Chocolate Chip Bean Cookie Pie Recipe

ByLily
Jump to Recipe· 4.5 from 4 reviews

If you’re anything like me and love experimenting in the kitchen, you’re going to fall head over heels for this Chocolate Chip Bean Cookie Pie Recipe. It’s one of those delightful sweet treats that sneak in some extra nutrition without screaming “healthy.” Imagine a deep-dish cookie pie that’s rich, chewy, and loaded with melty chocolate chips—but made with beans! Trust me, it sounds wild, but it works fabulously, and I can’t wait to share every detail so you can make it at home.

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Why This Recipe Works

  • Hidden Nutrition: Beans add fiber and protein for a guilt-free indulgence.
  • Texture Perfection: The food processor blends everything into a smooth batter, giving you that soft, chewy cookie pie consistency.
  • Simple Ingredients: Pantry staples come together with a few fresh add-ins, making it easy to whip up any time.
  • Versatile & Customizable: Swap oats for almond flour or applesauce for yogurt to tweak flavors and textures effortlessly.
Chocolate Chip Bean Cookie Pie, healthy cookie pie with beans, bean-based dessert recipe, chewy chocolate chip pie, nutritious sweet treat - A round cookie cake sits on a white plate placed on a white marbled surface. The cookie cake has one layer with a golden-brown surface, slightly cracked around the edges. Scattered evenly across the cookie are melted dark brown chocolate chips that add a shiny texture. The outer edge of the cookie is darker, showing a crispier, baked texture, contrasting with the softer, lighter middle area. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Chocolate Chip Bean Cookie Pie Recipe brings together ingredients that do double duty: they contribute flavor, texture, and nutrition while keeping things simple. Each item has a reason for being here, and when used together, they create that perfect deep-dish cookie pie experience.

Chocolate Chip Bean Cookie Pie, healthy cookie pie with beans, bean-based dessert recipe, chewy chocolate chip pie, nutritious sweet treat - Flat lay of two small white ceramic bowls, one filled with plump white garbanzo beans, the other with smooth golden brown chocolate chips; a small white bowl containing glossy light brown almond flour; another small white bowl with thick, pale applesauce; a small white bowl holding creamy golden nut butter; a cluster of three whole, uncracked brown eggs; a shallow white bowl with fine brown unrefined sugar; a small white bowl of light golden oil; a whole vanilla bean pod resting beside a small white bowl of white baking powder; a pinch of coarse white salt in a tiny white bowl; a small white bowl with sparkling white baking soda; all ingredients arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • White Beans or Garbanzo Beans: These provide moisture, protein, and a neutral base that lets the chocolate shine.
  • Quick Oats or Almond Flour: Oats add chewiness and fiber; almond flour gives a buttery richness and makes it grain-free.
  • Applesauce or Yogurt: Both add moisture and tenderness, but yogurt adds a subtle tang for depth.
  • Oil or Nut Butter: Fat is key for that rich, melt-in-your-mouth texture.
  • Pure Vanilla Extract: It elevates the flavor and compliments the chocolate chips beautifully.
  • Baking Powder & Baking Soda: These leavening agents help the cookie pie rise just enough without turning cakey.
  • Salt: Enhances all the other flavors by balancing sweetness.
  • Brown Sugar or Unrefined Sugar: Provides caramel notes that pair perfectly with chocolate.
  • Chocolate Chips: This is the heart of the cookie pie — melty pockets of joy in every bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I really love about this Chocolate Chip Bean Cookie Pie Recipe is how easy it is to make your own. I’ve played around with different flours, sweeteners, and mix-ins over time, and each tweak brings a new twist to the cookie pie you’re baking. Don’t be afraid to experiment — I promise it’s fun and forgiving!

  • Variation: One of my favorite tweaks is swapping brown sugar for coconut sugar to get a deeper, almost toffee-like flavor. It feels special but still casual enough for any weeknight dessert.
  • Dietary Modifications: For a nut-free version, I skip the nut butter and use extra oil instead; for dairy-free, applesauce easily replaces yogurt without a hitch.
  • Seasonal Flavors: Try adding a pinch of cinnamon and some chopped walnuts for fall vibes — it’s like a cozy hug on a plate.

Step-by-Step: How I Make Chocolate Chip Bean Cookie Pie Recipe

Step 1: Prep Your Beans and Get Ready to Blend

The most important step is rinsing and draining your canned beans thoroughly. Trust me, you don’t want any of that canned flavor lingering in your cookie pie. Once they’re prepped, toss all your ingredients except the chocolate chips into a food processor and blend until you get a smooth, creamy batter. This usually takes about 1-2 minutes, and you want no large bean bits left behind for the best texture.

Step 2: Stir in the Chocolate Chips Gently

After blending, fold in the chocolate chips carefully. I try not to overmix here because you want nice pockets of chocolate rather than them melting away into the batter. If you’re feeling cheeky, toss in some chunks of your favorite dark or milk chocolate bars for a little extra indulgence!

Step 3: Bake and Resist the Urge

Pour your batter into a greased 9 or 10-inch springform pan—it’s perfect for this recipe since it lets you remove the pie cleanly without messing up the edges. Bake at 350°F (175°C) for 35 minutes. The smell wafting from your oven should be enough to make you swoon. After baking, let it rest in the pan for at least 10 minutes; this step is key for the pie to set and make slicing neat and easy.

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Tips from My Kitchen

  • Food Processor is Your Best Friend: I tried making this in a blender before, but it never quite got smooth enough. The processor makes a big texture difference.
  • Don’t Skip the Cooling Time: Cutting into the cookie pie too soon makes it crumbly — let it rest and firm up.
  • Pan Choice Matters: Springform pans are a dream for this recipe, but if you don’t have one, a well-greased round cake pan works just fine.
  • Sweetener Swap Caution: If you use liquid sweeteners, reduce other liquids slightly or the batter might get too runny.

How to Serve Chocolate Chip Bean Cookie Pie Recipe

Chocolate Chip Bean Cookie Pie Recipe - Serving Suggestion

Garnishes

I love sprinkling a few extra chocolate chips or a pinch of flaky sea salt on top right after baking — it adds a little crunch and amps that sweet-savory contrast. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes it downright decadent, especially if you serve it warm.

Side Dishes

This cookie pie stands pretty well on its own, but if I want to turn it into a full dessert spread, I pair it with fresh berries or a small glass of cold milk. For brunch, it’s a surprisingly good companion to coffee and fresh fruit salad.

Creative Ways to Present

For birthdays or get-togethers, I sometimes drizzle melted chocolate or caramel sauce in a zigzag pattern over the pie and garnish with chopped toasted nuts. Another fun way I tried was layering it with sliced bananas and whipped cream for a playful twist on classic banana split flavors!

Make Ahead and Storage

Storing Leftovers

I store leftover cookie pie covered tightly in the fridge for up to 4 days. It tends to get denser over time but still tastes delicious. Just slice and enjoy straight from the fridge or let it come to room temperature first.

Freezing

This recipe freezes beautifully. I slice into portions, wrap individually in plastic wrap, then put them in an airtight container or freezer bag. When I want a treat, I just thaw a piece overnight in the fridge.

Reheating

To reheat, I warm slices slightly in the microwave for about 15-20 seconds or pop them into a toaster oven for a few minutes. That way, the chocolate softens up again and you get that freshly baked feel.

FAQs

  1. Can I use other types of beans for the Chocolate Chip Bean Cookie Pie Recipe?

    Yes! While white beans or garbanzo beans are preferred for their mild flavor and creamy texture, you can experiment with black beans or navy beans. Just make sure to rinse them well to avoid any strong bean taste affecting your cookie pie.

  2. Is this recipe gluten-free?

    It depends on your choice of oats or flour. Using certified gluten-free oats or almond flour makes this recipe gluten-free, but regular oats may contain gluten traces. Always check your ingredient labels if you have dietary needs.

  3. Why do you recommend a food processor over a blender?

    The food processor’s wider bowl and sharper blades create a smoother batter without overworking it. Blenders can sometimes leave bean bits or make the batter too liquidy, which affects the final texture of the cookie pie.

  4. Can I make this recipe sugar-free?

    Absolutely! You can substitute the brown sugar with natural sweeteners like erythritol, monk fruit, or a sugar-free blend. Just keep an eye on the moisture balance since some sugar substitutes impact texture differently.

Final Thoughts

This Chocolate Chip Bean Cookie Pie Recipe is one of those happy accidents in my kitchen that quickly became a crowd favorite. It’s surprising, comforting, and honestly, a little bit magical how beans disappear into a luscious sweet treat. Whether you’re feeding family, friends, or just treating yourself, this recipe nails the balance between fun and nourishing. Give it a try — I’m excited for you to discover your own love for this quirky, delicious cookie pie.

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Chocolate Chip Bean Cookie Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 1 pie
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Deep Dish Cookie Pie is a creative, protein-packed dessert made using white beans or garbanzo beans, offering a moist and rich cookie pie that’s both satisfying and nutritious. With ingredients like oats or almond flour, applesauce or yogurt, and chocolate chips, it’s a unique treat baked to perfection in a springform pan and ideal for sharing.

Ingredients

Main Ingredients

  • 2 cans white beans or garbanzo beans (500g total, once drained)
  • 1 cup quick oats or almond flour
  • 1/4 cup applesauce or yogurt
  • 3 tbsp oil or 1/4 cup nut butter
  • 2 tsp pure vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup brown sugar or unrefined sugar
  • 1 cup chocolate chips

Instructions

  1. Prepare Beans: Drain and rinse the white beans or garbanzo beans very well to remove excess liquid and ensure a smooth texture in the pie.
  2. Blend Batter: In a food processor, combine the drained beans with quick oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar or unrefined sugar. Blend thoroughly until the mixture is smooth and well combined.
  3. Add Chocolate Chips: Stir in the chocolate chips gently into the blended batter to distribute them evenly without overmixing.
  4. Prepare Pan: Grease a 9 or 10-inch springform pan well to prevent sticking and pour in the cookie batter, spreading it evenly.
  5. Bake: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and bake the cookie pie for 35 minutes until golden and set in the center.
  6. Cool and Serve: Allow the pie to stand at least 10 minutes before removing it from the pan. Serve hot or let it cool to room temperature.

Notes

  • Using a food processor gives a better texture than a blender for this recipe.
  • You can substitute almond flour for oats to make the pie gluten free.
  • Applesauce or yogurt can be substituted depending on dietary preference.
  • Use unrefined sugar or a sugar-free option to lower sugar content.
  • Storage: Store leftover pie covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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