(Chickpea) Cookie Pie

Chocolate-covered Katie has redeemed herself. After my chickpea cookie dough fiasco, I had several recommendations to try Katie’s cookie pie recipe. It’s basically the same as the dough recipe, but you bake it. I had some serious doubts, because usually good tasting dough is the key to a good tasting cookie. Nevertheless I tried it and you guys were right—the cookie pie is great! It’s warm, gooey, and chocolaty. I have to admit that it’s not quite as good as this skillet cookie recipe, but it also doesn’t have two sticks of butter in it, so I really can’t complain. The real test will be to see if Daniel likes it. Hopefully I can get him to try it before he reads this and finds out what’s in it. Ok, I’m going to go have another piece. What? It’s healthy!

Here’s the Recipe!

healthy chocolate chip cookie pie recipe


  1. Rachel

    Unrelated to this post….I just saw in the top left corner of the page, I think you have a typo….should “stlishy” be “stylishLy”? Just a friendly side note!

    1. Amanda (wit & whistle) Post author

      Oh my gosh Rachel, you’re right! I am such a dummy for not noticing that. What a glaring typo! I fixed it, and thanks so much for pointing it out!

    1. Amanda (wit & whistle) Post author

      Hmm… I’m not sure, it might mess up the texture. Have you ever substituted liquid sweetener for white or brown sugar in other baked goodies?

    1. Jennifer

      I know this is an old comment but I wanted to reply just in case anyone else read this and was wondering the same thing. I used melted coconut oil and it worked perfectly!

  2. Mikaela

    Love the idea of this recipe bc of the no flour idea! I’m gluten intolerant- think I could do without the oats as well???

    Love the site btw!

    1. Amanda (wit & whistle) Post author

      Sure, you could try it without the oats. It would probably just change the texture a bit.

  3. Leela

    Thank you for publishing this recipe. I just tried it and it’s still in the oven.

    Does it rise? Mine didn’t at all after 30 minutes. I made it in a ridged tart pan.

    Also how can I tell if it’s done? I’d love a way to test it.

    Thank you

    1. Amanda (wit & whistle) Post author

      Mine didn’t really rise a noticeable amount, if at all. It was done after 35 minutes in a 350 degree oven. Deciding if it’s done is really a matter of preference. There’s no egg in it, so you can eat it completely raw if you want. :) To test for doneness you could always take a bite and if you want it less gooey in the center bake it a little longer. I recently baked this again but used almond extract instead of vanilla and I liked it even more.

  4. Stephanie

    ohhh this looks so yummy! I found the recipe on pinterest under Vegan. We are having friends over tomorrow (who are vegan) and I’m souring the web looking for recipes that will meet their desires but appeal to me!!! I think this one will do it!! I will be making this tomorrow! Can’t wait!

  5. Kelly J. R.

    This looks delicious! A few of us were just talking over on my blog yesterday about how to sneak chickpeas into food. My husband “claims” he doesn’t like chickpeas but I bet he would eat this!

  6. Starla

    Ok People this is seriously better than the blondie brownies I have on my blog!
    I didn’t have the white beans so I used a can of northern beans and a can of black beans. Do NOT pass this one up!
    Mahalo for posting this one Amanda!

  7. Kelsie

    These are SO good! I replaced the oil with 2 big spoonfuls of peanut butter and some water and I used a big spoonful of this calorie free whipped peanut spread in it. My word. These are wonderful!

    1. Lorna

      Calorie-free whipped peanut spread????!!!! Where on earth do I find this nectar?!! I SO want to try this – my mouth is watering like a dog’s!!

  8. Mindy

    This was awesome! I subbed more applesauce for the oil, but I like the idea of peanut butter, too. We added a dab of vanilla ice cream on top and gobbled it up!

  9. Alexandra

    Just made this and I love it. I didn’t have brown sugar so I used regular sugar. 1 1/2 cups seemed too much for me and I am happy I only used one cup. I think next time I make this I will make some changes. I will add a little bit more oats, the texture is pumpkin pie-syle that I don’t really like. So more oats for the texture and I Drwill add nuts hoping the chick peas get some nut flavor :) but its a very great cake I love the idea. Can’t wait to fool my kids and tell them they ate a chick pea cake :-D

  10. Mel

    I LOVE that this is flourless and eggless! Going to try it with our stevia-sweetened hot cocoa mix instead of the brown sugar. Can’t wait!!

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