If you’re craving a dessert that’s both wholesome and decadently chocolatey, the Deep Dish Chickpea Chocolate Chip Cookie Pie Recipe is your new best friend. This beauty combines the natural goodness of chickpeas with the comforting warmth of a cookie pie, delivering a treat that’s satisfyingly rich yet surprisingly nourishing. Imagine slicing into a golden, thick pie packed with chewy oats, melty chocolate chips, and just the right touch of sweetness – perfect for sharing or indulging all to yourself. It’s easy to make, endlessly customizable, and guaranteed to bring smiles at every bite.
Ingredients You’ll Need
These simple ingredients work harmoniously to create the perfect texture and balance of flavors. Each component brings its own magic, whether it’s moisture, sweetness, or that classic chocolate chip chunkiness that makes this pie irresistible.
- 1 ½ cups chickpeas or white beans (rinsed and drained): The secret protein-packed base that adds creaminess and moisture without overpowering taste.
- ¾ cup quick oats or almond flour: Adds a sturdy, chewy structure and a subtle nutty flavor.
- ¼ cup applesauce, yogurt, or pumpkin: Provides natural sweetness and keeps the pie wonderfully moist.
- ¼ cup oil or nut butter of choice: Enriches the texture and adds a lovely depth to each bite.
- 2 tsp pure vanilla extract: Enhances all the flavors with its warm and fragrant notes.
- ½ tsp baking soda: Helps the cookie pie rise just enough to stay fluffy and tender.
- ¼ tsp salt: Balances sweetness and brings out the chocolate’s richness.
- 1 tsp baking powder: Adds lightness and prevents heaviness in the dense deep dish pie.
- ½ cup sweetener of choice (maple syrup, coconut sugar, etc.): Tailor the sweetness level to your liking with your favorite natural sweetener.
- ½ to ¾ cup chocolate chips: The star of the show that melts into gooey pools within the pie, creating pure joy.
How to Make Deep Dish Chickpea Chocolate Chip Cookie Pie Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating the oven to 350°F (175°C). While it warms, grease a 10-inch springform pan or two 8-inch round pans generously. This is crucial so your pie releases easily after baking and your edges turn beautifully golden without sticking.
Step 2: Blend the Base Ingredients
Place the rinsed chickpeas or white beans, oats or almond flour, applesauce, oil or nut butter, vanilla extract, baking soda, salt, baking powder, and your chosen sweetener into a food processor. Blend everything until smooth and silky—you’re aiming for a creamy batter that will bake into a tender, fudgy cookie pie.
Step 3: Fold In Those Chocolate Chips
Once your batter is perfectly smooth, gently stir in the chocolate chips by hand. This careful folding ensures each bite contains pockets of melty chocolate, without breaking up the chips too much.
Step 4: Bake to Perfection
Pour the batter evenly into your prepared pan(s). Pop it in the oven and bake for 35-40 minutes. You’ll know it’s done when the top looks set and a toothpick inserted near the center comes out mostly clean but still slightly moist—this is what keeps it wonderfully chewy and moist.
Step 5: Cool and Release
Allow the pie to cool in the pan for at least 10 minutes. For the best texture and ease of slicing, let it cool completely before removing the sides of the springform or cutting into slices. Patience here pays off with flawless pieces.
How to Serve Deep Dish Chickpea Chocolate Chip Cookie Pie Recipe
Garnishes
Keep it simple with a dusting of powdered sugar or a drizzle of melted dark chocolate for extra indulgence. Fresh berries or a scoop of vanilla ice cream brings a refreshing contrast and balance to the rich, dense pie.
Side Dishes
This cookie pie pairs wonderfully with a cup of hot coffee or a glass of cold milk. For a brunch twist, serve alongside a vibrant fruit salad or a tangy yogurt parfait to brighten the dessert experience.
Creative Ways to Present
Impress your guests by serving slices on rustic wooden boards with sprigs of fresh mint. Or, turn it into dessert “pie pops” by slicing into bite-sized squares, placing them on sticks, and dipping in additional melted chocolate for a fun and portable treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container to keep the pie fresh for up to 3 days at room temperature. The flavors actually deepen and taste even better the next day!
Freezing
This pie freezes beautifully. Slice into portions and individually wrap them before placing in a freezer bag. You can keep them frozen for up to 2 months, perfect for a quick treat anytime you crave this Deep Dish Chickpea Chocolate Chip Cookie Pie Recipe.
Reheating
To enjoy after freezing, thaw slices at room temperature or microwave briefly in 20-second intervals until just warmed through. Avoid overheating to keep chocolate chips melty but not burnt.
FAQs
Can I use canned chickpeas for this recipe?
Absolutely! Canned chickpeas, rinsed and drained well, work perfectly and save you time while still contributing to the pie’s creamy texture.
What can I substitute for chocolate chips?
Feel free to mix it up with chunks of your favorite chocolate bar, dried fruit, nuts, or even white chocolate chips for a different but equally delicious twist.
Is this recipe vegan-friendly?
Yes! Just be sure to choose vegan-friendly yogurt or applesauce and your favorite plant-based oil or nut butter, plus dairy-free chocolate chips to keep it fully plant-based.
How dense is this Deep Dish Chickpea Chocolate Chip Cookie Pie Recipe?
This pie is thick and fudgy rather than cakey, almost like a giant chewy cookie baked in a pie form, making it a unique and satisfying texture experience.
Can I make this gluten-free?
Using almond flour instead of oats ensures a gluten-free dessert. Just double-check that your oats are certified gluten-free if you prefer to use them.
Final Thoughts
This Deep Dish Chickpea Chocolate Chip Cookie Pie Recipe has truly become a favorite in my kitchen for its perfect blend of healthy ingredients and classic chocolate chip cookie flavor. It’s a comforting dessert that feels special yet is simple enough to whip up whenever the mood strikes. I hope you’ll give it a try and discover how irresistibly rich and delightful a chickpea-based cookie pie can be.
Print
Deep Dish Chickpea Chocolate Chip Cookie Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Deep Dish Cookie Pie is a wholesome, protein-packed dessert that combines chickpeas or white beans with oats and natural sweeteners to create a moist, flavorful cookie pie. Featuring a blend of nutritious ingredients and rich chocolate chips, it’s perfect for a healthy treat that satisfies your sweet tooth without refined flour or excessive sugar.
Ingredients
Base Ingredients
- 1 ½ cups chickpeas or white beans (rinsed and drained)
- ¾ cup quick oats or almond flour
- ¼ cup applesauce, yogurt, or pumpkin
- ¼ cup oil or nut butter of choice
- 2 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup sweetener of choice (maple syrup, coconut sugar, etc.)
Add-ins
- ½ to ¾ cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch springform pan or two 8-inch round pans thoroughly to prevent sticking.
- Blend the Batter: In a food processor, combine chickpeas or white beans, quick oats or almond flour, applesauce (or yogurt or pumpkin), oil (or nut butter), vanilla extract, baking soda, salt, baking powder, and your sweetener of choice. Blend until the mixture is smooth and uniform in texture.
- Add Chocolate Chips: Remove the batter from the processor and gently fold in the chocolate chips by hand to distribute them evenly without breaking.
- Bake: Pour the batter into the prepared pan(s). Place in the preheated oven and bake for 35 to 40 minutes. The pie is done when the top is set and a toothpick inserted near the center comes out mostly clean with only a few moist crumbs.
- Cool and Serve: Allow the cookie pie to cool in the pan for at least 10 minutes before removing. For the best texture and easier slicing, let it cool completely at room temperature.
Notes
- You can substitute chickpeas with white beans without affecting the flavor significantly.
- Use almond flour for a grain-free version; quick oats are best for a more traditional texture.
- Choose natural sweeteners like maple syrup or coconut sugar to keep it healthier.
- Oil can be replaced with nut butter for a richer taste and added protein.
- Ensure to cool completely for a firmer and more sliceable cookie pie.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
