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Chocolate Chip Cookie Pie (Vegan, Gluten-Free)

Author Samah Dada


  • 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


  1. Preheat oven to 350 degrees. Grease oven-safe skillet with coconut oil.

  2. First, make your flax eggs by combining 2 tbsp of flaxseed meal and 5 tbsp warm water in a small bowl. Set aside.

  3. 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. 

  4. 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.

  5. 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.