Get two new free healthy recipes each week. Sign Up

Deep Dish Cookie Pie

4.88 from 41 votes

A soft, gooey, and secretly healthy deep dish cookie pie for dessert – with melted chocolate chips in each unbelievable bite!

Deep Dish 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’s topped with Almond Milk Ice Cream or Keto Ice Cream, or my personal favorite dairy free Coconut Ice Cream Recipe.

Chocolate Chip Cookie Pie Recipe

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 said sinful 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 neighbor 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!

You may also like these Healthy Chocolate Chip Cookies

Gooey Deep Dish Chocolate Chip Cookie Pie

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 each of fiber and 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 comments on this post!)

Also try these Overnight Oats – 15 NEW Recipes

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

This chocolate pie is a real crowd pleaser, even with people who aren’t used to eating healthy desserts.

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 this Healthy Banana Bread

Toll House Chocolate Chip Cookie Pie

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.

Two standard size cans (15 ounces each) can be substituted with about 500 grams total of cooked garbanzo beans if you want to use dried garbanzos instead of canned.

An equal amount of canned pumpkin, roasted sweet potato puree, or even mashed banana can be substituted for the applesauce or yogurt.

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.

Above, watch the step by step deep dish cookie pie recipe video

Secretly Healthy Deep Dish Cookie Pie Recipe (Vegan)
Pin it now to save for laterPin Recipe

Deep Dish Cookie Pie

This gooey deep dish cookie pie is a huge hit at parties, and people always ask for the recipe!
Cook Time 35 minutes
Total Time 35 minutes
Yield 1 pie
4.9 from 41 votes


  • 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


  • Drain and rinse beans very well. Blend everything except the chips very well in a food processor. Mix in chips, and pour into a greased pan. I normally use either a 10 or 9-inch springform pan. Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. Some commenters have had success with a blender, but try that at your own risk and know the taste/texture will be better in a high-quality food processor.
    View Nutrition Facts


The recipe was adapted from this Chickpea Cookie Dough Dip.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Popular Party Recipes

Sweet Potato Brownies

The Best Easy Buffalo Cauliflower Bites

Buffalo Cauliflower Wings

Sopapilla Cheesecake Bar Recipe

Sopapilla Cheesecake Bars

Vegan Chocolate Fudge Cake Recipe

Vegan Chocolate Cake

Vegan Dessert Hummus

Chocolate Hummus


More about the cookbook

Published on June 26, 2022

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

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. 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!

    • 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

        • 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

        • Judy G says

          Delicious! I’ve made it with 2 cups of chopped dates. It probably makes it more gooey but I love dates.

      • Jacks says

        5 stars
        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.

  2. 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!

    • 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 🙂

    • 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

        5 stars
        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!

    • 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 🙂

  3. 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…

  4. 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 :).

  5. 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?!

  6. 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?

    • 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 )

  7. 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!

  8. 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!

  9. anonymous says

    as much as i am loving this pie, i am soooooooooooooo excited for the ice cream recipe you mentioned!
    🙂 🙂 🙂 🙂 🙂 🙂

  10. 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!

  11. 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!

    • 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 ;).

  12. 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?

  13. 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 🙂

  14. 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!

      • 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?

  15. Holly @ The Runny Egg says

    This looks delicious Katie! I love how it looks undercooked and super gooey in the middle. Perfect!

  16. Alex@Spoonful of Sugar Free says

    My goodness gracious, Katie!!! I want to make this soooo badly!!! But… 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?

    • 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!!

        • 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!

          • 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!

  17. 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.

    • Mari Khali says

      5 stars
      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

  18. 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!

  19. 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!

  20. 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 🙂

  21. Annamaria says

    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).


  22. 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!

  23. 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!

  24. 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!

  25. 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??

  26. 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? 😉

  27. 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 ;).

  28. 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. 🙂

  29. being domUnique says

    This would be PERFECT for my best friend’s birthday cake! Thanks for the great recipe, I’m bookmarking it now!

  30. 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!! 😀

    • 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

  31. 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!

  32. 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 !!

  33. 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 😉

  34. 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?

  35. 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 ;).

  36. 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!!

  37. 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!

  38. 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.

  39. 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!

  40. Tara says

    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!

  41. Jeanie says


    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!

  42. 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!

      • 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. 🙂

  43. 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!!! 🙂

  44. 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


  45. 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! 🙂

  46. 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 🙂

  47. 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!

  48. 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 😉

  49. 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!

  50. 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! 😉

      • 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.

  51. 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!!

  52. 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?

  53. 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!

    • 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! 🙂

  54. Heather @ Kiss My Broccoli says

    KATIE!!!! 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!

  55. 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!

  56. 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!

  57. 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).

  58. 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 🙂

      • 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!

  59. 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’…

  60. 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! 😀

  61. 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!

  62. 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.

      • 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.

  63. 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!

  64. 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 ;).

  65. Becky says


    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!


  66. 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.

  67. 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!

  68. 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 ;).

  69. 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!

  70. 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

  71. 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!

  72. 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…

  73. 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 :).

  74. 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!

  75. 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 🙂

  76. 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.

  77. 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!!

  78. 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!

  79. 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!

  80. 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!!! 🙂

  81. 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!

  82. 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.

  83. 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!

  84. 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 🙂

  85. 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!

  86. 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? 🙂

  87. 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.

  88. 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 —
    (sorry, scroll down to the bottom of the post, that’s where I talk about your amazing cookie pie)

    Another winner, girl! Thanks!

  89. 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!

  90. 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!

  91. 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!! 🙂

  92. 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!

  93. 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?

  94. 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!

  95. 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! 🙂

  96. Beth says

    I am going to make this today, but I don’t have a food processor! Do you think a vitamix would work?

  97. 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!

  98. 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!

  99. 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 🙂

  100. 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??

  101. 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

  102. 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

      • 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.

        • 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.

          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.

          • 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.

  103. 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!

  104. 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! 🙂

  105. 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!!

  106. 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.

  107. 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.

  108. 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!

  109. 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!

  110. 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!

  111. 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!

  112. 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!

  113. 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!

  114. 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!

  115. 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.

      • 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.

  116. 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!

  117. 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 🙂

  118. 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 :).

  119. 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 🙂

  120. 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!

  121. 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 !

  122. 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!

  123. 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.)

  124. 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!

  125. 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 🙂

  126. 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!

  127. 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!

  128. 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.

      • 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?

          • 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.

  129. 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!

  130. 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! 🙂

  131. 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)

  132. 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?

  133. 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 😀

  134. 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!!

  135. 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?

  136. 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.

  137. 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 🙂

  138. 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!

  139. 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! 🙂

  140. 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!!!!

  141. 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.

  142. 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!

  143. 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.

  144. 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…

  145. 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!).

  146. 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! 🙂

  147. 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

  148. 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!

  149. 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! 🙂

  150. 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!

  151. 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!

    • 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!!)

  152. 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!

  153. 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?

  154. 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…

  155. 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.

  156. 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!!

  157. 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!!

  158. 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!!!

    • 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).

  159. 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!

  160. 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 (:

  161. 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!

  162. 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 🙂

  163. 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.

  164. 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

  165. 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!

  166. 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?

  167. 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.

  168. 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.

  169. 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.

  170. 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!


    • 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).

  171. 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!

  172. 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!

  173. 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!

  174. 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.

  175. 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?

  176. 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!

  177. 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!

  178. 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!

  179. 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.

  180. 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!

  181. 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!

  182. 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!

  183. 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!!

  184. 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!

  185. 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.

  186. 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?

  187. Amy says

    Katie – Just commenting to see if by hitting the ‘submit’ button without checking the “Notify” box, it will unsubscribe me from comments!

  188. 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!

  189. 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!

      • 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 🙂

  190. 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.

  191. 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?

  192. 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 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!

  193. 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!

  194. 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!

  195. 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. 😕

  196. 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.

  197. 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!!!!

  198. 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.

  199. 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!

  200. 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 :).

  201. 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.

  202. 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!!

  203. 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


      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.

  204. 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!

  205. 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

  206. 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!!

  207. 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

  208. 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!

      • 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!!

  209. 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!

  210. 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!

  211. 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?

  212. 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!

      • 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.

  213. 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 🙁

  214. 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.

  215. 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! 🙂

  216. 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 🙂

  217. 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!

  218. 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

      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 :-?.

  219. 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.

  220. Ivana says

    Hi, I just found you through 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.

  221. 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!

  222. 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 😉

  223. 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. 🙂

  224. 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!

  225. 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!! 🙂

  226. 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.

  227. 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?

  228. 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 :).

  229. 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!

  230. 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!

  231. 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!!

  232. 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 =)

  233. 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?

  234. 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.

  235. 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?

  236. 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! 🙂

  237. 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!

  238. 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!

  239. 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?

  240. Hanna M. says


    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).

  241. 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!

  242. 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

  243. 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

      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!

  244. 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?

  245. 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!

  246. 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.

  247. 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!!!

  248. 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!!!

  249. 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.

  250. 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!

  251. 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?

  252. Tracy says


    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!

  253. 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.

  254. 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?

  255. 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.

  256. 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!

  257. 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 🙂

  258. 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?

  259. 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!

  260. 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.

  261. 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!

  262. 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?

  263. 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.


  264. 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 🙂

  265. 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!

  266. 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??

  267. 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??

  268. 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 😉

      • 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 😉

  269. 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.

  270. 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. 🙂

  271. 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!!!!!!

  272. 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!

  273. 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!!

  274. 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:)

  275. 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!

  276. 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!

  277. 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!

  278. 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!

  279. 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!

  280. 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!

  281. 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.

  282. 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!

  283. Amy @ Conquering Self says

    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!

  284. 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.