Craving a decadent dessert but want something a bit healthier? This Deep Dish Cookie Pie is the perfect solution! Packed with wholesome ingredients like chickpeas (or white beans), oats, and nut butter, this gooey, chocolate-stuffed cookie pie is soft, chewy, and irresistibly delicious. It’s the ultimate comfort treat that gives you the rich, indulgent flavor of a classic cookie in pie form, all while sneaking in some plant-based goodness.

Why You’ll Love This Recipe

This Deep Dish Cookie Pie combines the best of both worlds—cookie dough and pie—into one gooey, chocolate-filled dessert. The beauty of this recipe is that it’s incredibly easy to make and uses wholesome ingredients like chickpeas and oats, making it a healthier alternative to traditional cookies or pies. The chickpeas add moisture and a subtle nuttiness, while the chocolate chips create the perfect melty center. It’s vegan, gluten-free, and perfect for anyone looking for a delicious, guilt-free indulgence.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cans chickpeas or white beans (drained & rinsed)
1 cup quick oats
1/4 tsp baking soda
2 tsp vanilla extract
1/4 cup applesauce or yogurt
1/4 cup nut butter or oil
1/2 cup brown sugar or sweetener
1/2 cup chocolate chips

directions

Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
In a food processor or blender, combine chickpeas (or white beans), oats, baking soda, vanilla extract, applesauce (or yogurt), nut butter (or oil), and brown sugar (or sweetener). Blend until smooth and creamy.
Fold in the chocolate chips, ensuring they’re evenly distributed in the batter.
Spread the mixture evenly into the prepared pie pan.
Bake for 30–35 minutes, or until the edges are golden and the center is set but still slightly soft.
Let the cookie pie cool slightly before slicing and serving.

Servings and timing

Servings: 8 slices
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories per serving: 290 kcal

Variations

Nut Butter Alternatives: Use peanut butter, almond butter, or cashew butter in place of the nut butter for different flavor profiles.
Sweetener Swap: If you prefer a sugar-free option, substitute the brown sugar with stevia, monk fruit sweetener, or coconut sugar.
Add-ins: Mix in some chopped nuts like walnuts or pecans for added texture, or swirl in a tablespoon of peanut butter for extra richness.
Flavor Boost: Add a pinch of cinnamon or a splash of almond extract for a fun twist on the flavor.

storage/reheating

Store any leftover Deep Dish Cookie Pie in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for 20-30 seconds or warm it in the oven at 300°F (150°C) for about 5 minutes to get that gooey, melty texture back.

FAQs

Can I use canned beans instead of chickpeas?

Yes, you can use white beans or any other canned beans as a substitute for chickpeas. Just make sure they’re drained and rinsed well.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free since it uses oats. Just make sure you’re using certified gluten-free oats to avoid cross-contamination.

How can I make this dessert sweeter?

You can increase the amount of brown sugar or sweetener to suit your taste. You can also add more chocolate chips if you prefer a sweeter, more decadent dessert.

Can I make this cookie pie without a food processor?

Yes, you can mash the chickpeas by hand or use a blender, but a food processor will make it easier to achieve the smooth texture needed for the pie.

Is this dessert vegan?

Yes, this recipe is vegan! It uses applesauce or yogurt instead of eggs, and the chocolate chips can be swapped for dairy-free ones if needed.

How do I know when the pie is done?

The edges should be golden brown, and the center should be set but still slightly soft. You can test the doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.

Can I freeze the Deep Dish Cookie Pie?

Yes, you can freeze the pie for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil before freezing. Thaw in the refrigerator overnight and reheat before serving.

What if I don’t have a 9-inch pie pan?

If you don’t have a 9-inch pie pan, you can bake the mixture in a square or round baking pan. Just adjust the baking time slightly if needed, depending on the size of the pan.

Can I use regular oats instead of quick oats?

Yes, you can use regular oats instead of quick oats. However, the texture may be a bit chewier, but the flavor will still be great.

Can I add other mix-ins like dried fruit or chocolate chunks?

Absolutely! Feel free to get creative with your mix-ins. Dried cranberries, raisins, or white chocolate chunks would all be great additions.

Conclusion

This Deep Dish Cookie Pie is the perfect treat for anyone who loves gooey, chewy cookies but wants a healthier, plant-based twist. With its soft, doughy texture and rich chocolate center, it’s a dessert that’s as comforting as it is delicious. The best part? It’s made with simple ingredients that you can feel good about, so you can indulge without the guilt. Whether you’re serving it up for a family gathering or enjoying it on your own, this cookie pie will become your new favorite way to satisfy your sweet tooth.

Deep Dish Cookie Pie

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Print Recipe

Deep Dish Cookie Pie is a delicious, healthier alternative to traditional cookie pies. Made with chickpeas (or white beans), oats, and nut butter, this gooey, chocolate-filled dessert offers a soft, chewy texture and rich flavor. Vegan, gluten-free, and packed with wholesome ingredients, it’s a guilt-free indulgence that’s perfect for those craving a comforting, sweet treat.

Total Time: 45 minutes
Yield: 8 slices

Ingredients

2 cans chickpeas or white beans (drained & rinsed)

1 cup quick oats

1/4 tsp baking soda

2 tsp vanilla extract

1/4 cup applesauce or yogurt

1/4 cup nut butter or oil

1/2 cup brown sugar or sweetener

1/2 cup chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
In a food processor or blender, combine chickpeas (or white beans), oats, baking soda, vanilla extract, applesauce (or yogurt), nut butter (or oil), and brown sugar (or sweetener). Blend until smooth and creamy.
Fold in the chocolate chips, ensuring they’re evenly distributed in the batter.
Spread the mixture evenly into the prepared pie pan.
Bake for 30–35 minutes, or until the edges are golden and the center is set but still slightly soft.
Let the cookie pie cool slightly before slicing and serving.

Notes

Variations:
- Nut Butter Alternatives: Use peanut butter, almond butter, or cashew butter in place of the nut butter for different flavor profiles.
- Sweetener Swap: If you prefer a sugar-free option, substitute the brown sugar with stevia, monk fruit sweetener, or coconut sugar.
- Add-ins: Mix in some chopped nuts like walnuts or pecans for added texture, or swirl in a tablespoon of peanut butter for extra richness.
- Flavor Boost: Add a pinch of cinnamon or a splash of almond extract for a fun twist on the flavor.
Storage/Reheating: Store any leftover Deep Dish Cookie Pie in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for 20-30 seconds or warm it in the oven at 300°F (150°C) for about 5 minutes to get that gooey, melty texture back.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert, Plant-Based, Comfort Food
Method: Baking
Cuisine: American
Diet: Vegan