey :).
Tabitha says
Oh, yeah….hence the “Warm. Chocolate. Gooey.” Sorry! ;P
Rebekah says
Thank you so much for this wonderful recipe! I had been drooling over the picture for two days, finally went out and bought some garbanzo and great northern beans and made it. I have to admit I was skeptical but boy was this good! Even my husband LOVED it and he is super picky. He even had seconds, that’s how I know he really liked it! My 2 year old daughter gobbled it up as well. It was so nice to not feel bad about letting her have a sweet treat. I was so happy to know I was sneaking some protein and fiber past her 😉 Your blog is wonderful, and you are gorgeous! I can’t wait to try the black bean brownies next 🙂 Have a wonderful day Katie!!!!!
Myrynda says
Absolutely amazing!! Three months after having a baby and healing from my c-section, I have decided Im getting my body back sooner than later (low calorie recipes are a MUST!). I stumbled across your website, I have probably pinned 15 recipes and this is the one I started with (Im so thankful!) This was absolutely delicious, even my husband could not believe what it was made of! Thank you so much!!
Madison Barefield says
Absolutely the best cookie cake EVER! I had my mom make it for my birthday and I fell in love! My family goes eats half the cake in one night, that good! Your the best, love it!
Alissa Chambers says
I repinned this one!! I made it with the Splenda brown sugar blend and a mixture of white chocolate and dark chocolate chips! YUMMY!!! My husband is not “into” healthy and he didn’t even know 😉
Lauren says
I can’t wait to try this… it looks amazing! Question though – Can I make this ahead of time? Should it store it on my counter on in the fridge? Please let me know your thoughts. Thank you 🙂
Chocolate-Covered Katie says
Yes, a few days. In fridge. Commenters have said it freezes well, but I haven’t tried.
Gisele says
Hi Katie,
One of our favourite desserts, I’ve reduced the brown sugar to 1/2 cup and add 3/4 cup dates for sweetness, I also leave the pie on the counter for 2-3 days if it last that long and it is still as good as the first day I wrap it with plastic wrap and it does freeze very well. Love love love your site.
Heidi says
Wow, made this today and it is seriously delicious. My kids loved it and my non vegan friend could not believe it had beans in it. Thanks, love your recipes!!
Souz says
Dude. I read this recipe, and am having an intense DESERT craving, and no ginger snap cookie or piece of dark chocolate will do. This recipe looks so good, I am leaving my house mid-laundry and massive mess to go by white beans. (And if you knew me, you’d know that I HATE cooking/baking in a messy house. Being in the kitchen is my favourite and I only like it when it’s cozy and lovely. But this needs to be made now. Now.)
LaKaye says
OMG! Katie! I know you have over a thousand comments, but I had to leave one too. I made this for my birthday because I just pledged to eat healthy foods, but still wanted to enjoy my birthday guilt free. This cookie pie has rocked my world!
I haven’t gone through all of the comments, but I’d like to add a tip to anybody who doesn’t have a food processor. I mashed my beans with a smasher first in a bowl and combined my ingredients there before transferring them to a blender. That might be a no-brainer for most people, but I don’t cook so I almost burned the motor in my blender the first time. LOL
It really is as good, or even better than it appears. You can’t taste the beans, folks, so go for it!
Catherine says
I just baked this and it is resting on my bench beckoning me to dive straight in and forget about having dinner first. Devil of a pie, I tell you.
Just wondering if anyone’s compared how this recipe works with each bean option? I used chickpeas for mine and could still taste them a little (though this is going off what the raw batter tasted like) so I thought i’d ask if it works any better with cannellini beans?
If not, I fully intend to make it again and find out! Haha.
Can’t wait to eat it!!
Aislynn says
So I tried this recipe after failing with the cinnamon roll pie and it was AMAZEBALLS!!! I used 3 tbsp (yes tablespoons) of vanilla, a truckload of cinnamon (about 1/4 cup), half a bag of vegan chocolate chips, shredded sweetened coconut, and dark and light brown sugar along with chickpeas instead of white beans. Omg. So good!!! No beany aftertaste at all! Even the bf, who was skeptical after the cinnamon pie disaster, thought it was good.
Thanks Katie!! 😀
Aislynn says
My BFF and my friend (who is a model) both LOVED this pie! My BFF wants me to make this for a Health and Nutrition class at her job, and I offered to make both the cookie pie and the banana bread doughtnuts (which I call banana chocolate chip cake). She is thrilled to find healthy desserts like I am.
Thanks again!
Terri says
I love making these almost as much as I love eating them because a food processor is ever so much more fun that a mixer! I add cinnamon and a little more vanilla and leave out the salt. Adding more flavors seems to satisfy those who look unsettled at the idea of beans in place of flour, and I leave out the salt because even after multiple rinses, the beans taste salty. Awesome, Katie; keep them coming!
Allie says
I tried to make it in our wee little food processor (holds about 1 can of chick peas) a little at a time but it seems we missed a few chick peas! The texture is a little off but it tastes good. Oh and we also put it in an 8×12 cake pan with a tin foil barrier to make it about the same area. Not the same effect. Some day when I buy a giant, quality food processor and a round cake pan I will try again.
Lia says
has anyone tried making this with a ninja blender?
Samantha says
Hey Katie!
I’m always looking for healthy recipes for desserts and love your blog! I don’t like anything that has a bean-y flavor to it though. Does it taste of the beans at all? If it does do you suppose I could sub in mashed sweet potato instead?
Samantha
Chocolate-Covered Katie says
If made according to the directions it should not taste at all like beans. I’m not sure about the substitution, but if you try it let me know if it works. 🙂
Bethany says
Hi Katie. I absolutely love this recipe. How bad is it that I almost ate the whole thing myself? LOL. However, i put 1cup of chocolate chips in the entire recipe and i felt like it was too sweet. I have another question.Is it supposed to come out rawish after baking it or is it just me?
Chocolate-Covered Katie says
It actually is supposed to be gooey. 🙂
michelle says
Omg katie! I tried this recipe on my family…&they loved it! My dad is pretty much the oppoaite of me when it comes to food…fried chicken, mashed taters&green beans, gravey, pasta with meat sauce…whereas im vegatarian&love healthy foods and treats. I only told my mom abt the beans in the recipe, she’ll at least try things…and everyone ended up loving it! So glad you provide healthier, vegan dessert recipes…I love baking&most of all eating! Keep up your amazingness:)
Laura says
Do you recommend regular beans, low-soduim, or no-sodium for the best results? Have you tried all different versions? which do you use? thanks! excited to try and I want them to come out perfectly!!
Chocolate-Covered Katie says
Doesn’t matter, because you will be draining them :).
Chocolate-Covered Katie says
I usually use regular (with salt).
calene says
I entered all the ingredients into myfitnesspal…and said it could serve 12…Here’s what it gave me
321 Calories
55 carbs
10 fat
6 protein
4 fiber
Not bad!!!! considering what the real deal is…heart attack in a foil tin!!!
Aislynn says
Ok, I swear I’m not stalking this recipe, but I made this for my son’s birthday cake (his request after the last one). I have to laugh every time he asks for a piece between meals and I say “Sure!” with no hesitation and he gets all excited at being allowed a treat between meals. If he only knew…
I really think chickpeas are the right bean for this recipe, and I added 1/3 cup of vanilla and 1/4 bag of shredded coconut to the food processor mix.
Next time I plan to make a peanut butter cookie pie, per the bf’s request. I’ll let you know how it goes!
Aislynn says
UPDATE: I made the peanut butter version.
I may never make the original again.
I used a cup of Laura Scudders Nutty Peanut Butter (WELL mixed to get all the natural oil mixed in) and tossed in a handful of chocolate chips.
It smelled so good I couldn’t wait until it was fully cooled, but it was amazing even when slightly gooey. BF loved it too!
Can’t wait to see what my son thinks of it!
Mireille says
Wow! your desserts look soooooo gooood!
I’m eating low carbs and I’m wondering what kind of chocolate chips and chocolate you’re using for your recipes.
Jane says
I made this recipe for thanksgiving dinner, and I have to say, I was a bit hesitate about how it would turn out! But….it was so amazing. Seriously, one of the best things I’ve ever had. The best thing is, I can eat this and not feel so guilty about what I have just consumed. Everyone loved it, even the not so healthy eaters! I can’t wait to make it again, and try some of your other recipes. Thank you so much for your amazing ideas! You are truly wonderful. Many blessings. <3
Kate says
I just ate a slice of this for Thanksgiving and DIED and went to heaven!! This is the most delicious dessert I have ever had… and gluten free and pretty healthy! You’re an amazing baker and I’m so very satisfied 🙂 Plus, when my mom sampled my cookie pie and my aunt’s gluten-filled, fat-loaded cookie pie, she thought they were equally delicious. Keep up the great work!
Hannah says
Do you think I can get away with making this using just a half cup of brown sugar and just a half cup of chocolate chips? I can add about 6 packets of stevia too…
I made this pie before and the whole pie has 3817 calories, serves 12 so around 320 a piece for a thin slice, a little too high! And it has SO much sugar, too sweet for my taste! But my family loved it! Which was my goal in the first place:) It is such a magnificent and creative recipe but I would like to make it just a little more healthy:) So what do you guys think? I am scared if I use less sugar then the chickpeas will have a noticeable tast:o
Sandi says
I have a Vitamix….are you saying to use a food processor instead? I’m trying not to have a gazillion appliances in my kitchen but like to heed your advice…just wondering if you consider the Vitamix a “blender” or a “food processor”. Thanks!
Kristy says
Sandi I have done this recipe with both appliances. I accidentally used the vitamix once without reading the information all the way through. I will say that the only difference I noticed was it was not easy to get all the ‘dough’ out of the vitamix unlike the food processor. I do prefer a food processor for clean up reasons, but if you don’t have one I wouldn’t recommend going and buying one just for this recipe.
Rizi says
Delish! My husband loved this and had no idea what the secret ingredient was! I cut the sugar down to 3/4 c. which was still very sweet. Can’t wait to try it on my guests this Saturday.
V. says
Hi Katie, I thought you should know that I saw a recipe on foodgawker yesterday and when I clicked over it was YOUR recipe but without any mention of it being yours. Someone had commented that it was your recipe, and it looks like the blogger now gave you a TINY link, almost unreadable, but still kept the recipe up so no one would even need to click the link. I already reported it to Go Daddy, but I thought you should know as well. http://www.culinarycoutureblog.com/2012/12/deep-dish-chocolate-chip-cookie-pie.html
Michele says
Can you substitute flower for the oats?
Lisa says
I just had my first taste with some of the ice cream/milk made from only almond milk and sweetner. I topped it with a quick single serving of chocolate syrup made from cocoa powder, coconut oil, raw sugar, and a little almond milk (thanks to the suggestion in your chocolate banana cups recipe). As I was eating all I could exclaim was, “THIS IS CRAZY!!!!!” I can’t believe something so good for me can taste this good and was that easy to make. You are a genius and probably my new best friend with recipes like this. My mind is really having a time adjusting to the idea that I can really enjoy dessert, guilt-free. GOD BLESS YOU KATIE in all of your chocolateness!!!!
Maddie @ glutendairyfreedom says
In the oven right now! They’ll never know…maybe. 😉
Gillian says
I was wondering if I can use regular stevia or does it have to be baking stevia? Thanks so much. Planning on making it tomorrow 🙂
Colleen says
Hello Katie, this is the most amazing thing Ive ever seen. I have been a vegan for only 2 months, and I am trying to get some good recipes under my belt, but when I saw this cookie, I thought it was too good to be true. So I just made it (half-sized in case it turned out to be a waste of chocolate chips) and after the first bite, I stood there and said “unbelievable” over and over again. I still cant believe I am eating a delicious chocolate chip cookie made out of garbanzo beans. Wow. You must be a wizard! This is outrageous magic in cookie form! Thank you so much for sharing!!
-Colleen
Lea says
These are in the oven right now, and I thought I’d share my experience! As Katie mentioned, a blender doesn’t work, and neither does a mixer! (As I learned.) But, the food processor worked beautifully, as to be expected. I halved the recipe and from that I got three pies in many springform pans. Based on my calculations, each pie came to be around 500 calories. Which in my opinion isn’t bad at all, especially compared to the alternative! Thanks Katie for a great recipe!
Ashley @ Blissful Basil says
I’ve made this (sugar-free version) twice in the last month and it is seriously AMAZING! Once you go vegan chickpea cookie pie, you never go back. I added a 1/4 cup vegan butterscotch chips the second time I made it, and it was a huge hit! My little sister who is probably the pickiest eater I know saw me making it and was completely freaked out by the beans and dates; however, I convinced her to try it and she ate the entire slice, said it was her new favorite dessert, asked for the recipe, and said she couldn’t wait to make it herself. As usual, awesome work, CCK!
Bethany says
This my favorite recipe on your website. I actually quartered the recipe and ate a giant cookie for breakfast. Yummy! Now I dont have o feel guilty…
Mary says
I wanted to make this recipe last night (one of my favorites), but I was out of chocolate chips!! I know, a tradegy! So I added 1 1/3 cup of cocoa powder. It’s a delicious and dense cake. I decided to top it with shredded coconut and bing cherries! Yum!!
Katie says
Hi Katie!
I’m Katie also! I just got into your blog and I LOVE IT! I’m just a teenager but i really have a passion for living a healthy lifestyle, and also a passion for baking (especially chocolate chip cookies!!) I tried this today (my first of your recipies!) and they were really good!! I look forward to making more of your stuff 🙂 Anyone have any suggestions for what i should make next? there are so many choices and they all sound so good 🙂
laurasmess says
Wow… Katie, I’ve just stumbled upon your blog and I have to say, the recipes are amazingly creative. This pie looks delicious! Some time ago, I tried black bean brownies (made by a friend) and they were very… savoury and bean-y. I developed a negative association to bean-substitutes in desserts, and have been rather closed to the idea ever since. BUT. I’m going to give this recipe a go! I think it might reform me. Will keep you posted!
Kelly says
My Dearest Katie,
I am SO SO SO grateful I just found you. I have been vegetarian for a year and my husband and I recently went vegan. We love it and feel great but have had some sad experiences in the vegan dessert world. I decided I do not like hippies messin’ with my cookies!!! I hate the super granola vegans convinicing me there dessert tastes just like “real” (you can fill in the blank). I began to think that after a while your taste buds must mutate and you will eat any old dried up flaxseed biscuit while telling others, “yah, but this is good for a vegan dessert.” I read your recipe and laughed out loud at the thought of beans in a cookie. I only decided to bake it based on the picture and the comments from others–maybe it was good? I mixed up my cookie pie last night, and after tasting the batter, thought, “GREAT, another one bites the dust and that girl lied to me!!!” I decided that I would bake it after all that blending and throw it away if it was horrible. What happened next was all a blur. I cut a slice and remember inhaling it and going back for seconds but being so full. My 3 year old ate it for dinner and my husband came home to both us covered in chocolate chips while I exclaimed that I had found a genius online and her name was Katie! You must wake up every morning and just feel like a rock star. I passed out pieces of that cookie to everyone who would listen and then haughtily told them it was full of beans. I passed out the recipe and watched their confused expressions. I have had so much fun today thanks to you. I am yours from now on!
Kelly
Molly Winter says
Thanks so much for the inspiration on my quest for healthier baking, and for a delicious dessert! I loved your recipe so much it gave me all sorts of ideas for making my own desserts. My favorite Katie-inspired dessert so far is also my first post the food blog my husband and I just started, so thank you times two. Just wanted give you my gratitude and let you know I referenced your recipe in my post: http://www.feastgreedily.com/double-fudge-bean-brownies/
Jennifer says
Katie. This has seriously changed my life. I love your cookie pie and have told everyone I know about it. No joke-it (or another one of your delicious concoctions) comes up in almost every conversation I’ve have this month! THANK YOU!
I’ve delving into the blogging world and posted about your delciousness!
http://outwardlyexpressingmyinnerbeauty.blogspot.com/
Chocolate-Covered Katie says
Wow, thank you!! I loved your post, Jennifer :).
Anonymous says
This was sooo good! Does it have to be refrigerated?
Shari says
Hi, This was so delicious!!! Do I need to refrigerate this?
Chocolate-Covered Katie says
Yes, it would be best after a day to fridge it.
SBR says
I am a carnivore… but I was intrigued by this recipe since as it is National Pie Day in the US. I made the recipe with Cannellini beans and used only 1 cup of sugar (half white and half brown). It is shockingly delicious. Thank you for sharing !!!
Dee says
Katie, just writing to tell you that my self-control goes out the window when I make this pie. I made it 3 times this week, it was Pie day at my mums work, then it was my birthday, and I also had an extra can of beans. I really don’t know if I’m feeling guilty or not …
Anyway. Consider me a huge fan! Thank you for sharing your secrets.
Ali says
Hey I made this last night and the consistency and everything was great, but it still had a hint of beans. I used one can of white kidney beans and one can of cannelini beans because I thought they were the same thing….are they?/was that the problem?
Noahloves says
Wow! Made the pie this weekend and what.a.hit. So delicious. And coming from a all things baked, sweet, gooey, chocolatly love affair I am a great judge. Recommending this recipe to everyone cause its the bomb! My friends that were over for dinner and dessert had no idea ad I didn’t tell them until after they were finished and boy were they surprised. The kids loved it too. Great, great dessert Katie!!!
Nat says
could I make this with sweetened applesauce? Looks AMAZING!
Chocolate-Covered Katie says
yes!
Andrea says
I’ve made a few of your recipes now and I love the ones with beans! I made this one today for my kids as an after school treat and they were very impressed. My 5 year old says it was the best thing he has EVER EATEN! Too cute! Keep the great recipes coming!
Debra says
I was very skeptical about this…but it is AMAZING!!! I love your blog Katie and am a huge fan of yours. Keep it coming!! 🙂
GUS SANDERSON says
I DEMAND TO SEE THESE PICTURES OF YOU ON MEMORIAL DAY 2011!
WHERE ARE THEY?
sophie says
Hi, just wanted to say that I love this recipe and make a half version pretty much every single weekend (with greek yogurt instead of applesauce and molasses+cane sugar instead of brown sugar). I use a nice blender and it works great every time. I love it, thank you so much for posting!
TaylorE says
This was so GOOOOOD! Just made it and had it with some ice-cream! no one could tell how healthy it was and that it was vegan! Thank you:)
Nicole says
I made this pie a few months ago as a vegetarian and both my omni friend and I absolutely loved it and ate the whole thing. Now I’m a full vegan, and I’m about to make this pie again. It’s probably the best pie I’ve ever had.
Also, I’ll most likely use your blog for all of my dessert needs in the future. Thank you!
Sue says
I just made this and it was awesome. I used Splenda blend brown sugar and calculated the calories @ 315 calories (deep dish pie pan cut into 8 slices) The chocolate chips have about 700 calories for a cup so Im going to try and cut back on them some.
Sue says
Vitamix works great!!! I didnt have a food processor and made mine in a Vitamix. It was perfect. I mixed the beans, oil, applesauce and oatmeal in the vitamix, then transferred and mixed with remaining ingredients in my Kitchen Aid. I didnt read the recipe correctly and only used ONE can of 15oz chick peas. It was amazing. I think I will make it the same way again since it has less calories with only one can. I do agree that letting it sit for a few hours allows the flavors to blend. I tried it right out of the oven and although it was good, my second slice a few hours later was even better!!! Yes, I could not stop eating this 🙂
Lindsey says
We made this last week, and it was SO delicious! I would’ve never believed that this dessert had beans in it. It was so moist and flavorful. We added pecans to ours as well (since we love chocolate chip + pecan cookies), and it was excellent. Great work! 🙂
Amanda says
This recipe is awesome. Thanks to Katie! Here are a few tweaks I made in case anyone is curious about modifications:
I made a 1/4 portion of the recipe and baked it in a 6 inch cast-iron pan. Perfect size!
Unless otherwise stated, I followed the recipe exactly and used the called-for-amount (obviously dividing by 4):
type of oil : 3/4 tbsp refined coconut oil (the one that doesn’t actually taste like coconut)
sugar : dark brown, 1/8 cup (2 tablespoons). For a 1/4 of the recipe, it actualy calls for 3/8 cup of sugar but I found it to be plenty sweet (thanks to other posters warning about the sweetness level).
oats sub : instead of quick oats, I used 1/4 cup of millet flour (i just happen to love millet flour and use it in a lot of baking)
Fawn says
Finally decided to start baking healthier and thought I would start with this reader fave. However, was a bit cautious so only made 1/4 recipe. The only question is how to tell when it is “perfectly” done? Golden brown? Top firm to the touch? etc. I know how to gauge typical flour and egg-based cookies during baking but not sure about this one, as I had to adjust the time for a smaller and slightly thinner batch; they did not turn out dry but not gooey either. Thanks!
Evie says
I have one in the oven right now. Can’t wait! Any advice on how to store left overs?
Judy says
Wow! Amazing!! I cut the sugar down to 3/4 cup and used coconut palm sugar/raw turbinado mix. I also doubled the applesauce and omitted the oil. The texture is terrific. Like a moist bar type dessert. You cannot taste the garbonzo beans. I so appreciate the lower calories and no flour in this recipe. Next time I will add nuts and maybe some cocoa powder and make brownies. Great job and thank you!!!
Erica says
Hmmm, well, I really wanted to like this. It looks quite delicious! I was worried though, because I’ve tried black beans in place of oil and eggs in a chocolate cake mix before and it was the weirdest, most rubbery thing I’ve ever eaten. But I didn’t find a single negative comment here! Everybody said it was so good and that their husbands were fooled and everything. So I gave it a shot.
I am so glad I only made a half-batch. The first bite was just gross….it did get a little better after a few bites….but still not good. Well, it was worth a shot for a healthy dessert, but I’d rather eat two bites of a deliciously sinful dessert than a whole pan of this stuff.
I feel bad leaving a negative comment, but if it can save someone else the ingredients and the time… I’m sorry.
Chocolate-Covered Katie says
Hi Erica,
Can you tell me more specifics about what you did? What food processor? Any changes to the recipe? I would love to help figure out where yours went wrong, because I stand behind this recipe 100%.
Erica says
I halved the recipe. My can of beans, after draining and rinsing, weighed 280g rather than the 250g it should’ve been for a half-batch. I didn’t think 30g would make any difference, but maybe it did. I used a food processor. I pureed the beans before adding the rest of the ingredients to make sure they were thoroughly pureed….I didn’t want any chunky beans in my cookie.
My kids (ages 1 and 4) liked it, but they haven’t been spoiled by rich and sugary desserts like my husband and I have. I don’t think there’s anything wrong with your recipe….thousands of people obviously love it. I think it’s just that I don’t care for the beany taste/texture, and maybe it was the gooey-ness (although I do like gooey-ness in some things).
I do have to say that I tried some of the leftovers today and it tasted better than it did last night.
Again, I’m sorry to have left a negative comment. I hope I have not offended you. I think it’s wonderful that you are creating healthy desserts! I will have to try some of your other ones. I just may have to steer clear of the beans.
Hayley W says
I love your recipies katie! i was just wondering though wether you know any good substitutes for the beans in this recipe as i can not eat beans of any sort. I have to follow a Low FODMAP diet and i try to create my own versions of recipes when i can.
Love your site so much though! i show it to all my friends
xx
Hayley
Mary says
I’m making this pie again for the second time and I can’t wait to dig in. My family loved it the first time. It was delicious and not one person could figure out the main ingredient….beans! Thanks Katie for all your amazing recipes. I’ve made several and not only are they delicious but it’s fun trying new healthier versions of the traditional deserts!!
anna says
This recipe is absolutely wonderful ! I have madee it many times. My husband loves it…….as do I. to make it gluten free, i sub Quinoa flakes for the oats and it is wonderful. I also use coconut sugar in the place of the brown sugar. I have also fed it to people not telling them the ingredients……everyone that has tasted it loves it.
Geoffri Drucker says
Hey Miss Katie,
I’ve been enjoyed your recipes for a while now and have to say this is my favorite so far! The R-rated ice cream was a total fail but it made an excellent milkshake (guess I need to invest in an ice cream maker). Keep ’em coming, my new bff <3
Mademoiseille Gravelle says
On the Choc Chip Cookie Dough Pie, you said others gave the recipe 200 calories. How many slices do you divide the pie into to get that amt of calories? You are darling and talented. Anxious to try out your desserts.
Alexandra says
You should make a mug brownie!
CC says
Recipe Review–I made ’em.
Ok, so I HOPE i didn’t already post this review…but it’s very time consuming 2 keep going backwards 2 see the recent reviews…i did, but finally gave up. So this may b duplicate, in that case my apologies. But I thought it was very worth the time so here ya go. I hope u find this helpful.
2 Calibrate your tastes 2 mine: I am a sweet tooth, I love choc chip cookies herein known as (ccc vs CCC which is me, lol) & prefer vanilla over chocolate though I like both.
The result: I think this may b my FAVOURITE recipe I have tried from this site so far. It is more reminiscent of a ccc moreso even than the flourless ccc’s I made from this site (though they were good too).
THE TASTE: It tastes like a very moist ccc, best tasted warm out of the oven, but still good and most several days later. I followed the recipe exactly (without added syrup or ice cream) except (1) added ~1t vanilla and (2) replaced the 1/4c applesauce (too lazy 2 make it in the vitamix) w/ Coconut Oil which I think helped it have that more rich, buttery taste which appealed 2 me. I found it was not overly sweet but definitely sweet enough 2 fit the bill of a craving 4 sweets. I, again, made these with CCK’s recipe 4 homemade chips & found them delish in that they’re just semi-sweet enough 2 balance things nicely!
THE TEXTURE: Very moist & on the crumbly side, but not as crumbly as say, the black bean yummy brownies or blondies I made. They came out pretty “tall” in my 8×8 (oddly enough, couldn’t find my pie pan, still can’t!). Although they’re beans & prob should do this (won’t in the summer) I leave them out on the counter. Texture has stayed the same.
THE VERDICT: I thank Katie again, 4 her genius. MAKE ’em, now. Bring them 2 a potluck 2 impress your friends. Make ’em 2 delight yourself. If u’re afraid of bean recipes, make this or the Black Bean Brownie recipe here first… u will b surprised, delighted & encouraged 2 bake more & share the wealth of health!
PS- I am trying 2 loose weight & will totally blame CCK 4 a part of me gaining if I do lol…can’t stop making her recipes!!!!!! It’s a food obsession & I NEED HELP! ;OD
Holly says
Hi! I absolutely am obsessed with your blog. You are kind of my hero.
Ok, so I am going to be making this tomorrow morning to bring to a friend’s house tomorrow night. If I make it in the morning, should I keep it in the fridge until I leave? Should we warm it in the microwave before serving it? How should I keep it so it stays as perfect and wonderful as possible??
Thanks so much in advance! I hope you see this in time!
Chocolate-Covered Katie says
It can stay out for a day… and it is lovely re-heated 🙂
Fridge after a day, for best freshness.
Liss says
Thank you so much for sharing this delightful recipe! I made a few (very minor) changes to alter the sugar amount & to slightly hide that residual bean flavor that my youngest son noted- but didn’t balk at! and shared the recipe here on our family site: http://www.grocerybudget101.com/content.php/559-hidden-veggies-Deep-Dish-Cookie-Pie I don’t know how you happened to come up with this amazing recipe, but kudos to you!
Angie says
This recipe was so yummy! But to those watching calories – if you use the full amount of oil and sugar in this recipe, and cut into 8 servings, it is 396 calories per serving…not sure where others got 200 unless they substituted ingredients. However, unlike most dessert recipes, it has 8 grams of fiber and 10 grams of protein…woo hoo!
Maysem says
Just did the calculations after seeing your comment… you’re right. I got the same thing… actually 398 but close enough. I’m wondering too where the 200 calories came from. I also calculated the without sugar version and it is less than this version but by a very small amount. There had to have been some sort of substitutions to get the 200…. or got more than 8 pieces.. cutting smaller pieces. Well since it is a healthier version and looks amazing, I’m making it anyway! I exercised enough calories for today so I can afford to indulge just a bit. 😛
Denise says
This is so amazing! I just whipped it up in like five minutes since I had all ingrediens on hand. It is so tasty, thank you!
Helene says
Om my gosh! I can’t believe how delicious this recipe turned out!! I was (of course) a bit sceptical because of the white beans, but seriously.. this is my new favourite thing to eat in the whole world! I LOVE it!! It’s divine! Even my husband who doesn’t like ANYTHING healthier I make could resist this! He absolutely loved it too. Thank you so much for all your mouth-watering recipes, you’ve been a life-saver more than once in my pregnancy when my sweet cravings has gone through the roof. Can’t wait to make all my favourite Chocolate-Covered Katie-recipes to my son when he get’s a bit older! 🙂
Elizabeth says
I made this a few days ago and it was really good! I mixed the ingredients in my vitamix, but if i were to make it again i would blend the batter in two batches rather than one. My mom and sister knew there were beans in and thus avoided it, but I did a blind taste test on my brother and he really liked it. Keep in mind this is a kid who uses half a stick of butter to make a grilled cheese and lives off frozen pizza. I ended up eating all of it myself .. couldn’t quite get it past the non-healthies… next time I think I’ll make a quarter of the recipe
Maysem says
Oh wow!! This looks amazing! Just recently I’ve been trying to eat healthier and I have been good about not eating any sweets… but yesterday I was in sweet craving mode. So coming across this recipe is perfect timing! Only question I have is about the slice size. The 200 calories is for how big of a slice?
Eva says
Katie, lots of love from the Netherlands; i just made your deep-dish-cookie-pie and it was fabulous! I’m absolutely in love with it; also gave it to my boyfriend, who is a real sweet/ butter/ and everything ‘high calorie’ lover , and the only comment he now had was, “i prefer lighter pastry like kwarktaart (which is something like a light cheesecake), but the taste is really good.” No comments like, “beany…” or “weird…” (like I hear a lot since i’m always experimenting.)
Thank you! Maybe I’ll allow myself to have this for lunch tomorrow… like… i mean, it’s full of fiber isn’t it;)?
I also have a question for you, I searched already but couldn’t find the answer; do you have any idea on how to store the deep-dish-cookie-pie for a few days? I’ve made half the batch but still its really a lot so I would like to store it… maybe in the refrigirator or something?
Again, lots of love and especially thanks from Groningen:)
Eva
Eva says
Katie, I’m sorry, for some way I didn’t see that I could click “older comments” and then I saw you replying to the same question; so saving it in the refrigerator. Am I a lucky girl, deep-dish-cookie pie for a few days!
Resourceful Cookie Melinda says
This is amazing! I now have an easy go-to treat that works for everyone for short notice celebrations. This is fast becoming a favorite.
Molly says
Just took it out of the oven… it smells AMAZING! Can’t wait for it to cool down and give it a try.
Swim run says
Which beans would work better, white or garbanzos?
Livia says
I used cannellini and it came out awesome. I might try a different white bean next time to see if one is better than the other. Has anyone else tried this and noticed a difference in taste?
Benji says
This is delicious. Really Really.
Would it be difficult to incorporate a peanut butter taste into this? I’m afraid I’m not very knowledgeable with baking. Thanks!
Valerie says
I don’t have any pie dishes… Do you think bite- sized muffins would look good?
Kaarak says
This is awesome! I tried this with chickpeas first. This time I used the white beans, 1/2 cup less sugar (it was way to rich the first time) and added a cup of chopped walnuts! Still great and even healthier with the added protien (nuts)…:)
Melinda aka The Suburban Hippie says
Katie, this recipe is becoming a real favorite! After making this for a potluck, I had so many requests for the recipe I featured it in a post – http://resourcefulcookie.blogspot.com/2013/03/healthy-chocolate-chip-cookie-pie-vegan.html. Thanks so much for sharing your healthful dessert recipes with us.
Charity Brosseau says
I made this last night and used an 8″ springfoam, had to cook it for an hour due to the extra thickness. It’s good but I actually found it way too sweet. I think next time I would cut the sugar to 1 cup and use 1/2 cup of chocolate chips or maybe milk chocolate chips instead of semi-sweet.
Virginia Buttner says
A friend made me your deep dish cookie pie for my birthday. It was delicious!
Alexis says
Ok. So I just made this pie. It is definitely DELICIOUS, but I was wondering if it supposed to be so mushy on the inside? When I took it out of the pan it just broke in half. Is that normal? I waited the full 20 minutes before I took it out of the pan also.
Lauren says
I made this recipe today for a friend. It came out incredible!! Food processor is key, it came out like a true cookie dough batter… I felt guilty eating it!! Incredible work Katie!!
John says
Absolutely delicious!!!
Ruta says
I’m sure I’m not the only one saying this, but that first picture looks AMAZING. And I’m sure it’s not only because the recipe is great. Your photography is awesome! Makes me want a bit every time!
Would you mind sharing a bit about your photography set up? Maybe some behind the scenes pictures or something? If you don’t mind me asking, do you use a tripod, and if so what type? Thanks so much, Katie, and keep up the good work!
Queen says
do you have any real dinner not putting this one down or you. I tried it was delish
Kristy says
I tried this pie last night. Delicious! But after adding up the nutrition, I’m a bit confused how this could be considered healthy.
Deep Dish Cookie Pie, 1 serving(s) (1/16) 260 calories, 40g carbs, 10g fat, 5g protein, 0mg Cholesterol, 236mg Sodium, 22g Sugar, 5g Fiber.
And that’s with 1/4 cup sugar reduction. And 1/16 of a slice of pie feels like a scant piece indeed. These nutrition facts are right up there with any other cookie recipe. So healthy alternative? I think not.
Christina Ventura-DiPersia says
It’s a healthier alternative to a regular cookie. C’mon now… I think that’s pretty obvious
Tiffrn says
It looks absolutely gorgeous, my mouth is watering. But I have to ask – can you taste the beans?
I’ve been vegan for quite some time now but have always steered clear of sweet recipes that ask for avocado or beans. I just can’t imagine mixing something so savoury with something so deliciously sweet!
If you tell me it doesn’t taste of beans, then I’ll stop being such a scaredy cat 😉
Nicole says
This is a seriously amazing recipe! Made it for my boyfriend this past weekend and neither of us could believe how good it was! I used half brown sugar and half coconut sugar. For the oil/fat I used 1 Tbl spoon of coconut oil and 2 Tbl spoons of peanut butter. It feels so indulgent and yet there is no butter, eggs, or flour! Can’t wait to make this again! Thanks Katie!
Julia says
Uh this is effing amazing. My mom and I made it for my birthday….just incredible. We did add a little vanilla bean powder, and next time we make it we’ll add walnuts (which we sprinkled on top this time). Your recipes are the best!
Rachel says
I just found your site and wow I love it! You have so many awesome recipes that I can’t wait to try. I made this last night and it was amazing. Seriously. I can’t believe how awesome it was and it brought me right back to my old favorite Mrs. Fields Cookie Cake.
Thank you so much for all of your beautiful recipes and I am so lucky to have found your site. You do amazing work. I can’t say it enough… thank you again 🙂
Jeanette says
Can this recipe be praised even more? I made it, loved it. I recommended it to a friend, who served it to her husband and boys, who also loved it. (And kids are not always easy to please.)
Your blog is absolutely great. I always enjoy the stories, pictures and recipes.
Thanks a bunch for this.
Sending you my appreciation across the ocean, with my best wishes for you and your readers.
Meagan says
**should not have ever doubted this recipe was going to be anything less than divine after reading the raving reviews on it, but just had to try it out for myself…I’m amazed and my my my, won’t every single unsuspecting person at the upcoming cookout be appalled when they devour this scrumtious dessert and later discover not only its secret ingredient but that it’s such a healthy alternative to fulfill that sweet tooth craving~!! Katie, I’m so excited to be introduced to your recipes. Did I mention that I baked this last night {only 1/2 the recipe} and the entire dish is gone already {I’d say the hubby approves as well!!}
Now to decide which heavenly recipe to make next….sooo many grand options!
Alisha says
Hey, this looks incredible and I want to try it tonight, but how many does this recipe serve? Can’t wait to try it!
Anna says
This is amazing! I love it, am about to make it for the 2nd time!
Thanks Katie!
Anna 😀
Clare says
Katie, this recipe is truly delicious. Since I don’t have a food-processor, it took a bit more work (mashing & blending the chickpeas) but turned out great. Even my boyfriend who HATES chickpeas thought it was delicious and now believes that I can make delicious food out of random ingredients. Thank you!
Tracy says
This is amazing! Made it for Easter dessert and what a treat!
Any idea of the calorie count?
amber says
Hi Katie! thia looks unbelievable! i cant seem to find white beans, would butter beas work?
Chocolate-Covered Katie says
yes
Emilie says
Hey Katie, I would like to make this without oil. Do you think it will still be pretty good if I sub. with applesauce instead, or would banana be better?
mrsblocko says
I made this cookie pie and wrote about it here. Unlike most of the comments, I could most def taste the chickpeas in this recipe. Don’t get me wrong, I really liked the recipe, but if you hate chickpeas and have very sensitive tastebuds, this dessert is probably not for you. However, that being said, my 7 yr old daughter couldnt taste the chickpeas and loved the cookie.
Courtney says
I’ve made this a handful of times, it’s always a huge hit. One of my go-to baking recipes, as are many of CCK’s delicious concoctions! I use around 1 cup of sugar, maybe 1 and 1/4 cup at the most. I like it with a tad bit more salt too, maybe 1/8 teaspoon.
Anna Coplon says
Katie,
I love your recipes. I am allergic to chick peas. Do you know of an alternative to use in their place in your recipes?
Thanks so much!
Anna
Bulut says
I can’t wait to try this recipe! I just wanted to ask you something. I know you said both of them work but for the above picture, did you use garbanzo beans or white beans? Or a mixture? I just want it to come out with the mildest bean taste as possible. (preferably none) Thanks!
Stacey says
Wow! I am beyond amazed! I am known for my cookie bars but they are extremely fattening with a pound of butter so I was skeptical of how this recipe would be received. My kids also love the batter so I was shocked when they tasted this batter (luckily I did the beans when they were in the other room so they didn’ t know they were in there!) and they said it was yummy!
Thanks I am a new fan forever!
Jennifer says
Can you use dried beans instead of canned?
Amanda E. says
Hi Katie,
This looks great and I’m going to make it for my dairy-allergic friend’s birthday tonight! I wanted to make the cookie cake version though and I’m not sure about the size of the pan to use or the baking time… were you talking about an 8×8 pan? What about baking time? Thank you!!
Amanda E. says
FYI, I ended up making half the recipe in an 8×8 pan. I cooked it for 19 minutes and it came out GREAT!! Such a delicious, dense cookie cake
Marilyn Zawoyski says
Where is the print link to print out a coup of the recipe?
laura says
how many servings per pie???
Anonymous says
A friend made these for me and the rest of our house and it was literally gone in less than a day. They were so incredibly amazing! She told me they were vegan and gluten free, but I had no idea that they had chickpeas! They honestly tasted like the real, full-fat cookies. I am making this asap!! thank you Katie for creating these recipes! It is the perfect thing for a person like me who wants to eat healthy but also likes her chocolate and other sweets 😀
Liv says
I ran out of oats…whoops! So could I use spelt or barley flour instead??
Chocolate-Covered Katie says
Would *think* so, but I haven’t tried it.
Jane says
Made a very silly faux pas and used apple sauce that had been flavoured with lemon .. the kind the people pair with pork 🙁 I added in some cocoa powder and extra vanilla to hopefully cover over the taste. I really hope it isn’t ruined, was looking forward so much to making this!
Joy Stephenson says
You are a genius! I have just made this for my husband and 4 year old son. They are scarfing it down knowing nothing is different than the regular flour version. I Successfully used a food processor for the first time. I loved that there is no raw egg so I could let my son my son lick the spoon as much as he wanted. So could you now create a recipe for peanut butter cookies?
Chocolate-Covered Katie says
It is on my to-do list! 🙂
Laura says
I’ve been searching all over for unsweetened applesauce, but can’t find it. Would normal applesauce work?
Chocolate-Covered Katie says
Yes, definitely.
Lilly Sue says
YUM! I love warm cookies pies 🙂 They are definitely the best!! This recipes looks good!
Kasey says
There are SOOOO many recipes on this website that I feel like I NEED to try but haven’t yet (especially this one). I need to do something about that….
The million dollar question: which one to try first?!
Madelyn says
Oh my goodness Katie! I know you probably get this a lot, but you are amazing! I just recently found your blog and I am in awe of you how you make recipes like this healthy, while staying SO yummy! I’m 15, and not very skilled in baking, but this was actually pretty simple to make, and turned out amazingly tasty! I just made this for my family, and everyone loved it! It even passed my 16 year-old olders brother’s taste-test (which is a huge accomplishment because he doesn’t like anything that I make if he knows its healthy in the slightest! And since I didn’t tell him that it was healthy (ish 🙂 or that it had beans in it, he just tasted its yummiest and loved it!) Thank you so much! This is definantly a keeper! You rock!! 🙂
Cindy says
Hi there…this looks awesome and am anxious to try it. I have a small size food processor so I can’t blend all of the ingredients at same time. Do you think I could use my blender to initially blend everything then use the processor to blend again in smaller amounts??
sierra says
I made this for my in-laws (who are skeptical of anything “healthy”) and they loved it! My two young kids demolished their pieces. I’m making it again, just because it’s so good!
Jenn says
OMG i’m SO freaking glad i found this recipe! Chocolate Chip cookies are my absolute favorite cookie ever! Since this is a deep dish pie, i’m even more estatic! 😀 I’m trying to eat more healthier & stay away from artificial foods/ingredients & GMOs, so i’m DEFINITELY going to try this. And judging by the comments, there’s no way i can turn this up haha. So excited! 😀
Laura Friesen says
I made this without coconut oil by mistake and it turned out wonderful! I was thinking of making it again with coconut oil but it tastes so good without it!
Marissa says
I made this today and halved the sugar. It tastes good, although after it cooled off it turned into more of cookie fudgie stuff that tastes good but sits like a brick in your stomach. DON’T STICK IT UNDER PLASTIC WRAP IT’LL GET SOGGY eat it warm. But really, flour is light and fluffy, beans are heavy and soggy, so don’t make a cookie with beans and expect it to turn out like a cookie with flour.
Leah says
Thank you for this recipe! It is so good! Even all our family, that don’t eat healthy or gluten free loved it! I’ve made it two times in the last 2 weeks!
Allison says
Just made these! I was skeptical, and I can *kind* of taste the garbanzo beans (only in bites without chocolate chips), but WOW. I will absolutely make these again, and use a bit more sugar (I really skimped on the sweetener). Maybe I’ll try white beans next time.
I can eat a LOT of sweets in one sitting, and as others have said, these are so filling it’s hard to eat an excessive amount, so that’s an added bonus 🙂
Shauna says
Made this. WOW! I made a vegan chocolate sauce too and poured it over. Amazing.
Anonymous says
I’m unable to get hold of white beans or garbanzo… anything I can substitute for these please?
Kara says
So I first have to say that I NEVER post comments on blogs. But I just finished my (first) piece of pie and I am just stunned and had to post. Katie, I’ve “pinned” a couple of your recipes but have never felt adventurous enough to make beans a dessert 🙂 Tonight I decided to give this pie a try and I’m completely sold. I followed the recipe exactly and it came out just outstanding. If I had not made it myself, I would never believe garbanzo beans are the main ingredient. I may try playing around with the amount of sugar (it tasted perfect as is but would love to make it even healthier.) I think good chocolate is key too- I used Ghiradelli 60% cacao. Thanks for this awesome recipe!
Chocolate Covered Katie says
Aw thanks for trying it!
Sarah says
Hi! I love this recipe! Question though – I want to have it for Friday morning but today is really the only day I could have time to make it. Will it still be good by Friday morning, you think?? I have no idea how long it will keep fresh because we always eat it all right away! Thanks for your help!
Candace says
I made this and it was absolutely wonderful. I substituted applesauce for the oil and it was still great. I gave it to my husband without telling him about the bean substitution. He is not a fan of chick peas but he didn’t say a word. Just gobbled it all up. I’m going to try making it with dried chick peas to lessen the salt from the canned variety. I’ll let you know what happens(:
Kelly says
This looks DELIGHTFUL! I am on Weight Watchers–has anyone figured out the full nutrition facts for this lovely creation! Thanks for sharing! 🙂
Elisabetta says
Making this now! 😛 my recipe makes 355kcal per slice (using a 9.5 in pan and making 8 slices). The thing that adds tons of calories is the chocolate chips because they’re semi sweet, just noticed that they are very sweet by themselves and this explains why all the time the recipes I follow seem too sweet to me! So I’m decreasing the sugar using 6 tbsp of raw agave syrup instead! Everything else I followed exactly the recipe. Do you usually (anyone reading this) use unsweetened chocolate chips?
Kimberly says
I made this on Sunday and it made me decide to try a gluten free diet for a while. It was amazing to have beans in it.
Kimberly says
I made this on Sunday, and it was amazing. I decided to try a gluten free diet for a while.
Kate says
I’m confused… For your white bean blondies you use 1 can of beans and 1/4 c. Oil… So naturally if you use 2 cans of beans you think it would be 1/2 c. Oil but its only 3 Tbs?? Is this to make it more cookie like? Or just to make it healthier. Would it be better with more oil (for a group of people who eat yucky dry floury butter laden regular cookie cakes, rather than gooey (beany) ones)
Sophie says
How many cooked cups of garbanzos would the 500 grams be that you called for? I cannot figure out how many cups of garbanzos in a can…. :/
Tikka says
I have made this incredible cookie pie 4 times over the past month, with a different variation each time – and they’ve all worked! I use quinoa flakes instead of oats and have subbed raisins and cinnamon for the chocolate chips with yummy results. My two daughters – who wouldn’t eat white beans if I bribed them – devour this cake with delight and ask for seconds! I’ve found that 1/2 white beans and 1/2 chick peas is the perfect combo and am going to add chopped pecans to my next chocolate chip batch. Thanks for this fabulous recipe – I’ve even served it as breakfast cake with a banana on the side…
Leah says
Just made this last night. Everyone at dinner loved it (even before I told them how sneakily healthy it was!). I cut back on the sugar a lot, and it tasted just right for us. I put in about 4 good tbsp of brown sugar and used about 1/2 to 2/3 of the chocolate chips and it was perfect! The first time I made it I used a 10-inch springform pan, but it was not deep enough for me, it was only about 1/2inch high. This time I used a deep dish pie plate and it was perfect. Side note: my mixture was hot after blending in the food processor so when I mixed in the chips, they melted. I would suggest letting the mixture cool to at least room temp before mixing in the chips:) amazing recipe, it now has a permanent place in my recipe book!
Kristen says
I’m writing this as I finish the last few bites of my cookie pie. I loved it! I’ve been a long time reader of this blog and have been enchanted/terrified of trying this recipe because I just couldn’t wrap my head around a pie filled with beans! My boyfriend and I decided to try it and we were both shocked to find that it really tasted like cookies! I recommend!!
lydia says
Does using dry garbanzo beans make a difference
frannie says
What would you put in place of the applesauce, like how much oil or butter would you use? theres no applesauce in the house :/
Abby says
Can I use a VitaMix for this?
Lisa says
OK, I confess, I was very skeptical about this recipe. I do try to avoid wheat when I can, but I am not gluten-free, a vegan or anything of the like. But I am going to a BBQ next weekend with some friends who have several gluten-free kids, and since I was tasked with bringing dessert, I thought I’d try to make something that everyone could eat and enjoy.
So I tested this recipe this weekend. My husband and I sat down to try it warm out of the oven…we thought it was good, but that it would never trick our non-healthy friends unless it had ice cream on top. Still good enough to bring to the party though.
But then I let it sit out and it got cool and even more firm, and looked just like original tollhouse cookies. So I tried another bite…and it was BEYOND! It tasted exactly like a tollhouse cookie, so I gave a bite to my husband and he completely agreed. When I bring them to the party I’m going to let them fully cool…and I think I’ve found a new go-to dessert for having around the house!! Thanks, Katie!!
Chocolate Covered Katie says
Thank you for trying it! 🙂
Olivia says
Can i use olive oil instead of the other? One other question is, does It taste the same as a normal cookie? 🙂
jessica says
i tried this and it was a HUGE hit – i brought it to a party and everyone loved it! i did use a blender and it came out perfect. i couldn’t have been happier with it! thank you!
Raisa says
I don’t have garbanzo beans. Will kidney beans be okay for this recipe?
Chocolate Covered Katie says
Sorry, I have not tried it.
Jessica says
Wow! This was amazing! I made it for some family and friends and shocked them as well when i revealed that it contained chick peas. However, I borrowed my friend’s food processor to make this, and now I am looking to buy my own. What would you recommend that isn’t crazy pricy? Thank you!!
Alicia says
So I made these on my days off. First, I could totally tell this was a “healthy” version of my favorite cookie. I used white beans and I could totally tell they were in there. That said, I found the resulting “bars” (I used a square pan) were strangely tasty. Not overly sweet and very filling with a smooth texture. Like a tasty snack bar. I added some shredded coconut and used dark chocolate chips. A sprinkling of course sea salt on the top is a great contrast. Will this pie fool you into believing it is a chocolate chip cookie pie? No. But I will say it is a pretty good option for curbing a dessert craving and something I feel much better eating than the real option.
Janet says
What size were the cans of beans used in this recipe? How many ounces?
Karen says
I made this deep dish cookie pie and got rave reviews. No one could tell the secret ingredient (garbanzo beans) and they made it so much healthier than flour I was impressed. I had no food processor and struggled with the blender, but it did work. I also accidentally put twice the beans in and it still tasted awesome and sweet. So even healthier! Thanks Katie!!! I love your page!
Vanessa says
This isnt healthy. It has brown sugar..
Katy says
Is there any way to get it less “beany”? It seems to bean forward. I think it would be good smeared into a vat of ice cream though.
Dawnya says
I can’t even begin to tell you how SHOCKED I was with how amazing this pie turned out to be! I apologize for doubting you!! I have been pouring over your blog for weeks trying to decide which fantastic recipe I was going to try first. I decided on this cookie pie, but I was nervous because I don’t own a food processor. Katie, this was so crazy delicious! I was blown away! And…to put it to the test, I brought it to work and didn’t tell anyone what was in it. Everyone LOVED it!!!!!
For those of you who are worried about making this with a blender (like I was), here is what I did:
I used a Magic Bullet to blend up the oats to a fine powder. I drained and rinsed the beans VERY well and then mashed them in a bowl with a fork. Yes, it was labor intensive, but I got it down to a puree. Then I put everything (minus the chips) into a blender (mine is a KitchenAid blender). It worked like a charm and I couldn’t detect the bean taste at all. (I was TRYING to detect a bean flavor too!)
The only changes I made were that I used 4T of natural peanut butter instead of the oil because I love peanut butter. I used 3/4 cup of brown sugar and 3/4 cup of xylitol. Everything else was the same and it tastes like a yummy peanut butter, chocolate chip cookie dough pie. YUMMMMMMM!!!!! Thank you ,Katie! I can’t wait to make more of your recipes!
Lois says
So, let’s say somebody in your home is reactive to oats… What’s a few alternatives (gluten free) that you might try?
Unofficial CCK Helper says
Try ground flax, or even almond flour.
Judy says
yummm!!! Would be more delicious when served with jelly..
David says
I added a cup of peanut butter (and subtracted one T of oil to compensate) to the recipe and it was fantastic!
Colleen says
I just made this as a father’s day treat for my hubby; it’s his FAVORITE dessert!
Just out of curiosity, why doesn’t a blender work? Both appliances make things into a mushy puree.
Unofficial CCK Helper says
A blender will not process all of the ingredients. It will be too full and you’ll get chunks.
Rachel says
I made this for school while studying healthy alternatives. I went out of the house for a few hours after making it and when I came back half of it was gone! My unhealthy family was raving about it and couldn’t believe it was actually good for them! Love it.
Courtney says
Oh my gosh!! You are such a genius!! I have adored every recipe I have tried on here and this tops them all. Thank you Katie for the recipes!!
Sarah says
How might one substitute garbanzo bean flour for the canned beans in these recipes? We avoid cans now…. Thanks!!
Monica says
You could make your own beans. Just buy dry beans and cook them. Then measure out 500 grams for the recipe.
Eva says
I tried this recipe and it came out amazingly! My Dad has type 2 diabetes and is very skeptical of healthy foods and he loved it! I’m making this again for our fourth of july bbq
Rhonda says
I whipped up your deep dish cookie pie and took it to work yesterday. Of course, I didn’t tell any of my co-workers what was in it. One friend said, “No way, there can’t be garbanzos in this! It was delicious!” My grown son gave it a taste and he said it tasted just like cookie dough. He was astounded when I told him the main ingredient was garbanzo beans. I’m sold on your recipes! I’ll be trying more of your wonderful healthy desserts!!!!
Rhonda says
I bake desserts quite and I’m always on the look out for healthier desserts. Well, I found your website and tried the deep dish cookie pie. I surprised my co-workers with this yummy dessert. Of course, I didn’t tell them what was in it. One friend’s comment, “No, way. There can’t be garbanzos in this!” My grown son said it tasted just like cookie dough. I’m definitely sold on your recipes. I’ll be back again to do more baking with your yummy recipes!
Chocolate Covered Katie says
Thank you so much for trying it!
themightieq says
I am hoping to make this for a 4th of July cookout. I’ve got 2 questions:
(1) My son is allergic to wheat and oats – is there anything I could sub for the oats? Would GF flour work?
(2) Is this as delicious is it isn’t straight out of the oven? Like I said, it is a cookout, so I’m not sure if this would be a good treat to bring.
Thank you!
Priscilla says
Hi Katie. This looks delicious! I am almost out of GF outs and I was wondering if I could use an equal amount of GF flour in place of the oats. Do you think it would work? 🙂
Chocolate Covered Katie says
I don’t see why not, as the oats are just there for texture.
Sinead says
Katie, could this be put into a tray and cut into blondies? About to make it eek 🙂
Chocolate Covered Katie says
Yes, definitely!
Demetria says
Anyone think this would be good with carob instead of chocolate? I’ve got a kiddo who cannot have chocolate…
Chocolate Covered Katie says
You could definitely try with carob chips 🙂
Carmen says
Thank you so much for this recipe! I made it for myself for my birthday today. It is so amazing! Just like the cookies at the mall I used to love, but even better because it is so warm and gooey. My kids and hubby love it too. I have also tried your chocolate mint pie and cappuccino cheesecake, love your recipes! I look forward to trying more… It is great to know I can always find a healthy vegan dessert recipe that is also YUMMY!
connie canfield says
love love love your goodies, I am interested in gluten free, menus, your deserts are amazing. keep me posted on all other yummy food.
Sincerely
Connie
Nikki says
Ohhhh emmmm geeeee! This was amazing….just like eating raw cookie dough! I have to admit I was extremely skeptical, but decided to make it for my son’s 6th birthday. My kids are VERY picky eaters. I was actually worried about the skins from the beans, but once it’s cooked there is no trace of beans! I will be making this time and time again, for sure! Thanks for an amazing recipe!
Nina says
Oh my! I just made this. I halved the recipe since I only had one can of garbanzo beans. Was really skeptical but you would never know the beans are in there. My 5 year old loved it too. I used coconut oil in the recipe and to oil the pan, gave it a little coconut taste yum! Already forwarded the link to several friends to check out this recipe here.
p.s. REALLY GOOD WARM after letting set for 10 minutes after baking!
Just found this site by chance and soooo glad I did! I will be making more recipes from here! Thanks!
rachel says
I made this last night and it was soooooooo good! Thank you for the recipe. My mother in law is allergic to gluten and dairy, so I’m going to make this for her birthday.
Lillia Boekeloo says
Hello, I came across your recipes and was wondering if its ok if I try them and then if they work for me, for me to use them at my new bakery, I am opening a low carb, gluten free bakery in Boulder Colorado, a lot of my recipes are with nut flours and I wanted to find some sweet bean recipes, and the two of yours I have looked at sound amazing, I will Credit you on the info card, thank you
Sara says
Can I bake this in a 9×13? Would it be the same bake time? Or, would an 8×8 work better? Thanks!
Unofficial CCK Helper says
Yes, 9 x 13 will work.
Sara says
How do you know when it is done?
Amanda says
This turned out great. My boyfriend loved it. I used a high-power blender (Ninja) and garbanzo beans (chick peas). You would never know there are beans in there.
Trine says
What type of brown sugar is used here? The dry cane-type or the sticky muscovado type? I’m gonna cook this today so I would appreciate a quick response 🙂
Unofficial CCK Helper says
Either is fine.
Beth says
How long do you bake a half version in an 8×8″? How can you tell it is done?
kelly says
i made this n it tastes like the real thing n i like it!
Courtney says
I made this for my extended family for Sunday Dinner Dessert and everyone LOVED it!!!! I can’t wait to make it again!!!!
Jenny says
WOW! this recipe is delicious! I still havent told my husband what’s in it, and i don’t plan on it. 😛 He’s one of the pickiest eaters ever, he’d flip if he knew there were beans in it lol! He really liked it & shared it with 2 of his friends at work. I plan on experimenting with your other healthy desserts, what a blessing this blog is!! 🙂 Thank you!!
Stefanie says
Can this be made ahead and baked later? I ask because I will be making it for my in-laws this weekend while staying at their house, and they don’t have a food processor. It would be easier for me to make it and throw it in a cooler for the trip…then to mess with packing the ingredients and the food processor etc. Car space is limited. Plus it will be fun to see their reaction to it without having seen me add the beans while making it. I have made it for my husband and kids multiple times and we love it! Thanks!
Unofficial CCK Helper says
Yes.
Leana says
I’m going to try this tonight. Instead of the brown sugar, I’ll use coconut palm sugar.
Elizabeth says
Hi Katie, I’m not sure on how well you’re able to keep up with comments these days, but here’s a story a story for you. 🙂
I have made this recipe a zillion times now and it’s so awesome. As we were discussing the ingredients list, my kids were asking about veganism. My brother and his wife are pescetarians, and so they are already immune to a lot of the vegetarianism myths.
8yo son: So, how is a vegan different than my uncle?
me: Your uncle eats eggs, fish, and uses some animal products. Katie chooses to not eat meat, poultry, fish, eggs, and a few other things. She eats plant products only.
8yo son: So, what you’re saying is that Katie pretty much only eats chocolate.
🙂
Rosemary Clare says
Katie, this is divine. I didn’t have applesauce on hand, so I just increased the oil a little using half coconut oil and half Earth Balance spread. I also did half broken pecans and half chocolate chips because I prefer nuts in my chocolate chip cookies and knew that I would feel likewise about chocolate chip cookie pie. So very delicious . . . I’m eating my second piece right now and it’s really hitting the spot since I was craving something gooey, chocolatey, and cookie-like. Thank you for sharing! Oh, and p.s. I only had one can of garbanzos so I halved the recipe with no problems whatsoever. 🙂
Rosemary Clare says
And coconut sugar! I used coconut sugar! 😀
OilLadyLaura says
I just made this last night, and had to eat 2.5 peieces because I was just so excited. I also had some for breakfast, and am so perky this morning, probably all the sugar! By my calculations this is 200 calories for 1/16th of the pie, but that is plenty, BF couldn’t finish his piece because he thought it was so rich (had no idea it was a “special” recipe). That being said, I think I would use white beans instead of garbanzo next time, because I thought they had a strong flavor and came through just a little. I also used mini chocolate chips so you got chocolate in more bites!
Hillary says
This was an amazing dessert – no one suspected white navy beans as the main ingredient ;). I made the full batch and it came out great. I also whipped up a small half batch and made some cookies as well! I think it’s my new go-to vegan dessert!
Shobhna says
HI Katie,
You are fabulous just like all your recipes. Just wondering how is it possible to have more fat in your Deep-dish cookie pie than protein? Since there is only 3 tbsp of oil and tons of garbanzo beans. Is it possible the numbers got switched?
Thanks for all your recipes.
Shobhna
tania says
I made this last night with 6 dates instead of sugar. AMAZING!
I think I found my go-to pie 🙂
Jessica says
Hi Katie! I made 1/4 of this recipe and ended up a little dissatisfied with the results. I reduced the amount of sugar and I also had no oil so I left that out completely without substituting it with something. The finished pie had a detectable garbanzo taste – it wasn’t very strong but it was definitely present, even though I rinsed the beans and used 365 brand organic garbanzos that have no salt or flavorings added. Was that due to the reduction of the sugar? Also, the texture was kind of rubbery and not dense or rich like it looks in your photos. Was that because I didn’t use any oil? We ate it nonetheless, but I would like to try it again and see if I can get better results. Do you have any suggestions? Thanks!
Chocolate Covered Katie says
Unfortunately, I can only vouch for the results if you follow the recipe. Everything I’ve added to it is in there for a reason ;).
Becky in Philly says
Hi, Katie! I stumbled upon your blog a few months ago and was instantly hooked! This deep-dish cookie pie was a huge hit with my half plant-based eating/half non-health concerned, all-chocolate-loving family. My friends love it, too, and no one believes it is made with beans. I substituted butter beans because of their smooth texture and naturally buttery taste, added extra applesauce so the mixture would blend better in my Vita-Mix, and increased the baking time to about 1 hour because I used a 9″ springform pan. It has turned out great each time. Thanks for such delicious, healthy, and well-tested recipes! Can’t wait for your cookbook!
Chocolate Covered Katie says
Thank you so much for making it, Becky 🙂
Shayna says
Is you deep dish cookie pie recipe freeze-able? Thanks!
Chocolate Covered Katie says
Sorry, I’m not sure. I’ve never actually tried it.
Eric says
Hey, CCK,
Love your voluminous almond milk ice cream. Can see myself going in a lot of directions with it. Thanks.
Made the Cookie Pie recipe, but had to replace the chocolate chips for raisins, because of my wife’s allergy to chocolate. The bean flavor predominated:( Suggestions? Love what you’re doing. Eric
Unofficial CCK Helper says
You really need to use the chocolate chips.
Trina says
I would suggest upping the sugar or adding Stevia if replacing choc with raisins. Or you could add a few chopped dates.
Esther at A,B,C,Vegan says
I’m teaching a healthy baking class to foster home kids every week, so this week I used this recipe. They looked at me like I had THREE HEADS when they saw we were putting beans in the cookie pie… but they devoured it anyways, and loved it! Thank you for helping me show them how delicious beans can be!! 😀
Esther at A,B,C,Vegan says
PS – I also made it with Turbinado instead of the brown sugar, and it totally worked. 🙂
Rosalie says
was it meant to taste nutty?
Unofficial CCK Helper says
No it should not taste nutty, as there are no nuts or nut butters in the recipe. It should taste like a giant gooey cookie.
Rosalie says
mine had a PB kinda taste to it
La Verna says
Here’s another healthy dessert
kala says
i made this yesterday and it has been totally devoured! my 3 teenage daughters, my mother, my sister-in-law, and my landlord all LOVED it! nobody could believe that it had garbanzo beans in it!
i used stevia in the raw and molasses instead of brown sugar and i thought it was a little too sweet. looking back, it was probably because along with the chocolate chips, i also added peanut butter baking chips so i really should have reduced the amount of sweetner.
Kimber says
My dry container on my vita mix gave out. I think I ran it too long. So we don’t have flours at the moment. Im having a lot of fun poking around your site and seeing so many things I can make without any flour. This cookie pie will be a ‘today’ project. As possibly the black bean brownies.
Igloo says
Never mind my 2 previous questions, I found the answers. But now I have another question. If I make these as mini-muffins, will it require the same amount of time to bake?
Unofficial CCK Helper says
I think it will depend on your oven. Just cook them until they are the same texture of the baked pie.
jade collins says
Mine didn’t taste sweet enough and you could taste the beans and they made the consistency weird. I don’t know whether i did something wrong or whether it just wasn’t to my taste. Any idea what i could have done wrong?
jade collins says
Also, i’m British and i don’t really know what garbanzo beans are; are they just baked beans but without the tomato sauce? Because that is what i used
Unofficial CCK Helper says
Do a google image search for garbanzo beans. Hope that is helpful!
Trina says
I use great northern beans, also known as white kidney beans. Garbanzo beans are also known as chickpeas.
Steph says
Hi! Does this freeze well? What is the best way to store leftovers – in the fridge, on the counter, wrapped in plastic wrap? Thanks!!
Unofficial CCK Helper says
Store in the fridge, covered, after one day. Some of the commenters say it freezes well.
maryann says
thank you for the yummy recipes..
you are a dear for sharing
Heather Nalin says
Katie,
Just wanted to tell you that my 6 year old son thinks your cookie pie tastes like “heaven”. Thanks for your healthy yummy recipes!!!
Bethany says
Oh My Goodness!! I’m now cursing my pantry for not having chocolate chips in it! I will definitely be making this soon!
Sunniva Sol says
This was… divine!
I subbed the brown sugar for coconut sugar, and used 1,75 tbs peanut butter + additional applesauce for the oil, chopped up homemade raw chocolate (sweetened with date syrup) for the chocolate chips and used cashew butter + baking paper to grease the pan. I also used a 7 inch cake form, making it a deep, deep, deep dish pie/cake. It was fantastic! Couldn’t resist slicing a small bite straight from the oven, saving the rest for a party tonight (if I’m able to stay away…) Thank you, Katie!!
Lorraine says
Success..Deep Dish Cookie Pie! Love your recipes can’t wait to try more, the one thing Iam always left wondering with these “nontraditional” recipes is the best way to store them over night so they stay the same consistancy. I make GF recipes all the time cookies,cakes etc and they are never the same the next day…In the fridge? or out? Any input would be great. Thanks Rain
Chocolate Covered Katie says
For this one, you can store it loosely covered (with some breathing room) overnight on the counter. But after that I would refrigerate it. You can gently heat it up again to get it softer.
Marfigs says
Dear Katie,
I just made this today and WOW! I love it, my man-thing *adores* it, guests are rather impressed (that’s modest talk for they want the recipe)….wow! Thanks for sharing some a smashing, healthy, bean-y recipe! 😀
Here’s my attempt – waiting to get us an ice-cream maker and then we are going to rock our own worlds over here, starting with your snickers ice-cream *glee*
http://marfigs.wordpress.com/2013/09/07/ridiculously-pleased/
Chocolate Covered Katie says
I LOVE your close-up shots!
Jessica F says
Okay, so one of my friends just bought a house and had a bunch of us over for a house warming party. I wanted to have some fun, and found this recipe and decided it sounded like a good idea (though I was concerned about a huminesy – if that’s even a word – taste). I was originally going to make the Chocolate Chip Dip, but decided this would work better (I only had PB and one of my friends doesn’t like it). So I throw this in the oven…. take off a chunk, because I like to try my tasty food first, and OMG! It was so yummy!!! I brought it to the party and NO ONE realized there was Chick Peas in it. I kept getting asked for the recipe. It was so good! I will be making this again, soon… very very soon. 🙂 Like this weekend. YUMMY!
Chocolate Covered Katie says
Thank you so much for making it! 🙂
Chelsea says
This recipe is amazing. That being said it isn’t really “healthy” For those interested if you leave out the oil and cut the pie into 8 slices it comes out to about 350 calories per slice. If you leave in the oil it is closer to 400 calories. Not really healthy but still delicious!
Jessi says
Just had my first piece! It was great! I used white beans, 1/2 cup brown sugar and 1/2 cup stevia in the raw, semi-sweet chips, and I added walnuts and shredded coconut 🙂
Rosemary says
Hugs to you, chocolate-covered Katie! I just finished popping a batch of this in the oven (my second time making it!) and once again marveled at how quickly and easily it all comes together. Since I had no applesauce on hand, I used a little bit of extra oil product (part Earth Balance and part coconut oil), and the only sugar I purchase these days is coconut sugar so in it went. I actually really love the flavor the coconut sugar imparts–it merges well with the oats, garbanzo beans, vanilla, and chocolate. Mmmmm, about 30 more minutes to go and I’ll be digging into an ooey, gooey slice and happily wallowing in food therapy… Thank you so much for sharing this! 🙂
belgian chocolate says
Hi Katie!
I have just discovered your website and, as a chocolate gourmet, I can say that the result of this recipe seems very appealing: great job!
Robyn says
I just made this recipe and it is WONDERFUL!!! You would never know that there are chickpeas in it. It tastes like a chocolate/oatmeal cookie pie. Even my husband loves it. I will definitely make it again and share it with friends to see if they can tell what ingredients I used.
Caroline says
Hi Katie! I passed by your blog a lot but never made anything. I was a bit skeptical since I’ve tried healthy dessert recipes in the past and they didn’t add up to my expectations despite the rave reviews but I’m so glad I tried this recipe! It really tastes genuinely like gooey cookies. I’m so excited to try the rest of your recipes. Thank you for everything you do!
stephanie says
i love you. that is all.
tatortotcassie says
Hey, what size cans of beans do you use? Thanks!
Chocolate Covered Katie says
15oz cans
Angela Rivers says
Can this be made the day before you will serve it, or does it need to be made same day?
Unofficial CCK Helper says
You can make it a few days ahead. Store leftovers in the fridge.
Noah says
excellent food your an inspiration to my idea of cuisine.
Tonya B says
OMG! I made the cookie pie last week it is so good! Thank you Katie fan for life!!
Tuli says
Even with the sugar, I say this recipe is healthy based on the protein, fiber, and minerals in the white beans. The applesauce is great too. Although, I don’t see a problem with eggs as they are packed with protein. To cut down the sugar even more, you could use dark chocolate chips instead.
Heather says
OH MY GOODNESS! I just stumbled across this site yesterday and decided to try this recipe today to address my sweet tooth. I just took my first few bites and am blown away! This is amazing. I am so excited to make more of your recipes. Thank you!! Now I have a dessert to give my kids to get more fiber into them 🙂
Chocolate Covered Katie says
Thank you so much for making the pie 🙂
Lourdes Guerra says
This was AMAZING!!! This is the second recipe I have attempted from your blog and can I just say you don’t disappoint!! The first was your yogurt cheesecake which I tweaked and added an 8oz pkg of cream cheese (instead of 1c of tofu) because I read that the fat free Greek yogurt caused the cheesecake to crack. This deep dish cookie pie tasted exactly like a cookie, I am thinking of making smaller cookies with the recipe instead of a deep dish pie, not sure how that will turn out though. Though this cookie tasted like the real thing, and I wanted to gobble it all up on my own, I think an open mind is needed when trying this dish. I loved the texture of the pie it was so beautiful when I took it out of the oven. Thank you so much for sharing these recipes with us :)!!!
Melissa says
I just made this recipe as written, besides substituting 1/4 cup of mashed banana for the applesauce, because I didn’t have any.
It turned out great. It really is a super-easy recipe, and it looked just like the picture: Moist and delicious. My kids helped me make it and they love it, too. Definitely a keeper recipe. We are going to see if their dad can guess the “surprise” ingredient when he gets home later.
Thank you for this awesome recipe!
Kim Green says
Katie, I love your black bean brownie recipe (new to your site and only recipe I’ve tried thus far), and am so looking forward to trying more of your healthy dessert recipes.
So appreciate your hard work on making formally “sinful desserts” now healthy! God bless you 🙂
Livia says
I made this delicious cookie pie for Boss’ day and it was a hit. I followed the directions exactly and I was psyched bc when I pulled it out of the oven it looked just like your picture. Thanks for your wonderful recipes. Can’t wait for the cookbook!
Rachel says
I want this and I want it now!!!!! Omg AMAZING!!
Kerry says
Don’t use canola as it is GMO, also baking powder is GMO (it has corn) so make your own with 1 tsp baking soda and 2 tsp cream of tartar 🙂
Jill says
I can’t wait to try this for a family get together this weekend. But one question (and sorry if it’s been asked already)….if I have a bag of white beans, I need to cook them first to replace the canned beans, is that right?
Thanks!
Unofficial CCK Helper says
Yes, you need to.
pappy.21 says
I don’t see many comments from people who actually made the dish so I’m giving my “review”. I love the idea of it. I will say, I’m very pregnant and the smell of the garbanzo beans made me want to gag so it was very difficult for me to forget that they were in it. However, with that said, if someone had prepared and served me this dessert I doubt that I would ever know that they were in it. I was unsure about the consistency of the dish. I baked mine in a 8″ square pan for at least 45 minutes and I felt that the center needed to firm up a bit more but the top was the perfect brown after 30 min. I put it in the refrigerator overnight hoping that the cooler temp would give it a more firm consistency which seems to have helped. My 6 yr old enjoyed it (although not a picky eater at all), my 4 yr old (very picky!) had a few bites and gave the rest to me. We’ll try again today as it was still a little hot. PS I did use a food processor. I have no idea how anyone could get a hand blender to mix it well enough so that there would not be recognizable chunks of beans. Overall. Given the ingredients, I would say it was a win but my family needs to get a little more accustomed to eating healthier alternatives before I try again. We’re new to this. I will say THANK YOU for a nut free dessert. We have a allergy to deal with and every “healthy recipe” out there seems to call for some type of nut. It’s very frustrating.
Anna Maria says
What does “2 cans” mean in europe?
Chocolate Covered Katie says
They are 15oz cans each 🙂
Anna Maria says
So that means that I need 15 oz white beans or 30 oz? Or am I totally wrong now? Hahah, sorry 🙂
Tammy says
This wasn’t half bad. I added more chocolate to it and also doubled the applesauce and took out the oil turned out pretty delicious. But more of a gooey cookie. Even my husband liked it 😉
Toritown says
I tried this recipe, but replaced half the sugar with prunes. While I like it, it does taste very healthy. I advise keeping the brown sugar if you want it to taste like cookie an not Larabar.
Jill says
Just found your blog yesterday and I’m so excited to try your healthy dessert recipes! I’ve been wanting to make bean cookies for a while now (and this deep dish cookie pie looks awesome!) but I need a food processor and can’t decide which one would work well to make the beans really smooth. Do you have any recommendations of food processors that you’ve been happy with?
Unofficial CCK Helper says
I know Katie uses a 10-cup Cuisinart.
Jill says
Thanks for the reply!
Lucy says
I’m wondering if there is a way to add brown rice flour to this to get a complete protein ?
Matthew says
amazing bit of culinary trickery! i take my hat off to you.
honestly, i was expecting “good, for healthy food”. I tasted the batter after mixing it up and thought it was fairly bad. i was very surprised/happy that the flavor of the beans did not come through at all in the final product. i agree with many of the other commenters about using less sugar.
when i first saw this i thought of making it into cookies, since i thought that ‘pie’ would not be a very convenient format. after mixing, i realized that cookies would be impossible so i decided to try bars. i discovered that the bars don’t hold together all that well, so i think i’ll try adding some flour (since GF is not an issue for me)
i plan on testing this out on my family members (many of whom will not touch anything labeled ‘vegan’) at our next gathering.
Mallory @ Because I Like Chocolate says
This is the second time I have seen chickpeas in cookies/blondies. I am so curious, definitely need to try it!
Amy says
So I just made the sugar free recipe and it is great. However, it tasted a tad beany. Do people recommend chick peas or white beans? Also, I halved the recipe and used an 8 inch pie pan. Is it better making narrower but deeper pieces. Also, is this version that much better than the sugar free?
Sorry for all the questions. LOVE THE WEBSITE!
Amy
Amy says
Also if I halved the recipe, do you think using a 6 inch spring form would work?
Toritown says
My friend liked this dish but thought it too deep and doughy. She had the brilliant idea of placing a layer of nutella in the middle to help it bake better. She also suggested using a wider pan so that it is thinner. I don’t know much about this site, but if you could find a way for us to click on comments that were actually helpful rather than simple comments on how good the recipe looks, the constructive comments could float to the top so we don’t have to scroll through 4 pages of comments. I don’t know if that’s possible but it would make this a lot easier, especially if some of us have questions.
Christina Ventura-DiPersia says
Do you really need the quick oats? I made this last night and loved it but I could taste the oats afterwards and didn’t like the texture.
Chocolate Covered Katie says
You could probably use flour… or flaxmeal.
Carmen says
Hi: I am a diabetic on a low glycemic eating plan. Dates are not on my list for the chocolate chip cookie pie. Is there anything else that I may use in it’s place.
Thanks would greatly appreciate it
Chocolate Covered Katie says
Hi Carmen,
Perhaps use the xylitol version of this recipe?
Maura says
I was wondering how many servings are in the Choc Chip Cookie Cake?
Leslie says
Really good!!! Great texture!! I made with stevia/xylitol and homemade sugarfree coconut oil chocolate chunks, it was soo great! And no eggs?! I was in disbelief but just went with your recipe and you were spot on. Thanks!!
Dina says
Made this dessert and loved it. It is doubly good because it contains healthy ingredients. Thanks for sharing your wonderful recipes with us.
Tom Cassady says
I’ve made this several times, and taken it to parties….it’s always the first to disappear!
berbechtold says
Simply amazing and I’m not just saying that it’s amazing for a Healthy dessert either!
abby. says
have you ever considered creating a double chocolate version with blackbeans instead of garbanzo? 🙂
Vanessa says
This has to be one of my favorite recipes from your site! I make these all the time and they never fail! I always use organic coconut palm sugar. I put the dough into the bottom of muffin tins and it makes perfect individual deep dish cookies! Love it!
Aleesia says
Just made this and it’s in the fridge for breakfast tomorrow morning. 🙂 can’t wait to try it
Aviva says
sorry, this didn’t do it for me! I still tasted the chickpeas, and no one would eat it 🙁
Amanda Collins says
Unfortunately, it didn’t turn out quite as well as I would have liked. I think I’ll cut the ingredients in half next time, as it was hard to cook all the way through without burning the outside. It didn’t pass the seven-year-old test (and he loves black bean brownies). Fingers crossed it will turn out better next time!
Andrea says
Could I use coconut sugar in place of brown?
Vanessa says
Yes I use it all the time and it comes out perfect!
carmel says
Can you make this without a food processor?? And do you have a list of ingredients in grams & ml?
jacinda says
Just made this and it was DELICIOUS! Used some whipped cream on top.. You really could not tell the difference! Made it for my mother who questioned the whole beans and applesauce idea, but did NOT question it anyone right after the first bite, haha! Thanks for the awesome meals/Desserts.. Tried many other recipes of yours and you’ve never failed me! All delicious! Thanks for the healthy / indulgent kick I’m on. I feel a lot lighter after eating one of your healthier versions of desserts!
Tahireh says
Absolutely delicious! Tasted even better the next day after being refrigerated 🙂
Sooooo good!!
Patricia Schuster says
Just made these and they turned out great! I used a nutribullet blender with the milling blade because I don’t have a food processor. The only issue was the batter came out really warm, so when I added the chocolate chips they all melted. I scattered chocolate chips on top which were delicious. Thanks for the awesome recipe!
Liz says
I just made this…. it was very easy and is as delicious as it looks! No more toll house cookie pie for me. 🙂
Aimee says
Is the reason you recommend to NOT use a blender because most blender motors can’t handle the ingredients, or is there another reason? Thanks!
Kat says
This looks so good!!! Can you taste the beans in this recipe? I have made other vegan desserts with beans and sometimes all I can taste is the beans.
BeccaJRN says
My grandson has severe behavioral issues, and the experts say that he’s sensitive to gluten, soy, eggs, casein, and white beans. As a traditional cook, I’ve been at my wit’s end, until I found your site. Incredible! Thank you for this — I can tell you’ve done a lot of trial and error coming up with your recipes, and I can’t wait to try the pumpkin pie and cornbread for Thanksgiving. I’m also going to try my hand at brown-rice-and-flax homemade noodles, and I’ll let you know how they come out. Bless you!
Becca says
Just made this…oh my gosh the dough alone was amazing! I had to remind myself that I was ALLOWED to eat the dough since there was nothing raw in it – can’t believe beans are in this recipe! Thank you so much! I have no idea how you thought of this.
Kim says
WOW!! So good. So ….RICH. A small piece goes a long way. I used garbanzo beans and used almost an entire bag of chocolate chunks and added walnuts & pecans. It was so good that my boyfriend, knowing full well what was in it, bragged to his friends about it, and then requested it 2 nights later! Success!
Thank you! 🙂
sarah says
ive made this at lease 6 times (sometimes adding cocoa powder so it looks more like a brownie) and its always a hit! though i do a square version and cut into bars.
i never feel worried about letting my kiddos eat the batter right from the bowl either, i mean, BEANS! Yeah!
today I’m going to try subbing the chocolate chips for a mixture of raisins, craisins, & sunflower seeds to make a kind of breakfast bar. i’ll also cut the sugar by 1/2 and maybe toss in some chia seeds and whatever else i have around (coconut? flax? carrots?).
thank you, chocolate covered KATIE!! you seriously rule.
Kris says
OMG!!! This was insanely delicious! My kiddos are kinda weirded out by the pie formation, though. Any suggestions on making cookies out of this recipe?
Unofficial CCK Helper says
You can make blondies
https://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
L Sims says
I think I may have commented on this recipe before and I know you get a ton of comments on it but I just had to write you again. This has become an absolute staple in our recipe box – my daughter used it to earn her Girl Scout cooking badge when she had to make a “healthy” dessert choice, tonight she has chosen to take it to the family potluck Christmas party for her troop as well……we all chuckly as my son, the pickiest eater on the planet yells about how it’s the best thing he has ever eaten……THANK YOU for your amazing work!
LS
Chocolate Covered Katie says
Thank YOU 🙂
Rebekah says
I made this last night, and it was terrific! I added more applesauce and some agave vs. extra brown sugar. I used a ninja instead of a food processor, and it worked fantastic!!
Tyler says
Has anyone thought about using Splenda as a sweetener rather than the brown sugar?
Hayley says
Since my birthday’s coming up & we never make cake for birthdays in my family, I’ll have to try this!
Sujatha says
Made these today and they were excellent. Substituted the brown sugar with 1/2 cup + 2 tablespoons agave and used a little more vanilla extract. Baked for 30 minutes and was just right. A great healthier alternative. Your recipes are great and look forward to making more of your creative recipes!
Connie says
I invited a friend and her children for dinner….she is vegan and must eat gluten-free; i am neither. I googled various recipes and this one, given my love of chocolate, had such great reviews that i decided to give it a shot.
It was a total success!!!!! My friend loved the dessert as well as my eldest of 3 children (she is 13 !!!) who had 2 huge slices! I divulged the ingredients to my friend, but not my daughter!!!! It is so easy to make (with the food processor) and the vanilla is key.
We will make it again for sure……even for our non-vegan, gluten friendly family!!!!
Chocolate Covered Katie says
Thank you so much for making the pie!
Laura Anderson says
I cannot use oats, do you think rolled rice, or quinoa would work?
Unofficial CCK Helper says
You will have to experiment!
Jean Smith says
When I get into things, I really get into them, and I am really into these! In the last two days I’ve done lots of experimenting. I’ve made two batches, one with white beans and one with chickpeas/garbanzo. The latter are superior. I’ve also eliminated the brown sugar and used figs for the sugar (I just whizz them up first and the texture adds to the gooey, yumminess of the cookies.) You get plenty of sugar in the chocolate bar. In my second batch I used an orange chocolate bar, and added coconut and walnuts. I also made some using a muffin tin, for individual packages of goodness. What recipe shall I try next? Any recommendations? Thanks!
Chocolate Covered Katie says
Hmm… that’s tough :). If you liked the cookie pie, maybe the black bean brownies? https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
D says
Thank you for your wonderful recipes! You cook much like I do but your recipes are far more fun!! Since I am unable to eat Stevia (bummer, it causes migraines) I appreciate the additional options you give for ingredients. Thanks a million yummy bites for offering this website!!
Carissa says
really good!!! Thank you for providing wheat free recipes.
Roopali says
Really want to try this! Where I live, we don’t get applesauce..can I substitute that with anything else?
Matyldakr says
I can’t really find it where I live either, you can try making it by yourself , it’s pretty easy, like this recipe : http://www.pickyourown.org/applesauce.htm#.Ut7FQhA1jIU
Margaret Leon says
You can make your own applesauce..very easy..just google..you will find easy options
Matyldakr says
Delicious and filling! I have no idea where you get the ideas but it’s so brilliant! I baked it for my dad’s birthday, he was so happy with it. When I asked him what healthy main ingredient does he think is in it, he couldn’t get it right. The only thing I changed was that I put chopped chocolate in, because I can’t get chocolate chips where I live. I have to try the blondies 😀
Scrumptious says
Thanks for this awesome recipe! I’ve pinned a million of your recipes but tonight is the first time I’ve made one. I was having a terrible treat craving. What a winner! I used chickpeas and thought it was yummy & SUPER rich (I could only eat a few spoonfuls, which I devoured hot, almost straight from the oven). Used coconut oil, extra chocolate chips (most of my original cupful melted into the batter, which I guess was warm from the food processor?) & about 1/3 C. dates + <1/2 C. brown sugar for sweetener. The pie has a slight beany/off flavor that isn't gross or anything, but I also will be curious to try next time with white beans instead of garbanzos.
Jolene says
This cookie is Awesome, I substituted dates for brown sugar.
Charu Robertson says
I love this recipe! I added a little pumpkin spice just to give a “warm” taste on a cold day 🙂 I used my Ninja blender and it came out beautiful! I would not use normal blender, but the Ninja has the power to make chickpeas smooth so it works nicely! Thank you for your great recipes!
Beverly says
Can anyone tell me what kinds of white beans Katie is referring to, and what size cans?
Hill Aeiker says
I am having a dinner party and wanted to make this the day before and bake it the night of…..will it turn out ok?
Jen says
I cannot believe how good this is! I just happened upon this recipe (and your awesome blog) and was pretty hesitant about the beans, but decided to give it a try anyway. I made a half recipe (used garbanzo beans) and split it into 4 ramekins for “single servings” and it is just fantastic. I usually eat pretty healthy, but also love sweets and baking so this is a great find for me. I swear, you can’t tell it has beans in it at all! I am impressed 🙂 I can’t wait to take this to work and see if anyone can guess the secret ingredient. Thanks for a great recipe!
Dasha says
Does this work with rolled oats as I do not buy quick oats. Thanks!
admattai says
I just made it with rolled oats and it turned out great, I don’t buy quick oats either.
Margaret Leon says
great..i needed to know this..no quick oats here in Italy ..only regular ones…
Kayla says
Can you use chickpeas instead of beans?
Chocolate Covered Katie says
Yes
cj says
This is probably my fave of all your recipes and I’ve made it so many times – Would love to see this submitted to FoodFotoGallery.com so I could share with all my foodie friends 🙂
Rebekah says
Yum! I crumbled the beans and oats in the processor. Though I did it in two batches to fit. Then I mixed it with everything in a mixing bowl. I used extra applesauce instead of oil and halved the sugar. Delish!
Amy says
I fell in love with your Healthy Cookie Dough Dip a while ago and have been wanting to try this recipe for a while. Finally did today and I loved it! I did use a Sugar/Splenda baking blend (3/4 c.) plus about 3 Tbsp of brown sugar and otherwise made it exactly as recommended. SO good!
Abi says
Just made this! I used garbanzo beans which was a new experience. I have used black beans quite a bit but I was a little hesitant(the only time I really eat them is in hummus:)) but it was perfect! Any taste you think might be off in the dough comes out just fine once baked.
cat says
I had to read dozens of reviews to find a few people who actually baked it. For others like me: they say too sweet, can cut sugar or use dates, and it sounds like they can’t taste the beans.
teeni new baker says
hi katie! i just discovered your website and I was really ecstatic to find your blog because i have been looking for healthier recipes for favorite sweet treats for many weeks. Finding your blog is an answer to prayer! Ever since i have been breastfeeding, my appetite has grown and i resorted to baking my own treats so i know that i’m eating a healthier version. Gotta be healthy for my growing baby 🙂 I wanna thank you for sharing your time and recipes to strangers like me. 🙂 May i ask a question? I notice that many recipes use white beans. Unfortunately, it’s not that easy for me to find in my city. What would you recommend as an alternative? Would your recommend squash? Potatoes? Carrots?
Unofficial CCK Helper says
You can use garbanzo beans or chickpeas.
Carrie says
This was a big hit with my very picky 5 and 3 year old. Thanks!
Mary says
What is the best way to keep this fresh? Should it be refrigerated? I just made it ahead of time for tomorrow’s dinner.
Unofficial CCK Helper says
Yes, refrigerate.
admattai says
Just made this – it’s delicious! This will be the breakfast of champions for the week 🙂
I cut the recipe in half, used chickpeas, and only used 1/2 cup of brown sugar and it was still good. thanks for the great recipe!
Laura Jones says
I made this over the weekend, and brought it to work to see if anyone would notice the Garbanzo beans that I used. Of course, everyone loved it. One of the health nuts at work had 2 pieces and came back for another piece the next day! hahah. He didn’t even ask what was in it, because he knows I’m always experimenting with recipes such as yours (usually yours). Thanks for this, it was absolutely delicious. Now, lets see who will fight for the last piece. Muahah.
Ria says
Would love to try this, but just wondering how many servings does this make?
Amber says
This is amazing! I just made it and substituted 3 dates, 1/4 cup maple syrup and 1/2 cup brown sugar instead of the full 1 1/2 cups brown sugar for a EVEN HEALTHIER alternative!! Turned out delicious 🙂 Thanks!!
Emma says
Hiya! I just made this! My family quite enjoyed it, however I tasted the beans pretty strongly. Maybe because I was the only one who knew they were in there. I halved the batch and did everything according to directions. Maybe using fresh beans or garbanzos would be better than the canned, “white beans”. Thank you for the recipe!
Jen says
I made this for my friend who has celiac and forgot she couldn’t eat my oatmeal so I substituted with 1c cooked quinoa…it required a longer baking time but was still really good! Love this recipe and love your blog!!
Alexis says
I have made this recipe MULTIPLE times and no matter what i tweaked in it, it came out DELISH. i have subbed the brown sugar for splenda brown sugar and that was perfection. Then today i accidentally only bought 1 can garbonzos and 1 can KIDNEY beans so i figured what the heck and subbed one of the cans with kidney beans. I actually LOVED how it came out! maybe even more than the original recipe 🙂 katie you are a GENIUS I have absolutely LOVED every recipe i have ever tried on your website XOXO
joanna says
I made this recipe last night and I have to tell you it was amazingly good! I could not get over how it taste so much like cookie dough without all the white sugar and flour and eggs… My daughter who is very picky loved it along with some of my co-workers. I will definitely make this again and again. thank you for your website as I have a milk allergy and now have some delish dishes to make and eat!
Esther says
Thanks for the innovative recipe! Mine turned out very nicely and I love that you can’t eat too much since it is so filling! I served it with whipped cream cheese and it was lovely. I think next time I will try it with less sugar.
Nicole says
I just wanted to say THANK YOU sooooo much for an awesome recipe! I made this for a party and no one could believe I made it with garbanzo beans! It was super delicious, period! I’m a believer in Katie’s recipes!
Rose says
Wow, this was amazing! I was skeptical at first. I added more chocolate than what was “necessary.” But, wow…..you ARE a genius!
Jessica A says
This looks so delicious. I am a bit disappointed how it turned out. I did use a food processor, a small cuisinart, but I don’t think it blended as well as you described. Primarily, the dates just did not get blended. So that is probably why it didn’t turn out so well. I did bake it in a springform pan, and cut into 8 pie pieces. The calories came out to be much higher than expected. Actually I followed the sugar free version… and used stevia. My husband like it a lot, so that is a bonus. Just didn’t do for my chocolate chip craving like I was hoping, especially for 375 calories a ‘slice’. I won’t give up though. I will attempt again with another food processor.
Unofficial CCK Helper says
Unfortunately, it sounds like your food processor was not strong enough. Try a high quality food processor that can fully handle the dates. This recipe is delicious!
"The Godfather" Gus says
Crunched the numbers for ya, Miss Katie.
Nutrition Facts:
“Healthy” Deep-Dish Cookie Pie (1/16 pie)
Calories: 258
Fat: 8.7g
Sat Fat: 0g
Poly Fat: 0.12g
Mono Fat: 0.25g
Cholesterol: 0g
Sodium: 181mg
Potassium: 66mg
Carbs: 45g
Fiber: 4.7g
Protein: 5.2g
Calcium: 4% DV
Iron: 5% DV
This is based on having used the following choice ingredients:
-Oil ———— Organic Coconut Oil
-Beans ——- Organic [Canned] White Beans
-Chocolate — Okay, so I wasn’t spot-on… I added 50% more chocolate chips (1.5cups instead of just the 1)
Otherwise, the recipe was followed exactly as listed, using organic ingredients for everything. If you want the totals for the entire recipe, [obviously] just multiply everything above by 16.
This of course will not be exact for everyone because of varying brands and such, but IS exact for those that I used.
This was the fourth recipe of yours that I’ve tried (just found ya) and is my favorite.
Wish I could get away with eating this more often; I’ll hafta try some of the suggested substitutions.
Keep up the great work, ma’am.
Rose says
Hi, I made this and it was incredible! Have you tried butter beans with this recipe?
Rayca says
Just tool mine out of the oven. I made bars
I just cooled them and tried. OMG. Sooooo good. Many thanks Katie
Rayca says
Wow, this was really dry the next day. I imagine the brownies I made are the same. I made those too and they were good straight out of the oven but I don’t know about next day taste. The beans, of course. Maybe because I refrigerated? Still, even after microwave it’s still dry. Will have to add more applesauce. I thought that and the sugar would be plenty to keep it moist. Not so.
Anna says
this is such a fab recipe! i’ve made it a few times now each with a different variation on the original. my fav is adding rasberries or blackberries to the mix contrasts the sweet dough really well! yuuuuuuuuuumo.
Lori says
We made this for our 1 year old’s birthday. We used carob chips in place of the chocolate chips.
Mindy says
I have made this with white sugar and love it.
Spencer Miller says
This looks amazing. Well all your recipes are amazing!:) I was wondering, if you were to calculate the calories do you take the drained weight of the beans? I have never know whether I should weigh them drained or not?
Thanks
Kasi says
These look so good! I was just wondering if you post how many calories are in these treats?!
Chocolate Covered Katie says
Yes, all recipes as of 2012 have nutrition facts.
Stephanie says
this recipe is amazing Katie! I brought it into work and everyone wanted the recipe! i made sure to give them your website! 🙂
the only question i have is that when i made mine it came out kind of soupy and the garbanzo bean smell was kind of heavy. is there anything i can do to fix that?
Unofficial CCK Helper says
Rinse extremely well. it should not have a weird smell unless you have a bad can of beans.
Tanya says
This is insanely delicious!
Alysa says
Katie,
I just wanted to say how much I love your blog! My family is vegan and my mother (I’m 16) is our main cook. Though I enjoy cooking, hers usually outdoes mine but your recipes have been a huge hit, especially this one! I brought this in to school once and now my friends are constantly asking when I’ll next be bring in something. So thank you again! And keep on putting those recipes out 🙂
Isobel says
Oh my. I’ve made this pie 2 times now and I can confirm that it is incredible. This last time I made a few little changes. I halved the recipe, added 2 Tbsp almond butter, and used unsweetened carob chips instead of chocolate chips. It was even better this time than the time I stuck to the recipe! even my football playing, junkfood loving 16 year old brother begrudgingly admitted that it tasted “just like a cookie.” His girlfriend liked it even more. As for me… well lets just say I was only able to stop after 3 slices. And No yucky sugar hangover the next day!
Eileen says
Is there anything I can sub for oats?
Unofficial CCK Helper says
Try flax meal.
Thuy-My says
This is the best thing ever! It tastes soooo fantastic. I want to eat it for every meal.
Esther says
Love love love this recipe! Made it twice one time with a gluten free pie crust! Came out exactly as a toll house pie, and the second time with a graham cracker crust! Both were amazing! Is there anything to sub for oats? As someone whom I making it for is allergic! Thank you
Unofficial CCK Helper says
Try flax meal.
Cheri says
Thanks so much for this recipe! I did want to say that it was a little sweet for my tastes. I used coconut sugar, and I’m sure that 1 cup would have been sufficient.
Neely taylor says
I am so excited to find this website, thank you tonya! I made the oatmeal chocolate chip muffins and they are fabulous! I am obsessed with this website! Thank you Katie!
kita says
Hi!
in this case what can I substit. applesauce for? an egg, more oil…
thanks!!
Maida says
just wondering if a vita-mix would work? 🙂
Michelle says
Have you tried with the vitamix? I’m wondering the same thing since I do not have a food processor please let me know if you tried it and how it came out! Thank you 😀
Steph says
I have recently discovered your blog and absolutely LOVE the single serving cakes, zucchini fries, and the chocolate cake with a secret ingredient (made with pumpkin). Everything looks so good, and I was wondering if you had any suggestions for bean substitutions? Unfortunately I have a weak stomach that cannot handle too many beans (or cauliflower) despite the fact that I love them 🙁
patricia says
Just want to appreciate so much this recipe. i made it to celebrate 2 birthdays Saturday.
it was to die for. all 6 people loved it and had no idea it was made with beans instead
of flour. Was very moist, with an amazing texture. Now i wish to make only healthy
desserts with beans in place of flour. i used Cannellini white beans and white navy beans bc that is what i had on hand. will use all Cannellini beans in future most likely.
Katy, thank you so much for creating this recipe. Are there more dessert recipes with
beans instead of flour?
Unofficial CCK Helper says
Many! 🙂 See her link:
https://chocolatecoveredkatie.com/tag/beans/
Danielle says
Do you think I could par bake this and freeze it for a couple of days, then take it out and finish baking right before a party? I am making several of your desserts for my son’s 5th birthday party and I’d like to save on time the day of the party, but, still have this be fresh and mostly warm 🙂 (ps. the party is this Saturday and I’m making this right now!)
Unofficial CCK Helper says
It freezes well!
Julia Kristina says
Made this for a bunch of girlfriends who came over for a pot luck lunch and everyone loooovvvveeed it!!… and then I told them it was healthy and made with oatmeal and chickpeas… they couldn’t believe it.
Thanks for the recipe!
Julia Kristina
Ángela Delgado Castillo says
Hey Katie!
I’ve always been a huge fan of your blog.
I recently tried this dish with my sister and it turned out great!
So great, we made this 2-minute video about it:
https://www.youtube.com/watch?v=v7CvJBphf6I
We hope you like it 🙂
DukanVegan says
Katie, this Healthy Deep Dish Cookie Pie ist SO DAMN delicious – I love it!
I’m from Germany, on the Dukan Diet for three months now AND I am a vegan – crazy pairing, hm?
I lost 28 pounds and entered the “Consolidation Phase (Phase 3)” four weeks ago. Now I am able to feed my sweet tooth now and then.. and this is when your blog became so important to me!
So I tried your receipt, replaced the brown sugar with Xylitol and used “Xylitol chocolate chips” – it turned out very well! Thank you so so much for this awesome receipt and for your nice blog in general – keep it up!
My boyfriend doesn’t like it so much but he doesn’t have this strong attraction I have with Fudge, Dough,.. 😀 Philistine!
Love, Romy
Karen says
My daughter, who is vegan, made this this past weekend for my meat loving family and we ate it up! I can’t wait to make this myself!
Chelsie says
Since my food processor wasn’t working well I was trying to blend the beans before adding the other ingredients thank god I did. I put it in a bowl and used a hand mixer and a spoon to kind of mash the rest of it and it worked. Also used oat flour rather than whole quick oats just because of the mixing issues. Never baked with beans before so I was really apprehensive but you can’t taste them (I used white beans) and it definitely tastes like a regular chocolate chip cookie.
Meghan Morris says
I have made this in a Springform pan and loved it… I would like to make it in a Bar Pan. Will it work?
Sarah says
To those who don’t have a food processor!!!!!
I just tried this recipe today and I don’t have a food processor! I had trouble in the blender since the beans get tight and most of the ingredients are dry. I was adding things one at a time and then I thought to make the brown sugar into a syrup before blending it!
This helped so much! It added the necessary wetness to get the blender to work right. I just did 1/2 cup water and a TBS of butter and 1 cup brown sugar. Boiled until sugar was dissolved and let cool a little. It was a little more runny than normal syrup but this probably is for the best in this recipe.
Warning, if you don’t let the syrup cool completely it will melt the chocolate chips when you stir those into the batter!
Hope this helps those of you with no processor! Also, I didn’t read through all the comments so sorry if this was mentioned before!
Julie R says
Hi, Katie! I’m so excited to try this recipe! It’s in the oven now. I calculated calories and thought someone might be interested in what I came up with. I only used 5 oz of chocolate chips and found it to be 284 calories a slice if cut into 12 slices. If you cut them into 16 small pieces, it calculates to 213 a slice. Of course, it will at about 9 – 12 more calories per slice if adding another ounce of chocolate. Blessings!
Lisa Moore says
The My Fitness Pal app calculates the the calories at 341 for 10 servings as written above. Will try toning down the brown sugar a little since there are chocolate chips in it, too.
Isaac says
I was wondering if you could replace the garbanzo beans with rice flour and the oats with coconut flour or almond flour. I have bad reactions to foods with beans and oats. Thanks!
Jennifer Rasmussen says
This sounds fantastic! And you could go one step further and substitute the chocolate chips with broken bits of 86% or 90% cacao. 🙂 Love it!
KC says
Just made this for my boyfriends birthday dessert and WHOA my was it good!!! Crispy on the outside and ooey gooey on the inside. Followed recipe exactly and paired it with vegan vanilla ice cream. Was great for breakfast next morning too 😉 will deff make again. Thanx Katie!
Tiffany says
This recipe is exceptional! I’ve already made it numerous times, and whenever I do, I marvel at your ingenuity. You’ve taken the copious quantities of butter and white flour and replaced them with a creation entirely wholesome and healthful. You rock 🙂
Sarah Burns says
This cookie cake is out of control! I replaced the oil with 3 Tbs almond butter and replaced the brown sugar with 1/4 cup maple syrup. I love it! Some people may not because it’s not as sweet as it could be, plus you do get a beany hint, which I LOVE! Also, I only had I can of garbanzo beans, so I used one can of great northern too. Great recipe!
Leila revel says
This recipe looks soooo good! Does anyone know the conversion for the sugar to dates in cups? Would honey be ok to use?
Sarah K says
See her link in the recipe for the sugar free version. It has a version with dates.
Isadora says
I LOVE THIS STUFF!!!!!!!!!!!!!!!!!!!!!!!!! IT’S SO GOOD! OH MY!
SK says
Just made some! I love this blog. Added a wee bit of unsweetend almond milk cause I used a blender!
Devra aka ThePomeroyLife says
Hey! I made this for myself for national chocolate chip cookie day. Except I put the dough in muffin tins and put a rolo in the middle of the individual deep dish cookies. =) Thanks for the recipe!
Jeanette says
This is the all time most amazing dessert–every one whose ever tasted it loves it!!! Just signed up for CCK on Pinterest!
Christi says
I made this last night for a party where the little girl has gluten and dairy allergies. It was a big hit! Everyone loved it, including me (I made sure not to mention the beans). I brought home a piece to my teenage daughter who knew there were beans it. She ate half a piece and then sensed the bean taste and stopped eating it. My advice, don’t tell people there are beans in it if you don’t have to. Next time, I think I may up the vanilla by a 1/2 tsp as well and see if it masks the beans a little more. Thanks for the recipe!!!! Its a keeper!
Elaine says
Sharing my alteration to this recipe… No applesauce and eliminated half of the chick peas, all replaced with banana! Delicious! I also had no chocolate chips, no judgements, I was in shock myself…anyways added a touch of Nutella and peanut butter chips instead…Delicious!
Anna Stewart says
I absolutely loved this!!!!! It’s amazing and delicious and you have to try it!!!!!!!!!!!!! I gave a slice to my friend who is afraid of healthy food, and she said it was he best thing she ate in her entire life! All of your friends and family will love it! Thanks Katie, this is the recipe for the best cookie pie I have ever tasted (yes I eat a lot of cookie pies, don’t judge). Anyone who reads this MUST try it 🙂
xx Anna
Alyssa says
Help! The cans I use up here in Canada us mL. I don’t know what size can of beans to use?
Sarah K says
15oz
Sophie says
I made this cake for my little brother’s birthday. He has a dairy, wheat, and egg allergy so I needed a pretty specific recipe, and here it was! I was kinda skeptical because of the beans, but went for it anyway due to the wonderful things I’ve heard about this blog. It was FANTASTIC. My whole family loved it! Definitely one of the tastiest cakes I’ve ever made. Thank you so much for all you do!!
Ina Guinn says
I’ve made the deep dish cookie pie 2x so far. The first time I used 1C coconut palm sugar and 1/2C brown sugar. So Yummy. Second time I used 1 1/2C coconut palm sugar. It was good to but people could tell. However, it was eaten at one setting. Lol This is my new favorite healthy dessert for anyone’s chocolate fix. Making it again tonight but I’m making 2. My grandkids are here. Lol
Sarah K says
YUM THIS WAS SO GOOD!
Aja says
just now discovered this via my mother-in-law… OMG. i’ll never feel guilty about dessert again.
Dave says
When making your recipie my oven caught fire and burned down the house. No, I was just kidding. It turned out great! I. did substitute 1/2 of brown sugar with coconut sugar in hopes of lowering the glycemic index. Taste great thanks for your ideas!!! You certainly know cool beans.
Clara says
It looks yummy! but.. does it taste like chickpeas or beans?
Monique says
Are the chocolate chips used semi-sweet or milk chocolate?
Chocolate Covered Katie says
Either is fine
Monique says
Alright. Thank you!
Cate says
Seriously AMAZING.
I don’t have a food processor so I used a countertop mixer and it was really difficult and took a long time and it ended up kinda chunky with flakes of garbanzos, but you know what? It was STILL good. I’m sure when blended thoroughly there would be no difference between the texture of this and real cookies.
I’ve been recently informed that I have a lot of food allergies, so finding recipes to fill the hole in my heart where baked goods used to be is a struggle. I see tons of things on Pinterest that turn out just plain nasty, but this is not one of those things. I’d eat this even if I could eat gluten!
Maddy says
Could I bake it in a 8×8 glass pan?
Jaelyn says
I made it last night and it was the best thing I have ever tried I’m going to make it for my mother Friday
Richelle says
Katie, I’m a fan of yours and I love your recipes. I’ve tried this recipe and it’s amazing… I’m looking for ways to not use regular sugar but I don’t like going sugar-free, so I was thinking of using coconut sugar. I know you probably won’t know for sure, but you probably have more experience with this sort of thing so — do you think this recipe would still work if I substituted coconut sugar for the regular sugar?
Chocolate Covered Katie says
Definitely will work. Just make sure it is packed, as brown sugar is more dense than coconut sugar.
Tenya says
How many servings does this full recipe make? Is it 1 pan/cake for 8 people? Are you supposed to make 2 pans? It seems like a lot for 1 baking dish! 🙂
Erin says
I just baked half the recipe with a crystal stevia blend. it turned out awesome
Kelly says
i love this recipe I have made it today. how many pieces has everyone cut the pie into?would you recommend putting it in the fridge for a harder texture?
Joy Barker says
I made this dessert a while back but it wasn’t a healthy recipe though so i will have a place for my recipes and of Course Yours And I Love This One Recipe and That’s mt problem i love sweets and they don’t Love Me ha ha So anyway Thank You So So Much for Sharing These Healthy Recipes !!! God Bless You and as I Would Never Have Found The Site Without Help From You, Sincerely Yours Frances Barker
Shannon says
I am thinking of bringing this somewhere this weekend but will have to make it a day ahead and won’t be able to warm it up…will it taste just as good or should I wait until another time when I can serve it warm and fresh from the oven?
Unofficial CCK Helper says
Just as good the next day!
Nida says
Made this and it tasted amazing! Made my own applesauce for the recipe and it was just delicious. Thank you for sharing this recipe!
Nicole says
Always been a fan. but my first attempt at this loverly deep dish cookie pie ended up with me having a big bowl of cookie dough dip with a few crust-like pieces. lol
It came out of the oven looking pretty but as soon as I took away the sides of the pan it splurged into a goopy mess. Must’ve made a mistake somewhere, but it was still delicious so I just sliced up an apple to go with it and called it a “WIN” anyway 🙂
Denise says
That. Was. Phenomenal. SO delicious and easy! Thanks for the awesome recipes! Keep them coming!
Kate says
Hi Katie!
Could you try and adapt this recipe for a single portion, and maybe microwaveable? None of my friends will eat cake made with chickpeas and I can’t get the quantities right when I do it for one person 🙁 it rises up and then sinks!
SM says
Great idea! I just tried this pie last night and would love a ramekin-sized single-serving, too.
Tracey says
I calculated this to be around 500 calories per slice, wondering if I did something wrong? Still, tastes awesome!
SM says
Agreed. I used only 1 of the 1.5 cups of sugar and it was still plenty sweet. Next time, I would lessen the sugar even more and cut back on chocolate chips to save calories, and/or possibly even sub more applesauce for the canola oil.
Shawn says
MAN, this looks really good. I’ll have to show my wife so we can make it. I have a healthy living blog that I will post this on, too. With white (or garbanzo) beans?! Wow.
Neville Bergin says
I substituted Almond Meal for the oats, which worked well. I would suggest that unless you have a really sweet tooth, that you don’t need the sugar as the dates provide quiet enough sweetness, at least for my taste.
Angie says
Hi Katie, how many slices does this recipe make?
Angie says
Hi Katie, how many slices does this recipe make?( you said most commenters said the count per slice was 200 calories, so just wondering how much the full thing is)
Nat says
16 slices; 1 slice = 196 cal
ABM says
Hi, could I use old-fashioned oats, instead of quick oats? That’s what I have in my cupboard right now. Also, do you think 1 cup of brown sugar would be sufficient, as I don’t like it too, too sugary, but I don’t have dates on hand? or has anyone made it with less than 1 cup sugar? Thanks!
Sonam says
So this is an awesome dessert that I have made multiple times this summer. I have only tried making the dessert with chickpeas myself and my friend made with white beans and both have been great. My dad didn’t like the warm just out of the oven texture so I browned the sides a bit by spraying with Pam and it gave a crispier outside with that softer just baked cookie inside. Definitely would and have recommended this recipe.
Margaret Leon says
I live in Italy and it is nearly impossible to get Quick Oats here..for the Deep Dish Cookie Pie. Can I use regular oats??? Any adjustments if I do?
Ashley says
Hey Katie. Do you think it would be okay to subsitute with coconut sugar and stevia? I was thinking one cup coconut sugar and some stevia (not sure how much). I don’t eat regular sugar and it has changed my life, but this recipe looks too good to pass up. Thanks!
Jessica says
How many servings does this make?
Unofficial CCK Helper says
It makes a 10-inch pie, so serves 8-10.
Nat says
I cut mine into 16 pieces and it was plenty.
Souri says
Hello Katie, I can’t wait to make this dessert. even though I don’t know if I have any problem with regular flour, I know people who would love this recipe for that reason. Thank you for posting this delicious looking dessert.
Vivi says
Love this! Can’t wait to make! But does anyone know if I could make this with rolled oats? And if so, how much?
Jolynn says
I want to make this sooo bad but I don’t have a food processor! D:
Christine says
I’ve tried this recipe a few times and each time it’s delicious! The only problem is your brain will tell you you can eat the whole pie because it’s healthy and “doesn’t count”!
P.S. I add a little extra sweetener to satisfy my immense sweet tooth.
Erin says
My boyfriend didn’t even notice 😉 loved the beans idea!! Xx
Roni says
Simply amazing! Everybody in my family loved it!
Even my mom who is usually not a fan of my healthy desserts expirament
big success
Jessika says
We are also dealing with some oat & nut allergies….could you recommend something to replace the oats with?
Hannah says
Hi Katie! I really want to make this recipe but first I have a question. This has no milk listed on the ingredients but on the sugar free version there is 2/3 cup. Is this a typo or is the milk added because of the dates in place of sugar? I was going to try half sugar and half dates so I guess I’m wondering if I need to add some milk as well. By the way I LOVE your blog!
Samantha says
Hi, Katie!
This cookie pie looks amazing! I want to badly to make this, but because I’m allergic to oats, is there anyway to skip the oats in this recipe, or could I replace them with more flour, or partially crushed sunflower or pumpkin seeds for a similar texture?
-Samantha
angie says
Hi Katie, do you think if I used 1 1/2 cans of beans and 1/2 cup of pumpkin the cookie pie bake well and have a somewhat similar taste and texture?
Samantha says
Hi, Katie!
I’ve posted 2 comments so far, but they’ve disappeared. Bizarre.
Anyway, your deep-dish cookie pie looks FABULOUS! I love chocolate, and cookies, and beans–so I’m excited to try your recipe! However, I’m allergic to oats, so is there a way to skip the oats and maybe add more flour or partially-crushed pumpkin or sunflower seeds for a similar texture? Thanks in advance! 🙂
Lucie says
I don’t know what I did wrong. My batter was rather dry and crumbly, but I figured it would melt together in the oven. Not so – it remained a crumble. My kids ate it up, but I was rather looking forward to a cookie consistency. There’s not much wet stuff in this, yet all the other comments said it turned out perfectly. What did I do wrong??
Lucie says
Ah, I know what went wrong. I subbed coconut flour since I didn’t have any shredded coconut and it was too many dry ingredients. Next time will be perfect!!
SM says
?? There’s no coconut flour or shredded coconut called for at all in this recipe.
Nat says
Did you put in the applesauce? I imagine the applesauce, oil, and beans make it wet.
Jessica says
Okay, I was skeptical, but this is the most fantastic recipe ever. EVER. In the history of everything. I can still have my chocolate and stick to a PCOS-friendly pre-wedding diet. Thank you so much!
Amanda says
My kids and I made this today. They were not phased by the addition of beans at all – it’s very filling and goes well with ice cream. 😉
Angie K says
I’ve made this a handful of times as per your instructions with wonderfully gooey and delicious results (seriously…your recipe is SO GOOD), but today I wanted to see just how much I could cut the added sugar down and still have a tasty cookie pie… I made it with only one can of chickpeas, a microwaved and skinned sweet potato, no applesauce, and only 1/3 cup of sugar (plus of course all of the other ingredients – baking soda, vanilla, etc.), and it was still super sweet! Next time I’ll try to get away with 1/4 cup of sugar! 😀 Actually, I wonder if I were to use a sweet potato AND the applesauce, I wouldn’t even need to add any sugar. o_o Anyway, thanks so much for your clever recipes. They’re fun to indulge in every once in a while =)
celeste says
Can I substitute the gf quick oats for something else? Oats don’t agree with him. deep dish dish cookie pie. thx
Unofficial CCK Helper says
You can always experiment with flour, flaxmeal, or even quinoa flakes. If you experiment, be sure to report back!
Steph says
Thanks for this recipe. I have made it several times and everyone enjoys it.
Jess says
I am the most jaded, skeptical Masshole you could ever imagine. I could not fathom that this recipe could taste good, or even palatable. BUT, I am always willing to give things a try, so I bought the ingredients for this cookie pie. Oh my goodness. This recipe is BEYOND ‘wicked good’. It is incredible, amazing, stupendous. I serve it to people without telling them they’re getting a ‘healthy’ dessert and they don’t know the difference! It’s perfect for my Dad and I, who have a hereditary disease that causes high cholesterol. I also have diabetes in the family on my Mom’s side, and I have PCOS, so watching what I eat is very important. I am down 10 pounds over the last month, without having to give up the foods I love most. The portion sizes are perfect to satisfy a craving. I also love that the recipes are budget-friendly. If you’re ever in Boston, give a shout – I am part of a running club that tends to spend time after our runs at wine/chocolate bars and we’d love to take you to a Sox game! 🙂
Nicole says
I made this cookie pie about 20 times already and it’s a big hit with everyone that tries it! The original recipe is fabulous but I substitute honey for sugar and I add in some spinach sometimes. Truly delicious.
THANKS KATIE!!
Elisabeth says
Has anyone successfully subbed coconut flour?
Jessica says
Yes! I replaced the oats with 1/4 c coconut flour and it turned out great. It makes the pie a bit more crumbly, but that doesn’t bother me at all! Waiting for the pie to cool (instead of eating it hot) will make it less crumbly.
chris says
Katie, just wondering, why do you choose to use quick oats? what is the difference in using quick oats vs regular rolled oats? i know the quick oats are a little more processed and i usually only have regular rolled oats on hand.
AG says
Katie this pie is amazing! My bf was skeptical and even he loved it, 2 pieces after a huge dinner!! THANK YOU
Nora says
Oh my!! This is so delicous! I made it with chickpeas and a lot of chocolate chips and my boyfriend and I are addicted to it now. I replaced the sugar with raw agave, it works very well. Thank you so much for this wonderful recipe!! 🙂
Lisa H says
Oh, this is always a favorite. I like it because I can whip it up in no time (for those surprise guests) or when I have a houseful of kids that want something sweet (but can sneak in some healthy protein). It was the first recipe I made from your blog and have been hooked ever since. Thanks!
Kristy says
I made this for my husbands birthday tonight!
Wow. This was good! Waaay too sweet though (coming from a sugar addict. Lol)
I used northern beans, 1/2 cup quinoa flakes and 1/2 cup almond meal instead of oats, 1/2 milk chocolate chips and 1/2 white chocolate chips. I added an apple because my store didn’t have a good one. 3 vanilla beans and also about 1/2 cup of cashew butter. Oh and 1 cup brown sugar and 1/2 cup regular sugar. Oddly, you can’t really taste the vanilla or the cashew butter because of the over powering white chocolate chips. Lol Very good though!
Oh, I also did it in two batches using my nutribullet, So I also used a small amount of rice milk to get the blades moving.
Thank you!
Michelle says
I know you said food processor not a blender, but has anyone tried a vitamix for this?
Shannon says
WOW! Thank you so much for this recipe, it’s SO delicious! I have tried a few others and they don’t compare. The only sub I did was I used coconut sugar for the brown sugar, much lower GI impact and calories as well as has some vitamins to boot! Next time, I’m going to try it with Flax seed instead of oatmeal to up the health quotient. But all in all, pretty darn healthy and YUMMY!!! Another huge thank you for it being GF and DF!
Hollym says
This was seriously amazing! I can’t stop eating it. We made it in our blender and it came out fine. It tastes even better the next day in my opinion. I’m already thinking about making it again as soon as we finish it off. It’s that good.
Claire says
This is incredible. It actually frees me up to eat cookie dough for breakfast. I actually replaced the oil with 2 tbsp. more applesauce and 1 tbsp. butter (I’m not vegan), and I only used 1/2 cup sucanat with a handful of extruded dates, and blended it up in the vitamix. It was plenty sweet! Great recipe, and I am looking forward to getting more garbanzo beans. Even my husband couldn’t tell it was healthy, and said it was really good! This is genius.
Yvette says
Hi. Is the recipe better with white beans or garbanzo beans? Thanks!
Unofficial CCK Helper says
Really good both ways!
Summer Serrano says
Oh MY Katie this was so good! 🙂 I baked it last night and me and my family coudln`t believe it was actually healthy! At first my mom thought it was gross due to the chickpeas. We even made a bet if it was good or not and I definitely won! 😀 Your a genius ! This is now my favorite recipe so far 😀 . It definitely satisfies my cravings. Thanks for the extra-ordinary recipe 🙂
Jenny says
I simply love this recipe and make it all the time. For no sugar, I use dates. 1 & 1/2 cups soaked and pitted dates — yum! Keep the water the dates were soaked in to use if you need when blending in the food processor.
Perfect for kids parties! They don’t even know the difference!
tanisha says
could i use cocoa nibs in place of the chocolate chips? oh and coconut palm sugar for the sugar in it?
Robin says
This is amazing. I thought the blondies were good, but WOW.
Baking note: I made this in a standard pie plate. It puffed up and didn’t overflow, but it was close. If you’re going to make this, I recommend a deep pie plate. Also, it takes ages to cool, so make it way ahead of the rest of your meal.
Angela Kindzia says
Katie,
My husband and I love your deep dish cookie pie. For the holidays i substituted peppermint extract instead of vanilla and it gave the pie a wonderful flavor. I also broke this peppermint bar (Theo Chocolate – Organic & Fair Trade Dark Chocolate 70 Cacao peppermint Stick – 3oz) into pieces and put in the food processor. I add 2 very ripe bananas and a small amount of honey in place of the brown sugar. I still added the chocolate pieces at the end. It has a wonderful peppermint flavor! 🙂 Thank you for your wonderful recipes.
Yiskah says
What size cans of beans are you using? I made it and it came out with a weird refried beans kind of texture (gritty), and I’m wondering if my cans of beans were too big??? Or is it supposed to be gritty?
SM says
Katie, I finally made this yesterday after drooling over it for months. It’s FANTASTIC! I reduced sugar to 1 cup and it was still plenty sweet. My only question: my cookie pie did not rise at all (like yours seems to have done so beautifully). Perhaps my baking soda went ‘bad’? I look forward to ordering your book — congrats on it!
Matea says
I usually just make the traditional cookies, but this looks delicious! What a great idea!
Julie adams says
Hi there, your recipes all look, looking forward to you Christmas special healthy treats and things to make as gifts!!
Artie says
This is amazing! Used half of a banana instead of applesauceand red beans instead of chickpeans and it was still fantastic! Thanks for the great recipe!
Izzy G says
hi!
So for my school cooking class competition, my group is making dessert and there has to be garbanzo beans in it, but we have to use less than 1 and 1/2 cups of sugar. How much should we use?
Amy says
Has anyone tried this recipe unbaked ?? I’m curious if it comes out the same consistency as the cookie dough dip. I’m making this at my work and want to try a nut-free option.
Thanks,
Amy
Peg says
Haha! I did this recipe the same time as you did. The consistency of the batter is like hummus.
Peg says
The consistency is like hummus. It should stick to your veggies.
Peg says
The consistency is like soft hummus.
Amy says
Thanks all!!!
Peg says
Whoa! I say, WHOA!! This is unbelievably good! I can’t believe it’s vegan and has beans. The last time I tried beans was in a black bean brownie and didn’t like it at all. The picky kids and I can’t taste any of the garbanzos! We’re a meat eating, non vegan family who are loving your recipes. I’m glad for my Cuisinart food processor because I probably would have gotten a grittier batter from the garbanzos. Also, I don’t trust myself so I halved the recipe but used one cup of brown sugar. I omitted the choc chips because I don’t like the taste of vegan Enjoy Life chips. THANK YOU FOR SHARING, KATIE!!
Nat says
Tried this and while it’s good for a healthy dessert, it does not taste anything like the real thing. I used coconut oil and garbanzo beans. I only used 1 cup of choc chips, but if I were to make it again I would put in more. Even with 1.5 cups of brown sugar (unpacked), it’s not very sweet.
Carol S says
Just made this for the first time ever! What a great recipe! 🙂 Just test tasted the first piece & shared it with my mom who is diabetic! I switched out the regular light brown sugar for brown sugar blend so she could enjoy a taste! I was pleeasantly surprised with the amazing flavor! I mashed the beans & used my mixer! It came out perfect! Not as fine as yours , but just as pretty! Took pictures to share with friends later!!! Merry Christmas to you & your crew Katie! Hope it’s a blessed one!!! <3
Nancy says
How long can this sit in the fridge before eating?
And/or can it be frozen for a later date?
I love this pie and have made it several times, but we usually eat it within a day or so. I just took it out of the oven and then got a phone call that our dinner party was canceled (sick kid) and I’d like to save the pie, if possible, for a future occasion.
Unofficial CCK Helper says
It can sit in the fridge for at least 3 days! Some commenters say you can freeze it.
Avril says
Katie, I love your blog, I truly do… BUT I have diabetes so I must keep control of carbs. Is it presenting too big a challenge to ask you to do some low-carb-yet-Katie-delicious recipes?
Unofficial CCK Helper says
Good news is that Katie’s deep dish cookie pie shows up in her cookbook, and in the book it DOES have full nutrition facts listed 🙂
https://chocolatecoveredkatie.com/faq-page/chocolate-covered-katie-cookbook/
Mandie says
This and the cinnamon roll pie are both so good! I have eaten the cinnamon roll one for breakfast!
HereForAReason says
Hey Katie!! First, I want to thank you for this website!! It is my favorite blog ever! I have made the Deep Dish Cookie Pie for my family a couple of times, (SO DELISH!!!!) and we where wondering what the serving size for it is? Thank you so much!!
P.S My 10 siblings, my Mom and Dad and I all love it, and some of us are Picky eaters!! Thanks for such great recipes!
Unofficial CCK Helper says
Says in the post it serves 8-10
karen says
I made this tonight except substituted the sugar for stevia blend and 2 TBSP molasses because I can’t have brown sugar (I am sugar free). It was great, even my kids liked it. However my husband could tell it was somehow healthy and was just so so on it. I really enjoyed it and will make it again.
Jennie says
Hi Katie. Sorry if you’ve already answered this question… I want to halve the recipe and bake it in a smaller pan, and I’m wondering how long I should bake it for?
Thanks so much!
Becky says
This. Was. INSANE! You are a goddess
I used coconut sugar instead of brown and it was perfect!
molly seay says
Hi, beautiful pictures. The dessert looks great too. You know those trolls that just have to comment with negativity? They irk me, and it hurts that I must add this to the conversation, but I must. Your recipe is creative, but not healthy.
First with all the carbs from the beans (that’s 20 grams per 15 once can) and that the quick oats (18 grams per cup cooked) have the highest glycemic index number out of the various oatmeal varieties you have mucho carbs. White beans are good for weightloss and even on my low carb diet I eat them, but paired with the refined oats they are now a good way to gain weight. Then you add almost two cups of brown sugar, and nothing with that much sugar is healthy unless it’s the size of a small rug. That much sugar will cause a spike in blood sugar which leads to weight gain. Top that with the regular sugar laden chocolate chips and this is not at all healthy as far as weight loss, or keeping blood sugar stable. The beans and oats are not empty calories, so is that what you meant by healthy? Eating this will cause weight gain and all the other issues regular sweets will give you, but at a lower pace as regular flour has over 77 grams of carbs per cup. I’d suggest substituting the Br sugar with coconut sugar, and the chocolate with chocolate sweetened with stevia or a non sugar. Finally choose steel cut oats instead of quick cook and then it would be healthy. As is it’s just not the devil, but a minion. Don’t worry I hate myself for writing this. I have to careful what I eat so I study food substitutions every day. It look great though.
fitlifesurvivor says
Wanted to make a dessert for Superbowl festivities that was somewhat healthy. I love Katie’s recipes, so I went with this one. LOVED IT!!!! Sooooo good. I cut the brown sugar to 1 cup, and probably could’ve cut back even more. It was plenty sweet with 1 cup. Thank you so much Katie for sharing your delicious recipes!
Lauren says
This..was..AWESOME!! Seriously it’s so damn good I don’t want to stop eating it. If people are worried about the sugar content I think there’s definite ways to make some substitions. I didn’t make any changes to this but sometimes you need to forget about your clean eating lifestyle and reward yourself! Intuitive eating/all in moderation not deprivation is the way to go :D. I will try the updated version with the dates next. I can’t wait to make this for my non vegan judgmental family. There’s nothing negative you could say about this delicious cookie!
Annika says
Katie,
A lot of your recipes look delish! I just wish I had the ingredients to make these! I am a chocolate chip cookie lover all the way. But your recipes have coconut milk, which we do not buy, and garbanzo beans? I think I will try to find some beans to make these. I just wanted to tell you that I think you have an amazing talent for baking and cooking and you make my life so much simpler with easy dinners and desserts. Thank you for creating a website so beautiful and yummy! 🙂
Justine says
Any particular reason they need to be “quick oats”? I usually only buy the old-fashioned kind. Think they would work?
Ali says
I have to admit, I was dubious and threw this recipe together haphazardly while cooking dinner. Then….WOWZA!!! It’s AMAZING! It really, really does taste like a cookie pie, except somehow BETTER because it’s gooier. I have to admit I threw most of my dinner into tupperware leftover containers and just gorged on this……
To all those who doubt: MAKE IT!! And definitely add ice cream 🙂
Sammi says
I have been wanting to try this recipe for ever so long but I don’t have a food processor so I figured I should wait until I had one. Well, I still don’t have a food processor, but I decided to try mixing the batter with a hand mixer and IT WORKED!
So good 😀 I am so happy eating this right now. Thank you so much for this lovely recipe!
Tory says
I have made this pie over and over again- even for non-vegans. It is so delicious!
Check out my Vegan Salted Dark Chocolate Cookies!
Perpetua says
Hi, Katie!
I’m 14 and I suffer from a lot of major food allergies, (namely gluten, corn, soy, rice, nuts, oats), but these looks absolutely delicious! Because I’m oat-intolerant, is there any way to substitute them in this recipe????? Maybe with lightly chopped unhulled sunflower seeds, or something? I desperately want to make these!!! 🙂 Please reply soon!
– Perpetua
Unofficial CCK Helper says
Try flaxmeal or some sort of flour. Or sunflower flour if something like that exists.
McKenzie says
What about using Sucanat? I tried making hot cocoa with Sucanat today and didn’t like it so now I’m hesitant to use it in baked goods. Also, could I make these “individual” cookie cakes using a muffin tin?
Agnes says
I made half a batch and it’s in the oven now! I used some agave instead of brown sugar and the dough tasted heavenly. Can’t wait! 🙂
Sadie says
I just made this!!! So yummy & gooey!! A little too gooey because I think I used to many beans (I used two cans but I think the total grams of beans i used were about 50% more than indicated in the recipe & of course I had chocolate blinders on so I didn’t notice that til I re-read the recipe to see where I went wrong) Anyhoo, I’ll still be eating this one & I will measure the beans more carefully next time…because there will be a next time for this yummy treat!! Looking forward to trying more of your recipes!!
karla says
Is this vegan or paleo or gluten free, I’m being asked by a friend.
Unofficial CCK Helper says
Vegan and gluten free.
Angela Harenberg says
I follow your directions to the letter and the taste is amazing. What can I add to make it a bit thicker without using a smaller pan? Thank you. Angela
Ali says
Hi Katie! I LOVE this recipe and I LOVE your blog and I just bought your book, since I spend way too much time on your site anyway. Thanks for all the delicious hard work you do!
Just wanted to say that before also asking: do you know if it’s possible to freeze this dough, like one sometimes freezes normal cookie dough if one isn’t going to be using all of it at once? Thanks!
Unofficial CCK Helper says
It will have a weird texture if you freeze it.
Sarah says
Hi Katie! Just thought you’d like to know that I made this last year for our annual healthy pot luck in our office. I honestly wasn’t sure if people liked it because no one full out raved about it. However, I just got the email for this years pot luck and almost every single person in my office requested this cake! Can you believe it?!? I couldn’t. I mean…this is coming from an office full of people who think Ranch dressing, bacon, and cheese on some lettuce make a salad. LOL!!! You have a winner of a recipe my friend! Thanks!
Amber says
I just made this tonight, and I had some problems. This turned out way too moist. I used two 15.5 ounce cans of white beans (which is around 3 cups after draining the liquid, but way more than 500 grams — each can is 439 grams with liquid). I should have known it was too moist because the batter was a bit runny, but I wasn’t sure what the consistency of the “dough” should be. I baked it for around 1 hour but the middle is still like raw cookie dough.
It was pretty good, but had a very beany/nutty taste, and the texture was too wet.
The next time I make this, should I use one 15.5 ounce can of white beans instead? I liked the taste of the dough, so I want to try out your cookie dip recipe and I want to try this cookie pie again with the correct ratio.
Thanks!
Ashley says
I love this recipe but want to know if I can use coconut sugar instead of brown sugar. Thanks!!
Anni Seppänen says
I was sooooooo suspicious about this recipe until I tried it. So damn good! Even my little sister who’s probably the most picky eater in this world approved them! Thank you so much for this recipe, I’m totally going to try more of your recipes ASAP!
Eva says
I made this two days ago (and it was actually Pie Day that day! What a coincidence!) and I have no words left to say other than: Katie, you are a genius! This pie is soooo delicious and addictive (I ate three pieces in a row!) and I love that I don’t feel sick after eating it because it’s healthy! I’ll make it for a friend’s birthday this weekend and I think he’s going to love it! Thank you for always coming up with those awesome recipes!
Olivia says
Don’t know what’s wrong with eggs 😛 but the chickpeas and oats instead of flour and butter are good
LF says
Can I substitute all the oats for flax, or with anything else? I cant get GF oats in my area 🙁
Jen S. says
I’ve made this a few times over the past couple of weeks for different events using cannelloni beans each time. The first was for a Pi Day party of which my cookie pie was on the table with several regular type pie’s. The children at the party devoured mine dessert first. After an hour or so I shared the main ingredient with them. It was a hit at a baby shower and a dinner party too. I plan to make this again for Passover later this week! Thanks for the awesome recipe Katie!
Sophia @ Pray. Work. Eat. says
This looks yummy Katie! <3 🙂
Tracy says
Hi Katie, this looks great! Do you think I could sub more applesauce for the oil?
Thanks!
Tracy
Austin says
Can I use yogurt in place of applesauce or is applesauce required for structure other than as an oil/butter sub?
Olivia BumbleBee says
I’m making this with only a cup of sugar total: 1/2 cup turbanado sugar and 1/2 cup coconut sugar. I was going to make a raw chocolate sauce to drizzle go on top, maple syrup, coconut oil and raw cacao powder, didn’t have the chips.
Its in the oven now. Eeeee, I hope it turns out!
Pia Paulsteiner says
Does anyone know if you can sub beans for chickpeas?
Chocolate Covered Katie says
You can!
Cindy says
This is a WONDERFUL recipe!!!! I omitted the oil, substituted 2 tablespoons flax seed (ground) instead of the applesauce and it came out wonderfully!!!! I have made two batches now and my family has never caught on that it has beans in it!!! I was having trouble with the middle cooking so this last time I sprayed 9 muffin tins and put one tablespoon of batter in each to reduce the volume of the main pan and I will probably do that with 12 next time. But my cookbook software indicates that if this recipe makes 36 servings, then each serving has 88 calories, 1.8g of fiber and 1.9 g of protein. So much more fiber than if made with flour instead of beans. Super thanks for the wonderful recipe, I’ll be sharing this with everyone I know who lies to bake vegan. I’ll link it on my web site, too, veganaugusta.com.
Claire @ TallGirlBigWorld says
Between the amazing photos and overwhelming number of people who’ve tried and loved this pie, I will definitely be making this!! I love that it’s still a bit indulgent though with the chocolate chips 😉
paige says
Just made this for my dad’s birthday! He is not vegan but it was a huge hit! Thanks!
Lucy says
Katie, this pie is so far one of my favs! I did it several times, sometimes with a twist and always came out great. Even my family loved it 🙂
holly eaton says
How can I make this recipe for deep-dish chocolate cookie as well as the crumble in peach crumble WITHOUT OATS? My diet is grain-free.
Lucy says
My boyfriend is non-vegan and cookie dough is his favourite thing ever! Cookie dough pie, cookie dough ice cream, you name it. I made this for the first time and it was an absolute success!! So much so that he asked if he could have it for breakfast on Saturday morning 🙂 we had it with Swedish glacé dairy free vanilla ice cream and melted dark choc for sauce. I will definitely be making this for EVERYBODY! Thanks so much x
jasellyn says
Ok, I’m convinced! I just made this amazing cookie pie–and my husband STILL doesn’t know that there are beans in there! I used oat flour rather than oatmeal; used white beans; cut the brown sugar to a half cup of truvia/sugar brown sugar blend; and I used sugar free chocolate chips, so the calorie count was even lower…But even using those changes…THIS WAS FREAKIN AMAZING! Thanks so much for your great recipes! It’s so so so so nice to have dessert again while trying to lose a LOT of weight…just knowing I get a luscious after dinner treat makes portion control so much easier!
Jaqui says
This pie is AMAZING!!!! I make it with agave and it is so delicious!!!!!!!
Robin says
I just found this recipe and tried it a couple days ago. My husband has numerous food intolerances, and finding a dessert that meets those requirements is exciting! 🙂 He and I both thought that the texture is something like a brownie, and the flavor is great. Even more pleasantly surprising is that somehow neither of us had any trouble with gas after eating it; beans are usually major offenders in that way. So thank you so much! We’re looking forward to trying the brownie variation on this soon!
Diana says
Katie, really enjoy your recipes as I’m a vegan and a vegan sweet lover. Question: when a recipe calls for brown sugar is it packed brown sugar? Really need an answer before I try some of your recipes. Thanks much, Diana
Diana says
I just commented on being a vegan and vegan sweet lover, but I’m also a bean pusher. I’m a PhD nutritionist, and from the point of view of nutrition, beans are one of the greatest foods people can eat. So I’m always triply excited when I find a recipe that is vegan, it’s sweets AND it’s made with beans. Wonderful! So please, please answer my question about whether the brown sugar in your recipes is packed brown sugar so I can make the Deep Dish Cookie Pie. Thank you Katie.
Unofficial CCK Helper says
Unless it says packed, it should just be measured and leveled off. Not loose, not packed down. 🙂
linda says
Hi Katie,
The recipes in your email today, Top 10 Best Recipes, look awesome! Thank you!
I notice you use white beans in your Chocolate Chip Cookie Pie. My doctor recently recommended I eat more black beans for their iron, and I wondered if I can substitute Black for White beans in recipes, with no adverse effect? Do you know what difference it would make in the outcome of a recipe in the taste or texture? Thank you! I really love your recipes! PS I bought coconut sugar and plan to try it as it is much lower glycemic.
Unofficial CCK Helper says
Try this one:
https://chocolatecoveredkatie.com/2015/02/02/flourless-chocolate-chip-brownie-pie/
Emma Edwards says
Hi,
Your recipes are awesome!!! They are so easy to make. I made this cookie pie today and found out that it makes great cookie dough too. I soaked and cooked the garbanzo beans myself so when I started to make the pie the beans were still warm. When I put the chocolate chips in they started to melt so I kind of made marble cookie pie or marble cookie dough. I am twelve years old and I love baking healthy desserts. This cookie pie is perfect for me. Thanks!
Theresa says
LOL, I had the marble cake effect, too, because I didn’t let the batter cool after coming out of the blender.
Brighton Hill says
This looks so delicious! What a great blog!
All the best, Bry
Melissa says
Just wondering how much is “2 cans of garbanzos beans” in oz?
Theresa says
I made this using 1 recipe of Katie’s 3 Ingredient Chocolate Bars (which I keep on hand in the fridge for baking) in place of the chocolate chips. The end product was not exactly “chocolate chip” since I forgot to let the batter cool after it came out of the blender and most my chips melted, turning my batter into a chocolate swirl; but still incredibly awesome. I also used a blender since my food processor is a small one. It took a bit of extra stirring to get it fully blended, but the blender worked OK for me. I also used Truvia baking blend cut with 1 TBS molasses for the brown sugar. This is definitely going to be one of my favorites and I can’t wait to try it made strictly with xylitol.
Lisa says
Hi Katie, I am interested in trying this recipe as well as some of your other ones that require a food processor. What size food processor would you recommend? I am planning on buying one but don’t want to break the bank, as I am just starting out with all this baking stuff.
Unofficial CCK Helper says
I’ve successfully made a lot of Katie’s recipes with a 7 cup Cuisinart.
Debbie says
I just made this with white beans. It is so gooey yummy amazing! It was hard waiting the 10 minutes before I could take it out of the pan.
IC says
Can you use non-canned beans (e.g., cooked beans)? I don’t have canned beans but I have dried beans I have been meaning/wanting to get rid of.
Sue says
Thank you so much for this recipe, which I found linked elsewhere. It’s awesomely good! I’ve put my own variation of the method and quantities (metric) and one or two adaptations in the ingredients on my own blog now, with a link to this as the inspiration. Mine doesn’t look much like yours – there’s no appearance of crust on the top, which makes yours look very much like a giant cookie, and mine is darker (maybe because I use dark soft brown sugar?) but still. Utterly wonderful.
Mia says
Hi Katie, why can you not use a blender for this recipe to blend things? Thanks!
charfarr says
I have this baking right now. I added vanilla protein powder and baked half and made the other half into protein bites. The dough is yummy raw..can’t wait to taste the baked pie!
Cat says
WOW! This was so amazing!!! It’s one of those healthy things that doesn’t taste healthy in the least (my favorite kind, lol)! You are a genius, Katie. A complete and total genius.
Andy says
I had leftover cooked beans so I experimented with this recipe. I made half the recipe and placed it in a greased muffin pan to make 12 mini cupcakes and baked at 350 for 15 minutes. They tasted good despite that they didn’t hold up very well. They were also a little too sweet so I would recommend reducing the sugar next time.
Next I halved the recipe using half black beans and garbanzo beans and added 1/4 cup of cocoa powder and cooked as above. Not only did they hold up their shape, but they tasted very good. Almost like mini brownies. Still would like to try to reduce the sugar content though.
Paula says
Hi — I haven’t checked your website for a while. I just recommended the Deep Dish Chocolate Pie to someone. Why do you have an ad for dairy at the top? I’m surprised.
Unofficial CCK Helper says
Katie doesn’t choose which ones run on her site. They come from a third party, SheKnows.
Andy says
I just experimented with this recipe again and the results were great! I started with the original recipe but did half black beans and half chickpeas, added 1/4 cup cocoa powder, eliminated the oil, replaced the brown sugar with 1 cup coconut sugar, added 2 TBS of maple syrup and 1 tsp molasses, and reduced the chocolate chips to 1/2 cup. I scoped them out with a tablespoon sized cookie scoop onto baking sheets and baked them at 350 degrees for about 12 minutes. It made just over 2 dozen cookies. They were like little brownie cookies that were slightly sweet without being extremely sweet. The only thing was that the cookies pretty much stayed in the ball shape and didn’t flatten out. Might try either eliminate the baking powder or smoosh the cookies down before baking.
Kelly says
I made this in my vita mix using the tamper and it worked good.
Would be a nice reminder if at the bottom of your chickpea recipes there is a link to your marshmallow fluff recipe so people don’t forget and throw out the chickpea liquid.
Jeanine says
My family loves this amazingly delicious cookie pie!! I love that I can have something that feels sinful when I’m trying to be good and I also love that my kids eat it (lots of it!) and I don’t feel guilty letting them. I’ve recently discovered Truvia brown sugar baking blend and that is my new favorite sugar of choice for this recipe. I was thinking of making this exact recipe into bars instead for a party for ease of having smaller servings. Do you think I need to adjust the baking time or temp if doing this in a 9×13 pan? Also wondering if anyone has ever added cocoa powder to this recipe to perhaps make a double chocolate cookie pie? I’m not as big of a fan of all chocolate but was thinking my chocoholic kids might love that.
Unofficial CCK Helper says
Here is a chocolate version!
https://chocolatecoveredkatie.com/2015/02/02/flourless-chocolate-chip-brownie-pie/
Rachel Y. says
I went to the grocery tonight just for quick oats and applesauce so I could make this and it did not disappoint! I almost added more vanilla or some PB2 when I tasted the dough (no raw eggs!) and it still tasted a little like white beans, but my husband convinced me to follow the recipe exactly as written on the first try and it turned out delicious.
lauren says
SO LEGIT.
I had to start eating gluten and dairy free about two years ago for medical purposes, which seriously constrained my ability to indulge my (giant) sweet tooth. The upside of this was weightloss and reduced sugar intake.
This recipe might change all that.
I won’t be making it again for a while… because I ate the entire thing BY MYSELF in less than 24 hours.
Tasted 100% like the real thing.
Avigail says
This is crazy yummy. I made half the recipe and used coconut sugar – but yes, I agree, a bit too sweet for me. HOWEVER – an important question! I am wondering if it’s possible to make what’s leftover into regular cookies – and if so, at what temp/how long? Thank you!!!
emily says
could I use honey or agave nectar to replace the brown sugar… or a least be able to cut down on the brown sugar using like half a cup of honey and a half cup of brown sugar??
Katrina says
Tastes great. I like to substitute peanut butter for the oil (it covers that teeny bit of residual chickpea taste). But today while baking for a nut allergy, I discovered a possibly better tweak! Added 3 Tablespoons of unsweetened cocoa to the mix. Absolutely awesome! (My kids are always skeptical about this recipe, but like it despite themselves!)
Phil & Pam says
This was a hit with small group Bible Study. Incredibly rich and chocolaty. We love you cook book as well. Thanks again!
Julie says
Hi Katie!
I am so excited to try this recipe but I don’t have any brown or coconut sugar, could I use maple syrup instead?
Thank you for all that you do with these recipes!
Micky says
Hello Katie :)!
I made this AMAZING cookie pie last night and served it to my brother and Dad, who are always wary when I give them dessert (because they are so NOT into healthy foods, and I so am ;b) But this one, they didn’t even question. They LOVED it, and it was actually too rich and chocolatey for them! I didn’t tell them they were secretly eating a big pile of beans , which was kinda the best part. Thank you Katie for making this recipe and sharing it with us. I have now made two of your recipes, the first being your peanut butter cookies. Both amazing, both obsession worthy :).
vicky says
really cannot believe how good this is! I didn’t really care for the odor from the beans when raw; once cooked, though, the scent is nothing but chocolatey goodness! And the texture is so light and airy – I actually prefer it to that of a real chocolate chip cookie. I make a variation, a Double Chocolate Deep Dish Cookie Pie, by simply adding unsweetened cocoa powder to taste. I started with 5 tbsp, which wasn’t nearly enough, and added 1-4 more (not sure how much – I just dumped it in)
Laura says
I just made this yesterday exactly as per the recipe indicated, except I used GF rolled oats. It was done in 35 minutes. May I just say, “YUM!!!”
My entire family LOVED this cookie pie.
I ordered the cookbook, too, and although I have not made anything yet from it since it just arrived a few days ago, I was surprised how beautiful the book really is! I thought it would be smaller, maybe a spiral bound pamphlet of sorts, and it is definitely not. It’s a beautiful, hard cover book with gorgeous photography and recipes that I cannot decide which to try first!
I’m really excited about the book and I’ really happy this cookie pie turned out so fabulous, because often the first recipe I try from a cookbook or a blog has the impact of wowing me or completely turning me off that chef or cook’s recipes. Either you trust them for the most part, or you don’t. Anyway, I’m a fan now! Thanks, Katie!
Julie says
I love your garbanzo bean blondie recipe, so I can’t wait to try this! Do the oats have to be quick oats? I have gluten free oats but I don’t think they are “quick.”
Chocolate Covered Katie says
It might taste a bit more dense with non-quick oats, but it will still “work.”
CarlyC says
I plugged the recipe into myfitnesspal and if you split the pie into 12 pieces that should be 255 cal. Hope this helps!
Danielle says
Made this today – it was delicious and everyone loved it!!
I made it with chick peas, the 4 tbsp of sugar and coconut oil (which really added a lovely coconutty flavour!) – I actually only used a basic stick blender, but soaked the dates in hot water first and it all blended pretty smooth. It was still very gooey in the middle even after the full baking time, but in a tasty way! 😀
This is the first time I’ve ever commented on a recipe I’ve found online, just figured it’d be good to mention that I’d actually made it and it was lovely 🙂
Amelia says
This pie tasted so good! Even my bean-skeptical family enjoyed it! I also made the recipe into cookie dough dip by leaving out the applesauce and not baking it. I took the dip to school and everyone loved it (and also had no idea it was made with beans)!
Louise says
Anything I could use in place of oats? They’re not really an option for me…
Unofficial CCK Helper says
Any type of flour will also work. Some say protein powder will work, but I have not tried. Almond meal will probably work.
Sunny says
Your recipes are completely amazing, Katie! I’m one of those vegetarians who doesn’t go vegan because of my love for cookies and brownies, the delicious taste of butter and egg and milk.. But you are seriously making me rethink it with your delicious recipes! So far I’ve made your bean brownies, they were SO good, my mother in law loved them, and she’s a typical traditional Spanish mom who doesn’t understand why I don’t eat meat. She even told me they were better than my 300 gram butter and 4 eggs brownies! When she liked them I knew I had done something incredible (thanks to you!). I just popped this recipe in the oven, the dough was heavenly, and I’m sure it will be even better when cooked. Thank you SO much, you truly inspire!
Gracie says
This is soooo good. It’s so easy to make and just about everyone in my family loves it. I find the extra half cup of sugar excessive so I make the recipe only using a cup of sugar and it tastes just as good.
Catelaaa says
Omg this is amazing! I was super skeptical, but had tried your chickpea cookie dough dip and loved it so thought I would give this a try. I’ve been addicted to the pizza hut deep dish cookies and am trying to ween myself off it with this, hoping this wouldn’t taste as good so I’d stop all together…But they taste the same! I even used carob chips instead of chocolate chips (mostly because the only food store near me is a health food store) and it was amazing! Well done yet again Katie! Love your recipes!
Lori says
I’ve used rolled oats, spelt flour and oat flour and each works fine.
MacK says
Made the dip-version of this with m&m’s and melted coconut oil and it was fantastic! I chanced it and made a half recipe in a magic bullet, and though it took a bit of pre-mashing with a potato masher, it was a roaring success. I like dipping marshmallows in it.
Karina says
I would like to save the recipe in a PDF file but I can’t find that option.
Veta says
Wow oh wow this is decadent! I didn’t have any applesauce on hand so I used two eggs instead. The resulting cake has the most incredible texture. This is a delightful recipe I cannot wait to share!
Christina says
How long will the baked cookie pie keep for?
What’s the best way to store it?
Thanks!
Stacy says
When you talk about making a half recipe and putting it in a shallow pan to make it like a cookie cake, what size are you talking about and how long would you suggest to bake it? 🙂 Thanks!
Lisa says
Seriously yummy! I used my Ninja blender. I know she didn’t recommend a blender but the Ninja did a nice job of mixing it. I sampled off the spoon before it was baked and all I could taste was salt. I worried that I didn’t rinse the garbanzo beans enough or accidentally put too much salt. That wasn’t the case after it was baked. It had a perfect taste! I used coconut oil in the recipe and also to coat the pan. I can taste a hint of it but I love coconut oil. Thanks for the recipe. I’ll be making it again!
Marion Bredemus says
I cannot print your recipes. A paragraph prints about configurations.
NoodleLoo says
Hey kids, question… I was linked to this page from the other ‘raw’ cookie dip recipe, and I was wondering if anyone had ever used this recipe as the cookie dough chunks in homemade cookie dough ice cream? Thoughts? Do you think it would freeze too hard due to the beans? I really want to try it!
Chocolate Covered Katie says
You can 🙂
https://chocolatecoveredkatie.com/2012/07/05/healthy-cookie-dough-ice-cream/
shivani patel says
What can I use if I don’t have a food processor?
Rosemary says
This remains one of my favorite recipes ever. I love, crave, and devour it. I never seem to have applesauce hanging around, so I always substitute Earth Balance OG spread which is delicious when combined with also using some coconut oil in the recipe. I halve the recipe for the two of us that live here, so I wind up adding 2 tbsps of Earth Balance and 1 1/2 tbsps of coconut oil. Not quite as light and healthy, but incredibly scrumptious. I use coconut sugar in place of brown sugar and it turns out fabulous. Thank you for creating such winning dessert recipes using oats and beans! (P.S. I would love to see some additional coconut flour recipes as well.)
Chana says
Hey, what would you substitute the oats for, if someone couldn’t have oats?
this cake is AMAZING
A H says
You can try flour of choice, as the oats are there for bulk. Let us know how it goes.
Tina says
Am making this for the second time. Made it yesterday afternoon to bring to a BBQ. Everyone loved it. My husband was so disappointed that I left the remaining pieces with our hostess, that I’m making it for him again tonight.
The first time I made it, I made it in my commercial food processor. I didn’t like the texture too much, so tonight I made it in my Vitamix with the short 64 oz container. The texture was much nicer. So I’m very pleased. My husband? — he’s over the moon.
Thanks for a great recipe, Miss Katie!
michal says
I’m going to try this with stevia for the sweetener and carob chip with Stevie.
Misty says
I followed this link from the cookie dough hummus to make a nut-free version for my niece. Just wondering if I should omit the baking powder if I’m not baking it????
TIA
Julie Dove says
You can, yes.
Karmen says
This pie is delicious! I have made it twice now, once for my parents & siblings and once for my husband and I. This first time I used a Chickpea, Navy bean mix and the second with just chickpeas, the only difference I noticed was that the chickpea pie seemed to cook through better but this could have been an oven variance. My only recommendation is that, if using a regular food processor (not some high-tech vitamix or something), you will have to process for quite some time and the batter will get warm. Give the batter a stir and allow to cool off before adding chocolate chips or act quickly after adding or the chips will begin to melt. The flavor and color were still good but it’s a much cleaner look if they don’t melt. Also, make sure to serve with ice cream, I used So Delicious Coconut Milk Vanilla, due to allergies.
8 Servings = 349 Cal, 13.4 Fat, 69.8 Carbs, 7.6 Protein (Recipes w/ all chickpeas)
Thanks again for another delicious recipe!
Becca says
I just made this and refrigerated it instead of baking it and it is SO good, it tastes just like the unhealthy version! I was trying to make it as healthy as possible, so when I added the brown sugar, I didn’t pack it. If I wanted to make it more natural, do you think agave would be good? Should I add more oats if I do this, or not use it at all because it would make the dough too watery no matter what? I was also thinking of substituting half of the brown sugar for stevia in order to cut down on the calories a bit. I use Stevia in the Raw, the little packets. Has anyone tried any of these things with this recipe? I saw that someone said they used dates, so I may try that next time too.
Danielle says
Hi Becca,
I used only a small amount of brown sugar (say about half a cup) and then put two table spoons of rice malt syrup in instead of the extra sugar. Worked for me 🙂
A H says
You’ll have to experiment with some of these ideas. Let us know the result, if you do.
Danielle says
I just made this cake but instead of putting the choc chips in, I put in a few table spoons of cacao powder. The raw dough was just to DIE for, I could have eaten the entire bowl and next time I am not cooking it, I will just refrigerate and eat as a snack because I am not loving it hot out of the oven… but might be nice when cooled. GREAT recipe though, soooo good. Thanks!
Colleen says
Can I substitute black beans for garbonzo beans??
A H says
Experiment! It’s worth a try. Let us know the result, if you do.
John Bruschetti says
What is the purpose of the white beans or garbanzos?
Erin M. says
I am OBSESSED with this recipe! I actually love to have them for breakfast–a little sweet treat in the morning with less guilt! But I’ve found that as delicious as mine are, they aren’t as firm out of the oven as the ones my friend makes (who originally shared the recipe). Any thoughts? I make this in half batches because I only have a small food processor.
April says
What could I substitute for the applesauce? I’m not suppose to eat apples:(
Julie Dove says
You can use canned pumpkin or banana, or probably yogurt but feel free to report back if you try it!
Sihem says
I made this and it’s seriously delicious.
I’ve made healthy versions of recipes before and my siblings usually see right through them, but this one everyone loved it so much. I actually made the refined sugar-free version with the dates and the applesauce, and since I had to soak the dates to get them to be soft enough, I mixed them in with the water (it made a beautifully sweet purée). Ok so my mistake was I shouldn’t have added the milk because I already had the water, but I realized 4 seconds after I poured it in. The result was the cookie was really soft, so we ate it with spoons directly from the dish ^^
It did not taste like chickpeas or dates, it tasted like chocolate !!!
Becky Nasby says
I have made this twice now and my family loves it. I think the recipe as it is written sounds wonderful, but I changed it a bit to cut out the sugar and I did not have applesauce on hand. I subbed the applesauce for one apple cored and put in my high power blender. I subbed the sugar for eight dates. Turned out very good both times with these changes. Thank You for your wonderful recipes.
Jennifer says
I am going to make this a day before eating. How should it be stored? Refrigerator or is it ok left out?
Emma RS says
yummy!
I just made these with my Blendtec blender and it worked great! I just loaded it up with the ingredients in the order listed (if I would have really thought about it I would have done just the oats first, then added the chickpeas and blended before I added the rest) I used the ‘whisk’ setting and ran it 4-5 times mixing in between. Worked great!
I also used regular oats and it seems fine.
I baked these in a mini muffin pan and a standard cupcake pan. The minis when done after about 20mins, the cupcakes about 25mins. It made 24 mini & 6 cupcake size. they kept their shape and where soft & fluffy.
Thanks for the recipe!
Alexandra Harenberg says
For the past three years, I have made this pie every Friday afternoon. On Saturday and Sunday mornings, my parents and I enjoy this with our tea and coffee, and, now, I don’t know what I would do on Friday if I didn’t have a delicious pie to cook. Of all your recipes, Katie, I always return to this one. After trying this variant, I eventually opted for the sugar-free variant with dates, but it’s just as awesome. No wonder the Morning News gave it such a shining review. And to think it was made with garbanzo beans, dates, oatmeal, and applesauce. What a bizarre yet splendid combo!
Thank you for helping make my weekend awesome with this fantastic pie recipe, Katie!
Ali
Nicki says
Do you know if I can substitute store-bought chickpea flour for the canned chickpeas? I already have the flour in the house 🙂
Julie Dove says
You can always experiment! Be sure to report back if you do!
Bree says
Could this be made with stevia instead of brown sugar?
Shana says
Hi Katie,
It came out wonderful!!! Do you serve this hot, room temperture or cold? Where do you store it until dessert time – fridge or counter?
Grace says
This recipe is amazing! Just made it today and it turned out phenomenal! I did use a blender (because the food processor was broken), but next time I will definitely use a food processor as it would be much less time consuming/ much easier. Did not taste the chickpeas at all; it turned out fudgy and chocolatey! It’s awesome too that it’s so much healthier than the typical deep dish cookie pie.
Debby says
I have served this at dinner parties and no one suspected it was not a regular dessert – it is so good and even harder to tell it is bean-based when served with ice cream (I mean, your choice of healthy alternative frozen treat!). I make it with dates instead of sugar and let my kids eat it for breakfast.
Chantal says
Oh my….made this last night and it is delicious!
Megan says
If you do not have a food processor and only have a blender don’t stress. You can still make this. Just mix the chickpeas with the applesauce, melted coconut oil, and vanilla extra first to make sure the chickpeas are well blended in liquid. The liquid helps the mixing along and works every time, I have made this recipe several times and it always comes out smooth. Then add all of the dry ingredients , mix, and then add the chips. The final product is delicious.
Alex says
Hi Katie, just wondering if you think this would work with quinoa flakes? I’m going to try it anyway, since I’m technically allergic to oats but I love this cookie pie 🙂
Thanks
Jason Sanford says
Be sure to report back when you experiment! I do know it can work with flour, so that might be an option for you as well.
Susan Gizinski says
I made this for the first time today. I actually made 2 because I wanted to taste it before taking it to a dinner party tonight. I couldn’t imagine that it would be as good as the reviews said but boy was I wrong. “Oh ye of little faith”! LOL Based on the reviews I only used 1 cup of sugar and it was fine. I also sprinkled extra chocolate chips on the top because you can never have too much chocolate, can you? I’m so happy that I found you on Food Gawker.
Jason Sanford says
I love the photo!
Joy says
I made this yesterday and it turned out a bit dry. It didn’t look gooey like your picture. I halved the recipe. I soaked my beans instead of using canned. I’m thinking next time I should process it longer. I can feel a bit of texture so it may be the beans. I also may have cooked it too long as my timer malfunctioned (or the operator). It was still very good and my husband ate a lot of it. It certainly won’t go to waste but will try a few changes next time.
Celeste McAffee says
Can I substitute brown sugar with coconut sugar? Has anyone tried that?
Jason Sanford says
You can!
S says
Could this somehow be modified for a single-serving version made in the microwave? Single lady here!
Jason Sanford says
You can definitely experiment! Be sure to report back if you do!Also you might appreciate these: https://chocolatecoveredkatie.com/tag/single-serving/
Kris says
Help! The garbanzo can I have has 439 G total. I have doubled everything else but I’m hesitating putting in 3 cups of brown sugar. Please help!
Nannette says
can you tell me how long to bake when making 4 mini spring pans?
Talitha Wagenbach says
I have this going in the oven right now. The batter was amazing! I did some calculations and an eighth of the pie is around 425 calories. A tenth of the pie is around 340. So definitely not ‘light’. Thanks for sharing your life and recipes. I’ve never commented on a food blog, but I wanted you to know that I really enjoy your website. God bless!
Anonymous says
Can you make this ahead and refrigerate overnight?
Jason Sanford says
Yes!
Debbie says
Okay, so when I started, I thought I had all the ingredients, but it turned out I didn’t have applesauce. Also, I don’t use white sugar, but had some Mascobado sugar and molasses, so I measured out 1-1/2 cups of the sugar into the food processor and started it, and then poured some molasses in to make brown sugar. I did pour in a bit much of the molasses, so it became dark brown sugar. Oh well. To replace the applesauce, I mashed up about half of a medium size banana and added a small amount of soy milk to make it somewhat like the consistency of applesauce. Then I went ahead with the rest of the recipe as written. My batter was more like cake batter than cookie dough batter, so I didn’t have very high hopes for it. But I plowed on ahead, baking it at 350 degrees for 35 minutes. I allowed it to cool for about 15 minutes before I cut into it. It was delicious! My husband said it could have used some walnuts – and I would say he is 100% correct on that point – but he liked it, too. Next time I make this, I will definitely add the walnuts!
Hila says
If I make this in muffin cups to serve individually, how long should it bake?
Jason Sanford says
Sounds like a fun experiment! Be sure to report back if you do!
Tom says
This came out very tasty. To make it diabetic friendly, I subbed Swerve sweetener for the sugar. We like to heat a piece in the microwave, then top with a scoop of sugar free, reduced fat ice cream. Really delicious!
Tiffany says
What do you think about making this in a cast iron skillet?
Jason Sanford says
Sounds like a delish variation. Be sure to report back if you try!
Joe Murphy says
So today I got curious and experimental. I have made this recipe at least 30 times and fooled many people into thinking they were eating the “real thing” since I discovered this awesome website a few years ago. Today I thought to myself “hmm I wonder if I can make regular chocolate chip cookies using this same recipe”. So I tried it and the short answer is YES these are great, soft and chocolatey cookies. So in case you’re wondering this yourself, go ahead and try it. I used a big tablespoon for each cookie and shaped them with the spoon before baking them for 15 minutes at 350. This full recipe makes a lot of cookies, about 18 big cookies. Thanks Katie!
Tiffany says
I made this last night for a group of people with mixed-food sensitives and they all raved about it (even the ones who – like me – were skeptical something made with beans could be tasty). I added 1 tsp of cinnamon and baked it for 40 minutes in a cast iron skillet. Served right from the pan at the table and topped with cashew cream! Thanks!!!
Ariana Dadyan says
Hi Katie! Can I substitute coconut sugar for the brown sugar in the recipe?
Thanks!
Jason Sanford says
You can. Just make sure it’s packed very hard, because coconut sugar weighs less.
-Jason
anber says
I wanted to like this. I wanted it to be delicious. I wanted to leave a rave review about how surprisingly good it was. I figured since there are hardly any negative reviews it couldn’t be that bad, since I’ve done the black bean brownies and liked them. I carefully followed the recipe (used white beans as allowed in the recipe). My pie also looks delicious… but it tastes and smells like beans mixed with chocolate chips. Maybe if I was on a strict no sugar diet, this would be a treat. As it is, I barely could finish one small piece, chasing it with a tall glass of milk AND a cup of coffee. Not sure if everyone else who tried it really did love it or if all the other negative reviews got filtered out
Jason Sanford says
Unless there is profanity or rudeness towards another commenter, we do not delete comments on this blog. I think it is more likely that either you accidentally forgot an ingredient, or didn’t rinse the beans well enough, or the pie is just not your thing, which is fine. Most people love the recipe, but that doesn’t mean you have to.
Jason (media relations)
Amy says
My daughter Katie (a HUGE fan of yours, Katie!) made this recipe for a big family picnic & they didn’t have a clue it was “healthy”. I believe the most common comment was “No WAY!!!”
Amanda says
Would I have to do anything special for higher elevation!? Dying to try this!!
ruthie mills says
Katie–
Have you or any of your readers tried making a larger version of the Deep Dish Cookie Pie?
I want to make it for my co-workers, but I will need at least a 8 1/2 x 11 cake pan to feed them all.
A double or triple recipe?
Thanks for your help!
Love your recipes!
ruthie mills
Liz says
I made and served this to my family last night during the Super Bowl — which was also my daughter’s birthday. I have nine children (aged 4 through 27) and one grandchild (4), and everyone ate it and loved it. One of my daughters who helped me make it knew what was in it, but no one else did — and they did not believe me at first! I used navy beans and almond butter (one of my sons is allergic to peanut butter). Excellent flavor. Will be making it again.
Laura says
if you half the recipe, do you half the cooking time as well?
I’ve made the whole recipe before and it was freaking amazing!!
Jason Sanford says
Here you go! https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/
Shelley says
I used coconut sugar and about three tablespoons of mild honey in place of the sugar and the texture and taste were great!
Thanks!
CLare says
I live in the uk,what are white beans or what can I use that would be the same please.would chick peas be near the same or cannelli beans?thankyou,clare
Jason Sanford says
Either of those will work!
Maria says
Just made this for the first time!! It is insanely delicious!! You’d never know there were beans!! My question is do you refrigerate or leave on the counter? Thanks!!
Jason Sanford says
Best to fridge just for freshness.
Michele says
Strange question, but can I replace the applesauce with anything? It’s actually really difficult to find in them UK. Perhaps an egg?
Jason Sanford says
You can use mashed banana, pumpkin puree, roasted sweet potato puree, etc.
Mia says
Can I substitute applesauce?
Laurie says
Can the beans be replaced with something else?
Emily says
Hi Katie,
I LOVE your blog! I just made some healthy cookie dough (chickpeas, maple syrup, peanut butter, and chocolate chips) today, and am LOVING it.
I would like to try and bake this; can you tell me what the sweetener equivalent would be if I wanted to use maple syrup instead of brown sugar?
Thank you!
–Em
Jacqueline says
I made the Deep Dish Cookie Pie and it was very good. I am always looking for good baking recipes to make because we love deserts in my house.
It was very easy to make to my surprise since I learned how to use my food processor.
Please keep them coming!
Baileu says
This was so amazing! We loved it! I couldn’t believe there was not flour, just the beans and oats. I don’t have a food processor but it still turned out really well. I didn’t put the sugar in my Blender because it wouldn’t fit so I used a hand mixer to combien that. Next time I will probably blend the oats into a flour consistency first, remove them from the blender, then add the chickpeas and liquid ingredients and blend those so I can get it smoother, then mix everything together with a hand mixer. Such a good recipe though!
Anna says
Hi Katie, can I decrease the sugar or use maple syrup? I’m on Weight Watchers (??) and I wanted to see if I could decrease the points in this lol! ? …because it looks AMAZING!
Emily says
I’ve been wanting to try this recipe for weeks, and I finally did today. Followed the recipe exactly and it came out perfectly! It’s a little more gooey than I like my cookies, but it makes sense as a pie. I might try making it as cupcakes next time, just to experiment. I had bittersweet (60% cacao) chips on hand, and several commenters said the recipe was a bit too sweet, I used those instead of semisweet. Turned out to be the right choice! Absolutely delish–I had two slices right away. (I have to add, it was the first recipe of yours I tried, so I’ll definitely be trying more!)
Lesley says
2 cans of beans would be over 500g since the cans I see at the store are 15ounces each. What size cans do you buy? I have never made cookies or any desserts with beans, but really want to try. I do not want to mess it up since I won’t be telling my family that is really in this cookie pie until they say they love it:-) Thanks for your help!
Jason Sanford says
It’s the 15 oz cans. Drained, it’s 500g (not before draining)
DelRae says
Has anyone tried making this as cookies and not a pie? Would that be a total failure? I might just press them into muffin tins so I end up with mini pies instead maybe. Thoughts? Would this work or is there a different cooked chickpea cookie recipe that I’m missing?
Jason Sanford says
I think it should work! Just less baking time. She’s done it with blondies before: https://chocolatecoveredkatie.com/2014/09/23/nutella-chocolate-chip-blondies/
Cecilie Hjorth says
I have totally been stalking your site today! OMG I have to make this one! You are the healthy dessert Queen Katie!
Heather Kilpatrick says
Would this work with oat flour instead of the quick oats in the food processor?
Jason Sanford says
Sure!
Amy R Dirienzo says
So I’m thinking I could make this with my truvia brown sugar and sugar free chocolate chips… make half batch then use it as a crust for the ultimate fudge pie (which I will alter with sugar free options too). Can’t have sugar even maple syrup or honey because I had weight loss surgery.
Amy says
I made a cookie recipe that had chickpeas in it once. The kids had no idea, but I could barely taste the chickpeas and it was a downer. Is there a way to do this with just one can of beans? I’d like to start there and if they respond well (and I respond well), maybe I can up the bean count.
Jason Sanford says
https://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/ 🙂
Laurie Phillips says
Hi katie,
I have bloating problems with beans…what else could I use in replace of them. I can have lentils but I don’t think that would work. My allergies are really bad, so I try to make everything homemade. Thanks
Kimberly says
I made this recipe for Mother’s Day! I’m vegan and gluten free, though my Momma is only vegetarian. But, the whole family loved it (and even friends I shared it with)! It really reminded us of bean-based desserts from East Asia. I used to live in Japan and they specialize in adzuki bean based desserts called anko. Anyway, this recipe is so easy, delicious, healthy (minus the sugar), etc. and it fits so many allergy requirements, i.e. dairy free, egg free, wheat free, yeast free, soy free, nut free, etc. It’s a TOTAL keeper!
Cherie Terrey says
I made this dessert and the family loved it. I reduced the brown sugar down to 1 cup and added a teaspoon of cinnamon for added flavor. Absolutely delicious! My husband took a few pieces to work and the girls wanted the recipe right away. Can’t wait to try more recipes! Thanks!
Greg Cleveland says
I love your recipes but I wish, like other bloggers, you’d put a PRINT button. I love to print them out and then use them again in the future. (On recycled paper, of course!)
THANK YOU,
greg
Jason Sanford says
Hi Greg, this one is an older recipe, posted in 2011. All recipes she’s posted after 2014 or so should have a print function! 🙂
susan says
i make this all the time – it’s a big family favorite. i use regular old-fashioned oats (not quick) — i think the rougher texture is a little more satisfying in the mouth. but i was wondering how you subsitute dates for all or part of the sugar. do you soak them ahead of time? chop them? puree them? any suggestions from those who have tried this would be appreciated!
Jason Sanford says
Hi! Just use this recipe 🙂 https://chocolatecoveredkatie.com/2012/05/31/chocolate-chip-cookie-pie-without-sugar/
FaridabadCake says
Hi,
Whenever I visit your website, I find something new and amazing work. Your work is amazing. I loved it.
Thanks for your amazing recipes.
Jeas says
What is ‘white bean’ exactly because I don’t see just that anywhere. I see cannelini white beans.. would that or garbanzo work better?
Jamie says
Hi, I accidentally left it out overnight, is it still ok to eat or does it require refrigeration? Thanks!
Jason Sanford says
I think it should be fine in general, but of course I can’t say for your specific case because I’m not there to see. Hope it is okay.
Christine says
Hi
This looks great and I’m looking forward to making it…. it looks in the pictures like the cookie dough has been baked in a pie crust but there’s no mention of a pie crust in the recipe. Does the crust just “form” during cooking from the cookie dough mixture? (I’m from Australia ?? and I have never seen anything like this before ?)
Christine
Jason Sanford says
No need for crust 🙂
Lamb says
I’ve got two in the oven right now, where I subbed rainforest nut butter (1/4C) for the oil. The batter tasted really good….we’ll see! One is in an 8”, one in a 9” spring form. I’ll update! I made a rum caramel sauce to go with it, that is a nod to our island! (And the rainforest butter has coconut in it also….:))
Amy says
Amazing! This was the ultimate in kid trickery! My kids loved it but more importantly I loved this. We fought over the fairness of each slice size. And with a couple of different food allergies, we ALL could eat it. This was a very welcome addition to my recipes (but less welcome by my waistline 🙂 ). Thank you so much! I love your site.
Samuel Leask says
Tried making this, and it turned out AMAZINGLY!!! Even my parents, who are typically kind of sceptical of recipes that use healthy ingredients or cut down on unhealthy ingredients, liked it! Thank you so much Katie!!
Bethany says
I just baked this and it was INCREDIBLE. Great, rich flavor. I’d recommend adding a bit of milk to thin it out, as it was a bit too thick for my taste, but otherwise PERFECT.
Patricia Vanaria says
Just wondering if anyone adds eggs to make it a little less goey (I know that sounds counter-good but…). Let me know and 1 or 2 if you do! Thank you!
Molly says
I don’t have a spring form pan — can I make this in a regular glass pie dish?
Jason Sanford says
I would use a 9×13 for this one I think, as her blondie recipes are about half the bulk and call for an 8×8. Be sure to report back if you try!
Fran Beauty Food Blog says
OMG, I need to try this ASAp!
This giant cookie looks so delicious!
Jacqueline Sutton says
Can I substitute coconut sugar instead of regular sugar?
Jason Sanford says
Sure 🙂
April says
Any sub for oats??
Jason Sanford says
Very loosely packed flour would probably be fine, even gf flours.
GF says
Is this pie better with white beans or chickpeas? I sometimes find that chickpeas have a strange texture in deserts and taste stronger. Anyone tried with both and have an opinion? Thanks!
Jason Sanford says
A lot of people like it with white beans better, but I love both ways!
Jason
Brittany says
Did anyone else’s turn green!? It tastes good and I know I followed the recipe but every day it gets greener!
Glenna says
I just made this with Almond Butter instead of oil and Organic Coconut Palm Sugar (healthier brown sugar). This is absolutely delicious!! Can’t even believe it’s healthy. And very filling too so I won’t eat too much. Love it!!
MaKayla says
I am wondering if you could make a print button for this recipe? ?
Thanks! ❤️
Sofia says
I just made this and the taste is out of this world!!! If I didn’t make it myself and put those beans in there I would never have believed that this has no butter in it!
It’s crazy good ! You take your desserts very seriously Katie thank you so much for giving us your recipes and finally enjoying dessert without the unhealthy effects ! Thank you ! This is also a keeper ! Woooowwwwww ???????
Sofia says
I wonder if I can substitute honey for the brown sugar . This was incredible! Just like her black bean Brownies where Katie used honey and it worked well, I m thinking the next time I make this , I ll try using honey instead and maybe cut back on the liquids a bit
Jason Sanford says
Hi! I haven’t personally tried it, but I know some other commenters say it works!
Jason
Kathy says
Can this be baked in an iron skillet?
Jason Sanford says
It’s on our list to try but not something we’ve tried yet. If you experiment before we do, please do report back! I don’t see why it wouldn’t work.
Jason (media relations)
Nia says
Super late to the party, like 8 years late?
But I’m wondering if anyone has ever been successful with a blender?? I reaaaallyyyyyy reaally wanna make this recipe but I have no food processor, nor does my neighbor ?. *Praying that somebody somewhere has tried it with a blender*
Jason Sanford says
It’s not as good BUT a lot of readers love it that way anyway. If you try it and don’t like it, do give it another try someday with a food processor… but there’s a good chance you might like it even with the blender 🙂
Jaquelyn says
Hello, what can I use instead of applesauce in this recipe? Thanks
Vesna Mirosavljev says
Banana, maybe? (If you don’t mind the taste.)
Lesli Duggan says
I made this cookie pie using white beans and almond butter option. It’s wonderful and it’s been my go to snack while I’ve hunkered down during a slow moving hurricane. My husband couldn’t believe I used white beans and he even asked to see the empty cans… Thank you!!
Martha Kane says
These are simply heaven, a day can’t pass without me biting the cookie pie. I love munching on them every evening during my reading time. Thank you for the delicious recipe Katie, you rock.
Amanda says
Does 10 smart points seem right for this recipe? I was bummed it was so high for 1/12. 🙁
Alicia Croft says
This works great if you substitute the oats with 1/2 the volume of chickpea flour (because it will have greater absorption, surface area etc). Also using natural Erythritol instead of sugar, and buttery vegan marg instead of oil (I know some people are against but it really helps the ‘cookie’ flavour!). Making for the second time, today.
Wonderful recipe, thank you!!! ?
Ahnna says
Why don’t you offer the option to print your recipes? Even trying to print the webpage it whites everything out. Very disappointing and not user friendly with the video constantly popping up over the page even after it’s closed. I was so excited for your site but Im not bringing my computer into the kitchen every time I want to make a recipe.
Jason Sanford says
Hi Ahnna, this recipe was posted in 2011. All recipes posted after 2015 have a print option. Hope that helps!
(Also, Katie’s site is going through a web redesign to make it more user friendly in general, hopefully to be debuted early next year.)
Jason
Michelle rasband says
I subbed almond flour for the oat… we’ll see what happens ! I’ve made this several times with oat in the past and it was delicious
Vesna says
I finally tried this yesterday. First off, I couldn’t believe how good the “batter” tasted as I was scraping my blender. My husband and our four kids loved the pie. They had it for dessert yesterday and for breakfast this morning. Note: I did use a Vita-Mix because I’m “in-between” food processors currently (don’t have one at the moment). I pulsed and blended on medium speed and simply stopped frequently to stir and scrape with a spatula. Also, I used 1 cup of coconut sugar, and the sweetness level turned out perfect. I chose peanut butter for the oil/nut butter option—the flavours combined perfectly. This will DEFINITELY become a staple at our house. It’s so fast, easy, healthy, and delicious!
shahrMusic says
hi
i have a question from you guys. how can i contact with you ?
Terry Yarham says
Am I just missing it? I don’t see a button to print the recipe.
Jason Sanford says
This one looks like it was published back in 2011, before Katie’s posts were put into the print format. Best way would be to just copy/paste into a word document (or highlight the text you want and then right-click, and select the print option from the right-click menu).
Kelly says
I really wish there was a video of this recipe. After missing this there was absolutely NO “pouring” involved. I added 1/2 cup water and a little oil, and it was still ridiculously thick.
Jason Sanford says
Can you tell me more about the specific ingredients you used? I’ve made this recipe probably 100 times and never had any issues at all! It’s also the same basic idea as the cookie dough dip on her site, which does have a video if you want to watch that one: https://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
Jason
Constance says
I have made this at least 15 times. One time a friend and I made this and we ate the whole thing in 1 day. Sometimes I add shredded coconut. I was able to convince my boyfriend to try it and he liked it. He even had a second serving!
Loretta says
This looks delicious!! Do you think I could sub rolled oats for the quick-oats? Also, do you store this in the fridge or leave out on the countertop? Thanks!!
Jason Sanford says
I don’t see why that wouldn’t work – just pulse the oats a few times in the food processor if you don’t want the chewier/tough texture from the rolled oats. After a day or two, it should be refrigerated or frozen for freshness.
Jason
Jill says
Katie, which beans do you prefer to use in this recipe? Garbanzo beans or white northern beans? Which taste better? I made the sugar free version and it was awesome!!!!
anne c watson says
could I sub almond flour (or gf flour) for the oats?? I can’t eat oats but this looked so yummy. thanks
Jason Sanford says
I know almond flour works! Just use enough to get a thick cookie dough texture 🙂
Irena says
I just tried this and dang it’s good. I halved the recipe, used coconut oil (not nut or veggie or canola since I only had olive and coconut), reduced the sugar, and mixed semisweet and white chocolate chips (my 4 year olds request). I will def be making this again (and again) .
Olivia says
I haven’t tried this out yet, but I’m wondering if it would work with a filling like Nutella (we have a local cookie shop that makes cookie pies with fillings like caramel, chocolate and Nutella). Anyone got any ideas on how this would work out? I’m not sure if it would just make the whole thing turn to mush, I could maybe get around this if I could get around this by freezing a chunk of Nutella and then smooshing the dough around it, or does anyone think I could get away with just using room temp Nutella in a little cookie well and then pinching the dough together around it?
Jason Sanford says
Hi, use this recipe 🙂 https://chocolatecoveredkatie.com/2018/04/23/makeout-chocolate-chip-cookie-pie/
Connie says
Hi, Can you Please give me a conversion recipe for a regular cookie pie? (Not healthy) lol I would love to make this for my husband. I would really appreciate it because it looks so yummy.
Courtney says
Hi Connie, I think you could do a simple google search for a cookie pie, as there are many others out there. This website is focused on lightened up, ‘healthier’ desserts. I am sure you could find another recipe that is not as healthy! That being said, this recipe definitely does not taste healthy. It is delicious! My roommate made it several years ago and I did not believe she used chickpeas. I make it all the time now!
Elle says
I’ve been dying to make this. I would love to make this tonight but was wondering if you can replace chickpea flour for ground chickpeas. If so, what measurement? Thank you!
Jason Sanford says
Honestly not sure. But you can use white beans or cannelini beans if you have those. Or make her brownie version with black beans!
Lisa says
These recipes are amazing!!!! I can’t wait to try them. I a going to try not telling the kids they are GF and see if they notice. Thanks for sharing
Molly says
This is SOOO yummy, especially when it’s warm and gooey! I could eat it as my one and only dessert forever. I made it in a 9inch round cake pan, used Cannellini beans, almond butter instead of oil, 3/4 cup coconut sugar (based on other people’s reviews saying it was too sweet) and accidentally only added 1/2 cup chocolate chunks but it is still delish. I think with the full amount of chocolate, the sweetness would be perfect with just 3/4 cup sugar.
Mindy says
Can I use an 8×8 pan?
Jason Sanford says
It’s too big for that, but you can if you want to cut the recipe in half 🙂 https://chocolatecoveredkatie.com/sweet-potato-blondies/
Mindy says
Thanks Jason. Do you mean to cut this recipe in half or are you directing me to the sweet potato Blondie instead?
Jason Sanford says
Either works! They are very similar recipes 🙂
Mindy says
If I half the pie, and put it in a 8×8 pan, how long should I cook it for?
Meg says
I love this stuff. I’ve made it many times, for parties, birthday cakes, and general snacking. 1/3 c brown sugar as the perfect amount for me. If you’re trying this for the first time, I would suggest maybe starting with a small amount of sugar and tasting the result before adding the chocolate to find what you like!
Kate says
I find the beans a strange ingredient for a choc chip cookie pie – can you taste them in it? Has anyone used a substitute for the beans and if so what?
Paula says
no you cannot taste the beans!
Zen says
Kate, I don’t think anyone eating it would think “hmm this tastes like beans,” but it also doesn’t really taste exactly like a giant chocolate chip cookie. It’s more like a chocolate chip cookie flavored dessert. If that makes sense. It’s good. The only weird bean dessert recipe I’ve made again and again.
Mer says
Made for my neighbors over quarantin- amazing! Everyone loved!!
Rosemary says
Is there any difference whether you use the apple sauce vs yogurt? Is one a better choice?
CCK Media Team says
Honestly it doesn’t really matter much! 🙂
tammy says
Made this tonight and it was a hit; kids loved it too! I halved everything and was still able to get 8 slices. Question– i entered the recipe into My Fitness Pal- and even though i used half of everything and doubled the servings- all macros were higher than you have noted. Please advise.
Laura says
I did the same – I entered into MyFitnessPal and the calorie counter says a serving is 356 calories and 46 grams of carbs(!) not the 200 that it says on the website. Disappointing
Vicki Lachelt says
How about using brown sugar Splenda?
Tiffany says
This looks amazing!! Can I use Pinto Beans??
CCK Media Team says
We haven’t ever tried. Probably? Be sure to report back if you try!
Paula says
I would say you can use any bean. You can’t taste it. I have used black beans and it was fine.
Kim says
I’m using cannellini beans and they have a strong bean smell out of the can. Any suggestions on how to get rid of the smell? I’ve soaked and rinsed it many times but there’s still a hint if the smell. I’m hoping it won’t be noticeable once it’s mixed in with the rest of the ingredients. Maybe an extra splash of vanilla may help. Can’t wait for the finished product:)
Lindsay says
The longer this sat in my fridge, the better it got (my whole family agreed). The first day we really tasted the beans. I used Walden Farms no calorie peanut butter (which does not taste as good as the real stuff but i often use for baking), unsweetened apple sauce, and brown sugar splenda to cut calories/fat. My 2 year old daughter asked me to remove the chocolate chips. We will make this again.
Lila Stonehouse says
Katie Not sure if your aware but brown sugar is not vegan, no different than white sugar.
Paula says
Not necessarily. http://www.bevegantastic.com/2017/01/is-domino-sugar-vegan.html Relieved, as I have Domino dark brown in my pantry and it’s from Yonkers (no bone char).
Jackie says
Urgent! If I do half the recipe in an 8×8, do I bake half the time or full time?? Help!
Sirrell says
Jackie what did you decide? And how did it turn out?
Jackie says
I did about 25 mins. Could have used maybe 1 or 2 more but it was SO GOOD and honestly the mushy inside was delicious
Sirrell says
I’m making this now and it looks so good..The only thing is my toothpick doesn’t come out clean.. I’m leaving it in the oven for 5 more minutes with it turned off…I will say that I don’t have a food processor but I used a small elect chopper for the beans. Then I mashed everything else in a separate bowl with my new danish whisk..mixed it all together and I think its gonna be DELISH! I also used Swerve Brown Sugar and Lillys Sugar Free Chocolate Chips…added some walnuts as well…
Hannah A says
I’ve made this at least twice now. The first time I made it was because I made my cookie dough dip too sweet. I just threw some extra ingredients into it and baked it. Deliciously saved! I think i”m going to make it again soon, because I’ve been looking for healthier desserts.
My family aren’t fans, because they can tell that it’s healthy. However, I still love it. It fills a peanut butter chocolate craving, and that’s all I ask for. <3
Jared Fuller says
Made the recipe using almond flour and oil, and used a food processor. Unfortunately, the batter was so watery that it took over an hour to cook. Even worse, the finished product tasted like chickpea. Not sure what went wrong. Any thoughts?
Paula says
Have a question about the almond meal flour. Related to my prior question about not holding together completely … does almond flour tend to do that moreso than oatmeal?
I tried the recipe with almond flour too. Don’t know if it was because I put extra chocolate and also nuts in it, but the final result didn’t hold together firmly. It is still delicious and edible, you just need to eat it in smaller chunks.
An experienced baker told me that almond flour tends to be more grainy in baking. (Coconut flour too). I think maybe because it has less gluten than oatmeal?
I will stick with oatmeal from now on.
Annie says
Can you use a regular glass pan for this?
CCK Media Team says
Hmm, sorry we have never tried it!
Paula says
yep
Anne says
Hi Katie!
Super excited to make this recipe. I only have a 9” x 9” pan. Will the full recipe work in it or do I need o modify in any way?
Thanks so much!
Soymoon says
It didn’t seem to say in the recipe, do we drain the beans or use the entire can,
liquid and beans?
Paula says
definitely drain and rinse the beans!
Michelle says
Made this for my family. A total hit! They had no idea it contained beans and I didn’t hesitate to dish out second servings! Thank you for this recipe!!
Emily says
So excited to make this! If I halve the recipe to make it in the 8×8 pan, should I change the amount of baking time?
CCK Media Team says
Hi, use this one! https://chocolatecoveredkatie.com/giant-cookie-cake-a-healthy-recipe-makeover/
Paula says
I have made this several times with oatmeal and it’s always a hit.
I add walnuts and pecans too, about 2 cups
Recently I decided to make it more chocolately and used about 2 cups of vegan chocolate chips, 1/2 into the batter, and 1/2 just hand-mixed in.
Am I putting in too much extras because it’s not holding together competely. Still good to mix into some vegan icecream.
Paula says
Have a question about the almond meal flour. Related to my prior question about not holding together completely … does almond flour tend to do that moreso than oatmeal?
Angie says
Hi! I really want to try out this recipe for Halloween and wanted to add pumpkin purée to make it pumpkin chocolate chip. Would adding purée affect the consistency too much or should it work fine? Also, how many servings is this recipe? Thank you 🙂
CCK Media Team says
https://chocolatecoveredkatie.com/its-a-chocolate-pumpkin-pizookie/ 🙂
Kallie Rinker says
Hi CCK Media Team! I want to make this for my dad and mom, but i showed him, and he said it looks great, but he wanted to know if it tastes,”beanie” THIS looks so so so amazing!
Amy says
Any ideas what I could substitute for the oats/almond flour step if I’m allergic to both those ingredients? Thanks.
Amayah says
Can you post a low carb keto version of this please thank you and Merry Christmas 2020
Amber Linzer says
This is by far the BEST EVER recipe!! It’s great for after dinner dessert or something sweet to pair with your morning coffee. My whole family ( including 2 kids ) loves this recipe.
Madison says
This recipe is just simply amazing! I used natural peanut butter instead of canola oil and they are fabulous!!! I freeze them and grab one for the week-end days after putting it in the microwave for about 20 seconds. I have a cup of coffee with this and I’m in heaven!! No aftertaste whatsoever!
Brittni says
Does this need to be refrigerated once cooked? And if not, how long is it good at room temp?
I’ve made it a handful of times before, but today I’m making it with a small window of power we have in this crazy 2021 winter storm in Texas, and I am hoping I can just leave it out since we only have limited windows of electricity.
MrA says
When you say “unrefined sugar,” what do you mean? What sugar does that include? Does that include cane sugar?
Catarina Silva says
What’s the size of the cans? (In g if possible)
Really want to try this, looks super yummy 😉
Laura says
Calorie count?
I am not sure what I’m doing wrong but this is the second recipe that I have made from this website. When entering the ingredients into a calorie counting program, It comes up significantly different then what is posted on the website, as an almost twice as many calories. I’m disappointed and not sure what I’m doing wrong, but that defeats my seeking healthier more calorie conscious food from the site
Deborah says
Hi Katie,
Scrolled through a lot of comments and am wondering how far in advance I could make this. Sounds delicious and want to make for Easter! Also, if you ever made in muffins (some people that commented have) how long would you bake? Thanks!
P says
Could you use maple syrup and/or monkfruit sweetener instead of brown sugar?
Larissa Stevenson says
I made this yesterday and thought it was okay, but you should definitely let it sit overnight or longer before eating. I found that I could really taste the beans after letting it sit for around 30 mins before cutting it, and it was almost too gooey. But the next day it tasted better, but the bean taste is still quite strong. I found that the black bean brownies were a lot better in terms of using beans for desserts.
Alex says
How many cups of white beans or chickpeas are in a can? I’m making the beans at home, from a bag. That’s why I’m asking.
Thanks!
Sarah says
It would be nice to have more information in the recipe about when to take it out of the oven. I left it in the oven for the recommended 40 minutes. It looked nice and brown. Eating it, the taste is lovely (although I’d cut the sweetening even more next time). However, the inside is just like eating a thick hummus. It does not hold together like a cookie at all.
Veronica says
Hi. The recipe is not holding together after an hour baking.
Is it supposed to be so soft that it can’t be cut?
Can you give me more information about how its consistency is supposed to be like?
sue says
There’s only one thing to say: LOVE IT, LOVE IT, LOVE IT!!!! 🙂
CCK Media Team says
Thank you so much for making it 🙂
mywifiext says
Thanks for the information.
Abby says
This tastes great and was so easy to bake! I will for sure make it again! I love that people with various food sensitivities and preferences can enjoy it. 4/5 stars. I think the recipe or blog notes could have had more detail to help the baker have the best chance at making this perfectly.
Rachel says
If I use oat flour instead of quick oats, how much would I use? Thanks!
JC says
I made this according to directions. It said 2 cans of beans but my cans were 19oz each. I only used 1can and I don’t think it set properly even after cooking an extra ten mins. The edges set but the top and middle seemed EXTRA unbaked. Was the amount of beans I used my problem? Even though undercooked it was pretty good and my four year old bean hater (everything hater) loved it.
CCK Media Team says
Hi yes, a standard can of beans is 15 oz. It sounds like you only used 10 oz so just need more beans!
Susan Katz says
oh, deep-dish cookie pie! how do i love thee? let me count the ways…i make this nearly every week. i have tweaked it to add (at various times – not necessarily all together) nuts (walnuts, pecans), espresso powder, cinnamon, cocoa, peanut butter…i’ve used chickpeas and various white beans and combos of the two. i always use a little bit more old-fashioned oats rather than the quick-cooking kind, though. i’ve frozen it and made it into little muffin-y type desserts. we absolutely love it in every form. and i tell everyone about chocolate covered katie!
Sarah says
I want to start off by saying I’ve tried a couple recipes from this site that I liked and continue to use, so I’m not a hater. But this recipe tasted like sweet white beans with chocolate chips. It was not good. It didn’t taste anything like a cookie cake or a chocolate chip cookie or a chocolate chip cookie pie. It tasted like white beans with sugar. Very disappointed as I hoped I had found a healthier version for my kids but we will never make this again.
CCK Media Team says
Hi Sarah, it’s completely okay if the recipe wasn’t for you, and that doesn’t make you a hater! This is one of Katie’s most popular recipes with both vegans and omnivores, but that doesn’t mean everyone has to have the same taste buds at all! However, you should not be able to taste the beans in this – did you rinse fully after draining? And what type of white beans did you use, what type of sweetener and fat, and did you decrease the amount of sweetener or make any other changes? We’d love to help troubleshoot.
Sarah says
I used canned white beans and rinsed fully. I used the amount of brown sugar it called for and used 3tbsp canola oil
CCK Media Team says
Thanks for replying. The only thing that could be an issue is that perhaps the beans were bad, as there’s no way you should be able to taste them in the recipe. People who don’t know beans are in there (even if they are used to regular desserts) have never been able to tell when we’ve served it to them. But as mentioned, it is completely ok if the recipe just wasn’t for you.
Beth says
Just made it today with 1/2 cup applesauce (my chickpeas were dry), an extra 1/8 c water, and five dates to replace the sugar. I think I would use three more dates next time to increase the sweetness, but honestly it’s pretty ridiculously good even as it is now…especially when you get the chocolate chips in with it!! I will be buying a 25 lb sack of white beans now….. and more than a few will be used for this recipe 😂
Is there anything that could be used to replace the chocolate chips for the bursts of sweetness? Banana pieces maybe? I have a father with heart issues and he isn’t allowed cocoa butter or coconut oil.
CCK Media Team says
Not sure if this older recipe might be something you can adapt for him, but it’s a similar concept, without any chocolate: https://chocolatecoveredkatie.com/deep-dish-cinnamon-roll-pie/
Valerie says
What kind of oil do you use?
Also, can you make it ahead?
Thank you
CCK Media Team says
Vegetable, coconut, canola, sunflower, or any neutral oil works! And yes, absolutely you can!
Joe says
Hi! I’m new to this website but this looks great! Has anyone tried this in a cast iron skillet? I assume I’d need adjust the baking time if I did. Looking to hear what others did to adjust for a cast iron skillet.
CCK Media Team says
It’s been on our to do list for a while, but we haven’t tried it yet!
Hobolet says
Hello Katie,
Could l use regular old fashion oats instead of quick oats?
Kind regards,
Diana
Lucky Woman says
I used my organic gluten free oats. Just pulsed them a few times in my Vitamix. Worked fine.
Anne says
My daughter is allergic to gluten, rice, coconut, nuts and eggs. I am visiting and decided to try this recipe. She doesn’t have a food processor which made it a bit tricky, but nevertheless, it has been a hit! I have now made it twice 😉 and used yogurt the first time and applesauce the second time, and sunflower butter both times. I cut back on the brown sugar a bit. She hasn’t had a cookie in a long time and has so enjoyed this recipe!
Jenny says
AMAZING! This is delicious, thank you for the recipe!
Helen says
Hi Kate, a very big ask. I would love to try your recipes as they look sooo delicious and healthy. Would it be possible for you to put a metric option to your recipes please? Thank you.
Allison says
Amazing and delicious – thank you!!! Quick question – can you sub garbanzo flour?
Laura H says
I made this, 12 years after the red cope was posted. It turned out great. Some of my friends are now enjoying these bean dessert recipes also. Thanks for your efforts in producing these recipes and sharing
Sammy says
Whaaaaaaaat? This is freaking healthy?? Without reading the ingredients, noone would believe it. Tastes amazing! I used applesauce, and unsweetened peanutbutter. I didn’t want to use 1.5 cups of sugar as I knew there was no way I’d eat only one serving. I used 1/2 cup brown sugar, 1/4 cup maple syrup and added about 6 dates, to take away some of the guilt. It was a wise choice as I ate 3 pieces…
Jules says
How long and at what temp do I bake it if I do half the recipe?
Michelle says
Can you make this and freeze ahead of time ?
CCK Media Team says
You can! The texture won’t be quite the same but it does still work.
jen says
yummy but NOT FOR DIABETICS! Family member needed lots of insulin on his slice. The date version upset stomach with all those dates:(. UGH, What else can someone on a low fodmap diet sub with for sweetener that won’t raise insulin level and low fodmap? Also for the other family, how can one sub maple syrup for all the sugar instead? Thanks.
Jenny H says
I made this as written the first time and it was good. Then I made it by halving the recipe and baking it in a square pan for more of a cookie cake feel (as CCK suggested) and it was UNBELIEVABLE!! Thank you for this great recipe! This will be a staple in my house from now on! 🙂
Cindy says
This is absolutely delicious and so easy! This is my go to dessert at the moment. It tastes scrumptious if you serve it warm so the chocolate chips go all gooey inside. Yum!!
Cindy says
I forgot to add that my dough is a lot wetter and lighter looking than in the video. Also, the oats don’t grind down completely. Any suggestions? The end result still tastes amazing!
Rachel says
I just saw your recipes for the very first time. I am not a vegan, but I cook for my vegan friends once a week, as they have very difficult health issues. Their beloved cat is allergic to wheat and oats, so no baking can have regular flour. So when I came upon your healthy deep dish chocolate chip pie I got very excited. (The only problem is the clear peel surrounding garbonzo beans, which I had to take off of each one individually, as my friend has an ostonimy bag and she can’t digest the peel). Your recipe was so easy to make. Followed your directions exactly- apple sauce, peanut butter, almond flour, vegan chocolate chips. Used organic sugar, but may try the dates. In the fridge will bake it tomorrow. Thank you.
Dennis says
Fantastic recipe! Easy to make and easier to enjoy. Thank you, Katie. Love your site and great recipes.
Juanita says
PLEASE HELP – Can this recipe be made in mini-muffin tins? I would so love to make and freeze a bunch of these to have on hand and that size would be generous, given how rich this dessert is. I have made it multiple times and it is flat-out FABULOUS!
Thanks for making me look good, Katie!
CCK Media Team says
Hi, we are sure it could but do not know the baking time. Be sure to report back if you experiment!
Niki Lazenby says
Can this be made ahead of time and frozen in the mean time?
CCK Media Team says
It can definitely be frozen but will have the best texture before being frozen.
Ann Raffaele says
Can I use swerve brown sugar and use less?
Tammy Davis says
Did you give swerve a go? I’m thinking of trying this myself.
Ashlee says
Hi! I would love to try this recipe, however I cannot have oats or almonds. Could quinoa flakes or all purpose gluten free flour be used instead?
Thanks!
CCK Media Team says
Both will work. You will most likely need a little less flour if going that route. If you need a guide, Katie uses flour in her Deep Dish Brownie Pie, a similar recipe also on the blog 🙂
Lucky Woman says
I’m making this a day ahead of time. Should I store it overnight in the fridge?
CC says
This was delicious, tasted like the chocolate chip cookie pies at the mall but eve gooier! My whole family loved it and we are not vegan or gluten free.