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.

Deep Dish Cookie Pie – Irresistible 35-Minute Bliss

Name: Deep Dish Cookie Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

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

Scale

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

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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