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Chocolate Chip Cookie Pie

A delicious dessert for a special occasion that will bring all the coziest smells to your home.

Course Dessert
Keyword chocolate chip, cookie pie, wfpb
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 slices
Author Faithful Plateful


  • 2 cans garbanzo beans, drained (or 3 cups cooked beans)
  • 1 cup rolled oats
  • 3/4 cup coconut sugar, brown sugar, or maple syrup*
  • 1/4 cup applesauce
  • 1/2 cup nut butter (I use peanut butter) (can reduce to 1/4 cup for low fat)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup dairy-free chocolate chips


  1. Process all ingredients except chocolate chips together in a food processor.

  2. Stir in most of the chocolate chips, reserving a few to sprinkle on top.

  3. Spread dough into a greased pie pan or springform pan. Sprinkle chocolate chips on top.

  4. Bake at 350 for 35-40 minutes, until golden brown and firm to the touch. Let cool at least 15 minutes to let it finish setting up. Serve with plant milk or nice cream (frozen bananas blended up like vanilla soft serve).

Recipe Notes

  • *You can use as little as 1/2 cup if you're used to less-sweet. I find a dry sweetener is best for the texture, but maple syrup or honey works, too. I think 1.5-2 cups of date paste would also be delicious, but haven't tried it.
  • *Make sure your nut butter is runny. Don't use the dry, hard part that's often at the bottom of a jar of natural peanut butter, as that will lead to a dry cookie pie.