Who says indulgent desserts can’t also be healthy? The Deep Dish Cookie Pie is proof that you can enjoy a rich, chocolatey treat without sacrificing nutrition. This recipe cleverly uses beans as a base, creating a soft, fudgy texture while boosting fiber and protein. It’s the ultimate combination of comfort food and smart baking—a dessert that feels decadent but is surprisingly wholesome.
I first stumbled upon this recipe while looking for ways to satisfy a sweet tooth without piling on refined ingredients. The result was a dessert that’s thick, chewy, and packed with chocolate chips, yet it’s made primarily from pantry staples and wholesome ingredients. Whether served for a family gathering, a weeknight treat, or a potluck centerpiece, this deep dish cookie pie stands out for its texture, flavor, and guilt-free satisfaction.
Recipe Overview
The Deep Dish Cookie Pie is a thick, fudgy dessert that combines pureed beans, oats, and chocolate chips into a simple, no-fuss batter. Baked in a springform pan, it results in a sliceable, rich cookie pie that’s soft on the inside and lightly golden on top. With natural sweeteners and plant-based ingredients, it’s a modern twist on a classic favorite—perfect for those seeking a healthier dessert without compromising taste.
Ingredients & Instructions
Here’s what you’ll need and how to create this delicious treat:
Ingredients
- 2 cans white beans or garbanzo beans (500g total, drained)
- 1 cup quick oats (or almond flour for gluten-free)
- ¼ cup applesauce (or yogurt for creaminess)
- 3 tablespoons oil (or ¼ cup nut butter for richness)
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups brown sugar (or unrefined sugar for a natural option)
- 1 cup chocolate chips
Step-by-Step Instructions
1. Prep the Beans
Drain and rinse the white beans or garbanzo beans thoroughly. This removes excess starch and ensures a smooth texture in the finished pie.
2. Blend the Base
Add the beans, oats, applesauce, oil, vanilla extract, baking powder, baking soda, salt, and sugar into a food processor. Blend until the mixture is completely smooth and uniform. The beans create a creamy, fudgy base that holds together beautifully when baked.
3. Add Chocolate Chips
Stir in chocolate chips by hand, ensuring an even distribution throughout the batter. You can use dark, semi-sweet, or even vegan chocolate chips, depending on your preference.
4. Prepare the Pan
Grease a 9- or 10-inch springform pan to prevent sticking. Pour the batter evenly into the pan and smooth the top with a spatula.
5. Bake
Preheat your oven to 350°F (175°C). Bake the cookie pie for approximately 35 minutes, or until it’s set and lightly golden on top. The edges should pull slightly away from the pan.
6. Cool and Serve
Allow the cookie pie to stand for at least 10 minutes before removing it from the springform pan. Slice into generous wedges and serve warm or at room temperature.
Tip: For an extra indulgent touch, serve with a scoop of vanilla ice cream or a drizzle of melted chocolate.
Cooking Tips & Variations
1. Gluten-Free Options
Use almond flour instead of oats to make the pie completely gluten-free. You can also try oat flour for a different texture.
2. Dairy-Free & Vegan Options
- Substitute yogurt with plant-based alternatives like coconut or almond yogurt.
- Use vegan chocolate chips to keep it fully plant-based.
3. Sweetener Alternatives
- Swap brown sugar with coconut sugar, maple syrup, or date syrup for a lower glycemic index.
- Adjust sweetness to taste—start with less sugar if you prefer a milder sweetness.
4. Add Flavor Boosts
- Mix in chopped nuts, such as walnuts or pecans, for extra crunch.
- Add a teaspoon of cinnamon or espresso powder to deepen the flavor profile.
5. Portion and Storage
- Slice and serve immediately, or let cool completely and store in an airtight container.
- Refrigerate for up to 5 days, or freeze individual slices for a quick dessert option.
Storage & Serving Suggestions
Storage
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Up to 5 days.
- Freezer: Wrap slices in parchment and foil for up to 3 months. Thaw before serving.
Serving Suggestions
- Serve warm with a scoop of ice cream or a dollop of whipped cream.
- Sprinkle extra chocolate chips or cocoa nibs on top for presentation.
- Pair with fresh berries or a drizzle of nut butter for a decadent, balanced dessert.
The Deep Dish Cookie Pie is a revolutionary dessert—sweet, rich, and satisfying, yet surprisingly wholesome. It’s the perfect example of how a few pantry staples can be transformed into something extraordinary. Whether you’re hosting friends, craving a sweet treat, or experimenting with healthier dessert options, this recipe delivers indulgence and nutrition in one slice. Thick, fudgy, and full of chocolatey goodness, it’s destined to become a staple in any dessert rotation.
FAQs
1. Can I use other beans?
Yes! White beans or garbanzo beans are ideal for a neutral flavor, but black beans or navy beans also work.
2. Can this be made gluten-free?
Absolutely. Replace oats with almond flour or gluten-free oat flour.
3. Is it vegan?
Yes, with plant-based yogurt and vegan chocolate chips, the recipe is fully vegan.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days or freeze slices for longer storage.
5. Can I make it ahead of time?
Yes! Bake, cool completely, and refrigerate. Serve at room temperature or slightly warmed.
Rich, fudgy Deep Dish Cookie Pie made with beans, oats, and chocolate chips. A healthier dessert option that’s easy, indulgent, and perfect for any occasion.
