Introduction

This Deep Dish Cookie Pie is a delightful twist on traditional cookies, offering a soft, cake-like texture that’s packed with chocolate chips and naturally sweetened. Made with beans for added moisture and protein, it’s a unique treat that’s both comforting and satisfying.

Deep Dish Cookie Pie with White Beans and Chocolate Chips Recipe - Recipe Image

Ingredients

2 cans white beans or garbanzo beans (500g total, 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 very well to remove any canned taste.
Step 2: In a food processor, blend the beans, oats, applesauce, oil, vanilla extract, baking powder, baking soda, salt, and sugar until smooth and well combined.
Step 3: Gently fold the chocolate chips into the batter.
Step 4: Pour the batter into a greased 9- or 10-inch springform pan, spreading evenly.
Step 5: Bake at 350°F (175°C) for 35 minutes, until the edges are golden and a toothpick inserted near the center comes out mostly clean.
Step 6: Let the pie stand in the pan for at least 10 minutes before removing the springform sides.
Step 7: Serve warm or allow to cool completely for a firmer texture.

Tips & Variations

Using a food processor yields a smoother batter and better texture compared to a blender.
For a nut-free version, substitute nut butter with additional oil.
Try adding chopped nuts or dried fruit for extra texture and flavor.
Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent treat.

Storage

Store the cookie pie covered in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or until heated through. You can also freeze the pie wrapped tightly in foil or plastic wrap for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with other mild-flavored beans like cannellini or navy beans, but avoid strongly flavored beans to maintain the desired taste.

Is it necessary to use a springform pan?

While a springform pan makes it easier to remove the pie without breaking, you can use a regular greased baking pan; just be careful when cutting and serving the pie.

Deep Dish Cookie Pie with White Beans and Chocolate Chips Recipe

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4.8 from 97 reviews

This Deep Dish Cookie Pie is a unique and delicious dessert made with white or garbanzo beans as a base, blended with oats, applesauce, and chocolate chips to create a moist, rich cookie-like pie. It’s a healthier twist on traditional cookie cakes, offering a distinctive texture and a sweet, comforting flavor perfect for any occasion.

Author: zara
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

Main Ingredients

2 cans white beans or garbanzo beans (500g total, 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 cups 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 excess liquid and reduce any beany flavor.
Blend Ingredients: In a food processor, combine the drained beans, quick oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla extract, baking powder, baking soda, salt, and brown sugar. Blend everything very well until you get a smooth, uniform batter.
Add Chocolate Chips: Mix the chocolate chips into the batter gently to distribute them evenly without breaking them down.
Prepare Baking Pan: Grease a 9 or 10-inch springform pan or a similar deep dish pan to prevent sticking.
Pour and Bake: Pour the batter into the greased pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 35 minutes. The edges should be set, and a toothpick inserted into the center should come out mostly clean.
Cool and Serve: Let the cookie pie stand in the pan for at least 10 minutes before removing. Serve warm for a gooey texture or let cool for a firmer slice. Store leftovers in an airtight container.

Notes

Using a food processor yields a better texture than a blender.
You can substitute quick oats with almond flour for a gluten-free version.
Applesauce can be replaced with yogurt if preferred.
Store the pie in an airtight container; it keeps well at room temperature for 1-2 days or refrigerated for up to 5 days.
Try adding nuts or different types of chocolate chips for variation.

Keywords: deep dish cookie pie, healthy cookie cake, bean cookie dessert, chocolate chip cookie pie, vegetarian dessert