Make your own soft, gooey, and secretly healthy deep dish cookie dough for dessert tonight, with melted chocolate chips in every incredible bite!
Deep Dish Chocolate Chip Cookie Pie
What’s better than warm chocolate chip cookies?
If you answered, “Katie, there’s nothing better than a warm chocolate chip cookie,” you’ve clearly never experienced a chocolate chip cookie…
Especially not when it’s stuffed to the top Almond Milk Ice Cream or Keto Ice Creamor my personal favorite milk free Coconut Ice Cream Recipe.
Serve a great dessert for Labor Day, Thanksgiving, Christmas, Memorial Day, graduations, birthday parties, or the Fourth of July.
And prepare to be amazed at how much you can love a dessert.
You may also like these Healthy chocolate chip cookies
The best party dessert ever
I could sit here and talk about how I was in charge of the dessert for our neighborhood summer party.
I can tell you about my desire to impress one guilty was not really guilty, shocking the neighbors by revealing the finale of the tasting and then the dessert.
I can tell you how that dream came true when my dessert became the biggest hit of the party and everyone raved about it.
One guest even hired me to make a cake for her husband’s birthday in June.
But you really don’t want to know all that, do you? You just want the recipe!
Try the popular ones too Protein cookie dough
Deep dish cookie dough recipe video
Watch the step-by-step recipe video above
Healthy dessert deep dish cookie dough
Compared to your standard cookie dough with its abundance of butter, eggs, and white flour, the version above is a healthier alternative while also being seductively decadent and delicious.
Plus, thanks to the whole-grain oats and chickpeas, you get a full five grams of fiber and more than six grams of protein per slice.
And I promise no one can tell these ingredients are there.
Need proof? Just read it thousands positive reader reviews in this recipe post!
Depending on the specific ingredients you choose, the cookie dough includes dairy-free, nut-free, fat-free, sugar-free, gluten-free, and vegan options.
Chocolate cake is a real crowd pleaser.
Even people who are not used to eating healthy desserts will be amazed about the recipe.
Imagine chocolate chip cookie dough in the shape of a pie.
Side note: If you make half the recipe in an eight-inch baking pan, you can get a healthy cookie cake like the ones at the Great American Cookie Co in the mall!
If you make a quarter of the recipe, you can even put it in a mini springform pan for baby chocolate chip cookie dough.
Extra chocolate chips? Add them Healthy Banana Bread
Chocolate Chip Cookie Dough Ingredients
The recipe calls for chickpeas, instant oat or almond flour, pure vanilla extract, baking soda, salt, applesauce or yogurt, nut butter or oil, sweetener of choice, and of course, chocolate chips.
Instead of chickpeas, you can use cannellini or white beans like great northern beans. Garbanzo beans are another name for chickpeas, so that’s okay.
If you want to use dried garbanzos instead of canned, substitute about 500 grams of cooked garbanzo beans for two standard-sized cans (15 ounces each).
Equal amounts of canned pumpkin, mashed roasted sweet potatoes, or even mashed bananas can be substituted for apples. You can also use plain or Greek yogurt.
Rolled oats or instant oats work as a substitute for quick oats. If you want to use all-purpose flour or flour, reduce the amount to three-quarters of a cup.
Add brown sugar for the most authentic Toll House chocolate chip cookie flavor. If you prefer a healthier option, I also love the results with unrefined coconut sugar.
Pure maple syrup, honey, agave, or sugar-free xylitol also work.
For a neutral flavor, go with either almond butter or cashew butter or your choice of oil (vegetable, sunflower or coconut oil). Or if you want chocolate peanut butter cookie dough, use peanut butter.
How to prepare the recipe
The first step is to open and completely empty the cans of beans. Wash them thoroughly.
Preheat the oven to 350 degrees Fahrenheit.
If using oatmeal, pulse them alone in a food processor. Stop when they become the consistency of fine flour.
Add all remaining ingredients except the chocolate chips to a food processor and blend until completely smooth, like cookie dough.
Tip: If available, I recommend going with a food processor rather than a blender. While some readers have reported success using a blender, my experience is that the texture and flavor of this cookie dough is superior when made in a food processor.
Turn off the machine and mix in the chocolate chips by hand. Add a handful of shredded coconut or chopped walnuts or pecans, if desired.
Spread the cookie dough evenly into a greased nine-inch springform pan. A ten inch pan works too.
Sprinkle or swirl more chocolate chips on top if desired Homemade Nutella spoon in the uncooked paste.
Bake on the middle shelf of the oven for thirty-five minutes. Then remove the pan from the oven and let it cool for an additional ten minutes.
Remove the top from the mushroom mold and serve the deep dish chocolate chip cookie cake warm with ice cream or whipped cream and hot fudge sauce.
Tips for Storing a Deep Dish Cookie Pie Dessert
Allow the pie to cool completely before frosting. Be sure to leave a space in the container or lid to allow extra moisture to escape.
You can store the chocolate dessert at room temperature overnight or when transporting it to a party or event.
After a day, I recommend storing in an airtight container. Because of the perishable ingredients, it is best to refrigerate the recipe when not serving it.
Or for almost instant cookie dough when you’re craving soft homemade chocolate chip cookies, slice and freeze leftovers. Before serving, thaw in the microwave or in a hot oven or toaster oven.
However, once you’ve tasted this incredible deep-dish chocolate chip cookie treat, there’s very little chance you’ll have any leftovers!
- 2 jars white beans or garbanzo beans (500g total, once dried)
- 1 cup quick oats or almond flour
- 1/4 cup applesauce or yogurt
- 3 spoon oil or 1/4 cup nut butter
- 2 c.q pure vanilla extract
- 2 c.q baking powder
- 1/2 c.q baking soda
- 1/2 c.q salt
- 1 1/2 cup brown sugar or unrefined sugar (Click for a Sugar-free cookie dough)
- 1 cup chocolate chips
-
Drain and wash the beans very well. Blend everything except the chocolate chips very well in a food processor. Mix in chips, pour the batter into a greased bowl. I usually use 10 or 9-inch springform pan. Bake at 350 F for 35 minutes. Let it rest for at least 10 minutes before removing from the pan. Serve hot or chilled. Storage tips are listed above.*Some commenters have had success using a blender, but I feel the texture comes out better using a food processor.See nutrition facts
More Popular Party Recipes
