Deep Dish Cookie Pie

This gooey deep dish cookie pie stands out at every gathering for its melty center and rich cookie flavor. Even the most skeptical friends never guess it is packed with beans instead of flour. It is the dessert I always take to housewarmings and potlucks because someone inevitably asks for the recipe before the night is over.

The first time I made this I was experimenting with leftover beans and the results shocked my entire family. My kids now request it for birthdays and I love that I can sneak in extra fiber and protein.

Ingredients

• White beans or garbanzo beans: provide the rich moist base while adding a punch of fiber and protein. Choose beans that are firm not mushy for best texture
• Quick oats or almond flour: bind everything together and help create the classic cookie crumb. Use certified gluten free oats if needed
• Applesauce or yogurt: keeps the batter soft and replaces some fat. Choose unsweetened plain for gentle sweetness and moisture
• Oil or nut butter: ensures richness and a tender bite. Cashew butter or neutral vegetable oil work especially well
• Pure vanilla extract: gives warm bakery flavor. Go for real vanilla instead of imitation for the best aroma
• Baking powder: gives lift and creates a light fluffy crumb. Pick a fresh tin for highest rise
• Baking soda: helps brown the top and balance flavor. Double check it is active for the best results
• Salt: brings out the sweetness and balances the beans. Use fine sea salt for easiest mixing
• Brown sugar or unrefined sugar: sweetens everything and makes the crust caramelize. Choose lightly packed brown sugar for the richest taste
• Chocolate chips: create the indulgent gooey pockets. Semi sweet or dark chips both shine here for maximum melty pools

Step-by-Step Instructions

Drain and Rinse the Beans:

Drain your beans thoroughly in a colander then rinse under cold water for at least one full minute to remove any canned flavor or extra sodium

Blend the Main Ingredients:

Add your rinsed beans quick oats or almond flour applesauce or yogurt oil or nut butter pure vanilla extract baking powder baking soda salt and brown sugar to a food processor and blend for several minutes until completely smooth and creamy. Stop and scrape down the sides often to ensure even blending

Fold in the Chocolate Chips:

Remove the bowl from your food processor then pour in the chocolate chips and fold gently with a spatula. You want the chips evenly distributed through the batter

Prepare the Pan:

Grease a nine or ten inch springform pan well with oil or line with parchment paper so the pie slides out easily later. Spread the batter into the pan and smooth the top with a spatula

Bake the Pie:

Place the pie in a preheated oven set to 350 degrees Fahrenheit and bake for about thirty five minutes. The edges should look set and golden while the center will stay soft and slightly jiggly

Cool and Serve:

Let the cookie pie cool in the pan for at least ten minutes to firm up the middle before removing the sides of the springform pan. Slice and serve warm for a gooey center or let it cool for clean slices

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This pie is all about the chocolate chips for me I love seeing the look on my kids faces when they bite into a molten pool of chocolate The first time we made it as a family my youngest insisted on licking the bowl and declared it better than any bakery

Storage Tips

Keep leftovers in an airtight container at room temperature for up to two days or refrigerate for up to one week. For longer storage freeze individual slices wrapped well for up to two months. When reheating from the fridge a quick burst in the microwave will bring back the gooey texture.

Ingredient Substitutions

Swap almond flour for quick oats if you want a nut free version. Coconut yogurt or dairy free alternatives work perfectly in place of regular yogurt. Maple syrup or coconut sugar can replace brown sugar though the crust may not caramelize quite as much. Use any nut or seed butter to make the recipe suit allergies in your household.

Serving Suggestions

This deep dish cookie pie is delicious eaten straight from the pan but feels extra special with a scoop of vanilla ice cream or a drizzle of nut butter. For parties slice into wedges and serve with fresh strawberries. Warm leftovers make an amazing breakfast treat with coffee.

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Cultural and Historical Context

Dessert pies have been a beloved American tradition for generations. This version is inspired by giant skillet cookies but swaps out the flour for beans a trick popularized by healthy baking bloggers in the last decade. The result is a nostalgic treat with a modern healthy twist that surprises everyone at the table.

Recipe FAQs

→ What type of beans work best in this dish?

Both white beans and garbanzo beans create a tender texture, blending smoothly for a soft, delicious crumb.

→ Can I use almond flour instead of oats?

Yes, almond flour provides a rich, nutty flavor and works well as a substitute for oats.

→ What is the best pan size to use?

A 9 or 10-inch springform pan allows for easy removal and helps keep the cookie pie thick and gooey.

→ Is it necessary to use a food processor?

Using a food processor yields the best texture, but a blender can work, though it may affect the crumb slightly.

→ Can I replace oil with nut butter?

Absolutely! Nut butter adds richness and depth, creating a softer and more flavorful texture.