An ultra rich and gooey chocolate chip cookie pie – this is the perfect recipe to feed a crowd!
So why is it called Makeout Chocolate Chip Cookie Pie?
One bite, and you’ll understand.
As soon as you taste the gooey chocolate center and suddenly realize that you want to smash this pie into your face and never come up for air…
Only then will you truly understand why it’s called makeout chocolate chip cookie pie.
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Who says smash cakes are only for children anyway?
The pie was inspired by one of my most well-known recipes, the Deep Dish Cookie Pie – currently with over 4,000 positive reviews from readers who have tried it!
So despite the healthy ingredients, this is very much a recipe you can feel comfortable serving to a mainstream audience, not just vegans or a health food crowd…
Be sure to try it out on all your friends, and see if they can tell!
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Many of you have probably tried the original version in the past, and today’s version is even better.
Wait, how can it be better?
Oh, I’m so glad you asked.
While there are a few improvements (less sugar, more ingredient options), the most important difference is that I decided to stuff this particular pie with an extra layer of chocolate, turning it into a chocolate stuffed chocolate chip cookie pie (say that three times fast), proving once and for all that there’s no such thing as too much chocolate.
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If you’ve ever seen those articles talking about how the world’s going to have a chocolate shortage in the future… well now you know where all the chocolate has gone.
It’s been stuffed into this pie.
Soon to be stuffed into your face.
Because, adults should have smash cakes too.
And if you want to top your chocolate chip cookie pie with Coconut Ice Cream or my favorite Almond Milk Ice Cream, please don’t let me stop you!
Makeout Chocolate Chip Cookie Pie
Ingredients
- 2 cans garbanzo or white beans
- 1 cup quick oats, OR 3/4 cup flour or almondmeal
- 1/4 cup applesauce, yogurt, or pumpkin
- 3 tbsp oil, or 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 1/2 tsp each: baking soda and salt
- 2 tsp baking powder
- 1/2 cup Homemade Nutella Recipe, or peanut butter, or your favorite chocolate spread of choice
- 1 1/3 cup regular or unrefined sugar or xylitol, (many readers say liquid sweetener works)
- 1/4 cup chocolate chips, or more if desired
Instructions
- Preheat oven to 350. Grease a 9 or 10-inch springform pan, and set aside. Drain and rinse the beans extremely well. This is important. Combine all ingredients except the chocolate spread and chips in a food processor until completely smooth. (Although I haven't tried and so can't vouch for the texture, many readers say they've gotten good results with a blender.) Pour half the batter into the springform. If not already thin, gently heat the chocolate spread until runny. Swirl over the batter as evenly as possible, getting up to the edges. (See image above.) Spread remaining batter on top, then sprinkle on chocolate chips. Bake on the center rack 35 minutes. Let cool at least ten minutes before removing the springform. The pie will be firm enough to slice, and the texture will be reminiscent of unbaked cookie dough! Refrigerate leftovers 3-4 days.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Party Desserts:
Chocolate Chip Peanut Butter Bars
Hannah says
How big are the cans of beans?
Ash says
I was thinking of how I wanted to make cookies with chickpeas since I was out of bananas and peanut butter, and the very next day this recipe pops up in my feed. I had my hesitations, but I went for it. Am I glad I did! It turned out great. Like another person shared, it’s best heated up to enhance texture and taste. I would definitely make this again. It’s very filling and it’s quite satisfying.
P.S. I used monk fruit sweetener in place of sugar and loved it. 😀
Lauren Rich says
Do you think a banana would work instead of applesauce or yogurt or pumpkin?
Spence says
I’ve made this recipe at least four or five times now (maybe more), and I gotta say that I really enjoyed this recipe every time! Here are a few tips for readers: if you happen to only have rolled oats instead of quick oats, simply shred them a bit in the food processor. I don’t advise shredding too much (turning the oats into a flour), otherwise the cookie pie cakes 10-20 minutes longer to cook. I enjoy the recipe every time, but the last batch I made (shredded the oats into a flour) apparently smelled like regular beans to my younger sister. I’m not sure if I bought a can of beans that had seasonings in it too or not. Other times were far more successful. I highly advise using navy beans over chickpeas any day; chickpeas just aren’t as moist.
I’ve never used yogurt, only apple sauce or pumpkin puree, and neither really change the taste or texture, I think.
Maybe to completely remove a possible bean taste, try mixing the vanilla extract inside and let it sit in the fridge overnight? It definitely helps with my personal tofu cheesecake recipe.
Emma says
Hi,
How many cups of beans are in a 15 oz can? I want to cook my own beans instead of using canned ones.
Thanks!
Emma
Chetna says
1 1/2 cups drained beans in a typical 16oz can. Hopefully, the information isn’t too late. Do you can soak and boil at home too, if you wanted.
Saoirse says
Hi, can you please give me the weight needed in garbanzo beans? I tried this recipe today in Ireland and it just didn’t cook properly no matter how long I left it in the oven, it wouldn’t firm up at all. Just wondering if the size of the garbanzo bean cans are more over here 🙂
Dani says
I’m here for this comment as in my country there are 3 different sized cans
CCK Media Team says
Hi! They are 15 oz cans, drained and rinsed.
Shay Hanna says
I’m sorry but where is the recipe. Good explication though. 8/10
CCK Media Team says
Hi, sorry what do you mean? The recipe is in the post 🙂
Lisa says
Hi, can you use almond flour or coconut flour? 3/4 cup? Thanks! Looks so yummy!
CCK Media Team says
We haven’t tried but would guess that coconut flour would work as long as you use much less since it’s so absorbent. If you try it, be sure to report back!
Julie K says
This was a huge hit at my home! I made it oil free by replacing the nut butters with whipped aquafaba.
So delicious!
Ashley says
Can you do this in a regular glass baking dish instead of a springform pan? If so would an 8×8 or 9×13 be better?
CCK Media Team says
We haven’t tried but would think a 9×13. Or here are two similar recipes (one with sugar, one with liquid sweetener such as maple syrup) that use an 8×8:
https://chocolatecoveredkatie.com/sweet-potato-blondies/
https://chocolatecoveredkatie.com/chocolate-chip-blondies-and-theyre-good-for-you/
Dough says
I used a 10” glass pie plate and it came out just great. Plus, I used all the substitutions, like Butter Beans, Apple Sauce, and Almond Flour. I’m not a fan of applesauce so I was skeptical but you’d never know it’s in there. Amazing recipe!
Christin says
Made this for our Friday night dessert and we LOVED it!!!! Changes: Used 1 can chickpeas and 1 cannellini beans, natural Pb instead of chocolate spread, coconut sugar as the sweetener, and almond flour in place of oat. Thanks for a great recipe! This is definitely a keeper!
CCK Media Team says
Thank you so much for trying it 🙂
Michelle Rous says
This was great! I only had 2/3 C Xylitol but that was sweet enough (and I have quite a sweet tooth), and for the peanut butter layer I just mixed 2tsp cocoa into peanut butter and 1 tsp Erythritol stevia (not pure stevia). I baked in a bundt silicon dish so it was deeper and I cooked it for 55 minutes – seemed very soft even at this point. But, as you say Katie, cookie dough texture by the time it has cooled in the fridge for a few hours. Definitely will be making more legume desserts from you!
Sarah says
Unfortunately I found this person used your photo and description to advertise for their bakery. I don’t think that’s right.
CCK Media Team says
Thank you so much for letting us know. That is really sad… and unfortunately something that happens every day to food blogs. No idea why people think it’s ok to do 🙁
Toma says
I was skeptical, but it was very good. Nice and moist and chocolatey.
Karen J Rosenfeld says
I made this yesterday and it turned out really good. The only reason I couldn’t give it five stars is because blending it was a real headache. I tried to use my VitaMix which can basically take care of anything, but the batter was way too dry and it wouldn’t churn. I tried adding a little bit of water and then a little bit of oil but I don’t think I got it as smooth as it was supposed to be. But I got it smooth enough to continue. And while it doesn’t taste 100% “real”, the flavors definitely helped mask the bean taste. I would definitely do this again if I could figure out a better way to blend all of the ingredients.
Michelle Loughnane says
I am about to make this recipe again tonight. My 22 year old son is coming over for dinner and this is one of his favorite desserts. It is soooo decadent tasting and super nutritious. Thank you, Katie.
CCK Media Team says
Thank you so much for trying it 🙂
Meghan says
Has anyone tried this with unrefined sugars and if so what did you try and how was the end result? I’m thinking of swapping sugar for coconut sugar or maple syrup but that seems like a LOT of sugar to me. Thanks for any suggestions!!
Debbie says
Any way to make this keto?
Ginger says
Fantastic! I didn’t have the Nutella so I left it out and added more chocolate chips…I loved this cookie/cake. Excellent recipe and I will be cooking this up often.
Beth says
I have 2 questions:
1) was the version made for the recipe made with the oats or the flour?
and
2) if I was going to make 1/2 the recipe, what pan size would you recommend?
CCK Media Team says
Hi Beth, you can do half a recipe in an 8-inch pan. This post is a few years old so we don’t remember what version it is, but we have made both and they look the same 😉
Beth says
Thanks for this reply. The recipe is old but was recently reposted on Katie’s FB page, which is how I found it. I’m surprised the an 8″ pan would work for half! I’m might just have to make the whole thing, although I was thinking about trying it in a large glass pie plate.
Stacy says
Hi. I don’t have a springform pan. Could I use a cake or pie pan ?
CCK Media Team says
You can do half a recipe in an 8 inch round pan. Perhaps the full recipe in a 9×13 pan – be sure to report back if you try, as we never have but we *think* it should work.
Beth says
I’m cooking mine (half the recipe) in a glass pie dish right now! It’s a little full but seems to be working okay.