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...
Giada Tried It: Dada Eats Cookie Pie
Serves 4
Preheat oven to 350 degrees. Grease an oven-safe skillet with coconut oil.
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.
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.
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. 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.
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.
*Chef’s Note: You can also use creamy regular almond butter, but I love that the maple flavor gives this dessert a sweeter taste without extra sugar.
Giada Tried It: Dada Eats Cookie Pie
By: Giada De Laurentiis
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!
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!
Prep Time
minutes
Inactive Time
minutes
Cook Time
minutes
Total Time
minutes
Cooking Level
Beginner
Serving size:
Serves 4
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:
Preheat oven to 350 degrees. Grease an oven-safe skillet with coconut oil.
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.
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.
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. 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.
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.
*Chef’s Note: You can also use creamy regular almond butter, but I love that the maple flavor gives this dessert a sweeter taste without extra sugar.
This looks delicious! I can't wait to try the recipe this weekend. I just have a quick question regarding the almond flour, was it intentional to have it listed twice in the recipe or was this a typo?
Serves 4
This looks delicious! I can't wait to try the recipe this weekend. I just have a quick question regarding the almond flour, was it intentional to have it listed twice in the recipe or was this a typo?