There’s just something magical about a Deep Dish Cookie Pie fresh out of the oven. The edges are lightly golden, the center is soft and gooey, and the chocolate chips melt into little pockets of happiness. It’s like your favorite chocolate chip cookie decided to level up and become the star of dessert night.
If your weeks feel like a blur of school drop-offs, work deadlines, and the eternal “What’s for dinner?” question, this recipe is your sweet reward. It’s quick, surprisingly wholesome, and perfect for parties, potlucks, or those cozy Friday nights when everyone just needs a little comfort.
And here’s the twist that makes people do a double take: it’s made with beans. Yes, really. But trust me—once it’s baked into this dreamy Deep Dish Cookie Pie, no one will guess. They’ll just ask for seconds.
Table of Contents
Why You’ll Love This Deep Dish Cookie Pie
- 35 minutes from start to finish.
- Made with pantry staples like white beans or garbanzo beans.
- Naturally gluten-free (when using oats or almond flour).
- Customizable for picky eaters.
- Perfect for birthdays, holidays, or a casual girls’ night in.
This recipe has that “How is this so good?” factor. It’s rich and chocolatey but also has fiber and protein tucked inside. That’s what I call a win-win dessert.
Ingredients You’ll Need
Here’s everything that goes into this American-style dessert favorite:
- 2 cans white beans or garbanzo beans (500g total, drained and rinsed very well)
- 1 cup quick oats or almond flour
- 1/4 cup applesauce or yogurt
- 3 tablespoons oil or 1/4 cup nut butter
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar or unrefined sugar
- 1 cup chocolate chips
That’s it. No complicated steps. No fancy ingredients.
How to Make Deep Dish Cookie Pie
Step 1: Prep the Beans
Drain and rinse the beans extremely well. This step matters. Rinse until the water runs clear. It helps remove any “bean” flavor so all you taste is sweet, chocolatey goodness.
If you’re feeling extra patient, you can even remove the skins from garbanzo beans for a smoother texture. Some home bakers swear by this trick.
Step 2: Blend Until Smooth
Add everything except the chocolate chips to a food processor:
- Beans
- Oats or almond flour
- Applesauce or yogurt
- Oil or nut butter
- Vanilla
- Baking powder
- Baking soda
- Salt
- Sugar
Blend until completely smooth. Scrape down the sides as needed.
A food processor works best here. While some have used a blender or immersion mixer, the texture tends to be creamier and more consistent with a processor.
Step 3: Add the Chocolate Chips
Stir in the chocolate chips by hand. You can use semi-sweet, dark, mini chips, or even a mix. If you want to get creative, sprinkle some extra on top for that bakery-style look.
Step 4: Bake
Pour the batter into a greased 9- or 10-inch springform pan or deep dish pie pan.
Bake at 350°F for 35 minutes.
The center will still look slightly soft—that’s exactly what you want. It firms up as it cools.
Let it stand for at least 10 minutes before removing from the pan. Serve warm for a gooey dessert, or let it cool for a firmer cookie-cake texture.
Tips for the Best Cookie Pie
- For a richer flavor: Add a teaspoon of molasses for that classic Tollhouse vibe.
- For less sugar: Many have successfully reduced the sugar by half and still loved the results.
- Oil-free option: Replace the oil with extra applesauce or mashed banana.
- Nut butter swap: Peanut butter or almond butter both work beautifully.
- Convection oven: If using convection, check at 30 minutes.
- Want a cookie cake feel? Bake half the recipe in a square pan for thicker slices.
If your pie turns out softer than expected, it might just need a few extra minutes in the oven. Every oven has its own personality—kind of like family members during the holidays.
Make It Your Own
One of my favorite things about this Deep Dish Cookie Pie is how versatile it is.
Try these ideas:
- Swap brown sugar for coconut sugar.
- Use stevia or monk fruit sweetener for a lower-sugar version.
- Skip chocolate chips and let everyone add their own toppings—raisins, cinnamon, chopped nuts, or white chocolate.
- Use mini chips for more even chocolate distribution.
- Mix white and dark chocolate for a bakery-style look.
This recipe reminds me of a week when life felt like one giant to-do list. I needed a dessert for a gathering but didn’t have the energy for anything complicated. I threw this together, crossed my fingers, and hoped for the best.
It disappeared in minutes.
That’s when I knew this one was staying in my permanent rotation.
Frequently Asked Questions
Can I make this Deep Dish Cookie Pie without beans?
The beans are essential for the structure and texture in this version. If avoiding beans completely, a traditional cookie cake recipe would be a better fit. In this recipe, they replace flour and add moisture without making the pie dense.
Is this Deep Dish Cookie Pie gluten-free?
Yes, if using quick oats (certified gluten-free) or almond flour. Always check packaging if gluten sensitivity is a concern.
How do I store leftovers?
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes beautifully. Slice first, then freeze individual portions for quick dessert emergencies.
Why is my cookie pie too soft?
It may need a few extra minutes of baking. Also, adding too much applesauce can make it more cake-like. Letting it cool completely helps it firm up.
Can I reduce the sugar?
Absolutely. Many have used half the sugar or replaced part of it with natural sweeteners. The flavor will be less rich but still delicious.
What are the net carbs?
With approximately 27g carbohydrates and 5.5g fiber per slice, net carbs would be around 21.5g. This can vary depending on substitutions.
Nutrition Snapshot (Per Slice)
- 200 calories
- 27g carbohydrates
- 6.7g protein
- 8g fat
- 5.5g fiber
For a dessert that tastes this indulgent, those numbers feel pretty amazing.
Serving Ideas for Every Occasion
This Deep Dish Cookie Pie shines at:
- Birthday parties
- Thanksgiving dessert tables
- School potlucks
- Girls’ night
- Casual Sunday dinners
Serve it warm with a scoop of vanilla ice cream, a drizzle of melted chocolate, or just as it is—simple and cozy.
And let’s be honest… sometimes it’s just perfect straight from the pan with a fork. No judgment here.
A Sweet Moment Worth Sharing
There’s something special about pulling a warm Deep Dish Cookie Pie out of the oven. The kitchen smells like brown sugar and vanilla. Everyone magically appears asking, “Is it ready yet?”
It’s easy. It’s comforting. And it proves that dessert doesn’t have to be complicated to feel special.
So the next time you need a crowd-pleasing treat that’s secretly wholesome, this Deep Dish Cookie Pie has your back. Bake it once, and it just might become your new go-to dessert hero.
More Sweet Treats to Try Next
If this Deep Dish Cookie Pie has your oven working overtime, here are a few more cozy desserts to bake next. Each one brings that same comforting, crowd-pleasing magic—just in a slightly different (and equally delicious) way:
- Craving that classic cookie shop flavor? These soft and gooey Bakery-Style Chocolate Chip Cookies are always a hit.
- If warm, fudgy desserts are your love language, you have to try this rich and decadent Slow Cooker Brownie Pudding. It’s pure chocolate comfort in a bowl.
- Baking for Valentine’s Day or a birthday celebration? These adorable Heart-Shaped Chocolate Chip Cookies make any occasion feel extra special.
- Want something sweet with a little nutritional boost? Browse these satisfying High-Protein Dessert Recipes for treats that balance indulgence and feel-good ingredients.
- And for another lighter spin on this cookie pie favorite, take a peek at Skinnytaste’s Deep Dish Chocolate Chip Cookie Pie for a wholesome twist on the classic.
Because once the chocolate chip cravings start… there’s really no stopping them.
Print
Deep Dish Cookie Pie
- Total Time: 45 minutes
- Yield: 1 pie (approximately 10 slices) 1x
- Diet: Vegetarian
Description
This Deep Dish Cookie Pie is thick, gooey, and loaded with melty chocolate chips. Ready in just 35 minutes, this easy dessert is perfect for parties, holidays, or cozy nights at home. Made with simple pantry ingredients and blended beans for a soft, rich texture no one will guess!
Ingredients
2 cans white beans or garbanzo beans (500g total, drained and rinsed very well)
1 cup quick oats or almond flour
1/4 cup applesauce or yogurt
3 tablespoons oil or 1/4 cup nut butter
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar or unrefined sugar
1 cup chocolate chips
Instructions
Preheat oven to 350°F and grease a 9- or 10-inch springform pan or deep dish pie pan.
Drain and rinse beans very well until water runs clear.
Add beans, oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla, baking powder, baking soda, salt, and sugar to a food processor.
Blend until completely smooth, scraping down sides as needed.
Stir in chocolate chips by hand.
Spread batter evenly into prepared pan.
Bake for 35 minutes. The center should look slightly soft.
Let stand at least 10 minutes before removing from pan.
Serve warm for a gooey texture or cool completely for a firmer cookie pie.
Notes
For a richer flavor, add 1 teaspoon molasses.
Sugar can be reduced by up to half if preferred.
Oil can be replaced with extra applesauce or mashed banana.
For smoother texture, remove chickpea skins before blending.
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Freeze individual slices for easy grab-and-go dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5.5g
- Protein: 6.7g
- Cholesterol: 0mg