Deep Dish Cookie Pie

Healthy dessert deep dish cookie pie

The above recipe is healthier than the standard cookie pie with its abundance of butter, white flour, and eggs. It still tastes delicious and decadent.

Thanks to chickpeas and oats, you get five grams of protein and fiber per slice,

You won’t be able to tell these ingredients are there.

Even people who don’t like healthy desserts will enjoy this chocolate pie.

Imagine chocolate chip cookie pie dough.

Note: You can make a healthy cookie cake like those at the Great American Cookie Co. in the mall by baking a half-recipe in an 8-inch baking pan!

If you only make a fourth of the recipe, you can put it into a mini springform for a chocolate chip cookie baby pie.

Chocolate chip cookie pie ingredients

This recipe includes chickpeas, quick oats flour or almonds, vanilla extract, baking powder, salt, yogurt or applesauce, nut butter or oils, sweetener, and chocolate chips.

White beans such as cannellini or great Northern beans can be substituted for chickpeas. Garbanzo beans are just another term for chickpeas. They are fine.

If you prefer dried garbanzos, two standard-size cans (15 ounces) can be replaced with 500 grams of cooked garbanzos.

You can substitute applesauce and yogurt with an equal amount of canned sweet potato, pumpkin puree, or mashed banana.

If you want a neutral taste, use almond butter, cashew, sunflower butter, or oil (coconut, vegetable, or sunflower oil). Use peanut butter to make a chocolate cookie with peanut butter chips.


Two cans of white beans or garbanzos (500g each, once drained).

1 cup almond or quick oats flour

1/4 cup applesauce or yogurt

Three tablespoons oil or 1/4 cup nut Butter

2 tsp pure vanilla extract

2 tsp of baking powder

1/2 tsp baking soda

Half a teaspoon of salt

Click here for a sugar-free cookie pie.

Chocolate chips 1 cup


Rinse and drain beans thoroughly. Blend everything, except for the chips, in a food processor. Pour into a greased dish. I use a ten or nine-inch springform pan. Then cook at 350F for 35-40 minutes. Allow to stand for at least 10 minutes before removing the dish from the pan. Some people have reported success using a blender. However, doing this at your own risk would be best only. The taste and texture will be much better in a food processor.

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