This is a recipe that doesn’t make sense on paper – but this chocolate chip cookie pie was a revelation in our house! Loved by kids and adults alike it’s something that you can whip together quickly for a weeknight dessert or serve at a party.
What’s equally great about this dessert is that, while it’s sinfully delicious, it’s not overly sweet. Don’t freak out about the beans either – you won’t taste them because they have a really plain and neutral flavour. It’s quite incredible, really. This recipe is also naturally gluten-free as well as oil-free too. If you wanted to omit the chocolate chips you could swap them with fruit fruit and eliminate some of the processed sugar as well.
When it comes to desserts most people don’t think about protein content, but because of the beans inside of here this is a really wonderful boost of it. Because of that you might want to pair this with a lighter meal of some kind, like one of my Eggless Salad Sandwiches.
So when you’re looking for inspiration for your next dessert consider this Chocolate Chip Cookie Pie. It’s fast, easy, delicious, and it stores well for a few days in the fridge – not that it’s going to last that long. Pairs beautifully with non-dairy ice cream but it’s fantastic on it’s own too.
Chocolate Chip Cookie Pie
Description
This is delicious and - for a dessert - pretty dang healthy! It’s whole food plant-based, moist, and taaaaaaasty and packed with protein. If you’re looking for how to make a healthy dessert this one is pretty solid and will be loved by the entire family.
Ingredients
Instructions
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Preheat oven to 350 F and grab yourself a silicon round pan - ideally 8 to 10 inches (it doesn’t make a huge difference in timing). If you don’t have a silicon pan then LIGHTLY grease your metal one. If you’ve got a springform plan that’s probably ideal! You could also try and line it with parchment. Lots of options here.
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Throw all your ingredients (except the chocolate chips) into a food processor and blend till it’s smooth.
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Scrape that stuff into your pan and add the chocolate chips (and any other mix-ins) in and stir around. If you’re using parchment to line the pan maybe you’ll need to mix it in a bowl or something first.
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Bake for 35-40 minutes. You can make it extra gooey if you undercook it (30 minutes or so).
Let it cool at least 15 minutes before you attempt to take it out of the pan. SMASH it into your face. Tastes even better if you add some dairy free ice cream to the top!
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 342kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 2g10%
- Sodium 322mg14%
- Potassium 1245mg36%
- Total Carbohydrate 63.8g22%
- Dietary Fiber 11.5g46%
- Sugars 22.7g
- Protein 14.5g29%
- Calcium 17 mg
- Iron 34 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Feel free to double the chocolate chips if you want something really decadent.
If you want to make it even healthier swap out the chocolate chips for raisins or any other dried fruit.
Add nuts of your choice - I’d recommend walnuts or pecans for this!
Thanks Jeremy! We really like this one, good for breakfast on the run. The only thing I did different was to add the zest of 1 orange.
Oh that’s a fantastic addition!!! Glad you liked it!!!
Hi Jeremy. Love your YouTube channel and your recipes. Thanks for what you do.
My chocolate chip pie tastes great, but it’s mushy. I expected it to be more of a cookie consistency. I even cooked it an extra 15 minutes. Should it be so soft? I appreciate any feedback. Thank you!
Hey Kelly – sorry for the delayed response! It’s really a cake, so that’s the right consistency. Hope it was okay!
I’m sorry for my delayed response. It’s absolutely wonderful! I’ve made it several times and the omnivores in my world love it! Thanks for being such a great resource on my plant based journey!