Deep Dish Cookie Pie

This gooey deep dish cookie pie has become my go-to dessert whenever I want to impress a crowd or treat my friends to something both fun and comforting. The thick soft center loaded with melty chocolate chips is pure nostalgia and always disappears fast at parties.

I first made this with my little cousin on a rainy afternoon and we could not stop laughing as we scooped out the warm center by the spoonful. Now it is a family classic we bake together every winter.

Ingredients

• White beans or garbanzo beans: Two cans drained well These add creamy texture and boost nutrition Choose beans with no added salt and check for smooth skins
• Quick oats or almond flour: One cup Adds structure while making it gluten friendly Use fresh oats for best flavor or blanched almond flour for extra tenderness
• Applesauce or yogurt: A quarter cup Locks in moisture Choose unsweetened applesauce or thick non dairy yogurt for clean results
• Oil or nut butter: Three tablespoons of oil or one quarter cup of nut butter Either gives richness Go for mild tasting oil like avocado or use a natural creamy peanut butter for even more flavor
• Pure vanilla extract: Two teaspoons Enhances all the cookie dough notes Opt for real vanilla for deeper aroma
• Baking powder: Two teaspoons Helps the pie rise and stay fluffy Make sure baking powder is fresh and not expired
• Baking soda: Half a teaspoon Lends lift and a subtle golden color Make sure it is lump free
• Salt: Half a teaspoon Rounds out the sweetness Use fine sea salt to evenly distribute the flavor
• Brown sugar or unrefined sugar: One and a half cups Sweetens and draws moisture into the cookie Use soft packed brown sugar or coconut sugar if you prefer natural options
• Chocolate chips: One cup Melty bites that make every slice irresistible Choose a quality semi sweet or dark chocolate for best results

Step by Step Instructions

Prep and Preheat:

Grease a nine or ten inch springform pan or a deep pie dish and set your oven to three hundred fifty degrees Fahrenheit

Drain and Rinse Beans:

Thoroughly rinse your beans to remove all canning liquid which prevents any odd flavor in the finished cookie

Blend the Base:

Add beans oats applesauce oil vanilla baking powder baking soda salt and sugar to a food processor Pulse everything together until completely smooth stopping to scrape the sides as needed This creates the thick doughy base

Mix in Chocolate Chips:

Remove the blade then fold in the chocolate chips so they stay whole in the batter

Transfer and Bake:

Pour batter into the prepared pan and smooth the top evenly Bake for thirty five minutes until the edges are set and the center looks slightly puffed

Cool Before Serving:

Allow the pie to rest at least ten minutes in the pan so it slices cleanly Serve warm for a gooey treat or let it cool for neater slices

Save

I am obsessed with the way the chocolate gets gooey in the middle like a lava cake My favorite memory is seeing my uncle try to guess the secret ingredient and refusing to believe it was beans until I showed him the empty cans

Storage Tips

Leftovers keep well in the fridge tightly wrapped for up to five days The pie also freezes beautifully Slice and wrap portions individually so you can thaw exactly what you want Microwave pieces for twenty seconds to get that melty chocolate back

Ingredient Substitutions

No almond flour on hand Use all quick oats instead Want a nut free version Pick applesauce and skip nut butter Feel free to use dairy free chocolate chips and yogurt to keep things vegan

Serving Suggestions

Serve with a scoop of vanilla ice cream on top if you want extra decadence My friends love it with a drizzle of nut butter or a sprinkle of flaky salt right at the table

Cultural and Historical Context

Deep dish cookie pies are inspired by classic American chocolate chip cookies but baked extra thick for that irresistible soft bite This treat tweaks tradition by sneaking in beans just like many old fashioned recipes that used unexpected ingredients to stretch their pantry goods

Frequently Asked Questions About Recipes

→ What beans work best for the cookie pie?

Canned white beans or garbanzo beans both blend into a smooth base, adding creaminess without a strong flavor.

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

A food processor typically gives the smoothest texture, but a blender can work if necessary, especially with extra blending time.

→ What size pan should I use?

A 9 or 10-inch springform pan is ideal for this thick cookie pie. Grease well for easy removal.

→ Is there a nut-free option?

Substitute the nut butter with neutral oil, and use quick oats in place of almond flour if needed for a nut-free dessert.

→ How should I store leftovers?

Let the pie cool completely, then cover and store it in the refrigerator for several days. Warm slices before serving if desired.

→ Can I swap brown sugar for unrefined sugar?

Yes, unrefined sugar gives a more caramel-like depth, while brown sugar keeps it classic. Both work well in this dessert.