Desserts have a magical way of bringing comfort, joy, and a sense of celebration to everyday life. And every so often, a recipe comes along that feels indulgent yet surprisingly wholesome. Enter the Deep Dish Cookie Pie, a rich, chewy, chocolate-studded dessert that swaps out some traditional ingredients for nutritious alternatives like beans and oats—without sacrificing flavor.
This cookie pie is a revelation for anyone who loves the classic taste of a chocolate chip cookie but wants a fun twist. Its base is surprisingly made from white beans or garbanzo beans, giving it a moist, fudgy texture while adding protein and fiber. Quick oats or almond flour replace some of the heavier flours, and a blend of applesauce or yogurt and oil or nut butter keeps the pie soft and rich. With chocolate chips folded in and baked to perfection in a springform pan, this dessert becomes a centerpiece-worthy treat for birthdays, gatherings, or just an indulgent evening at home.
Whether you’re a seasoned baker experimenting with healthy swaps or just looking for a new dessert that’s fun to make, this Deep Dish Cookie Pie delivers comfort, sweetness, and a touch of whimsy all in one slice.
Recipe Overview
The Deep Dish Cookie Pie is a fudgy, chocolate-studded dessert made with white beans or garbanzo beans, oats or almond flour, and sweetened naturally. It’s baked in a deep springform pan, giving it the rich, chewy texture of a giant chocolate chip cookie. This no-fuss recipe is perfect for both weeknight desserts and special occasions, offering a slightly healthier take on a classic favorite.
Ingredients & Instructions
Ingredients
- 2 cans white beans or garbanzo beans (500g total, drained)
- 1 cup quick oats or almond flour
- ¼ cup applesauce or yogurt
- 3 tablespoons oil or ¼ cup nut butter
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups brown sugar or unrefined sugar
- 1 cup chocolate chips
Step-by-Step Instructions
1. Prep the Beans
Drain and rinse the white beans or garbanzo beans thoroughly. This step ensures that the base will be smooth and free from any excess bean taste.
2. Blend the Base
Place the beans, quick 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 until the mixture is completely smooth. The batter should have a thick, cookie-dough-like consistency.
Tip: Scrape down the sides as needed to ensure everything is fully incorporated.
3. Fold in Chocolate Chips
Transfer the batter to a mixing bowl and gently fold in chocolate chips by hand. This ensures even distribution without overmixing, preserving the pie’s texture.
4. Prepare the Pan
Grease a 9- or 10-inch springform pan thoroughly with butter or oil. Pour in the batter, spreading it evenly to the edges for a smooth, uniform surface.
5. Bake
Preheat the oven to 350°F (175°C). Bake the cookie pie for approximately 35 minutes, or until the top is set and lightly golden. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs for that perfect chewy texture.
6. Cool and Serve
Allow the pie to cool for at least 10 minutes before removing it from the springform pan. Slice into wedges and serve warm, optionally with a scoop of ice cream or drizzle of chocolate sauce for an extra treat.
Tip: Letting the pie cool slightly helps it firm up, making slicing cleaner and easier.
Cooking Tips & Variations
1. Bean Substitutions
- Use cannellini beans or black beans for a different flavor profile. Black beans pair beautifully with dark chocolate chips.
2. Sweetener Options
- Swap brown sugar for coconut sugar or maple sugar for a more natural sweetness.
- Adjust the sugar slightly if you prefer a less sweet dessert.
3. Flour Alternatives
- Quick oats can be blended to make oat flour for a finer texture.
- Almond flour gives a slightly nutty flavor and a gluten-free option.
4. Chocolate Variations
- Use semi-sweet, milk, or even white chocolate chips depending on your preference.
- Add a handful of nuts or dried fruit for extra texture.
5. Serving Suggestions
- Serve warm with vanilla ice cream for a classic dessert.
- Drizzle with melted chocolate or caramel sauce for a decadent touch.
Storage & Serving Suggestions
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days to keep the texture firmer.
- Freeze slices individually in parchment paper and a zip-lock bag for up to 3 months.
Serving
- Best enjoyed slightly warm to highlight the gooey chocolate chips.
- Pair with coffee or milk for a classic dessert experience.
- Perfect for casual family gatherings or as a unique dessert for parties.
The Deep Dish Cookie Pie reimagines a classic chocolate chip cookie in a bold, wholesome way. Its fudgy, bean-based base, combined with sweet chocolate chips, delivers the perfect balance of indulgence and nutrition. With minimal prep, no complicated steps, and a texture that satisfies every cookie craving, it’s a dessert that impresses both in flavor and creativity.
Whether you’re sharing it with friends, enjoying a cozy night at home, or serving it at a gathering, this cookie pie proves that dessert can be delicious, surprising, and comforting all at once.
FAQs
1. Can I make this dessert vegan?
Yes! Use a plant-based yogurt or applesauce, and ensure the chocolate chips are dairy-free.
2. Can I use canned beans other than white beans or garbanzo beans?
Absolutely. Cannellini or black beans work well, offering different flavor profiles.
3. How do I make the pie extra fudgy?
Slightly underbake the pie by 3–5 minutes and allow it to cool for a few minutes before slicing.
4. Can I make this gluten-free?
Yes. Use almond flour or gluten-free oats in place of quick oats.
5. Can this dessert be stored for later?
Yes, store in the refrigerator for up to 5 days or freeze slices for up to 3 months.
Indulge in this Deep Dish Cookie Pie—a fudgy, chocolate chip dessert made with beans and oats. Quick, wholesome, and perfect for a decadent treat.
