Introduction

This deep dish cookie pie is a unique twist on the classic treat, using beans for added moisture and protein. It’s rich, chocolatey, and perfect for sharing or enjoying all on your own.

A thick slice of chocolate chip cookie pie with a golden brown, crumbly top layer filled with melted dark chocolate chunks, topped with a smooth white scoop of vanilla ice cream, over which rich, glossy dark chocolate sauce is being poured, dripping down the sides of the ice cream and onto the pie, all served on a white plate that sits on a white marbled surface; 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 excess liquid and reduce bean flavor.
Step 2: In a food processor, blend the beans with oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar until smooth.
Step 3: Stir in the chocolate chips gently to evenly distribute them throughout the batter.
Step 4: Pour the batter into a greased 9 or 10-inch springform pan, spreading it out evenly.
Step 5: Bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
Step 6: Let the cookie pie rest for at least 10 minutes before removing it from the pan to allow it to firm up.
Step 7: Serve warm for melty chocolate or let cool for a firmer texture.

Tips & Variations

Using a food processor yields a smoother, more even texture than a blender.
Substitute brown sugar with coconut sugar or maple syrup for a different sweetness profile.
For a dairy-free option, choose applesauce over yogurt and use a plant-based oil or nut butter.
Add chopped nuts or dried fruit to boost texture and flavor.

Storage

Store the cookie pie in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in the microwave or oven to enjoy warm chocolate chips again.

How to Serve

A close-up image of a thick, triangular slice of chocolate chip cookie pie being lifted above a white plate holding the rest of the pie. The pie has a golden-brown, slightly cracked top layer dotted with semi-sweet chocolate chips. Below the top, the pie looks gooey and rich, clearly showing layers of melted chocolate mixed into a dense, chewy cookie base that has a darker brown edge crust. The background features a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than white or garbanzo beans?

Yes, you can experiment with other mild-flavored canned beans, but white beans or garbanzo beans offer the best neutral base for this recipe.

Is it necessary to rinse the beans?

Rinsing the beans removes excess sodium and any canned flavor, helping the cookie pie taste fresh and balanced.

Deep Dish Cookie Pie Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This Deep Dish Cookie Pie is a rich, moist, and delicious dessert that combines the wholesome goodness of beans with the indulgence of a classic cookie. Made with white beans or garbanzo beans as a base, combined with oats or almond flour and sweetened naturally with brown sugar or unrefined sugar, this cookie pie offers a healthier twist without sacrificing flavor. The chocolate chips add that perfect burst of sweetness, and baking it in a springform pan creates a deep, thick cookie that’s perfect for sharing or enjoying all to yourself.

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

Ingredients

Scale

Base Ingredients

2 cans white beans or garbanzo beans (500g total, drained and rinsed)
1 cup quick oats or almond flour
1/4 cup applesauce or yogurt
3 tbsp oil or 1/4 cup nut butter

Flavorings and Leavening

2 tsp pure vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Sweeteners and Add-ins

1 1/2 cups brown sugar or unrefined sugar
1 cup chocolate chips

Instructions

Prepare the Beans: Drain and rinse the white beans or garbanzo beans thoroughly to remove excess liquid and any canning residue.
Blend the Batter: In a food processor, blend the drained beans with quick oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar until smooth and well combined. Using a food processor ensures a better texture compared to a blender.
Add the Chocolate Chips: Gently fold the chocolate chips into the blended batter using a spatula to evenly distribute them without breaking the chips.
Prepare the Pan: Grease a 9 or 10-inch springform pan to prevent sticking. Pour the batter evenly into the prepared pan, smoothing the top as needed.
Bake the Cookie Pie: Preheat the oven to 350°F (175°C) and bake the cookie pie for 35 minutes until it’s set and the edges are golden brown.
Cool and Serve: Allow the pie to stand at least 10 minutes before removing it from the springform pan. Serve warm for a gooey texture or let it cool completely. Store leftovers in an airtight container.

Notes

The texture of the cookie pie is best when using a food processor instead of a blender.
For a sugar-free version, use alternative sweeteners as desired.
This recipe works well with either white beans or garbanzo beans; ensure they are well rinsed for the best flavor.
A springform pan is recommended for easy removal and presentation.
Adjust baking time slightly if using a different size or type of pan.

Keywords: Deep Dish Cookie Pie, Bean Cookie, Healthy Dessert, Vegetarian Cookie Cake, Chocolate Chip Cookie Pie