Chocolate Chip Cookie Pie is a scrumptious vegan dessert. It’s also paleo, gluten-free, refined sugar free, and absolutely delicious!
Course Dessert
Cuisine Paleo, vegan
Keyword pie
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 12people
Calories 300kcal
Ingredients
Crust
2tablespoonsflax seeds
3tablespoonswarm water
1/2cupcoconut oilmelted
1/4cupmaple syrup
2 1/2cupsalmond flour
1teaspoonbaking soda
1/4teaspoonfine sea salt
Chocolate Chip Cookie Filling
1tablespoonflax seeds
1 1/2tablespoonwarm water
4tablespoonscoconut oil
4tablespoonsalmond butter
1/3cupapplesauce
1teaspoonvanilla extract
2/3cupalmond flour
3tablespoonscoconut flour
2/3cupcoconut sugar
1tablespoonarrowroot powder
3/4teaspoonbaking powder
2/3cupchocolate chips
1tablespoonalmond flour
Instructions
Crust
Mix flax seeds with warm water. Set aside for 10 minutes to thicken.
Mix coconut oil with maple syrup
Add thickened flax seeds to the coconut oil and maple syrup mixture.
Mix almond flour, baking soda and salt. Whisk to break up any large lumps of almond flour.
Fold with the wet ingredients to combine.
It will be a very wet dough.
Press it to the bottom and up the sides of a tart pan or a pie plate, I used a 8” deep tart pan with a removable bottom.
I used a bit of almond flour to help me press the dough down and not have it stick to my hands so much.
Place crust in the freezer while you pre-heat the oven.
Pre-heat the oven to 350F.
Bake the crust for 5-7 minutes until the edges are just set. It helps to poke the bottom of the crust a bit to release air trapped in the crust.
Remove from the oven and shield the sides of the crust with some foil or pie shields to protect it from getting burned, because they will start to brown quickly. It also helps if you bake your pie on a lower rack in your oven.
Bake the crust for another 12-18 minutes, until the bottom of the pie crust looks slightly browned.
Remove from the oven and let it cool before adding the filling.
While the crust cools down, make the filling.
Chocolate Chip Cookie Filling
Mix flax seeds with warm water. Set aside to let it thicken for 10 minutes.
Mix coconut oil, almond butter, applesauce, and vanilla extract together. Add flax egg to the bowl.
Combine the coconut flour, almond flour, coconut sugar, arrowroot powder, and baking powder together. Whisk ingredients together to break up large lumps of almond flour and coconut sugar.
Add dry ingredients to wet ingredients. Mix to combine.
Mix chocolate chips with 1 tablespoon of almond flour. The almond flour will coat the chocolate chips and prevent them from sinking to the bottom of the tart once baked.
Add chocolate chips to the dough and mix to combine.
Spread filling over cooled baked crust.
Bake at 350F for about 15 minutes, might take a bit longer. Once the top is browned and seems set, the pie is ready to be removed from the oven.
Place some chocolate chips on top of the pie when it comes out of the oven. The bottom of the chocolate chips will melt and stick to the top of the pie. Wait til it cools down to cut and serve.
Storage
This pie can be kept at room temperature for a day or two, but I like to keep mine in the fridge. I heat it up slightly and serve it with vegan ice cream!
Pie will keep well in the fridge for up to 5 days, well covered.