If you’re on the lookout for a unique, wholesome twist on cookie desserts that’s both hearty and indulgent, you have to try this Deep Dish Chickpea Cookie Pie Recipe. It’s a rich, comforting pie that combines the nutrition of chickpeas with the classic joy of gooey chocolate chip cookie dough, baked into a deep, thick pie that slices perfectly for sharing. This recipe delivers the kind of melt-in-your-mouth texture and flavor that will have you reaching for seconds without a hint of guilt, making it a standout addition to your dessert rotation.
Ingredients You’ll Need
Gathering your ingredients is a breeze with this Deep Dish Chickpea Cookie Pie Recipe because each one plays an essential role in building that ideal balance of taste and texture. From the creamy chickpeas to the sweet burst of chocolate chips, every component contributes to a deliciously satisfying pie.
- 1 ½ cups chickpeas or white beans: These provide a creamy, protein-packed base that keeps the pie moist and dense.
- ¾ cup quick oats or almond flour: Oats add chewiness and structure, while almond flour offers a nutty richness.
- ¼ cup applesauce, yogurt, or pumpkin: This ingredient helps bind the batter and infuses moisture without heaviness.
- ¼ cup oil or nut butter of choice: Adds healthy fats for tenderness and a subtle richness.
- 2 tsp pure vanilla extract: Brings warmth and depth to the overall flavor.
- ½ tsp baking soda: Helps the pie rise just right for a fluffy yet dense texture.
- ¼ tsp salt: Enhances all the other flavors by balancing sweetness.
- 1 tsp baking powder: Works alongside baking soda to give the pie a gentle lift.
- ½ cup sweetener of choice (maple syrup, coconut sugar, etc.): Sweetens naturally without overpowering the other flavors.
- ½ to ¾ cup chocolate chips: The star ingredient for gooey, melty pockets of chocolate bliss throughout the pie.
How to Make Deep Dish Chickpea Cookie Pie Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 10-inch springform pan or two 8-inch round pans generously to ensure your cookie pie will release effortlessly after baking. This preparation sets the stage for a perfectly formed pie that’s easy to slice and serve.
Step 2: Blend the Batter
Next, place all the ingredients except for the chocolate chips into a food processor. Blend everything until the batter is smooth and creamy—this is what gives the pie such a luscious, uniform texture that surprises everyone who tries it.
Step 3: Fold in Chocolate Chips
Once the batter is blended, fold in your chocolate chips by hand. This step ensures the chocolate remains chunky and evenly distributed, creating those delightful pockets of melted chocolate throughout each slice.
Step 4: Bake to Perfection
Pour the batter into your prepared pan(s), smoothing out the top if needed. Bake for 35 to 40 minutes, or until the pie’s surface looks set and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs. This timing helps keep the pie soft and chewy inside.
Step 5: Cool and Set
Allow the pie to cool for at least 10 minutes before removing it from the pan. For the best texture and ease cutting perfect slices, let it cool completely. This cooling period lets the pie establish its dense, satisfying crumb.
How to Serve Deep Dish Chickpea Cookie Pie Recipe
Garnishes
Enhance your serving experience by topping slices with a scoop of vanilla ice cream, a drizzle of melted chocolate, or a sprinkle of flaky sea salt. These simple additions elevate the pie’s flavor profile and make it feel even more decadent.
Side Dishes
This pie shines on its own but pairing it with fresh berries or a dollop of Greek yogurt balances the sweetness beautifully. A cup of rich coffee or creamy chai tea also complements the richness perfectly.
Creative Ways to Present
Try serving this pie in rustic style on a wooden board for casual get-togethers or slice into bite-sized squares for a fun dessert platter. You can also add a layer of peanut butter or swirl in some almond butter before baking to give a nutty twist that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Deep Dish Chickpea Cookie Pie Recipe tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. Storing it this way preserves its chewy texture and rich flavor.
Freezing
This pie freezes beautifully! Wrap it well in foil and place it in a freezer-safe container for up to two months. When you’re ready to indulge again, thaw it overnight in the fridge to maintain its perfect texture.
Reheating
Warm individual slices in the microwave for about 15-20 seconds or place them in a low oven (300°F or 150°C) for 5-7 minutes. This quick reheating brings back that fresh-baked feel and melts the chocolate just right.
FAQs
Can I substitute chickpeas with other beans?
Absolutely! White beans like cannellini are a great alternative and will provide a similar creamy texture without altering the flavor too much.
Is this recipe gluten-free?
Yes! Using almond flour or certified gluten-free oats ensures that this Deep Dish Chickpea Cookie Pie Recipe is perfect for those avoiding gluten.
What sweeteners work best in this recipe?
Maple syrup, coconut sugar, or agave nectar all work wonderfully, but maple syrup is my personal favorite because it adds a lovely depth that pairs well with the chocolate chips.
Can I make this pie vegan?
Definitely! As long as you choose plant-based yogurt or applesauce and ensure your chocolate chips are dairy-free, this recipe stays 100% vegan.
How long will the pie keep fresh?
Stored properly at room temperature, it stays fresh for about two days, but it can last longer refrigerated for up to a week.
Final Thoughts
This Deep Dish Chickpea Cookie Pie Recipe is one of those rare desserts that manages to be both nourishing and utterly delicious. Whether you’re sharing it with family or enjoying a quiet moment with a warm slice, it’s guaranteed to satisfy every cookie lover’s craving in a wholesome way. Give it a try—you might just find your new favorite treat!
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Deep Dish Chickpea Cookie Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This Deep Dish Cookie Pie is a healthier twist on a classic dessert, combining wholesome ingredients like chickpeas, oats, and natural sweeteners to create a moist, flavorful treat. Perfect for those seeking a gluten-free and vegetarian-friendly indulgence, this cookie pie is easy to prepare and bakes to a golden perfection with melty chocolate chips throughout.
Ingredients
Main Ingredients
- 1 ½ cups chickpeas or white beans (rinsed and drained)
- ¾ cup quick oats or almond flour
- ¼ cup applesauce, yogurt, or pumpkin
- ¼ cup oil or nut butter of choice
- 2 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup sweetener of choice (maple syrup, coconut sugar, etc.)
- ½ to ¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan or two 8-inch round pans to prevent sticking.
- Blend Ingredients: In a food processor, blend all the ingredients except the chocolate chips until you achieve a smooth, uniform batter.
- Add Chocolate Chips: Gently stir in the chocolate chips by hand to distribute them evenly without overmixing.
- Bake the Pie: Pour the batter into the prepared pan(s) and bake for 35-40 minutes. The pie is done when the top is set and a toothpick inserted comes out mostly clean.
- Cool and Serve: Allow the pie to cool for at least 10 minutes before removing it from the pan. For the best texture, let it cool completely before slicing and serving.
Notes
- You can substitute chickpeas with white beans for a milder flavor.
- The choice of sweetener and flour can be tailored to dietary needs or preferences.
- Cooling completely improves the texture and firmness of the cookie pie.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
