Name: Chickpea Cookie Pie Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

Jump to Recipe· 4.9 from 45 reviews

If you’re anything like me and love the idea of dessert that’s a little bit sweet, loads of fun, and surprisingly wholesome, then this Chickpea Cookie Pie Recipe is going to steal your heart. Seriously, it’s one of those treats I whip up when I want something that feels indulgent—without the usual guilt trip. Imagine a deep-dish cookie pie that’s super easy to make, packed with protein from chickpeas, and melts in your mouth with chocolate chips dotting every bite. Keep reading, because I promise you, this recipe is fan-freaking-tastic and might just become your new go-to dessert!

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Why This Recipe Works

Hidden Nutrition Boost: The chickpeas add a creamy texture and a protein punch without tasting like beans.
Simple Ingredients: Easy pantry staples come together to create something extraordinary with minimal fuss.
Customizable Sweetness: You can tweak the sugar and add-ins to suit your taste or dietary needs.
One-Bowl Wonder: Blending everything in a food processor makes cleanup quick and the texture perfect every time.

Chickpea Cookie Pie, Healthy Cookie Pie, Vegetarian Dessert, Protein-Packed Cookie Pie, Easy Dessert Recipes - 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

Ingredients & Why They Work

This Chickpea Cookie Pie Recipe brings together ingredients that balance flavor, texture, and nutrition in a way that feels both wholesome and utterly delicious. Everything you need is probably already sitting in your kitchen, and I’ll give you a few tips on picking each ingredient that’ll make your pie stand out.

Chickpea Cookie Pie, Healthy Cookie Pie, Vegetarian Dessert, Protein-Packed Cookie Pie, Easy Dessert Recipes - 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

Chickpeas (white beans or garbanzo beans): The magic base — they’re smooth when blended and lend moisture plus protein, making your pie feel rich without eggs or extra flour.
Quick oats or almond flour: Oats add chewiness and wholesome fiber, while almond flour makes it gluten-free and adds a subtle nuttiness.
Applesauce or yogurt: These keep your cookie pie moist and bring a subtle tang that balances the sweetness.
Oil or nut butter: Adds healthy fats and contributes to that gorgeous tender crumb texture every good cookie needs.
Vanilla extract: A humble hero that amps up all the other flavors, giving the pie that classic warm cookie vibe.
Baking powder and baking soda: The duo helps your pie rise beautifully and get that perfect soft-yet-slightly-firm bite.
Salt: Just a pinch to round out sweetness and highlight those chocolate chips.
Brown sugar or unrefined sugar: Deep, molasses-rich sugar brings that chewy cookie texture and classic flavor but feel free to go sugar free if you prefer.
Chocolate chips: The star sprinkle—go for your favorite type, whether dark, semi-sweet, or dairy-free.

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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

What I love most about this Chickpea Cookie Pie Recipe is how forgiving and versatile it is. I often play around with the mix-ins and the sweeteners depending on what’s on hand or my mood—feel free to do the same! It’s all about making it your own.

Variation: I’ve swapped out chocolate chips for chopped nuts or dried fruit when I wanted a little extra texture or chewiness, and it never disappoints.
Dietary tweaks: Using almond flour and coconut sugar turns this into a gluten-free, slightly lower-sugar option that tastes rich enough to please anyone.
Seasonal twists: Add a teaspoon of pumpkin pie spice or cinnamon in the cooler months for a cozy vibe.
Texture adjustments: For a cakier pie, I sometimes use more yogurt instead of applesauce and reduce the oil slightly.

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

Step 1: Prep and Pulse the Beans

Start by draining and rinsing your chickpeas (or white beans) really well—this is key to avoiding any canny taste. I like to give them a good rinse under cold water and then let them drain in a sieve while I prep the rest. Once that’s done, toss them into your food processor. This step sets the stage for a silky smooth texture that mimics cookie dough, so don’t skimp on it.

Step 2: Blend All the Ingredients (Except Chocolate Chips)

Add your oats or almond flour, applesauce or yogurt, oil or nut butter, vanilla, baking powder, baking soda, salt, and the sugar right on top of the beans in the food processor. Blend everything thoroughly until you get a smooth, thick dough-like batter. If it’s too stiff, you can add a splash of water or a bit more applesauce. The texture should be luxurious and ready to scoop!

Step 3: Stir in the Chocolate Chips and Pour

Once your batter is creamy and smooth, pull out the processor bowl and fold in the chocolate chips with a spatula—this way, they stay perfectly scattered and give you those irresistible bursts of gooey chocolate in every bite. Pour the batter into a greased 9 or 10-inch springform pan (I find this pan gives the perfect depth and shape for the pie).

Step 4: Bake and Cool Before Serving

Bake your pie at 350°F (175°C) for about 35 minutes. You’ll know it’s done when the top is golden and a toothpick inserted near the center comes out with just moist crumbs (but not wet batter). Let it cool for at least 10 minutes before popping it out of the pan—this step helps it set and makes slicing way easier. You can serve it warm, which is my favorite because the chocolate is still melty, or let it cool completely for a firmer pie.

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Tips from My Kitchen

Use a Food Processor: While a blender can sometimes work, I’ve found the texture comes out so much better with a food processor.
Rinse Chickpeas Thoroughly: This removes the canned flavor and helps the pie taste fresh and clean.
Don’t Skip Resting Time: Let your pie cool before removing it from the pan for clean slices and easier handling.
Grease Your Pan Well: I use a generous coating of oil or a non-stick spray to prevent sticking, especially if you don’t have a springform pan.

How to Serve Chickpea Cookie Pie Recipe

Chickpea Cookie Pie Recipe - Serving Suggestion

Garnishes

I love topping this cookie pie with a scoop of vanilla ice cream or a drizzle of almond butter for a little richness. Fresh berries or a dusting of powdered sugar really elevate the presentation if I’m serving guests or want it to feel special.

Side Dishes

Because it’s quite filling on its own, I often pair this pie with a light fruit salad or a dollop of Greek yogurt if I want to cut through some of the sweetness with a tangy contrast.

Creative Ways to Present

For birthdays or a fun weekend treat, I’ve baked smaller versions in muffin tins to create cookie pie cupcakes—super fun to decorate with sprinkles or frosting too! For the holidays, a swirl of caramel sauce and chopped toasted nuts make it feel extra festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chickpea cookie pie in an airtight container in the fridge. It keeps well for about 4-5 days, and the flavor actually deepens a bit overnight. Just let it come to room temp before serving again.

Freezing

This recipe freezes beautifully! I slice the pie into wedges, wrap each one tightly in plastic wrap, and pop them in a freezer-safe bag. When I’m ready for a sweet fix, I thaw a slice in the fridge overnight, and it’s almost as good as fresh.

Reheating

To reheat, I prefer a quick zap in the microwave for about 15-20 seconds so the chocolate softens again, or you can warm it gently in a low oven—just be careful not to dry it out.

FAQs

Can I use other beans instead of chickpeas for this cookie pie?

Yes, you can! White beans such as cannellini or navy beans work well since they have a mild flavor and smooth texture. Just rinse and drain thoroughly to avoid a bean-heavy taste. Experimenting with different beans may affect the flavor slightly but the overall texture will remain creamy and lovely.
Is this recipe vegan-friendly?

Absolutely! By using plant-based yogurt or applesauce and substituting nut butter or oil, you can make this recipe vegan easily. Just double-check your chocolate chips to ensure they’re dairy-free.
Can I make this Cookie Pie sugar-free?

Yes, you can swap brown sugar for sugar substitutes like erythritol or monk fruit sweeteners—just check the quantity recommendations on your sweetener’s packaging. The texture might vary slightly but it still bakes up beautifully.
What’s the best pan to use for this recipe?

I recommend a 9 or 10-inch springform pan because it makes removing the pie super easy without breaking it. If you don’t have one, a well-greased round cake pan will work, but be extra careful with greasing and cooling time.
Can I make this in advance for a party?

Definitely! This cookie pie holds up well when made a day ahead and even tastes richer after resting. Just cover it tightly and refrigerate. Serve at room temperature or warmed slightly before guests arrive.

Final Thoughts

This Chickpea Cookie Pie Recipe is truly one of those hidden gems I’m so excited to have in my dessert arsenal. It’s unpretentious, packed with good stuff, and—most importantly—it tastes fantastic. Every time I make it, I’m reminded that healthy eating doesn’t mean sacrificing flavor or comfort. You’re going to love how easy it is to throw together and how quickly it disappears once served. Give it a go—your taste buds (and your friends) will thank you!