Deep Dish Chocolate Chip Cookie Pie

Deep Dish Chocolate Chip Cookie Pie

This chocolate chip cookie pie is secretly good for you, but don’t tell anyone! You won’t believe it’s made with beans, dates and oats! And because it’s made with such wholesome ingredients, it’s very filling.

I can’t tell you how excited I am to share Katie’s new cookbook, Chocolate Covered Katie! I’ve admired Katie’s blog for years and have always been amazed by the sweets she dreams up and her healthy approach to making dessert. Oh and by the way, the back of her cookbook has a blurb from yours truly! Thumbing through her book I wanted to make so many things, but I’m a sucker for chocolate chip pie, so I knew I wanted to try this.

Katie says: “So famous it’s been featured on ABC’s Five O’Clock News, this gooey cookie pie sparked a complete beans-in-dessert revolution on the Internet…” I knew I HAD to make this! She has two versions, one with xylitol or sugar, and this more natural version using dates as a natural sweetener. If you prefer to skip the dates and use a sweetener, she used 1 1/2 cups.

I topped this with a little fat free vanilla frozen yogurt but that’s completely optional. Everyone in my house enjoyed this!

Deep Dish Cookie Pie
Servings: 14 • Size: 1/14  • Points+: 6 pt • Smart Points: 6
Calories: 226 • Fat: 9 g • Carb: 40 g • Fiber: 6 g • Protein: 3 g • Sugar: 25 g
Sodium: 262 mg  • Cholest: 0 mg


  • 2 cups pitted dates
  • 2/3 cup unsweetened almond milk (or milk of choice)
  • 2 (15 oz) cans white beans, drained and rinsed well, 500g total drained
  • 1 cup quick oats*
  • 1/4 cup unsweetened applesauce
  • 3 tbsp oil (grapeseed, vegetable or coconut)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips* (I used dark)

*For gluten free, be sure your oats are certified GF.


Preheat oven to 350°F. Grease a 10-inch springform pan and set aside.

Blend the dates with the milk until smooth a high quality food processor until very smooth. Add the remaining ingredients (except the chips) and blend very well in the food processor (not a blender**) until completely smooth. Stir in chips and transfer to the prepared pan.

Bake 35 to 40 minutes until firm. Remove from oven and let it cool 20 minutes before removing from the pan. Cut into 14 slices and serve warm topped with fat free frozen yogurt or your desired topping.

**Katie recommends a food processor, if all you have is a blender, blend in 2 batches until very smooth.