Chocolate Chip Bean Cookie Pie Recipe

BySarah
Jump to Recipe· 4.8 from 39 reviews

If you’ve ever thought about combining the wholesome goodness of beans with everyone’s favorite classic cookie treat, you’re going to love this one. This Chocolate Chip Bean Cookie Pie Recipe is not only unexpectedly delicious, but it’s also surprisingly easy to make—and healthier than your average cookie pie. I’m excited to share how this deep dish, rich cookie pie made with beans turned into one of my favorite baking experiments. Stick around, because once you try it, you’ll want to make it again and again!

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Why This Recipe Works

  • Bean Power: Beans add protein and fiber, creating a fudgy, moist texture without the heaviness of traditional dough.
  • Simple Ingredients: Minimal pantry staples come together effortlessly, perfect for last-minute cravings.
  • Kid-Friendly & Sneaky Healthy: Perfect for families wanting a treat that sneaks in nutrients without sacrificing flavor.
  • Flexible & Fun: Easy to tweak with what you have on hand, from oat flour swaps to different nut butters or sweeteners.
Chocolate Chip Bean Cookie Pie, healthy cookie pie with beans, easy bean dessert recipes, protein-packed cookie pie, bean-based dessert idea - 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

Every ingredient in this Chocolate Chip Bean Cookie Pie Recipe serves a purpose, coming together to create that balance of chewy, sweet, and slightly nutty. I’ve found that choosing your beans, fats, and sweeteners carefully really lifts the pie to the next level.

Chocolate Chip Bean Cookie Pie, healthy cookie pie with beans, easy bean dessert recipes, protein-packed cookie pie, bean-based dessert idea - 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 bring natural creaminess and moisture, plus protein to keep things satisfying without any bean-y aftertaste.
  • Quick Oats or Almond Flour: Quick oats add texture and wholesome carbs, while almond flour keeps things moist and adds a subtle nutty flavor if you want gluten-free.
  • Applesauce or Yogurt: Acts as a natural binder and adds moisture so your cookie pie bakes up tender.
  • Oil or Nut Butter: Provides fat for richness; nut butter adds creaminess and a deeper flavor profile.
  • Pure Vanilla Extract: A flavor booster that ties all sweet components together beautifully.
  • Baking Powder and Baking Soda: Give just the right amount of lift and tender crumb without puffing it up like a cake.
  • Salt: Balances sweetness and heightens the chocolate chip magic.
  • Brown Sugar or Unrefined Sugar: Adds caramel notes and chewiness, but you can totally adapt with sugar alternatives for a sugar-free option.
  • Chocolate Chips: The stars of the show—rich, melty pockets of chocolate 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.

Tweak to Your Taste

I’ve played around a lot with this Chocolate Chip Bean Cookie Pie Recipe, and honestly, it’s so forgiving that customizing it feels like part of the fun. Whether you’re watching sugar or simply want to swap things out, I encourage you to experiment a bit too.

  • Nut-Free Variation: When I make this for friends with allergies, I swap nut butter for extra oil and use oat flour instead of almond flour—it works like a charm.
  • Sugar-Free Version: I’ve replaced brown sugar with a sugar substitute once; just remember to adjust sweetness carefully and check baking times.
  • Add-Ins: Sometimes, I toss in chopped walnuts or shredded coconut for extra texture—delicious every time.
  • Flavor Twists: A pinch of cinnamon or espresso powder adds depth without overpowering the classic cookie pie vibe.

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

Step 1: Prepare Your Beans and Ingredients

First things first—drain and rinse those beans really well. I can’t stress this enough because beans are the base here, and any leftover can taste off. Use canned white beans or garbanzo beans, drain them in a colander, and rinse until the water runs clear. Then, gather all your other ingredients so everything’s ready to go into the food processor.

Step 2: Blend Until Smooth

Pop the rinsed beans, oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar into a food processor. Blend everything until you get a smooth, creamy batter. It usually takes about 1-2 minutes, but check to make sure there are no bean chunks left—that’s key for a smooth texture. I’ve tried using a blender before, but the food processor definitely gives a better, more even consistency.

Step 3: Fold in Chocolate Chips and Bake

Once your batter looks uniform, gently fold in those chocolate chips. Pour the batter into a greased springform pan (I like 9 or 10 inches for thickness balance). Smooth out the top and pop it into a 350°F oven for about 35 minutes. You’ll know it’s done when the edges look golden and the center seems set but still a little gooey. Letting the pie cool in the pan for at least 10 minutes before removing is crucial to keep it intact.

Step 4: Enjoy Warm or Cool

Whether you slice it warm with melting chocolate or let it cool completely for a firmer texture, this pie is delightful either way. Serve with your favorite ice cream or a dollop of whipped cream if you’re feeling fancy!

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Pro Tips for Making Chocolate Chip Bean Cookie Pie Recipe

  • Rinse Your Beans Thoroughly: This prevents any canned bean aftertaste and helps the batter taste clean and sweet.
  • Don’t Overmix: Blend just until smooth to avoid a gummy texture.
  • Use a Springform Pan: This makes removing the pie simple without damaging the edges.
  • Let It Rest: Cooling for 10–15 minutes helps it set so slices hold together beautifully.

How to Serve Chocolate Chip Bean Cookie Pie Recipe

Chocolate Chip Bean Cookie Pie Recipe - Serving Suggestion

Garnishes

I’m a sucker for a simple garnish: a light dusting of powdered sugar or a few fresh berries on top. When serving warm, a generous spoonful of vanilla ice cream or a drizzle of caramel sauce takes this cookie pie from cozy to next-level indulgent.

Side Dishes

If you’re making this for a brunch or dessert table, a bright green salad or fresh fruit platter pairs wonderfully. The freshness balances the richness and sweetness perfectly.

Creative Ways to Present

For special occasions, I like to make mini versions in muffin tins—perfect for parties or kid’s lunchboxes. You can also swirl peanut butter into the batter before baking for a marbled effect that looks and tastes amazing.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store the leftover cookie pie covered tightly in the fridge for up to 4 days. It keeps moist and the flavors develop even more. I usually reheat individual slices gently in the microwave, and they come out wonderfully gooey.

Freezing

I’ve frozen this pie twice with no fuss: just wrap it well in plastic wrap and foil, then thaw overnight in the fridge the day before you want to eat it. It bakes just as fresh when reheated gently in the oven at about 300°F for 10 minutes.

Reheating

For leftover slices, I recommend reheating in the microwave for 20–30 seconds or warming in a small oven-safe dish at 300°F just until heated through. It keeps the cookie pie’s gooey center intact without drying it out.

FAQs

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

    Yes! While white beans or garbanzo beans work best due to their neutral flavor and creamy texture, you can experiment with black beans or navy beans. Just note that darker beans may slightly change the color and taste, but they’ll still produce a delicious, fudgy result.

  2. Is this recipe gluten-free?

    It can be! Use almond flour instead of quick oats to make this recipe gluten-free. Also make sure your baking powder is certified gluten-free to avoid any cross-contamination.

  3. Can I make this pie vegan?

    Absolutely! Use plant-based yogurt or applesauce and replace regular chocolate chips with dairy-free ones to keep it vegan friendly. The oil or nut butter keeps the pie moist and rich without eggs.

  4. Why does this pie use beans instead of flour?

    Beans act as a natural binder and add protein and fiber, which gives the cookie pie a moist texture with fewer refined carbs. It’s a way to enjoy a dessert that feels indulgent but has a bit more nutritional value.

  5. Can I bake this in a regular cake pan?

    You can! Just be mindful that using a deeper springform pan gives that perfect thick cookie pie shape. A shallower cake pan may change the baking time slightly, so keep an eye to ensure it doesn’t overcook.

Final Thoughts

This Chocolate Chip Bean Cookie Pie Recipe is one of those happy surprises that proves healthy and indulgent can coexist. It’s perfect for when you want a dessert that’s a little different but still delivers on all the melty, chocolatey goodness. I’ve made it countless times for friends and family, and it never fails to impress—even the skeptics! I hope you give it a try and find it as comforting and fun to bake as I do. Trust me, you’ll be adding this one to your go-to stash of recipes for simple, sweet satisfaction.

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Chocolate Chip Bean Cookie Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 39 reviews
  • Author: Sarah
  • 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 delicious and unique Deep Dish Cookie Pie made with white beans for added moisture and texture. This healthier twist on a classic cookie pie combines wholesome ingredients like oats, applesauce, and chocolate chips for a rich, fudgy dessert that’s perfect for sharing.

Ingredients

Main 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: Drain and rinse the white beans or garbanzo beans very well to remove any canning liquid and reduce any bean flavor.
  2. Blend Ingredients: In a food processor, blend the beans with quick oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla extract, baking powder, baking soda, salt, and brown sugar until smooth and well combined.
  3. Add Chocolate Chips: Transfer the batter to a mixing bowl and fold in the chocolate chips evenly throughout the mixture.
  4. Prepare Pan: Grease a 9 or 10-inch springform pan thoroughly to prevent sticking.
  5. Pour Batter: Pour the cookie batter into the greased pan and spread evenly.
  6. Bake: Preheat the oven to 350 degrees Fahrenheit and bake the pie for 35 minutes or until the edges are golden and a toothpick inserted into the center comes out mostly clean.
  7. Cool and Serve: Allow the cookie pie to stand for at least 10 minutes before removing from the pan. Serve warm or let cool completely for a firmer texture.

Notes

  • Using a food processor yields a smoother batter and better texture than a blender.
  • You can substitute unrefined sugar with a sugar-free alternative if preferred.
  • Try almond flour for a gluten-free option but note texture changes slightly.
  • Allow the pie to cool completely before slicing for cleaner cuts.
  • Store leftover pie covered at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 210 mg
  • Fat: 12 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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