Makeout Chocolate Chip Cookie Pie
I make a lot of desserts for friends, family, and this blog. This Makeout Chocolate Chip Cookie Pie is one I turn to when I want something that reads like a cookie but serves like a pie—portable, forgiving, and almost impossibly simple. It relies on pantry staples and a food processor instead of bowls and a mixer, which keeps cleanup tiny and results reliably tender.
The base is an unusual, clever swap: two cans of garbanzo or white beans give the pie structure and moisture without adding an egg or tons of butter. A chocolate spread ribbon and a scattering of chocolate chips make this feel indulgent. You get the cookie texture and chocolate hit while keeping the recipe approachable.
Below you’ll find the exact ingredient list and step-by-step instructions I follow every time, plus practical tips for swaps, tools, holiday variations, and common mistakes to avoid. No fluff—just clear, useful guidance so your pie comes out perfect.
Ingredient List
- 2 cans garbanzo or white beans — the binder and bulk; they create a creamy, cake-like cookie base when processed smooth.
- 1 cup quick oats, OR 3/4 cup flour or almond meal — your dry bulk; oats add chew and structure, flour gives a more classic cookie crumb, almond meal adds density and nuttiness.
- 1/4 cup applesauce, yogurt, or pumpkin — moisture and a little lift; applesauce is neutral and keeps things light, yogurt gives tang, pumpkin gives autumnal flavor.
- 3 tbsp oil, or 1/4 cup nut butter of choice — fat for tenderness; oil keeps the texture soft, nut butter adds flavor and richness.
- 2 tsp pure vanilla extract — flavor enhancer; don’t skip it or your chocolate will taste flatter.
- 1/2 tsp baking soda and salt — lift and seasoning; baking soda helps with rise and texture, salt balances the sweetness.
- 2 tsp baking powder — gives extra lift and a cakier crumb; useful since this batter has no eggs.
- 1/2 cup Homemade Nutella Recipe, or peanut butter, or your favorite chocolate spread of choice — the decadent middle layer; warms and swirls into the batter for a gooey ribbon.
- 1 1/3 cup regular or unrefined sugar or xylitol (many readers say liquid sweetener works) — sweetness; use what you prefer, but adjust if switching to a liquid sweetener.
- 1/4 cup chocolate chips, or more if desired — finish and textural pops; sprinkle on top for melted pockets of chocolate.
Makeout Chocolate Chip Cookie Pie in Steps
- Preheat oven to 350°F. Grease a 9- or 10-inch springform pan and set aside.
- Drain and rinse 2 cans garbanzo or white beans extremely well; transfer the beans to a food processor.
- Add to the food processor: 1 cup quick oats (or 3/4 cup flour or almond meal), 1/4 cup applesauce (or yogurt or pumpkin), 3 tbsp oil (or 1/4 cup nut butter), 2 tsp pure vanilla extract, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp baking powder, and 1 1/3 cup sugar (or xylitol). Process until completely smooth, stopping to scrape down the sides as needed.
- Pour about half the batter into the prepared springform pan and spread it into an even layer.
- Gently heat 1/2 cup chocolate spread until runny (short microwave bursts or brief stovetop warming), then spoon and swirl it evenly over the first batter layer, reaching toward the edges.
- Spread the remaining batter over the chocolate layer to cover it, then sprinkle 1/4 cup chocolate chips (or more if desired) evenly on top.
- Bake on the center rack for 35 minutes.
- Remove from the oven and let the pie cool in the pan at least 10 minutes before releasing and removing the springform ring.
- After cooling, slice and serve. Refrigerate leftovers for 3–4 days.
What You’ll Love About This Recipe
This pie combines the best parts of a deep-dish cookie and a simple cake. It slices cleanly and holds together, which makes it great for serving a crowd. Because the base uses beans, you get surprisingly plush moisture without extra eggs or butter. That means the texture is dense in a good way—chewy where you expect cookie and tender like a loaf cake.
The chocolate spread ribbon is the trickiest, and the most rewarding: it creates pockets of molten chocolate that contrast with the sturdier batter. The top layer of chips adds little melty islands that everyone reaches for. Finally, the whole process is streamlined: drain, dump, pulse, spread, bake. Minimal bowls, minimal fuss.
Vegan & Vegetarian Swaps
This recipe is already vegetarian and can be easily vegan with a few mindful choices. Use applesauce or pumpkin as the wet binder rather than dairy yogurt. Choose a plant-based chocolate spread (many store-bought chocolate-hazelnut spreads are vegan, or use a nut butter if preferred). For the chocolate chips, pick vegan or dairy-free chips; they melt differently but still give you those chocolate pockets.
If you’re cutting processed sugar, xylitol is listed as an alternative in the ingredient list. Readers also report success with liquid sweeteners—if you go that route, reduce any additional liquid in the batter slightly to keep the texture right. Since there are no eggs in this recipe, you don’t need to replace them; the beans plus baking powder/soda provide the lift and structure.
Tools & Equipment Needed
- Food processor — essential for getting the beans completely smooth and integrating the dry and wet ingredients without a mixer.
- 9- or 10-inch springform pan — the recipe calls for this; it’s easiest to release the pie cleanly by unclipping the ring.
- Measuring cups and spoons — accurate measures matter here, especially for leaveners and sugar.
- Short spatula or spoon — for spreading layers and smoothing the batter.
- Microwave-safe bowl or small saucepan — to warm the chocolate spread until runny for easy swirling.
- Oven with a center rack — bake at 350°F for 35 minutes as directed.
What Not to Do
Do not skip rinsing and draining the beans thoroughly. Excess can make the batter watery and affect texture. Do not underprocess the beans: lumps will translate to an uneven crumb. Process until truly smooth, scraping down the sides at least once.
Don’t overheat the chocolate spread. Warm it just until it loosens—too hot and it will sink through the first layer rather than staying as a visible ribbon. When spreading the second layer of batter, handle gently so you don’t push the chocolate all the way to the edges.
Avoid opening the oven early during the bake. The pie sets in those 35 minutes; checking too soon can cause collapse. Finally, don’t try to unmold the pie while it’s piping hot—give it at least 10 minutes in the pan to stabilize before releasing the springform ring.
Holiday-Friendly Variations
There are a few small, holiday-specific shifts that make this pie festive while keeping the base ingredients intact. For fall, use pumpkin as the 1/4 cup wet binder and choose a spiced chocolate spread or add a cinnamon-sprinkled topping of chips. Thanksgiving or Christmas brunches appreciate that pumpkin option: it’s seasonal without adding technique.
For a more indulgent winter offering, swap the listed chocolate spread with a Homemade Nutella recipe (the ingredient list specifically mentions this) or peanut butter for a nutty twist. Add extra chocolate chips on top if you want it to look more extravagant—the ingredient list already allows “more if desired.”
If you’re serving at a cookie exchange, cut the pie into small wedges and plate with a dusting of powdered sugar (optional) or a drizzle of warmed spread over each slice for easy grab-and-go portions.
Recipe Notes & Chef’s Commentary
Texture: Expect a hybrid texture—slightly cakey, slightly cookie-like, and very moist. The beans keep things dense but not gummy if they’re processed fully. Flavor is driven by the vanilla and the chocolate spread; the beans largely fade into the background, contributing body rather than bean flavor.
Sweeteners: The recipe lists regular or unrefined sugar and xylitol as options. If you use a liquid sweetener, reduce the other liquids by a tablespoon or two and expect the batter to be slightly looser. I prefer the original sugar for predictable browning and structure, but xylitol works well if you need a sugar-free route.
Baking: The 35-minute bake time on the center rack is reliable. If your oven runs hot, check at 30 minutes. The pie is done when the edges are set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs but no raw batter.
Prep Ahead & Store
You can prep components ahead: drain and rinse the beans and store them in the fridge a few hours before making the batter. The warmed chocolate spread can be heated and kept warm briefly, but I recommend heating right before assembling for easiest swirl control.
After baking and cooling in the pan at least 10 minutes, remove the springform ring and let the pie finish cooling on a rack. Leftovers refrigerate well for 3–4 days, as noted in the original directions. Slice chilled or at room temperature—cold slices are firmer and easier to plate, slightly warmed slices offer more melty chocolate.
Handy Q&A
- Can I use dried beans instead of canned? Yes—if you soak and cook them first, then drain thoroughly. The recipe assumes drained canned beans for convenience.
- What if my batter seems too thick or too thin? If too thick, add a tablespoon of plant milk or a bit more applesauce and pulse until smooth. If too thin, add a tablespoon of oats or flour and pulse—adjust in tiny increments.
- Can I make this nut-free? Yes—use oil instead of nut butter and pick a nut-free chocolate spread.
- Do I have to use a springform pan? It’s recommended for easy removal, but a regular 9- or 10-inch cake pan will work; you may need to run a thin knife around the edge to release it, and slices may be trickier to remove cleanly.
- Can I freeze leftovers? Yes—wrap slices tightly and freeze up to a month. Thaw in the fridge overnight before serving.
Wrap-Up
Makeout Chocolate Chip Cookie Pie is one of those recipes I keep coming back to when I want a crowd-pleasing dessert that’s fast, adaptable, and a little unexpected. It’s forgiving, so don’t worry too much about exact mix-in counts or small timing shifts. Follow the drainage and processing guidance, warm your chocolate spread gently, and you’ll have a dessert that reads decadent even when it leans on simple pantry ingredients.
Give it a try the next time you want something chocolatey and shareable—slice it for a party or keep it all to yourself. Either way, it’s straightforward and satisfies without fuss.
Makeout Chocolate Chip Cookie Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9- or 10-inch springform pan and set aside.
- Drain and rinse 2 cans garbanzo or white beans extremely well; transfer the beans to a food processor.
- Add to the food processor: 1 cup quick oats (or 3/4 cup flour or almond meal), 1/4 cup applesauce (or yogurt or pumpkin), 3 tbsp oil (or 1/4 cup nut butter), 2 tsp pure vanilla extract, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp baking powder, and 1 1/3 cup sugar (or xylitol). Process until completely smooth, stopping to scrape down the sides as needed.
- Pour about half the batter into the prepared springform pan and spread it into an even layer.
- Gently heat 1/2 cup chocolate spread until runny (short microwave bursts or brief stovetop warming), then spoon and swirl it evenly over the first batter layer, reaching toward the edges.
- Spread the remaining batter over the chocolate layer to cover it, then sprinkle 1/4 cup chocolate chips (or more if desired) evenly on top.
- Bake on the center rack for 35 minutes.
- Remove from the oven and let the pie cool in the pan at least 10 minutes before releasing and removing the springform ring.
- After cooling, slice and serve. Refrigerate leftovers for 3–4 days.
Notes
The recipe was inspired by these
Black Bean Brownies
.
