Deep Dish Cookie Pie Treat

This gooey deep dish cookie pie is my secret weapon for birthdays sleepovers and cozy dessert cravings. It tastes like a chocolate chip cookie straight from the oven but is sneakily loaded with white beans or garbanzos for an extra-rich texture that keeps everyone guessing.

One bite made my skeptical sister a believer She now requests it for every family movie night and the kids cannot resist hunting down every last crumb.

Ingredients

• White beans or garbanzo beans: provide creaminess and body make sure to rinse well to remove any can flavor
• Quick oats or almond flour: act as the main dry ingredient for chew or moistness choose gluten free if required
• Applesauce or yogurt: adds moisture and subtle tang select plain unsweetened for best result
• Oil or nut butter: supplies necessary fat and a decadent mouthfeel go with a neutral oil or a favorite nut butter for more richness
• Pure vanilla extract: brings warmth and bakery aroma use real extract not imitation
• Baking powder: lifts the batter for cake like thick cookie texture check that it is fresh
• Baking soda: balances acidity and helps browning
• Salt: sharpens flavors and balances sweetness opt for fine sea salt if possible
• Brown sugar or unrefined sugar: sweetens and gives that nostalgic cookie chew pack the cups for maximum flavor depth
• Chocolate chips: provide gooey chocolate pockets use a mix of semisweet and dark for contrast

Instructions

Prepare the beans:

Drain and rinse canned beans extremely well to remove any salty or metallic taste. Let them sit in a colander for several minutes to dry out slightly which will help with a smoother batter.

Blend the base:

Add beans quick oats or almond flour applesauce or yogurt oil or nut butter vanilla extract baking powder baking soda salt and sugar to a food processor. Blend for several minutes stopping to scrape down the sides. The mixture should be very smooth and creamy with no bean chunks remaining.

Add chocolate:

Pour out the batter into a large mixing bowl. Gently fold in your chocolate chips using a spatula so they distribute evenly without breaking. Reserve a small handful for sprinkling on top if desired.

Fill the pan:

Lightly grease a nine or ten inch springform pan. Scrape the batter into the pan and smooth the top with a spatula. Scatter remaining chocolate chips over the surface for that bakery style finish.

Bake the pie:

Place in a preheated oven at 350 degrees Fahrenheit. Bake for thirty five minutes or until the edges look set and the top barely springs back when touched leaving the center a little gooey.

Rest before serving:

Let the cookie pie rest for at least ten minutes in the pan. This helps it firm up for cleaner slices while still staying soft inside. Serve warm for molten chocolate or cool for a firm bar effect.

I adore sneaking in white beans since even picky eaters never suspect how wholesome this pie really is. That first slice is always met with laughter when I reveal the secret ingredient at the table.

Storage Tips

Keep leftovers tightly covered at room temperature for up to two days. For longer freshness stash slices in an airtight container in the refrigerator for five days. The pie tastes amazing reheated for ten to fifteen seconds in the microwave.

Ingredient Substitutions

Swap applesauce for dairy yogurt or a non dairy option to suit dietary preferences. Maple syrup works in place of some of the sugar but will affect texture. Try chopped nuts or dried fruit with the chocolate chips for a custom spin.

Serving Suggestions

Scoop warm cookie pie into bowls and top with ice cream or whipped cream for a sundae effect. I also love serving it chilled as hearty mid morning snack bars with coffee or tea.

Cultural Context

Deep dish cookie pies are inspired by American skillet cookies but they are even thicker softer and often baked to share for gatherings or celebrations. Using beans cleverly updates a classic to be more nourishing while still feeling like pure comfort.

Seasonal Adaptations

In cold months swap in cinnamon or pumpkin pie spice for warmth. Top with fresh berries in summer for a burst of color and tang. Serve with coconut ice cream in hot weather for a cooling finish.

Success Stories

Friends with food allergies are always thrilled to enjoy this dessert since it is easy to make nut free or gluten free. At one birthday party the kids cleaned the platter and the adults could not believe the secret ingredient until I showed them the empty bean cans.

Freezer Meal Conversion

This pie freezes beautifully. Cut into wedges layer with parchment and store in a freezer bag. Defrost at room temp or microwave in brief bursts. It is the gift that keeps giving on busy school nights.

If you love classic cookies but crave that underbaked center and a little wholesome twist this deep dish cookie pie will become your next go to dessert.

Recipe FAQs

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

A food processor creates a smoother, creamier batter, but a blender may work if processed thoroughly. Texture might vary.

→ What size pan should I use?

A 9 or 10-inch springform pan works best to achieve an even, thick cookie pie with golden edges.

→ Can I substitute oats for almond flour?

Yes, quick oats and almond flour are interchangeable, letting you adapt for preferred texture or dietary needs.

→ How should I serve this dessert?

Serve warm for a gooey, melty center or let cool for a firm, sliceable pie. Both options are delicious.

→ Is there a way to make it nut-free?

Yes, substitute the nut butter for oil or a seed butter and use oats instead of almond flour.

→ How should leftovers be stored?

Cover and refrigerate leftover slices. Gently reheat in the microwave, or enjoy chilled straight from the fridge.