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Makeout Chocolate Chip Cookie Pie

4.87 from 29 votes

An ultra rich and gooey chocolate chip cookie pie – the perfect recipe to feed a crowd!

The Best Vegan Dessert Recipe

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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Deep Dish Chocolate Chip Cookie Pie

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!

Chocolate Chip Cookie Pie

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.

Makeout Pie

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!

Easy Chocolate Chip Gooey Makeout Cookie Pie, gets its name for a reason
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Makeout Chocolate Chip Cookie Pie

This ultra rich and gooey makeout chocolate chip cookie pie is the perfect recipe for any party!
Total Time 35 minutes
Yield 10 – 12 servings
4.9 from 29 votes

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 baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup Healthy Nutella, peanut butter, or chocolate spread of choice
  • 1 1/3 cup sugar or xylitol, unrefined if desired (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

The recipe was inspired by the flourless Black Bean Brownies.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on April 23, 2018

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.

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101 Comments

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  1. Whitney says

    It looks beautiful! I actually got this recipe off your instagram a long time ago. Except, I didn’t read the directions correctly, and instead of spreading the healthy nutella around in the middle as a layer, I mixed it straight into the batter. Oh my gosh, it was SO GOOD!!!

  2. Joey says

    What are the beans supposed to be replacing? Like, I’m guessing the apple is a substitute for an egg?
    Also, how big are American tablespoons? Are they more like ladles? I’ve deduced that “dry” and “wet” cups are ~120 and ~240g respectively, so I got 60g nut butter as 1/4 cup vs. 45 from 3 tablespoons? Or is it 45 oil/60 nut butter?

    I ask mainly because I’ve seen tablespoons mentioned all over the place that don’t make sense.

    Much appreciated, might try it if I can de-carb it 🙂
    Best wishes,
    Joey

    • Jason Sanford says

      It’s not replacing anything – this is a completely made-up recipe, so nothing is being replaced by the beans or applesauce 🙂
      One American tbsp is 15g (if you’re measuring something thin and liquid like vanilla extract or water). And yes, 1/4 cup nut butter is 60g.

      • AmyLynn says

        But something serves as a binder, right? I think maybe that’s what bakers are curious about. I could also be super wrong :0)
        You are awesome, by the way, Jason. I’ve seen you answer a LOT of questions really well & diffuse some surprising situations here. Thank you so much for your incredible help!

        • Jason Sanford says

          No problem! That is my job :). And yes, they are a binder and also add moisture and bulk to the recipe. So basically taking the place of both eggs and flour.
          Jason (media relations)

    • Savannah says

      Typically beans when baking replace flour and create a gluten free option. They provide a great gooey texture and can replicate the feel of cookie dough.

  3. Cassie Thuvan Tran says

    How could I NOT pass this up? Who needs a 21st birthday cake when you have a SMASH-IN-YO-FACE chocolate chip cookie pie?! I definitely need this while I sip on a lil’ vegan beer in December when I turn the big 2-1……because chocolate and carbs are the best hangover foods! LOL! In all seriousness, I loved your original recipe but this definitely looks like a winner because of the extra chocolate layer! I’m most certainly convinced that I have to try it now!

  4. Katie says

    Yum! I love the original recipe, and I make it every year on my birthday. I can’t wait to try this one…I might not be able to wait until June. 🙂

  5. Stephanie says

    Don’t love the name…sounds like an immature female trying to get attention from a guy.
    But the recipe looks amazing.

      • AmyLynn says

        Oh my stars yes! That was so out of left field. Katie is in no way immature! Look at everything she’s achieved! I remember finding her in I think 2011. While literally Googling “How can I make my house smell like chocolate?” (I remember because my chocolate scented wacky perfume was running out, found here instead, yay!)
        Then my Dad had a massive heart attack in 2012 and this site has been a LIFELINE!! My Dad wouldn’t eat better, I’m vegan, he wasn’t interested… But he loves Chocolate Covered Katie! (also his youngest grand-daughter’s name. So yes, we LOVE & support this strong and kind lady! #Teamkatie! Both of them!! (My Dad is now 80. He & I were in the middle of a crazy/tragic day in our city 2 days ago, and he was cool as a cucumber. Me? Almost killed by a police car! I don’t know for sure if Katie saved my Dad, but if she did? She saved me too)
        Lots of love!!

  6. Charlotte R says

    Hey, I have a question for you. I love your recipes but they use a lot of vanilla extract (which I love), but on a recent trip to Costco, I realized that the price of vanilla has gone WAY up! ($35 for their, albeit fairly large, bottle!).My question is, have you ever subbed vanilla flavored sugar that comes in the little packets or even artificial vanilla flavoring? Everything I’ve read about artificial flavors is that they are not as bad as people think.

  7. Liz says

    I’m so bummed. This is the second bean recipe of yours I’ve tried and it TOTALLY tastes like beans. Blended bean texture + bean flavor. I tried the cookie pie that was sweetened with dates and there was no way anyone would have thought it was anything but a “healthy” dessert. I followed the recipe exactly both times (beans well-rinsed, high quality food processor – I even have a 10″ springform pan) and… not good. Other people seem to love your recipes, so I’m not sure what’s going on, but when I made this version and the date-sweetened version, you could totally see the instant oat flakes on top and the bean texture was unmistakable. With this version, the chocolate layer also didn’t stay as a layer, but kind of melted into/blended down with the bottom part of the pie making it very oily. And the unsweetened applesauce left this weird slightly fruity flavor. Many other good recipes on your blog though, so I shall stick to the non-bean ones in the future. Alas.

      • Jason Sanford says

        The recipe should not have any bean taste whatsoever. I would love to help you figure out where yours went wrong, but it’s impossible to try and guess without more information. What type of oil did you use, what type of sweetener did you use, and what brand food processor? Thanks!

      • Brenda says

        I’ve made this several times and it just keeps getting better and better! I didn’t look at a timer, but I put it in a food processor for quite some time…maybe four minutes? Also, I added one teaspoon of cinnamon…
        It’s amazing!!

    • Heather says

      I have found that I get better results when I use great northern beans rather than chickpeas. The chickpeas taste way too “beany”. However, my husband just can’t stand the beans in the desserts, regardless of what kind I use. He always says he can taste the beans and feel the texture of the beans. I quite like these desserts (as long as I don’t use chickpeas) so I guess it all comes down to preference!

    • Victoria says

      Y’ALL NEED TO SHUT UP!!!!, I SHARED THIS RECIPE AND I’VE BEEN A LONG TIME TRYING TO DELETE ALL THESE NONSENSE COMMENTS! FROM MY SHARED POST (COPIED AND PASTED), I’M NOT INTERESTED IN ALL THE MEANINGLESS STUFF YOU’RE POSTING!. STOP IT!!. PERIOD!.

    • Rebecca says

      Have you ever tried soaking them yourself for longer?

      When I’ve cooked beans I’ve noticed that the bean taste diminishes from soaking it longer.

  8. marti @fitwithheart says

    these turned out SO GOOD! Instead of nutella between the layers I sprinkled in some chocolate chips and to sweeten I used the swerve brand granulated sweeter. SO SO GOOD! I noticed another piece gone this am as my bf must have dove in last night…I’m curious to hear to what he has to say…but I DOUBT he noticed the secret ingredient <3 Thanks Katie!!!

  9. Alyssa says

    Made this a few days ago and I subbed a layer of natural peanut butter instead of the chocolate spread and just used an 8×8 glass baking dish since I don’t have a springform pan. It was super yummy, no bean taste at all 🙂

  10. Nicole @ Vegan Nom Noms says

    I want to smash this into my face and never come up for air and I haven’t even tasted it yet! I know what I’m making once I’m back in Europe and have an oven again. I’m really getting into bean baked goods lately, yum!

  11. Heather Kilpatrick says

    For the option to use flour (instead of oats) does that need to be oat flour or any variety of flour such as all purpose?

  12. Tilly says

    I have no oven at the moment so I’m going to try this in a cast iron skillet and even if it doesn’t work – hellllooo cookie dough!

  13. Katie says

    Love this recipe. This is the 2nd time making it. I used great northern white beans, applesauce, and oil. Also used Justin’s chocolate hazelnut butter instead of nutella to make it dairy free. The only critique I have is to list the sugar in the recipe before the nutella because when you say put the ingredients in the blender except nutella and chocolate chip, I missed the sugar because its listed at the end after the nutella and before chocolate chips. I didn’t realize this until I had it all layered in my springform pan and saw where I forgot to add the sugar. I had to take it all out and put it in the food processor and add sugar. It turned brown because the hazelnut spread was already in it. I did this both times making this, and my sister made the mistake when she made it. .Mabey I’ll learn next time, lol.

    • AmyLynn says

      There’s not dairy in Katie’s recipes. She’s vegan, so I can’t imagine she meant something with dairy…
      Baking is like building a house. Measure twice, cut once. But here it’s read ingredients and directions twice (or more), bake once ;0) I still will somehow miss something because I was in a hurry, and arrgh, so frustrating!

  14. Nick says

    Excuse me, does anyone know how long this would last in the freezer or better yet if it freezes well? I have a friend I cannot see for a while and need to freeze this before it can be delivered to her.

    • Jason Sanford says

      Other readers have tried it successfully, but we haven’t personally tried freezing it!
      Jason (media relations)

  15. Tamara says

    If I wanted to replace the sugar with honey would I need to add anything else? More oats maybe? I was going to replace the sugar with 3/4 cup + 3 Tablespoons honey.

    • Jason Sanford says

      I’ve never tried it and am not sure if anyone else has but be sure to report back if you experiment!

  16. Jess says

    Hello! Eager to try this. When you say that many readers have reported liquid sweeteners work,do you mean honey/syrup or stevia liquid drops?

  17. Lauren says

    Hi Katie,
    I was wondering about the possibility of halving this recipe and baking it in an 8×8 inch pan. Can you comment? I know you suggested this could be done for your other deep dish cookie pie. I have one can of white beans, and that’s my primary reason for asking. Thanks in advance!
    Kindly,
    Lauren

      • Lauren says

        Hi! Thank you for your feedback. I made this recipe but halved it and baked it in an 8×8″ pan. This was the first “bean”-based dessert I’ve ever made, and I was pleased with the results. I used chickpeas, oats, yogurt, peanut butter, and half regular sugar and half xylitol. I baked the bars for approximately 25 minutes. Thank you for the recipe.

  18. Caitlin says

    For the chocolate spread can I just use melted chocolate? As I can’t eat chocolate spreads due to my allergies.

    • Jason Sanford says

      It’s basically two 15-oz cans. So 500g total once drained. Just buy two regular size cans of garbanzo beans 🙂

      • Tanya says

        It would be great if you could add the gram measurement to this recipe for the Garbanzo beans. I saw it here in the comments and also saw it in the original recipe but I had intended to use two cans of garbanzo beans. In all the stores I go to (Vancouver Canada) our Garbanzo beans are 19oz not 15oz so I would have used an extra cup of beans which may change how it ends up. That being said – this is AMAZING! I can’t wait to test it on my extended family at our next birthday party! Thanks for another delicious recipe!

      • Saoirse says

        Hi Jason, sorry to repeat this question but I just want to be absolutely clear – that’s two 500g cans, or 500g in total? 🙂

  19. Anouck says

    Looks incredible ! I just wanted to point the fact that if you have pets at home, you must NEVER use xylitol, as only a few grams can kill a German Shepherd. It is something many pet owners do not know, and once dogs have eaten xylitol there is pretty much nothing you can do to save their life…

    • Jason Sanford says

      Unfortunately Katie’s blog is not dog friendly, as chocolate is another food poisonous to dogs! Also avocado and raisins. It’s just always a better idea to never feed a dog people food except for foods approved by the dog’s vet. Much better to be on the safe side!

  20. Carrie says

    I don’t personally have a problem with the bean taste; I don’t detect any taste. But for some reason I don’t like the texture so I “shell” the garbanzo beans when I rinse them if I’m making a dessert recipe or hummus. I think it makes the finished product smoother and it doesn’t take that long. I’m probably missing out on some fiber but I prefer the smooth texture.

  21. Dana says

    I don’t usually comment on blogs, but I just had to say that this recipe really exceeded my expectations and it was a real hit with my non vegan family! I used butterbeans and I couldn’t detect much of a taste, most people said they wouldn’t have known either without me mentioning it. It had a lovely gooey texture and tasted almost exactly like real cookie dough (especially served warm), which was a real treat! Instead of your healthy Nutella recipe, I used the Meridian cocoa & hazelnut butter in the middle which tastes very similar to Nutella, and that worked very well.

    If you’re like me and you’re hesitant to make this because of the beans, honestly, give it a try. I’m not a vegan (just dairy free) and I loved it, I’ll defini make it again.

  22. Rachel says

    I made this but it came out Super soft and mushy in the middle. It crusted on the top and outside. I wonder if I should have let it cook longer. I did use agave instead of sugar. And I used other recommended ingredients that were liquid (apple sauce vs yogurt, oil vs nut butter). Would that have made a difference? The pics of the cake on this page and the “original” are the same pictures and that makes me feel skeptical that the cake can actually be/look like the pictures. It would be nice to have more actual pictures of how it turns out, and some clarity around which ingredients were used to produce those pictures.

    • Jason Sanford says

      It’s supposed to be soft – like a warm chocolate chip cookie! But not crusted on the top – is your oven calibrated?
      The photos in this post are indeed of this makeout version made with agave and with the chocolate in the middle (as seen in one of the “in process” photos). It looks similar to the deep dish cookie pie, just with more chocolate ;). If you google “chocolate covered katie deep dish cookie pie” there are also a ton of reader/blogger photos on the internet.
      (If you’re interested, here are the original photos of the deep dish cookie pie made with sugar instead of agave. Katie later updated that post to show better quality pictures. But as you can see, they’re pretty similar, photo quality aside. https://web.archive.org/web/20170816103725/http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie)

  23. Victoria says

    Y’ALL NEED TO SHUT UP!!!!, I SHARED THIS RECIPE AND I’VE BEEN A LONG TIME TRYING TO DELETE ALL THESE NONSENSE COMMENTS! FROM MY SHARED POST (COPIED AND PASTED), I’M NOT INTERESTED IN ALL THE MEANINGLESS STUFF YOU’RE POSTING!. STOP!. PERIOD!.

  24. Alexa says

    SO GOOD – made a half batch and finished it off in 3 days! I love the gooey texture in the middle but would love if the top had a bit of a crisp / crunch, like a traditional bar or cookie pie. Do you have any recommendations (would brushing oil or a sugar mixture on top help)?

    • Rachel says

      I would say just move your rack up to the top of the oven at the end to brown it, but make sure you keep a close eye on it!

  25. Zinnia says

    Tried to make this for my family and surprise them, and still have not told them it has chickpeas. While they eat it, after being in the fridge, without heating it up, it takes like a chocolate chip mooncake. This dessert needs to be served warm otherwise you can tell. The longer it is in the fridge, the more noticeable it is. While I am grateful for the recipe, it is noticeably different and you can tell something is a little off compared to a normal cookie cake.

  26. Tara says

    Could you please tell me 2cans garbanzo equals how many cups or grams of all purpose flour?planning to make it with flour…thanks

  27. 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. 😀

  28. 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.

    • 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.

  29. 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 🙂

    • 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!

  30. 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!

  31. 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!

  32. 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!

  33. 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 🙁

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