Samah of Dada Eats does it again with this decadent cookie pie that's both vegan and gluten free!


For anyone who's done the search for diet-restriction-friendly desserts (especially vegan and gluten free!) you know how it goes! Sometimes, you find the perfect looking recipe, then you're met with a long lineup of ingredients that you'd have to search far and wide for. Then you close the tab!

This is why we love Samah's dessert recipes from Dada Eats: you can find essentially all of these ingredients at your regular grocery store, the recipes are simple and easy, but above all? They're so delicious! Giada first fell in love with her Banana Muffin Tops, and now this Chocolate Chip Cookie Pie is on regular rotation for a sweet treat. With no wheat, minimal added sugar, and zero dairy, this particular recipe hits the mark in terms of being as anti-inflammatory and health-conscious as possible, without sacrificing any flavor - or chocolate chips. After all, if you know Giada, you know that chocolate chips are a staple on her food pyramid! 
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Giada Tried It: Dada Eats Cookie Pie

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Image of Giada Tried It: Dada Eats Cookie Pie

Ingredients

    For The Flax Eggs (*can substitute 1 normal egg if not making vegan):

  • 2 tablespoons ground flaxseed
  • 5 tablespoons warm water

    • For The Cookie Dough:

  • 5 tablespoons maple almond butter* (See Chef's Note)
  • 3 tablespoons coconut oil (melted and cooled)
  • 1 cup + 1 tablespoon blanched almond flour
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons almond milk
  • 1/2 cup chocolate chips of choice

Instructions

  1. Preheat oven to 350 degrees. Grease an oven-safe skillet with coconut oil.
  2. Make flax eggs by combining 2 tablespoons of flaxseed meal and 5 tablespoons warm water in a small bowl. Stir to combine and set aside.
  3. In a medium bowl, microwave almond butter and coconut oil for 30 seconds. Stir together until creamy. Add vanilla extract and coconut sugar, and stir well to combine.
  4. Once the flax egg mixture has set and thickened up (should take about 5 minutes) add it to the wet mixture and stir to combine.
  5. In a separate bowl, mix together almond flour, baking soda, and baking powder. Slowly add the dry mixture to the wet mixture in increments until well combined. Add almond milk and stir well. Fold in the chocolate chips.
  6. Transfer the batter to oven-safe skillet. Bake 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.
dairy free
gluten free
vegan
vegetarian