No Sugar Chocolate Cookie Pie


Happy 3.1415 — International Pi Day!  Though I was running around like crazy today, there was no way I would let this once in a century special day pass without making a pie to celebrate.  Angela was once excited about Pi, around 5th grade, but has since moved on with life.  Audrey is certainly more excited about pie than Pi.  Whatever the excuse, eating the warm pie with vanilla ice cream on a hot afternoon was the best part of our day — amidst SAT, karate belt test, film award ceremony, piano recital etc. etc.



This deep dish cookie pie is absolutely delicious and completely healthy.  You won’t believe it until you try it.  I ate my slice with a scoop of healthy home made ice cream and a drop of espresso.  Heavenly!  

No Sugar Chocolate Chip Cookie Pie


2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)

1 cup quick oats

1 heaping cup pitted dates, or 2 cups if you want it to be sweeter (I used 1 heaping cup and it was definitely sweet enough for me.)

3/4 cup chopped walnuts 

5 tbsp xylitol,

3/4 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/4 cup unsweetened applesauce

2/3 cup milk of choice

3 tbsp coconut oil

1 tbsp pure vanilla extract

1 cup chocolate chips (I used half 100% dark and half 60% dark.)

 P1060145 P1060143


Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips and walnuts) in a large bowl. In a separate bowl, combine all wet ingredients.

Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an giant food processor, you can do it in two batches, as opposed to three.  I mixed everything except chocolate chips and walnut in one batch in my Vitamix.)

Stir in the chocolate chips and chopped walnuts, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.


Adapted from:

2 thoughts on “No Sugar Chocolate Cookie Pie

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