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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!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 35 minutes
Yield 10 - 12 servings


  • 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


  • 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.
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The recipe was inspired by the flourless Black Bean Brownies.