Gooey Deep Dish Cookie

This deep dish cookie pie has become my secret weapon for gatherings where I want to impress without spending hours in the kitchen. The combination of beans, oats, and chocolate creates a decadent dessert that satisfies even the pickiest eaters without them ever guessing the healthy ingredients.

I first made this recipe when hosting a birthday party for my niece. Everyone thought I had spent all day baking, but it took just minutes of prep time. Now it's requested at every family gathering, and I love watching people's faces when I reveal the secret ingredient.

Ingredients

• White beans or garbanzo beans: Provide the moist, rich texture without the typical butter and flour base
• Quick oats or almond flour: Adds structure while keeping the pie gluten free if needed
• Applesauce or yogurt: Creates moisture and helps bind the ingredients together
• Oil or nut butter: Adds richness and that classic cookie texture
• Pure vanilla extract: Enhances the cookie flavor profile
• Baking powder and baking soda: Essential for the perfect rise and texture
• Salt: Balances the sweetness and enhances all flavors
• Brown sugar or unrefined sugar: Gives that classic cookie taste and caramelized edges
• Chocolate chips: Creates pockets of melty goodness throughout the pie

Step-by-Step Instructions

Preparation:

Preheat your oven to 350°F and thoroughly grease your springform pan. I recommend a light coating of coconut oil for easy removal later. Make sure to drain and rinse your beans extremely well until no foam appears this ensures no bean flavor remains in your finished dessert.

Blend the Base:

Add beans, oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla, baking powder, baking soda, salt, and sugar to your food processor. Blend until completely smooth, stopping occasionally to scrape down the sides. This usually takes about 3 minutes of processing. The texture should resemble thick cookie dough with no visible bean pieces.

Fold in Chocolate:

Transfer the mixture to a bowl and gently fold in the chocolate chips by hand. Reserve a small handful to sprinkle on top before baking. This creates that classic cookie look with visible chocolate on the surface.

Bake to Perfection:

Pour the batter into your greased springform pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top. Bake at 350°F for exactly 35 minutes the center should look slightly underdone as it will continue cooking as it cools. The edges should be golden brown and pulling away slightly from the sides.

Cool and Serve:

Allow the pie to cool in the pan for at least 10 minutes before removing the springform ring. This cooling period is crucial for the structure to set properly. Serve warm for a gooey experience or completely cooled for a firmer, more traditional cookie texture.

Pin it

The secret to making this pie truly exceptional is in the quality of your vanilla extract. I splurge on pure Madagascar vanilla, which adds depth that transforms this from a good dessert to an unforgettable one. My brother in law, who typically avoids anything remotely healthy, ate three slices before I revealed the ingredients.

Make Ahead Magic

This pie actually improves with time as the flavors meld together. I often make it the day before serving and find the texture becomes even more reminiscent of a classic deep dish cookie. Store at room temperature for up to 3 days covered with foil, or refrigerate for up to a week. To refresh, warm individual slices in the microwave for 15 seconds before serving.

Clever Substitutions

The flexibility of this recipe is what makes it a regular in my rotation. For a lower sugar version, I often use coconut sugar or date sugar which provide caramel notes. For extra richness, substitute half the beans with mashed ripe banana. And for a doubly decadent version, try mixing in peanut butter chips along with the chocolate chips or swirl in 1/4 cup of nut butter before baking.

Serving Suggestions

While this pie is delicious on its own, I love to elevate it for special occasions. Try topping warm slices with a scoop of vanilla ice cream or coconut whipped cream. For a fancy presentation, dust with cocoa powder using a stencil, or drizzle with warm peanut butter. I often serve it with fresh berries on the side to balance the richness.

Pin it

Enjoy this indulgent dessert guilt-free knowing it's packed with hidden goodness!

Frequently Asked Questions

→ Can I substitute the beans in this cookie pie?

Yes! While the recipe calls for white beans or garbanzo beans, you can experiment with other varieties. Just ensure you drain and rinse them thoroughly before blending to avoid any bean flavor coming through in the final dessert.

→ Why use beans in a dessert?

Beans create a moist, fudgy texture while adding protein and fiber. They're completely undetectable in the final product, creating the perfect gooey consistency without compromising flavor.

→ Can I make this gluten-free?

Absolutely! Simply use almond flour instead of quick oats for a completely gluten-free version. The texture might be slightly different but equally delicious.

→ How do I know when the cookie pie is done baking?

After 35 minutes at 350°F, the edges should be set while the center remains slightly soft. Remember to let it stand for at least 10 minutes before removing from the pan, as it will continue setting during this time.

→ What's the best way to serve this dessert?

This versatile treat can be served warm for a gooey, melty experience (perfect with ice cream!) or cooled for a more set, brownie-like texture. Both ways are delicious!

→ How should I store leftovers?

Once cooled completely, store in an airtight container. It will keep at room temperature for 1-2 days or refrigerated for up to 5 days. You can reheat individual slices briefly in the microwave to restore that fresh-baked gooeyness.