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Deep-Dish Chocolate Chip Cookie Pie Made with Beans

This deep-dish chocolate chip cookie pie feels indulgent but is made with wholesome ingredients: canned white beans, dates and oats. It’s rich, chewy and surprisingly filling thanks to the fiber-packed base, making it an excellent dessert when you want something satisfying without relying on refined sugar or lots of flour.

This deep dish chocolate chip cookie pie is secretly good for you! Made with beans, dates and oats for a wholesome, filling dessert.

Deep Dish Chocolate Chip Cookie Pie

If you enjoy lighter takes on classic desserts, you’ll also like guilt-free variations such as cheesecake brownies, chocolate chip cloud bars, brownie-batter pancakes and red velvet pancakes with a cream cheese topping. This recipe is adapted from Chocolate Covered Katie’s popular chocolate chip cookie pie and uses dates as a natural sweetener for a more wholesome version. The result is a gooey, chocolatey pie that even skeptics will love.

Deep dish chocolate chip cookie pie made with beans, dates and oats.

This recipe originally sparked a lot of attention for proving beans can play nicely in desserts. There are two common approaches: a version sweetened with dates and a version using a granulated sweetener. If you prefer a more traditional sweetness, you can replace the dates with 1 1/2 cups of your preferred sweetener, but the date version gives natural caramel notes and added fiber.

I often serve a slice warm with a scoop of vanilla frozen yogurt or a dollop of plain yogurt to balance the richness. It’s a crowd-pleaser and works well for potlucks, after-dinner desserts or any time you want a comforting treat that still leans on nutritious ingredients.

Close-up of a slice of deep dish cookie pie.

Deep Dish Chocolate Chip Cookie Pie

This deep-dish chocolate chip cookie pie is made with white beans, dates and oats for a fiber-rich, naturally sweet dessert. It stays moist and gooey in the center while developing a slightly crisp edge.

Prep: 20 mins   Cook: 35 mins   Total: 55 mins

Yield: 14 servings   Serving Size: 1/14th

Nutrition (per serving): Calories: 226 | Carbs: 40 g | Protein: 3 g | Fat: 9 g | Fiber: 6 g | Sugar: 25 g

Ingredients

  • 2 cups pitted dates
  • 2/3 cup unsweetened almond milk (or milk of choice)
  • 2 (15 oz) cans white beans, drained and rinsed well (about 500 g drained total)
  • 1 cup quick oats* (certified gluten-free if needed)
  • 1/4 cup unsweetened applesauce
  • 3 tbsp oil (grapeseed, vegetable or coconut)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips (dark chocolate suggested)
  • *For gluten free, be sure your oats are certified GF.

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch springform pan and set aside.
  2. In a food processor, blend the dates with the almond milk until completely smooth. A high-quality processor makes this easiest; scrape down the bowl as needed.
  3. Add the drained white beans, oats, applesauce, oil, vanilla, baking soda, baking powder and salt to the food processor. Process until the mixture is completely smooth and no bean pieces remain. (If using a blender, blend in two batches to achieve the same smooth texture.)
  4. Stir in the chocolate chips by hand so they remain distributed throughout the batter. Transfer the batter to the prepared springform pan and smooth the top.
  5. Bake for 35 to 40 minutes, or until the top is set and a toothpick inserted near the center comes out mostly clean (a few crumbs are fine; you want it slightly gooey).
  6. Remove from the oven and allow the pie to cool in the pan for 20 minutes before unlocking and removing the ring. Cut into 14 slices and serve warm. Top each slice with a scoop of low-fat frozen yogurt or the topping of your choice.

Notes & Tips

  • If you prefer a sweeter, more classic cookie-pie flavor, replace the dates with 1 1/2 cups of granulated sweetener of your choice.
  • For a nuttier profile, swap half the chocolate chips for chopped toasted nuts. For lower sugar, use sugar-free or reduced-sugar chocolate chips.
  • Texture tip: using a food processor produces the smoothest, creamiest batter. If using a blender, pause to scrape the sides and blend in two batches for best results.
  • Storage: refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or oven to restore warmth and gooey texture.
  • Make-ahead: you can prepare the batter and refrigerate overnight before baking; allow the batter to come slightly toward room temperature before baking for even cooking.

Last Step

If you make this recipe, consider leaving a rating and a comment describing any tweaks or substitutions you tried—feedback helps refine recipes and gives others ideas.

Slice of deep dish chocolate chip cookie pie topped with frozen yogurt.

Serving Suggestions

Serve slices warm with vanilla frozen yogurt, a spoonful of Greek yogurt, or a drizzle of melted dark chocolate. Pair with a hot cup of coffee or a glass of cold milk for a classic dessert pairing.