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Skinny Cookie Pie

I have been meaning to try out this delicious looking chocolate chip cookie dough dip recipe from Chocolate Covered Katie for weeks now and finally made it yesterday, and as expected it was beyond delicious. You would never imagine the base was made with chick peas, or that you would immediately want to eat it by the spoonful. Really, it is amazing.

So amazing in fact, that I knew I would eat the whole container in one sitting if I left it as is, so I decided to bake mine and turn it into a cookie pie. If you have more self control, stop after folding in the chocolate chips and eat as a dip, by the spoonful, or dropped on top of some vanilla ice cream. For folks like me who need some more concrete portion control, bake it up into a delicious cookie pie, cut it in 1/8th’s, or 1/16th’s for less points, and enjoy guilt free. This morning I had a slice for breakfast with coffee, since it’s full of fiber and protein, it will keep you full all morning.

Skinny Cookie Pie
Servings: 8
Serving Size: 1 slice
Nutritional Info: 166.7 calories, 5.4g fat, 29.2g carbohydrates, 3.4g protein, 3.3g fiber
Weight Watchers® PointsPlus®: 6 *

Ingredients

  • 1 can chickpeas, rinsed and drained (14 oz)
  • 1/6 tsp salt
  • 1/8 tsp baking soda
  • 3/4 tsp baking powder
  • 2 tsp vanilla extract
  • 1/4 cup crunchy peanut butter or PB2 (save 290 calories for the entire recipe or 37 calories per slice)
  • 4 tbsp skim milk
  • 2/3 cup brown sugar
  • 1/3 cup dark chocolate chips
  • 3 tbsp oats

Instructions

  1. Preheat oven to 350 degrees.
  2. Place all of the ingredients, except the chocolate chips, into a food processor and blend until smooth. Fold in the chocolate chips after.
  3. Pour into a round cooking or pie dish, mine is about 8 inches across, sprayed with cooking spray. Bake for 40-45 minutes. Enjoy for breakfast, a snack, or even topped with some ice cream – delish.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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About

I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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15 Response to Skinny Cookie Pie

  1. kathy on February 23, 2012

    What would the WW points be if you used PB2? I have never used it, but would like to try on this recipe. Looks yummy.

    Reply
    • Kristen on February 23, 2012

      I just ran it through the points calculator and it would be 4 points with the PB2. And you will love the PB2 I think – I use it in everything.

      Reply
      • Betty Isaac on May 26, 2014

        Can you tell me what PB2 is and where I can purchase it. Thanks.

        Reply
        • Kristen on May 27, 2014

          PB2 is a powdered lower calorie peanut butter alternative that you mix with water to create your peanut butter. You can find it in some grocery stores and definitely on Amazon.

          Reply
  2. Christine M. on February 23, 2012

    This looks delicious! When would you add the chocolate chips?

    Reply
    • Kristen on February 23, 2012

      Fold them in after blending everything in the food processor. Hope you enjoy!

      Reply
  3. Jillya on February 23, 2012

    If I use pb2 would I just use the powder or should it be mixed with water to equal 1/4 cup?

    Reply
    • Kristen on February 23, 2012

      I would mix it up with water to make the equivalent in peanut butter and then add that. Without the water I think it would be too dry.

      Reply
      • Rhonda Wills on March 23, 2013

        I made it with the PB2 and didn’t add any extra water… turned out fabulous! For those that aren’t familiar with PB2 you can buy it at some grocery stores (Trader Joe’s) or on-line. I got mine at Amazon.com

        Reply
  4. Katie on June 9, 2012

    Hi, I would just like to say that I made this this weekend and it was incredible! I love your website and your recipes (especially how you WW-ify CCK faves)– thank you for making dessert taste a little more naughty!

    Reply
  5. Ashley on January 16, 2013

    I made this last night and used the PB2 (which came to 5pt plus unless I calculated something wrong) and it was AMAZING. I ate it warm with a couple tbsp of frozen truwhip on it, 6pt plus dessert altogether. My husband loved it too.

    Reply
  6. Jamie Johnson on January 16, 2013

    This sounds great! I actually have all the ingredients on hand except for crunchy PB. I think I’ll make it this weekend.

    Reply
    • Kristen on January 16, 2013

      It will also work with creamy peanut butter. I just like the added crunch :)

      Reply
  7. Heather on March 24, 2013

    So how much is a serving if you leave it as the dip and don’t bake it (for the number of points listed)? Thanks!

    Reply
  8. Deb on July 12, 2013

    Tastes great! If I store in frig, how long will it last? Full 8 days (or 7 since I ate a serving today!)?

    Reply

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