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Chocolate Chip Cookie Pie… Without Sugar!

Happy Birthday!

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

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

Chocolate Chip Cookie Pie - no sugar / no flour / vegan / gf - People rave about the recipe. Everyone loves this pie! @choccoveredkt

Above, topped with my 4 ingredient ice cream recipe.

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

Peace, love, and chocolate chips.

healthy chocolate chip pie

cookie pie with beans

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

Side note: The original recipe can be found here.

Deep Dish Cookie Pie – One of our favorite recipes! It tastes like eating a giant homemade chocolate chip cookie!… Recipe, as featured on ABC News: @choccoveredkt


No Sugar Chocolate Chip Cookie Pie

For more recipes: 100 Sugar Free Recipes

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

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

View Nutrition Facts & Substitutions


Link Of The Day:

flourless blender muffins

Flourless Blender Muffins


4.86/5 (22)

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Published on May 31, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Lynn Asher says

    I just made this lovely recipe and let it cool down before tasting. I had a lot of trouble blending it in my high speed blendtec blender as it was too thick, so needed to add more liquid to puree the ingredients. It had a nice texture, kind of like a real thickened sticky hardened bread pudding . Hard to describe it exactly. I enjoyed the flavor but did not find it sweet enough..I generally don’t like really sweet but this would have been perfect perhaps with maybe a 1/4 cup of maple syrup added Im guessing. Digestive-wise, WE’LL SEE given that high fodmap foods like chickpeas and dates are problematic for me. Either way thanks for the sugar free and some oil free desserts as well. You must be genetically made from part chocolate LOL

    either way I think you’re just brilliant Katie with you amazing recipes. The black bean brownies I went crazy over but unless I have people sharing them with me right away I eat way too many. Thanks for creating sugar free desserts. Also prefer oil free as well. Thanks!!!

  2. 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!!! 🙂

  3. Mona says

    Trying out a recipe on your blog for the first time (excited!). Could I use date paste instead of the pitted dates? If so, how much should I use?

    • Jason Sanford says

      You definitely could, but we haven’t ever measured how much that would turn out to be. I’d use the amount of dates the recipe calls for and turn it into a paste and see how much it makes. Then at least for the future you will know!

  4. Edie says

    This was fabulous. We don’t consume refined sugar in our house and try to limit even unrefined sugars. You still need a dessert now and then, especially for the holidays. This just hit the spot. It came out absolutely delicious with a wonderful, soft texture. This will be my go-to dessert now for company and for us. I keep home-cooked chickpeas in the freezer, so I can whip this up any time! Thank you, Katie!

  5. Paula Franklin says

    would love a cookie version of this … with a crispy outside. (request from my bf)

    P.S. I added 1/4 cup of chocolate chips to the batter, in addition to the 1 cup of choco chips, and also a cup of walnuts and 1.4 of pecans. Came out good, but a little too soft.

  6. Brigitte says

    I baked this for Christmas brunch I processed it in two batches , , my second batched was smoother . I mixed the Vegan dark chocolate chips . I baked it for 35 minutes , I served it with coconut whipped cream. It was so good perfectly baked …very good I used 3 table spoon coconut palm sugar , it was sweet enough for me . Super good .

  7. Dan says

    I made this for a bunch of dudes and didn’t tell them anything about it and everyone loved them. When i told them the ingredients they were shocked. Fantastic delicious healthy recipe! Thanks

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