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Deep Dish Chocolate Chip Cookie Pie

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This deep dish 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.

This deep dish 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.Deep Dish Chocolate Chip Cookie Pie

Other guiltless desserts I love are Cheesecake Brownies, Chocolate Chip Clouds, Brownie Batter Pancakes and Red Velvet Pancakes with Cream Cheese Topping.

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.

This deep dish 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.

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 Chocolate Chip Cookie Pie

4.84 from 12 votes
This deep dish 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.
Course: Dessert
Cuisine: American
This deep dish 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.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Yield: 14 servings
Serving Size: 1 /14th


  • 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.

Last Step:

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Serving: 1 /14th, Calories: 226 kcal, Carbohydrates: 40 g, Protein: 3 g, Fat: 9 g, Sodium: 262 mg, Fiber: 6 g, Sugar: 25 g


This deep dish 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.

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135 comments on “Deep Dish Chocolate Chip Cookie Pie”

  1. Great recipe; I am currently making it for the second time. The only change I made was swapping out the dates/almond milk for a brown sugar sub. Question; can the oil be replaced by something else to reduce the point value, maybe pumpkin or additional apple sauce. Thank you!

  2. This was shockingly good!! I had to use an 8” pan cause my 10” pan wasn’t fitting tight~ and it still came out great! I did use a food processor and couldn’t get it 100% smooth ~ and still, I’d make it again! Such a great alternative dessert. Thank you!

  3. I love this recipe! Thank you so very much for sharing. I even had a brand new food processor I was able to use. I’ve read most of the comments and I’m in some cases unpleasantly surprised. If I make a recipe that doesn’t turn out the way it should, then I look at what I did differently. I also follow WW and feel if the points are too high, then don’t eat it! I love all your recipes that I’ve tried and hope you continue to share. 

  4. Made this. If using food processor only add small amount of milk to dates. I did a cup at a time. Then put dates in a bow,  my food processor not big enough to have all ingredients in it. Did beans separate. Used coconut oil and put in the whole small, individual size of applesauce. I mixed all in bowl and added the chocolate chips. I used the WW app to calculate points. This has a total of198 points divide by 14 and that is 14.14285 points per 1/14 piece. Hope it taste good. Will update when I eat it. 

    1. Update:  the pie was great tasting. Served to 5 other people they all like. Told them the ingredients after we ate it. 

  5. I was skeptical about this recipe as alternative dessert recipes don’t always turn out the best for me. But this one was a huge winner. At first I could tell it was an alternative sweetener but only in the first bite.  I love the ooey, gooey under baked cookie consistency. It was the perfect treat and even two of my kids ate it without question! One of them even had seconds! I’ll definitely be making this one again!

  6. These are delicious!!!  I will definitely be making these again.

    I do have a question about the WW Point count though.  When I calculate Points using the Nutrition information at the bottom of your recipe and when I use the recipe builder on the WW site, I get 10 points per serving for 14 servings and 5 points each if I change it to 28 servings (which is how I cut them as I found them quite large).  How did you calculate them as 5 points; did you use fresh dates instead of dried?

  7. I”ve run this through the WW recipe builder several times and the pointed items in the recipe total 157 sp which based on 14 servigns would be 11 points per serving not 5. Are there certain brands or methods that are reducing the points?

    1. If you’re only using the nutritional information, it is drawing calories, sugar, carbs, etc from the 0 point food list. Beans and unsweetened applesauce both have no points. I would plug in all of the ingredients into the recipe builder and divide into 14 servings instead.

  8. I have made this with the dates and it came out exactly as expected.  It was a big hit.  I am wondering if it is possible to freeze this.  Any thoughts???

  9. Made this wonderful cookie yesterday.  So good!  Husband loves it (haven’t disclosed the ingredients yet, haha!). I really do think getting this to a smoothe consistency is the key.  Just as you instructed.  Thanks for another great recipe!

  10. Gina, I don’t know how you do it but this is another wonderful recipe.  You have such a talent and appreciate you sharing it?

  11. I’m confused – this is coming out to 9 points per serving (including 57 points for 2 cups of dried dates). I don’t understand how you get to 5. 

  12. Avatar photo
    Kim of Cape Cod

    I reviewing some of the reviews I noticed the comment about the Freestyle points coming up as 10, not 5 when  you enter in the nutrition values.  I never noticed an answer?  This is totally worth it for 5 points, but 10 points is a completely different story and could totally effect my weight loss.  Can you respond about the discrepancy? I have to assume weight watchers calculator is more accurate.

      1. Apparently you’re supposed to use fresh dates, not dried ones. That explains the discrepancy, although I don’t think I’ve ever seen a fresh date. 

  13. Avatar photo
    Kim of Cape Cod

    OMG! I made this with little hope of it tasting good but it was out of this world delicious and filling so I didn’t feel the need to go back for seconds and binge!!! My husband who doesn’t even like dessert loved it.  If you’re having doubts, go for it, you won’t be disappointed!!

  14. Made for Valentine’s Day and boy did we like it! Wasn’t sure and because there’s only 2 of us, halved the recipe. Cleaning out my cupboards and fridge so used 1 cup fresh dates (from Christmas),1/3 c 1% milk and a can of expired Great Northern beans! Coconut oil but otherwise everything as per recipe.  Cooked for about an hour in a glass pie pan, turning down the temperature to 300 about 1/2 way through cooking.  Left in pan and they came out easily when cut.  BTW do not have a food processor here so used blender and then then because it wasn’t too successful, turned everything into a Kitchenaid mixmaster and left it beating away for quite a while, maybe 5 mins. Also added an extra 1/2 c good quality chocolate chips on top when dish came out of oven, Yum! ? My husband loved this. ?

  15. Pingback: Favorite WW Friendly Valentine's Desserts with Freestyle SmartPoints • Simple Nourished Living

  16. Pingback: Weight Watchers Chocolate Chip Cookies w/ Salted Peanuts

  17. Just made this and it was very good. We used sugar instead of the dates and it was delicious (although not quite as healthy.) We ran into the problem of it being far to runny so I had to add some more oats and a little flour. That made it more cake-y but it was still very good, especially with some ice cream. While not the healthiest way to eat it, still better than most deserts.

  18. Avatar photo

    This recipe can also be made in muffin tins, btw, and it’s delicious!
    Also…just a word of advice…don’t taste the batter. Just don’t. Wait til it’s baked lol.

  19. Hello,
    I loved this and so did my husband. It has a good texture and great flavor. Because we liked it so much, I loaded it as a recipe on my WW page for easy reference. I’m not sure what I did wrong but the smart points per 1/14th piece came up as 10, not 6. I had trouble finding how to load two cups of dates, and wasn’t sure if that is two cups before or after being put into the food processor ?


  20. Well,  I gave it a try and I don’t care for it.  the date flavor is strong.  I love dates but not with chocolate.  It made a 9″ pie plus another small pie.   It will get eaten especially when we add Ice cream but won’t be making it again.  

  21. Pingback: 20+ Pie Recipes You Must Try

  22. Boy, do I need a new, more powerful blender! Mine was still soft in the middle and I baked in glass dish for 10 minutes longer..

  23. Avatar photo
    Michelle Anglin

    I've got this in the oven now! I used my vitamix to blend, and it heated up the cookie base so much that when I stirred in my chips they started melting…it may be more of a chocolate chip swirl.

  24. Any tips/advice for blending the dates- the first time I tried, I had a liquid explosion out the sides of my food processor!!! (it was pretty funny- wish I had a video) should I soak them in water first to soften? Or chop up a bit before prcessing?

    1. I had the same issue.  I drained the milk and chopped the dates first, then added the milk in a stream. 

  25. I tried this today, like many others the inside was mushy, the taste was just 'ok'. I wouldn't make this again.I've had a lot of success with other recipes from this site, but this wasn't one of them…

  26. Avatar photo
    Leslie Harris

    I loved this recipe. I used pinto beans in addition to using the pitted dates and chocolate chips. I added just a tad bit of brown sugar for a little more sweetness and put cinnamon on the top before placing it in the oven. My husband complimented me on it. I think I got more pleasure from his reaction because he doesn't know what I put in it. And I will never tell him either. It made our home smell like a bakery. Proper blending is definitely the key to masking the bean taste.

  27. Avatar photo
    Kaylee Chord

    I have no idea how some of these people made this recipe and didn't like it! I made it exactly as above, and I did cook it a bit longer. I think night time I'll make it thinner as mine was quite this, but it came out great. I served it to my in-laws and kids and husband and did not tell them what was in it. I believe what people are tasting is the dates, not the beans because you could not taste the beans unless they didn't do a good job of blending it. I used a ninja blender and I blended the bageezus out of it. My mother in law asked me what was different in there and I told her dates and she said, ah, that's what I taste! This is delicious. I told them near the end what was actually all in it and they were floored. My kids never looked twice and devoured it. It was EXTREMELY good. My outside parts were crunchy just like a cookie and the inside was soft but not mushy at all. I felt the center during cooking and I didn't take it out until it was firm to the touch, and not so springy. All in all, this one goes down as one of my family's favorites. Mind you, it does not taste EXACTLY like a cookie, but it's close enough to satisfy our tastes!!! 😉 Thanks for the recipe!!!

  28. I have made many of your recipes and love them, but this one was not good! It was mushy inside and did not taste good on it's own. needed crunch

  29. Made this today and followed recipe exactly. I really wanted to like this. It did not cookwell, the inside was mushy instead of gooey and seemed like it did not cook enough but i left it an extra 10 mins after the maximum said time and it was starting to burn. Most of what I could taste was the beans and it did not taste good to me 🙁 Going to try it again with sugar instead of dates to see if it makes a difference.

  30. Yuck. I made this exactly as written. It was very runny, not thick like cookie dough should be. It took over 1 hour to cook and look like a cookie. It looked and smelled good. It cooled completely so I cut into it. It was gooey and not in a good way. It tasted like beans and I'll never make this again.

  31. I made this last night, and it was a hit! A few learnings: I would puree the dates first before adding almond milk in the food processor. I didn't do that the first time and somehow got milk all over my kitchen… I also didn't have a springform pan and made this in a glass pie plate. I ended up baking it about 20 mins longer, as it was still a bit mushy in the middle after 40 minutes. My friends really enjoyed it and started calling it "hippie pie" 🙂

    1. Lol…I am covered in cashew milk as I type! I ended up soaking the dates and rough chopping first then gradually added milk…worked fine then. Live and learn! The batter was good just hoping consistency comes out ok….still in oven��

  32. I made this last night… And let me tell you! It was AMAZING!! So gooey so moist – the greatest cookie cake I ever had!

  33. Avatar photo

    No way!! That's healthy? I can secretly feed that to my family and I won't have the guilt of eating a sugar heavy dessert. And I have most of the ingredients in my cupboards already.

  34. This is great! I'm in Australia so I used 2 cans of butter beans and olive oil instead of vegetable oil because that's all I had at the time. Also had to cook it for about an hour at a lower setting to get it to cook most of the way through. Worth the wait!

  35. This was delicious! I didn't have enough dates so I used 1 1/2c brown sugar and omitted the almond milk (I checked over at CCK website and she didn't add any milk when using sugar in her recipe)

  36. If you can taste the beans too much then try adding 2-3 heaping tablespoons cocoa powder to mask the taste and make it a double chocolate cookie pie. That's why the black bean brownies work so well.

  37. Avatar photo
    Kaitlyn Pintarich

    I made this last night and followed directions exactly, but it didn't cook through. I even put it back in the oven for longer and it still didn't cook, but the edges were burning so I had to take out. Thoughts?

  38. Avatar photo
    Heather Mccombs

    I want to make this for my son but he can't have the applesauce. Do i need to replace it with anything ? Thanks

  39. The chocolate chip cookie pie looks so yummy! The pictures make me go hungry. Thanks a lot for posting this recipe 🙂

  40. First time I have made a comment here, Has anyone used 1 percent milk and or/the Splenda? Another question for the woman that said she made brownies with black beans, is that recipe here? Thanks

  41. Not sure what I did wrong. I made it according to directions (used brown sugar instead of dates) but it never cooked all the way through. I ended up baking it for an extra 40 min to make it dry enough to cut. It is still really wet though. Your batter in the photo looks like normal batter but mine was like liquid. Any suggestions?

  42. This is DIVINE. Thanks Gina for introducing me to Katie. I was skeptical about the ingredients but due to my trust in you I decided to try it. I faked out my whole family who would freak if they knew the ingredients. Thanks so much for this fabulous and satisfying recipe!

  43. Sooo, I tried this the other night and was not a fan. 🙁 I wanted to be, but it never cooked through, the consistency was off and I felt like the flavor of the beans (canellini) was front and center… I'm not sure what I did wrong?

    1. I made this today and had the same results as you. I was really looking forward to this, oh well I'll just have to try another recipe, I'm sure the next one will be great!

      1. Avatar photo
        Karate+Yoga Babe

        I made this twice and the same thing happened to me. The taste is fantastic! I didn’t taste the beans at all. Does anyone have suggestions for the mushy consistency inside? It has so much potential if this part could be altered. Thank you so much Gina! You’re recipes are incredible. I’ve made many and haven’t met one that isn’t 5 stars. I think some of us need a little help with this recipe. I’m sure it’s something we’re doing wrong. Thanks so much for your generosity in sharing your amazing healthy recipes!

  44. Are there other pans you can use in lieu of a springform? This looks so yummy and perfect for this weekend but I don't have a springform pan. Thanks!

  45. I've made this quite a few times from Katie's website. I like to use melted coconut oil, only 1c sugar, some dark chocolate chips mixed in and some on top. If you add walnuts, it's like a Tollhouse cookie pie, yum! I've also added a few spoonfuls of peanut butter before, which I highly recommend. 🙂 I've also played around with doubling the recipe, adding eggs, turning them into bar cookies. Fun to experiment with!

  46. I just have to tell you – last year I found this on Chocolate Covered Katie's blog and made it for my best friend for her birthday…I made two (because of course, I had to try…) and brought in into work without telling the guys what was in it…it was so funny telling them what they were eating!! The reactions are priceless but this comes HIGHLY recommended!!! As does everything else on here, I have been using your site for a couple of years – keep the recipes up. I've never had one complaint on anything of yours!

  47. This is a weird question but I have an odd reaction to oats (oatmeal, some types of granola, etc.) so I try to avoid them. Would you have an idea of what I could use as a substitute? If not, I might just have to make this and watch my husband love it with the joy of him not knowing how I made it 🙂

    1. I haven't tried this myself, but maybe quinoa flakes or a combo of quinoa flakes and almond meal would work.

  48. I don't have a good processor, just a blender. I am sad it says specifically not a blender! Is this true? Say it isn't so!

  49. Avatar photo
    katrina monarco

    I Like your recipe. I appreciate your work. I will try it.

    Do you know mediterranean diet recipes?

  50. Can maple syrup be used in place of the dates? If so, what quantity since it is liquid instead of solid? Thanks!! This looks amazing!

  51. Would this recipe taste as good if I substituted soy milk for the almond milk? My son is allergic to nuts and dairy but I know he would love this. I use Life is Good dairy free, nut free, chocolate chips.

      1. If chocolate chips are dairy free, would this be a vegan recipe? I’m going to be transitioning to a vegan diet over the next month and want to still have some splurge dessert recipes to fall back. This seems like it would work. 🙂

  52. Avatar photo
    Sophia Del Gigante

    I'm surprised at how good this looks! All the ingredients are so weird, but it looks like it works…

  53. Avatar photo
    Jessica @ Barefoot by the Sea

    This looks really interesting and good. Thank you for sharing. You know your cookbook is MY favorite! 🙂 The great recipes keep on coming! LoVe IT!

  54. We have so many carry-in's at work and your recipes help to keep the calories down! I can't wait to make this.

  55. Of course, the ONLY two food blogs I follow end up marrying up with each other! I've made several of CCK's recipes with about 90% success rate (the other 10% is usually operator error). Some of them require some eyeballing of the wet ingredients so the dough isn't too dry, but once you make a couple, you totally get the hang of it. I love both of your recipes so much! You both used to be the food blog worlds best kept secret! Not so much anymore :o)

  56. Avatar photo
    Boston Sweetie

    I've never bought pitted dates before; do they come in a can? Or something else? Where do you usually find them in the food store? Thank you!

  57. Oh wow this looks so good. Will the dates also blend in a regular blender/smoothie maker or do you need a chopping machine?

  58. I have a recipe for a REAL chocolate chip pie with sugar and chips and oatmeal. It is 25 years old, before everyone got so "food correct".

    Nothing could be better. I just take a deep breath and have a small piece. Would rather have the real thing that something like this.

    1. Avatar photo
      Skinnytaste Gina

      I've always wanted to make one with my low fat chocolate chip cookie recipe, I bet it would work great too!

    2. Avatar photo
      Justice for all

      Honestly, Anonymous, it was awful, could only taste the beans? Interesting, I have made this pie and the original and they taste the same except this one is better. No need to be negative, you should know better. Thank you Gina for sharing all your recipes free, all while having them in a cookbook!

  59. Avatar photo
    Kelly Landers

    The saw the picture and immediately got jealous, assuming I couldn't eat it… what a treat to scroll down and see it was gluten free! Thanks for the wonderful variety of recipes you post

  60. Avatar photo

    This looks fantastic Gina! I follow Katie here in the world of food blogging as well, and her imagination and healthy sweet treats blows my mind on a weekly basis 😀 x

  61. quick question. I'm new to using coconut oil…when you say 3tbsp, does that mean liquefied or in solid form?

  62. Avatar photo
    Rachel @ MyUrbanOven

    Saw the photo, and was like yummy! Then read the recipe and was like "what?" so then I had to read the post… beans and chocolate… not sure I can get on biard with that… looks tasty though 🙂

  63. This looks delicious and the best part is that I believe I have all the ingredients at home. yeyy!

  64. Well, that isn't fair! Haha. I was just talking about wanting a piece of cookie cake! Oh it looks so good!

  65. Avatar photo
    laura pignataro

    I've made this off of Katie's website before. I used garbanzo beans. I was skeptical at first, by its truly amazing. I didn't tell my husband or kids what it was made of (didn't even tell them it was healthy) just said its like a pizookie. They all loved it and were none the wiser!!

  66. Whoa, if I didn't already trust your recipes so much, I would be skeptical on this "cookie". That being said, I will try this just because of you.

    1. Avatar photo
      Skinnytaste Gina

      I was skeptical too but then remembered how much I love my brownies made with black beans! Just be sure to puree everything until completely smooth.

    2. I'd be skeptical, except I was skeptical FOREVER on the Amazing Black Bean brownies and missed out on a year or so of awesomeness. I will be making these ASAP. I may just have to run to the store to buy dates. 🙂

  67. Avatar photo
    Allison @ Wine and the Wooden Spoon

    Wow! A chocolate chip skillet cookie that's healthy?! Count me in! I will be honest, I'm a bit skeptical how thing one tastes though so might need to try it for myself.

  68. If I replace the dates with "sweetener", are you saying 1 1/2 cups of Splenda? If so, how does this affect the points plus? Love, love your sight; down 112#'s with 18#'s to go. 118#'s of THANK YOU TO YOU!

    1. Avatar photo
      Skinnytaste Gina

      Good for you that's so Awesome!!

      She uses xylitol or sugar, sugar of course will increase the points a bit but you're also removing the dates. Splenda or Stevia of course could be used although I am not sure if it would be the same amount?

    2. I would use Truvia or Splenda Baking Blend, and use the equivalent to 1 1/2 cups of sugar (the equivalent is on the back of the package.)

  69. While I've made this recipe of Katie's (I usually use brown sugar) and it really is delicious, it's been available on her blog for years.