If you’re a fan of chocolate chip cookies, you’re going to love this Chocolate Chip Cookie Pie. It’s perfect for sharing with family or friends (or keeping all to yourself!). With combination of textures, specially gooey inside and crunchy outside. Who could resist a warm, chocolate-packed slice of heaven?
Why you’ll love this Deep Dish Cookie Pie
- Warm, Gooey Center: The irresistible molten center of the pie gives it that perfect “just-baked” cookie feel, making each bite melt in your mouth.
- Crispy Golden Crust: The contrast between the crispy, golden-brown outer layer and the gooey interior creates a textural delight.
- Packed with Chocolate Chips: Bursting with gooey, melty chocolate chips, this pie offers a decadent chocolate experience in every bite.
- Easy to Make: Despite its rich flavor, this recipe is surprisingly simple to whip up. It requires minimal effort for maximum payoff, making it perfect for busy home bakers or anyone looking for a quick yet impressive dessert.
The edges should be golden and slightly crispy, while the center will still look soft and a little underbaked. It will continue to set as it cools, so don’t worry if it looks too gooey right out of the oven.
Yes! Feel free to get creative. You can mix in nuts, caramel bits, or even peanut butter chips for a twist. Just be careful not to overload the dough, as it might affect the baking time.
For the best experience, serve the pie warm to enjoy the gooey, melty chocolate inside. You can also reheat slices in the microwave for 15-20 seconds if you’re enjoying it later. However, some people love it cold for a firmer texture, it’s all about personal preference!
Yes, this pie freezes beautifully! Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, thaw in the fridge overnight and warm it in the oven at 350°F for about 10-15 minutes.
What can I serve with chocolate chip cookie pie?
This pie pairs perfectly with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel or chocolate sauce. It’s also delicious on its own if you’re a pure cookie lover!
Fun Fact: I made this recipe in commemoration of reaching 100K followers on Instagram. I’m tremendously grateful, so I needed to celebrate big! 🎉
More Chocolate Chip Recipes here:
- Chocolate Chip Skillet Cookie
- Vegan Chocolate Chip Blondies
- Chocolate Chip Cookie Bombs
- Vegan Peanut Butter Chocolate Chip Cookies
Chocolate Chip Cookie Pie
Equipment
- Oven
Ingredients
- 1/3 cup coconut sugar 67 g
- 1 egg
- 5 tablespoons almond butter 70 g
- 3 tablespoons coconut oil 42 g
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk 30 ml
- 3/4 cup almond flour 72 g
- 2 cups oat flour 200 g
- 1/4 teaspoon baking powder 1 g
- 1/4 teaspoon baking soda 1 g
- 1/2 cup chocolate chips 90 g
Instructions
- Pre-heat your oven to 175°C (350°F). Consequently, lightly coat an oven-safe pan with coconut oil or butter.
- In a microwave-safe bowl, place almond butter and coconut oil and heat for 30 seconds or until melted.
- In a bowl, whisk together the egg and coconut sugar until well combined.
- Consequently, stir together whisked egg, melted almond butter, almond milk, vanilla extract until well combined
- Gradually, incorporate the almond flour, baking soda, and baking powder and mix until well combined.
- Gently fold the mixture with the chocolate chip and pour into the greased pan.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the middle comes out clean.
- Allow to cool for about 5 minutes before cutting into slices. Enjoy!
Notes
If you have leftovers, store them in an airtight container at room temperature for a 2-3 days. For longer storage, you can refrigerate for 4-5 days.
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