Gluten Free Chocolate Chip Cookie Pie
This gluten-free chocolate chip cookie pie is the perfect combination of two classic desserts! Almond-flour crust and a rich cookie filling!
Name a better duo than chocolate chip cookies and pie. And I’m not talking about a cookie pizza (though I do have an amazing recipe for gluten-free sugar cookie fruit pizza ). I’m talking about a pie crust with a cookie filling. Uh… yum! Perfect for the holidays, or just whenever you need a decadent treat!
This chocolate chip cookie pie is comfort food heaven! Gluten-free, made with ghee instead of butter, and no white sugar.
Table of contents
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Almond flour. Almond flour is the main ingredient in this crust. I’ve included another option that is nut-free below.
- Arrowroot starch.
- Coconut sugar. A granulated sweetener will work best in this recipe.
- Egg. Be sure to use room temperature eggs!
- Ghee. Ghee is a clarified butter that removes the lactose and casein.
Substiutions & Modiciations
- Storebought crust. You can very easily use store-bought crust instead. Though I do prefer a homemade crust, store-bought is a huge time saver and will still work for this recipe overall. I like this gluten-free graham cracker crust.
- Coconut oil. You should be able to swap the ghee for coconut oil
- Tapioca starch. This will swap 1:1 for arrowroot starch.
- Egg substitutes. A flax egg likely won’t yield the same overall rise, but it could work if needed in this recipe.
How to Make Gluten-free Chocolate Chip Cookie Pie
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Prepare the pie crust and press it into a pie pan. Poke holes with a fork and bake in the oven.
Step two. Prepare the cookie filling and whisk well.
Step three. Add the cookie filling to the cooked pie crust.
Step four. Bake in the oven and until baked through. Allow to cool before slicing.
Tips & Tricks
- Make sure the temperatures are right! Mixing cold egg and hot ghee will risk burning the egg, and adding the batter to the hot pie crust will prematurely melt the chocolate. Be sure to be patient and wait for things to cool properly!
- Take a shortcut with a store-bought crust. I’ve tested this recipe with store-bought crust, and it totally works!
If you tried this Gluten Free Chocolate Chip Cookie Pie or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Other Gluten-Free Chocolate Chip Recipes to Try…
Gluten Free Chocolate Chip Cookie Pie
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Ingredients
For the pie crust
- 3 tbsp ghee, melted and cooled
- 1 tbsp coconut sugar
- 1 egg, room temperture
- 2 cups + 2 tbsp almond flour
- ¼ tsp baking soda
For the cookie filling
- ¼ cup ghee, melted and cooled
- ½ cup coconut sugar
- 2 eggs, room temperature
- ¼ cup almond milk
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 tbsp arrowroot
- 1 tsp baking powder
- ¼ cup dairy free chocolate chips
- Flakey salt
Instructions
For the pie crust
- Preheat the oven to 350 F and grease a 9′ pie pan well.
- Using a large bowl, whisk the melted ghee, coconut sugar, and egg. Add the almond flour and baking soda and stir well until the a dough forms.
- Add the pie dough to the pie pan and evenly press down to cover all of the edges of he pie pan. Use a fork to pierce the pie crust to allow venting.
- Transfer to the oven and bake for 10 minutes. The crust should be lightly golden brown. Set aside to cool.
For the pie filing
- While the pie crust cools, prepare the filling by whisking the ghee, egg, coconut sugar and vanilla extract. Add the dry ingredients and stir well to form a batter. Add half of the chocolate chips and stir well.
- Pour the batter into the prepared pie crust. Add the rest of the chocolate chips on top and transfer to the oven.
- Bake in the oven for 25-28 minutes, or until the center of the filling is set.
- Remove from the oven and allow to cool for 10-15 minutes. Top with flakey sale before slicing and serving topped with whipped coconut cream or ice cream!
