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.
You may also like these Protein Cookies
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.
Readers also love this Brownie in a Mug
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?
Tag @chocolatecoveredkatie on Instagram
More Healthy Party Desserts:
Chocolate Chip Peanut Butter Bars
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!!!
Chocolate Covered Katie says
Um wow, that is brilliant. Now I want to try your version 🙂
AmyLynn Hunt says
I feel like posting a pic of this on Instagram might actually improve my dating life! :0) Thank you for always growing and going farther (further?), Katie. You’re such a smart, kind lady!! I’m SO excited to make this!!
Hannah says
The pictures are insane! I do love the original version and can only imagine that this would be even better!
AmyLynn says
It’s drool-worthy, isn’t it? Oh my yum.
John Rhoe says
This is killer. This is thriller. Now get down and dance. Maybe even wet your pants.
IT’S THAT GOOD’
Make it – Eat it – And tell me it’s not.
Emily says
This is absolutely making my mouth water. Amazing!!!
xo,
Em
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.
Nina says
Wow! This looks so good. I can’t wait to try it.
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!
AmyLynn says
I really need a LIKE button! :0)
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. 🙂
Rad says
Hi! Where can I find the original recipe?!
Jason Sanford says
https://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/ 🙂
Rhonda @ Change In Seconds says
Oh my! That looks amazing!
Linda @ the Fitty says
I would totally make out with this cookie pie. OMG.
Stephanie says
Don’t love the name…sounds like an immature female trying to get attention from a guy.
But the recipe looks amazing.
Patty says
Debbie Downer
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!!
Sharon Ellerman says
Taking the name a little serious aren’t you?
It’s an Adorable name!!!!
Nina says
I love it. Delicious.
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.
Jason Sanford says
We’ve never tried it, but feel free to experiment! I know Katie doesn’t like the taste of artificial vanilla, but if you go that route, I think just use less because the aftertaste is stronger.
Charlotte R says
Thanks. I did find this article about vanilla prices. https://www.theglobeandmail.com/life/food-and-wine/market-forces-buffet-plain-vanilla-as-global-dearth-drives-skyrocketing-prices/article38268619/ Hopefully they will go back down at some point!
tori says
I’ve used artificial vanilla off and on and with most thigs I don’t notice it at all.
AmyLynn says
I like to buy the best ingredients I can afford, and vanilla goes a long way! Maybe but a good but not huge bottle?
(My budget is very tight, so I truly mean “that I can afford”. Vanilla is so important! My weird thought is that it’s like salt – it brings out other flavors. Which is why there’s vanilla in most of my recipes, chocolate, strawberry, you name it!)
Sorry, I’m post-alotty today!
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.
Rosalie says
I had the same issue. Not a fan on the bean flavor and the texture. I was expecting it to be way better.
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.
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!!!
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 🙂
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!
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?
Jason Sanford says
All purpose works!
Cynthia Varela says
If I wanted to use NuNaturals stevia how much would I use to replace the 1 1/3 cup of sugar??
Adriana says
Sorry if I missed it, but was size spring form pan?
Jason Sanford says
Nine or ten inch both work.
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!
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!
Beth says
I had the exact same issue with the sugar, although in my case, at least I realized before I spread the hazelnut on top. It doesn’t make sense how the order of ingredients are listed. 😕 Mine (sugar added) is in the oven now; it’s my birthday “cake,” so I hope it turns out well!!!
I’m wondering if anyone has mixed the chocolate chips in rather than sprinkling on top? Is there a reason NOT to do this?
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)
Xarolina says
Is it better with beans or Chickpeas?
Kelsie says
What can I substitute instead of beans?
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!
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?
Jason Sanford says
Honey, maple syrup 🙂
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
Jason Sanford says
You can do it!
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.
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
Sure! Or just make her deep dish cookie pie, which has no chocolate spread 🙂
May says
Has anyone tried using more of the nutella in place of the oil? Would this be good?
michelle says
Hi! do you mean each can of garbonzo beans will be 500g? or together the cans will be 500g?
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? 🙂
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!
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.
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.
Claudia says
What can i sub the sugar with?
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)
Dani says
Anyway to do this with black beans instead of chickpeas?
Jason Sanford says
Not sure about that one, but this one can! https://chocolatecoveredkatie.com/2018/10/29/deep-dish-chocolate-brownie-pie/ 🙂
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!.
GetALife says
No
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!
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.
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
Jason Sanford says
Not sure you can substitute beans for flour at all here, as they have totally different weights/textures. But if you experiment, be sure to report back for the rest of us!
Or just make these bars in a round 8×8 pan that do not call for beans: https://chocolatecoveredkatie.com/2019/01/28/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. 😀
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.