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This sticky deep dish cookie pie always gets devoured at gatherings, and everyone begs to know how it's made. It brings together the comforts of a chocolate chip cookie with a pie's look, making a sweet treat that feels both comfy and special.
I once served this to my doubtful family without mentioning the beans. They ate it all up and wanted more before I spilled the secret about what's in it. It's now our favorite dessert when we have company over.
Ingredients
- White beans or garbanzo beans: Make a smooth foundation while sneaking in protein and fiber without changing the taste
- Quick oats or almond flour: Gives that ideal cookie feel; pick almond flour if you want something a bit more decadent
- Applesauce or yogurt: Keeps everything moist so you don't need lots of oil
- Oil or nut butter: Adds that yummy richness; nut butter gives it more complex flavors
- Pure vanilla extract: Boosts that traditional cookie taste; go for the real stuff, not fake
- Baking powder and baking soda: Team up to help everything puff up just right
- Brown sugar or unrefined sugar: Creates that true cookie flavor and chewy bite
- Chocolate chips: Give you those melty pockets of sweetness; dark chocolate works great if you don't want it too sweet
Step-by-Step Instructions
- Get the Beans Ready:
- Drain and wash the beans super well. This key step gets rid of any bean taste that might show up in your dessert. Keep rinsing until you see clear water.
- Mix Everything Up:
- Put beans, oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla, baking powder, baking soda, salt, and sugar in your food processor. Run it until totally smooth with no bean bits left. This might take 3-5 minutes, so stop and scrape the sides now and then.
- Mix in Chocolate:
- Dump the smooth mixture into a bowl and stir in the chocolate chips by hand. This makes sure they spread out evenly without breaking up in the processor.
- Cook it Right:
- Pour everything into a well-greased 9 or 10 inch springform pan. Bake at 350°F for exactly 35 minutes. The middle might look a bit undercooked, but that's what makes it perfectly gooey.
- Cool and Enjoy:
- Let the pie sit for at least 10 minutes before taking it out of the springform pan. This cooling time helps it firm up enough to cut nicely.
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What I love most about making this is watching people's jaws drop when I tell them what's really in it. My nephew who swears he hates beans has wanted this for his birthday three years in a row now.
Texture Advice
You really can't skip using a food processor for this recipe. While some folks say they've done okay with strong blenders, you just won't get that same smooth mix. If you have to use a blender, do small batches and blend them longer than you think you should.
The pie will get much firmer as it cools down. For a gooier treat, eat it warm with some vanilla ice cream on top. If you want neat slices that don't fall apart, chill it in the fridge for at least two hours first.
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Storage Advice
This deep dish cookie pie stays fresh at room temp in a sealed container for up to three days. Thanks to the beans, it actually holds moisture better than normal cookies would.
To keep it even longer, stick it in the fridge for up to a week. When cold, it gets more fudgy, which many folks actually prefer.
You can also freeze single slices for up to three months. Just let them thaw on the counter or zap them in the microwave for 20-30 seconds when you need a quick sweet fix.
Dietary Changes
You can tweak this recipe to fit different diets pretty easily. For gluten free, just make sure your oats say certified gluten free or go with almond flour instead. All the other stuff is naturally gluten free.
To make it vegan, swap in plant yogurt and check that your chocolate chips don't have milk. Everything else in the recipe already comes from plants.
If you want less sugar, try using up to 1/3 less without messing up the texture too much. You can also try replacing some or all of the sugar with a monk fruit brown sugar mix.
Frequently Asked Questions
- → Is a blender okay instead of a food processor?
Some say a blender works, but a food processor gives a better texture for this dessert.
- → Can I make it without sugar?
You can swap brown sugar for sugar-free substitutes if you'd like to cut down the sweetness.
- → What pan size is right?
Stick to a 9 or 10-inch springform pan to ensure even baking and good results.
- → How do I store the leftovers?
Leftovers stay good in a sealed container at room temp for up to 2 days, or refrigerate to keep them fresh longer.
- → What changes can I make for dietary needs?
Try almond flour for gluten-free options or use nut butter instead of oil for a richer taste.