I’m going to come right out and say it: this may just be my favorite recipe.
I have a lot of dreams, it’s true, but chief among them has always been my intense desire to master a healthy, wholesome chocolate chip cookie with real ingredients. I know. Ambitious right?
There are just so many iterations of and preferences for the perfect chocolate chip cookie, but let me paint you a picture of what mine would look like. Golden brown on the outside, chewy and gooey on the inside. Studded with melty chocolate chips, with a soft, slightly under-baked center. Best eaten when fresh out of the oven. Call me a cookie texture princess. Fine. I deserve it.
My point is: I think I might have achieved one of my dreams with this Chocolate Chip Cookie Pie.
I created this recipe when I was craving something sweet to eat with my afternoon coffee (okay, so yes, this is a feeling I get around 3PM everyday of my life, but I digress…) I wanted something that would taste decadent but not feel too heavy.
My recipe uses no dairy, no eggs, and no grains. It is sweetened with coconut sugar and uses just three tablespoons of oil in the entire recipe. But don’t let all this talk fool you…I’ve tricked more than a few people into thinking it’s a lot unhealthier than it actually is. You’ll want to make and eat this on repeat – that, I’ll promise you!
My chocolate chip cookie pie also reminds me of a pizookie and would taste amazing with a scoop of vanilla ice cream on top. Just throwing that suggestion out in the open. Take that for what you will…
If you do make this recipe please tag me on Instagram @DADAEATS and hashtag #DADAEATSTreats. I want to see the magic you make!
Enjoy!!
Chocolate Chip Cookie Pie (Vegan, Gluten-Free)
Ingredients
- 5 tbsp maple almond butter you can also use creamy regular almond butter, but I love that the maple gives this dessert a sweeter taste without extra sugar.
- 3 tbsp coconut oil, melted and cooled
- 1 cup + 1 TBSP blanched almond flour
- 1/3 cup coconut sugar
- 2 flax eggs 2 TBSP ground flaxseed mixed with 5 TBSP warm water, left to sit for 5 minutes.
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup chocolate chips
- 1 oven-safe skillet
Instructions
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Preheat oven to 350 degrees. Grease oven-safe skillet with coconut oil.
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First, make your flax eggs by combining 2 tbsp of flaxseed meal and 5 tbsp warm water in a small bowl. Set aside.
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In a medium, microwave-safe bowl, melt together almond butter and coconut oil until just melted. Add vanilla extract and coconut sugar and stir well to combine.
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Add flax egg to your wet mixture once it has thickened up (should take around 5 minutes). In a separate bowl, mix together almond flour, baking soda, and baking powder. Fold in almond flour in increments to the wet mixture until well combined. Add almond milk help combine everything together. Fold in chocolate chips.
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Transfer batter to oven-safe skillet. Bake on 350 for 20-25 minutes or until edges are golden brown, and toothpick inserted in center comes out clean. Let cool for 5 minutes before cutting and serving.
Ohhhh my! This is exactly the way I love mine also!!
Yummy!!!
Yay! Hope you enjoy!
The recipe doesn’t ever say to add the flaxseed eggs! Luckily I saw them sitting on counter at the last minute! 😀 You might want to add that step to your recipe. Thank you. My cookie pie is baking right now!
thank you!!
This recipe describes a chocolate chip cookie pie, but the directions describe making individual cookies, is the reader to understand that they should just place all the dough into a pie dish, and bake it altogether, if a cookie pie is the end result you’re looking for?
Hi Chris! I think there was a glitch with the site when you were viewing — the directions should reflect the pie! Let me know if you’re still seeing a different version!
Instead of flax eggs, can I substitute in real eggs?
I have never tried, but one egg should sub out perfectly! 🙂
Are the 3 tbsp of coco oil measured as 3 melted or solid? Just curious bc it seems like it’s never the same quantity once melted. Going to make this for my vegan sister next weekend! 🤗
It should be 3 TBSP melted 🙂 I hope you enjoy!
Looks delightful! Have you ever used Monk Fruit for your sweetener? Wondering if it would be the same ratio (to switch out) for the coconut sugar?
Fantastic recipe, thank you, and I will certainly be making this again. I did not have the maple almond butter, so I just added 1 T of maple syrup (real, of course, not fake) and deleted the almond milk (since I didn’t have it anyway) and suffice to say it was a real hit.
Thank you so much for making Jennie!! That sounds great — it’s definitely one of my favorites 🙂
Question…. can I add regular eggs instead of flax eggs? Will it taste the same? Thanks!
Yes!! Use one egg !
What are best chocolate chips to use?
Hi Heidi! You can use vegan chocolate chip or just a good ol regular semi-sweet! Some of them are accidentally vegan too, if you look for that.
I wish it said what size skillet. That would be helpful
8-inch! 🙂