Introduction

This Deep Dish Cookie Pie is a surprisingly wholesome treat that combines the richness of a cookie with the comfort of a pie. Made with beans for added moisture and nutrition, it’s perfect for sharing or enjoying as a warm dessert.

A thick slice of chocolate chip cookie cake sits on a white plate, showing its crumbly, soft texture filled with dark chocolate chunks. On top of the slice, there is a single scoop of white vanilla ice cream, smooth and round. A rich, glossy dark chocolate sauce is poured over the ice cream, running down its sides and dripping slightly. There are also a few chocolate chips scattered on the cookie slice. The plate rests on a white marbled surface covered partly by a purple cloth, and in the background, the whole cookie cake is visible on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans white beans or garbanzo beans (500g total, once drained)
1 cup quick oats or almond flour
1/4 cup applesauce or yogurt
3 tbsp oil or 1/4 cup nut butter
2 tsp pure vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup brown sugar or unrefined sugar
1 cup chocolate chips

Instructions

Step 1: Drain and rinse the beans thoroughly to remove any canning liquid.
Step 2: In a food processor, blend the beans, oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and sugar until smooth.
Step 3: Stir the chocolate chips into the blended batter by hand.
Step 4: Pour the batter into a greased 9 or 10-inch springform pan, spreading it evenly.
Step 5: Bake at 350°F (175°C) for 35 minutes, or until the edges are set and a toothpick inserted comes out mostly clean.
Step 6: Let the cookie pie stand in the pan for at least 10 minutes before removing the sides of the springform pan.
Step 7: Serve warm or allow to cool as preferred.

Tips & Variations

Using a food processor ensures a smoother, more even texture compared to a blender.
Try swapping chocolate chips for nuts or dried fruit for a different flavor and texture.
For a lower sugar version, replace the brown sugar with a sugar substitute of your choice.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving to restore its soft texture.

How to Serve

A thick slice of chocolate chip cookie pie is being lifted from the whole pie on a white plate, placed on a white marbled surface. The pie has three visible layers: a golden brown, slightly cracked top layer studded with large, glossy chocolate chips; a gooey, dark chocolate middle layer with melted chips creating a rich texture; and a thick, firm golden brown crust at the bottom with hints of melted chocolate spots near the edges. The slice shows the gooey middle almost oozing out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a blender instead of a food processor?

Some people have success using a blender, but a food processor generally yields a smoother and better texture for this recipe.

Is it necessary to use canned beans?

You can use cooked beans you’ve prepared yourself, just be sure they are well drained and rinsed before blending.

Deep Dish Cookie Pie Recipe

Print Recipe

★★★★★

4.4 from 62 reviews

This Deep Dish Cookie Pie is a unique, protein-packed dessert made with beans, oats, and chocolate chips. It’s a delicious and nutritious twist on traditional cookie pies, offering a rich, chewy texture and sweet flavor while incorporating healthier ingredients like white or garbanzo beans and applesauce. Perfect for those seeking a gluten-free or vegetarian treat.

Author: Stella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

2 cans white beans or garbanzo beans (500g total, once drained)
1 cup quick oats or almond flour
1/4 cup applesauce or yogurt
3 tbsp oil or 1/4 cup nut butter
2 tsp pure vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup brown sugar or unrefined sugar
1 cup chocolate chips

Instructions

Prepare the Beans: Drain and rinse the white beans or garbanzo beans very well to remove any canning liquids and reduce bean flavor intensity.
Blend the Batter: Place the drained beans, oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla extract, baking powder, baking soda, salt, and sugar into a food processor. Blend thoroughly until the mixture is smooth and well combined.
Add Chocolate Chips: Transfer the blended batter to a mixing bowl and fold in the chocolate chips evenly throughout the dough.
Prepare the Pan: Grease a 9 or 10-inch springform pan to prevent sticking and pour the batter into the pan, spreading it out evenly.
Bake the Pie: Preheat your oven to 350°F (175°C) and bake the cookie pie for 35 minutes until the top is set and golden.
Cool and Serve: Allow the cookie pie to stand for at least 10 minutes before removing it from the pan. Serve warm or let cool fully to enjoy later.

Notes

Using a food processor yields a better texture than a blender, though some have had success with a blender.
You can substitute oats with almond flour for a gluten-free version.
Use applesauce or yogurt to add moisture without extra fat.
Choose brown sugar or unrefined sugar for natural sweetness; a sugar-free version is possible by using sugar substitutes.
Store leftovers in an airtight container; best consumed within 3-4 days.
A 9 or 10-inch springform pan is ideal to easily release the cookie pie after baking.

Keywords: deep dish cookie pie, bean cookie pie, gluten-free dessert, healthy cookie pie, chocolate chip cookie pie, bean-based dessert