Gooey Chocolate Chip Cookie Pie That’s Secretly Healthy

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Indulge in a guilt-free Chocolate Chip Cookie Pie that's rich in flavor and packed with nutrients.

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Prep Time 10

Cook Time 35

Cooling Time 10

Total Time 55

Servings: 8 slices

Course: Dessert

Cuisine: Healthy

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 can Chickpeas Rinse and drain well.
1 1/2 cups Rolled Oats Can be pulsed into flour.
1/2 cup Applesauce Adds moisture and sweetness.
1/4 cup Nut Butter or Oil Nut-free option if necessary.
1 tsp Vanilla Extract Opt for pure vanilla.
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Sugar Adjust to taste.

For the Chocolate Layer

1 cup Chocolate Chips Use dairy-free for vegan option.
Optional Add-Ins Consider shredded coconut, walnuts, or Nutella swirls.

Equipment

Food Processor
Springform Pan
Oven

Method

Step‑by‑Step Instructions

Begin by rinsing and draining the chickpeas thoroughly. If using rolled oats, pulse them until they reach a flour-like consistency.
In a food processor, combine the chickpeas, pulsed oats, applesauce, nut butter, vanilla extract, baking powder, baking soda, salt, and sugar. Blend until smooth and creamy.
Turn off the food processor and carefully fold in the chocolate chips by hand using a spatula.
Grease a 9–10 inch springform pan and pour the cookie batter into it. Sprinkle additional chocolate chips on top if desired. Bake at 350°F (175°C) for approximately 35 minutes.
Allow the pie to cool for at least 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 180mgFiber: 3gSugar: 10gCalcium: 30mgIron: 1mg

Notes

Store leftover pie in an airtight container in the fridge for up to 3 days. For longer storage, wrap slices and freeze for up to 3 months. Reheat in the microwave as needed.

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