Gooey Deep Dish Cookie Pie

This gooey deep dish cookie pie is a huge hit at parties, and people always ask for the recipe. It combines the indulgence of a chocolate chip cookie with the presentation of a pie, creating a dessert that's both familiar and special.

I first made this for my skeptical family without telling them about the beans. They devoured it and asked for seconds before I revealed the secret ingredient. Now it's our go-to dessert for gatherings.

Ingredients

• White beans or garbanzo beans: Provide a creamy base while adding protein and fiber without affecting the flavor
• Quick oats or almond flour: Creates the perfect cookie texture; choose almond flour for a slightly richer result
• Applesauce or yogurt: Adds moisture while reducing the need for excess oil
• Oil or nut butter: Brings richness; use nut butter for a deeper flavor profile
• Pure vanilla extract: Enhances the classic cookie flavor; look for real, not imitation extract
• Baking powder and baking soda: Work together to create the perfect rise
• Brown sugar or unrefined sugar: Delivers that authentic cookie taste and chewy texture
• Chocolate chips: Bring the essential gooey pockets of sweetness; opt for dark chocolate for less sweetness

Step-by-Step Instructions

Prepare the Beans:

Drain and rinse the beans extremely thoroughly. This crucial step removes any bean flavor that might otherwise come through in the finished dessert. Rinse until the water runs completely clear.

Blend the Base:

Place beans, oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla, baking powder, baking soda, salt, and sugar in a food processor. Blend until absolutely smooth with no visible bean pieces remaining. This may take 3 to 5 minutes of processing, scraping down sides occasionally.

Add Chocolate:

Transfer the smooth batter to a bowl and fold in the chocolate chips by hand. This ensures even distribution without breaking down the chips in the processor.

Bake to Perfection:

Pour the batter into a well greased 9 or 10 inch springform pan. Bake at 350°F for exactly 35 minutes. The center may look slightly underdone which creates the perfect gooey texture.

Rest and Serve:

Allow the pie to rest for at least 10 minutes before removing from the springform pan. This setting time is essential for the structure to firm up enough to slice cleanly.

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My favorite thing about this recipe is seeing the genuine shock on peoples faces when I reveal the secret ingredient. My nephew who claims to hate beans has requested this for his birthday three years running.

Texture Tips

The food processor is truly essential for this recipe. While some have reported success with powerful blenders, the texture never quite reaches the same smooth consistency. If using a blender, work in small batches and blend longer than you think necessary.

The cookie pie will firm up significantly as it cools. For a gooier dessert serve it warm with a scoop of vanilla ice cream. For clean slices that hold their shape, refrigerate for at least two hours before serving.

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Storage Solutions

This deep dish cookie pie keeps beautifully at room temperature in an airtight container for up to three days. The bean base actually helps it retain moisture better than traditional cookies.

For longer storage, refrigerate for up to a week. The texture becomes more fudge like when cold, which many people prefer.

Individual slices freeze exceptionally well for up to three months. Thaw at room temperature or microwave for 20 to 30 seconds for a quick dessert emergency.

Dietary Adaptations

This versatile recipe works well with several dietary modifications. For gluten free, ensure your oats are certified gluten free or use almond flour. The remaining ingredients are naturally gluten free.

For a vegan version, use plant based yogurt and ensure your chocolate chips are dairy free. Everything else in the recipe is already plant based.

To reduce sugar, try cutting the amount by up to 1/3 without significantly affecting texture. You can also substitute a monk fruit brown sugar blend for part or all of the sugar.

Frequently Asked Questions

→ Can I use a blender instead of a food processor?

While some commenters have had success with a blender, a food processor is recommended for the best texture.

→ Can I make this dessert sugar-free?

Yes, you can substitute brown sugar with a sugar-free alternative for a lower-sugar version.

→ What size pan should I use?

A 9 or 10-inch springform pan works best for this dessert for even cooking.

→ How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I substitute ingredients for dietary restrictions?

Yes, you can use almond flour for a gluten-free option or nut butter instead of oil for a richer flavor.