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Deep Dish Chickpea Cookie Pie Recipe

ByCaroline
Jump to Recipe· 4.6 from 25 reviews

If you’re anything like me and love a cozy treat with a twist, then you’re going to absolutely adore this Deep Dish Chickpea Cookie Pie Recipe. It’s like a giant, gooey cookie baked deep-dish style — but surprise! It’s made with chickpeas, giving it this incredible texture and a protein-packed boost that sneaks past even the pickiest eaters. Keep reading because this recipe is fan-freaking-tastic, wildly delicious, and honestly a game-changer the moment you taste it.

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Why This Recipe Works

  • Chickpeas for Texture and Moisture: They create a tender, slightly dense crumb that holds together beautifully without being dry.
  • Oats or Almond Flour Balance: These add body and heartiness while keeping things wholesome and gluten-free-friendly.
  • Simple, Everyday Ingredients: No funky or hard-to-find stuff, just pantry staples that come together fast and easy.
  • Chocolate Chips Magic: Melting pockets of chocolate are the real star, turning every bite into a little celebration.
Deep Dish Chickpea Cookie Pie, chickpea cookie dessert, healthy cookie pie, gluten-free chickpea pie, protein-packed cookie 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

Each ingredient in this Deep Dish Chickpea Cookie Pie Recipe plays a starring role, working together to perfect that balance of rich, chewy, and oh-so-satisfying. When you pick your ingredients, a few thoughtful choices make all the difference — like whether to use applesauce or yogurt, or quick oats versus almond flour.

Deep Dish Chickpea Cookie Pie, chickpea cookie dessert, healthy cookie pie, gluten-free chickpea pie, protein-packed cookie 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 create the pie’s structure and moisture — be sure to rinse and drain well to avoid a bean-y taste.
  • Quick oats or almond flour: Oats add a rustic chew, while almond flour contributes a subtle nuttiness and gluten-free profile.
  • Applesauce or yogurt: Used as a natural binder and to keep the pie tender; applesauce is great for a vegan twist.
  • Oil or nut butter: Fat adds richness and mouthfeel — nut butter gives a lovely depth, which I personally love for flavor.
  • Vanilla extract: Essential for that warm, inviting aroma that reminds you of classic cookies.
  • Baking powder and baking soda: For lift and that perfect cake-like texture without heaviness.
  • Salt: Balances sweetness and enhances all the flavors.
  • Brown sugar or unrefined sugar: I like brown sugar for its molasses undertone, but feel free to experiment with sweetness levels.
  • Chocolate chips: Never underestimate the power of melty, gooey chocolate in every bite! Choose your favorite kind.
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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

I love tweaking this Deep Dish Chickpea Cookie Pie Recipe depending on my mood or pantry stash. The beauty here is how adaptable it is — just swap out a few things and suddenly you’ve got a new twist on a classic favorite. You should totally experiment too!

  • Variation: I sometimes swap brown sugar for coconut sugar to get that caramel-like hint and a lower glycemic profile — it works great!
  • Dietary modifications: Using applesauce instead of yogurt makes it vegan-friendly, and almond flour keeps it gluten-free.
  • Seasonal changes: Adding a pinch of cinnamon or pumpkin spice in fall totally elevates the cozy factor.
  • Difficulty levels: If you’re short on time, blitz everything in a blender but using a food processor gives me a smoother texture that’s worth the few extra minutes.

Step-by-Step: How I Make Deep Dish Chickpea Cookie Pie Recipe

Step 1: Prep the Chickpeas

Start by draining and rinsing your beans really well — this makes a huge difference in flavor, trust me. Beans straight from the can can have a tinny or slightly off taste if they aren’t washed properly. Once rinsed, pat them dry a bit to avoid excess water in the batter.

Step 2: Blend It All Together Except Chocolate

Throw the rinsed beans, oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla, baking powder, baking soda, salt, and sugar into your food processor. Blend until smooth — this part usually takes about 2-3 minutes. You want a creamy batter with no bean chunks left. This is the secret to that velvety texture! I’ve tried a blender, but the food processor just does a better job here.

Step 3: Stir in Chocolate Chips and Pour Batter

Once your batter is perfectly smooth, fold in the chocolate chips gently by hand so they don’t break up completely. Then, pour the batter into a well-greased 9 or 10-inch springform pan. The springform makes it easier to release the pie without a mess, which I always appreciate!

Step 4: Bake and Let It Cool

Bake your deep dish chickpea cookie pie at 350°F (175°C) for about 35 minutes. You’ll want to watch the edges for a light golden brown color — that’s usually the best indicator it’s done. When you take it out, let it rest at least 10 minutes before trying to remove it from the pan. This little rest step helps it firm up and prevents crumbling.

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Tips from My Kitchen

  • Rinse Those Beans Thoroughly: Never skip multiple rinses to avoid any off-flavors and keep the texture clean.
  • Use a Food Processor Over Blender: This gives a smoother batter — it really makes texture matter!
  • Springform Pan for Easy Removal: Makes taking the pie out a breeze and keeps edges intact.
  • Let It Rest Before Serving: Cooling for at least 10 minutes helps the pie set perfectly without falling apart.

How to Serve Deep Dish Chickpea Cookie Pie Recipe

Deep Dish Chickpea Cookie Pie Recipe - Serving Suggestion

Garnishes

I love topping this pie with a dollop of coconut whipped cream or a vanilla bean ice cream scoop. A sprinkle of flaky sea salt on top right after baking really brings out the chocolate chip flavors and adds a sophisticated touch — plus, it balances the sweetness amazingly well.

Side Dishes

Since this pie is quite rich and filling, I usually serve it with fresh berries or a simple fruit salad for a refreshing contrast. A hot cup of chai tea or rich coffee pairs beautifully if you want a cozy afternoon treat.

Creative Ways to Present

For birthdays or special occasions, I’ve served it in mini springform pans as individual pies — perfect for portion control and a cute presentation. Drizzling melted salted caramel or peanut butter sauce on top takes this already amazing pie to party-level status!

Make Ahead and Storage

Storing Leftovers

Leftover Deep Dish Chickpea Cookie Pie keeps best stored tightly covered at room temperature for up to 2 days. Beyond that, I move it to the fridge, wrapped well in plastic or foil, where it lasts for about 5 days. Just make sure it’s wrapped tightly to lock in moisture and prevent it from drying out.

Freezing

This pie freezes like a charm! I slice it before freezing so I can defrost single servings easily. I use airtight freezer bags or wrap the slices double with plastic and foil to avoid freezer burn. It stays delicious for up to 3 months when frozen.

Reheating

To reheat, I pop slices into the microwave for about 20-30 seconds or warm them in a low oven (around 300°F) for 10 minutes. This keeps the chocolate melty and pie moist without drying out — you want just that freshly baked feel again!

FAQs

  1. Can I substitute the chickpeas with another bean or ingredient?

    Great question! While chickpeas and white beans are ideal for their mild flavor and creamy texture, you can experiment with cannellini beans for a similar effect. Avoid kidney or black beans, as their strong flavors can overpower the cookie pie.

  2. Is this Deep Dish Chickpea Cookie Pie Recipe gluten-free?

    Yes! As long as you use almond flour or certified gluten-free oats, this recipe is gluten-free-friendly. Always double-check your oats to ensure they’re processed in a gluten-free facility if you’re sensitive.

  3. Can I make this recipe vegan?

    Absolutely! Swap yogurt for unsweetened applesauce and use a neutral oil or vegan nut butter. Make sure your chocolate chips are also dairy-free for a completely vegan dessert.

  4. How do I know when the pie is baked perfectly?

    Look for golden edges, and a pie that’s set but still looks slightly soft at the center. It should spring back gently when touched but not be jiggly. The 35-minute guideline is a solid baseline, but ovens vary, so trust your eyes and touch.

  5. What’s the best way to serve this pie?

    Serving warm with a scoop of vanilla ice cream or whipped cream is my favorite way. Adding fresh fruit or a drizzle of caramel can take it from simple to showstopper!

Final Thoughts

This Deep Dish Chickpea Cookie Pie Recipe is one of those dishes that surprises every single person who tries it — myself included the first time I made it! It’s comforting, rich, and packed with wholesome goodness without feeling like you’re missing out on dessert. If you want a cookie pie that’s different, delicious, and easy, this recipe should be your go-to. Give it a try, and I promise it’ll become a favorite in your kitchen just like it did in mine.

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Deep Dish Chickpea Cookie Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 25 reviews
  • Author: Caroline
  • 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

A moist and delicious deep dish cookie pie made with white or garbanzo beans for a protein-packed twist on a classic cookie. This recipe is simple, uses pantry staples, and bakes to a gooey, satisfying dessert that’s perfect for sharing.

Ingredients

Base Ingredients

  • 2 cans white beans or garbanzo beans (500 g 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 and Blend: Drain and rinse the beans very well to remove excess liquid. Place them in a food processor along with oats (or almond flour), applesauce (or yogurt), oil (or nut butter), vanilla extract, baking powder, baking soda, salt, and brown sugar. Blend everything very well until a smooth batter forms.
  2. Add Chocolate Chips: Mix in the chocolate chips gently with a spatula to distribute evenly throughout the batter without breaking them up.
  3. Prepare Pan and Bake: Grease a 9 or 10-inch springform pan to prevent sticking. Pour the batter into the pan, spreading it evenly. Bake in a preheated oven at 350 degrees Fahrenheit for 35 minutes until the edges are set and the center is slightly gooey but cooked through.
  4. Cool and Serve: Let the pie stand in the pan for at least 10 minutes before removing the springform ring. Serve warm for a gooier texture or let it cool completely for a firmer slice. Store leftovers in an airtight container.

Notes

  • The texture is best when using a food processor rather than a blender, although blending can work in a pinch.
  • You can substitute brown sugar with unrefined sugar or try a sugar-free sweetener if desired.
  • Using applesauce or yogurt adds moisture and tenderness; choose based on dietary preferences.
  • For nut allergies, use oil instead of nut butter.
  • Storing the pie refrigerated in an airtight container will keep it fresh for several days.

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 170 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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