This cookie pie tastes sinfully similar to the real thing, but is actually made with only 7 healthy & wholesome plant-based ingredients! A simple, satisfying and delicious dessert.
HIII! Anybody out there? Forgive me for my absence, I’ve taken a bit of a hiatus from blogging, and technology in general. Not so much a structured “detox” but more like, I’ve just been laying off the screens. I also just got back from New York and my screen time went down SO. MUCH, you guys. The city is super fast-paced with so much to do and see and EAT (I think I was at Hu Kitchen in Union Square pretty much every day), I felt like I didn’t even have time to be on my phone. But I’m so excited to be back to blogging and full of fresh new ideas (and recipes)!
That being said, I wanna know… who likes cookies? Ok that’s a really silly question. How about, who doesn’t like cookies? Anyone? Didn’t think so. Now who likes chickpeas? Wait, what? Yes, chickpeas. The recipe I’m sharing today is a special one: a cookie made with CHICKPEAS! And not just any cookie, but a PIE!
Remember those delicious giant cookie cakes with frosting and sprinkles and… ya know, the works? Yeah, me too. Many of us (myself included) avoid things like gluten, refined sugar, animal products, and sometimes grains and oil, in our food. So normally something like a “cookie pie” would include at least one of those ingredients, right? Well not this one, my friends, not this one.
The inspiration for this recipe actually came from another blogger who goes by Lilsipper (Bethany Ugarte) on instagram. She has a “chickpea cookie dough” recipe that I always used to make when I was just starting out on my journey to a healthier lifestyle. I’ve been following her for years and I just love her awesome content and simple, minimalistic recipes. Bethany is not vegan so her recipes often aren’t, but if you are, it’s usually easy to veganize her recipes with a few simple tweaks.
The base of this chickpea cookie pie is of course, chickpeas. But we will also be using tahini (or another creamy nut or seed butter of your choice), maple syrup, and a little almond flour. What I love most about this recipe is that it’s comprised of simple, wholesome ingredients, yet tastes oh-so-sinful.
Chickpeas are loaded with plant-based protein and fiber, while the tahini provides plenty of healthy fats. In other words, this is probably the most filling, nutritious, and satisfying cookie you will ever inhale. I mean.. eat.
One recommendation I have for this recipe is something that many of you may just want to skip (and you totally can) because it’s a bit tedious. BUT it is worth it in the end, trustttt! And that is: peel your chickpeas. Huh?!?
Chickpeas actually have a “skin” or a translucent outer layer that kinda grosses me out. Removing this outer skin will make for a much smoother chickpea cookie batter. All you have to do is squeeze the chickpea and it will pop right out of the skin! Easy PEA-sy! Ha, see what I did there?
The peeling of the chickpeas is completely optional, but do let me know if you try it and notice a difference! I certainly do. So, without further ado, I give you my (VEGAN AF) CHICKPEA CHOCOLATE CHIP COOKIE PIE!
As always, if you make this recipe please share with me on Instagram so I can see your beautiful creations! Enjoy, babes! xx
| Servings | Prep Time |
| 1 pie | 20 minutes |
| Cook Time |
| 30-40 minutes |
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This cookie pie tastes sinfully similar to the real thing, but is actually made with only 7 healthy & wholesome plant-based ingredients! A simple, satisfying and delicious dessert.
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- 1 can organic chickpeas
- 1/4 cup tahini or nut/seed butter of choice
- 1/4 cup maple syrup
- 4 tbsp almond flour for substitutions, see recipe notes*
- 1/2 tsp baking soda
- 1/2 tsp himalayan pink salt
- 1/2 cup chocolate chips/chunks
- 1 tsp vanilla extract optional
- Preheat oven to 350 degrees and grease or line a 9-12″ springform pan, pie dish, or cake dish. You can also use a small cast-iron skillet. Size of dish will depend on how thick or thin you would like your pie to be. I used a 9″ springform pan.
- Drain and rinse your canned chickpeas. Peel (if desired) by gently squeezing each chickpea until it pops out of the skin.
- Add chickpeas and all other ingredients (except chocolate chips) to a high-speed blender or food processor. Blend until creamy and smooth. You may have to stop a few times to scrape down the sides with a spatula. If your blender isn’t very powerful, you can add a tiny splash of plant-based milk to facilitate blending.
- Add in most of the chocolate chips and pulse a couple of times to evenly distribute throughout the batter.
- Pour batter into greased or lined pan (a greased spatula helps here as the batter will likely be thick and sticky). Spread evenly throughout the pan and smooth out the top with spatula. I like to slam the pan on the counter a few times to remove any air bubbles.
- Sprinkle the remainder of your chocolate chips on top and pop that sucka into the oven for 30-40 minutes or until golden around edges.
- The timing will depend on the thickness of your pie and how soft you’d like it to be. Thicker pies will take a bit longer to bake through. Once you’ve hit 30 minutes, check the pie periodically by sticking a toothpick or fork in the center. Allow to cool for at least 10-15 minutes. Even if it seems undercooked, the pie will continue to set as it cools so don’t worry! Store leftovers in fridge for up to a week. ENJOY!
*I have not tested any other flours in this recipe, but you could try using coconut flour, chickpea flour, or hazelnut flour. The flour can also be omitted altogether but you will get a slightly more dense cake and less batter.
Did you make this recipe? Share it on Instagram using the hashtags #ommade and #ommadebyemily and tag me @ommadebyemily 
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