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
More Healthy Party Desserts:
Chocolate Chip Peanut Butter Bars
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!
Unfortunately I found this person used your photo and description to advertise for their bakery. I don’t think that’s right.
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 🙁
I was skeptical, but it was very good. Nice and moist and chocolatey.
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.
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.
Thank you so much for trying it 🙂
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!!
Any way to make this keto?
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.
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?
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 😉
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.
Hi. I don’t have a springform pan. Could I use a cake or pie pan ?
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.
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.