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!
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!
Notes
Make sure to grease the pie pan very well to prevent sticking!
Nutrition
Calories: 384kcal | Carbohydrates: 21g | Protein: 10g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 128mg | Potassium: 21mg | Fiber: 4g | Sugar: 10g | Vitamin A: 79IU | Calcium: 128mg | Iron: 2mg