Flourless Chocolate Chip Cookie Pie {Vegan, Paleo}

Flourless Chocolate Chip Cookie Pie! Just as yummy as the classic, but without flour, butter, eggs, or refined sugar! No one would ever guess this is Vegan, Gluten-Free & Paleo!

 It’s about TIME!

Time for a REAL chocolate chip cookie recipe on my blog, now that 2 years have passed. I’ve been afraid to tackle it, but I’m SO freakin’ in LOVE with how it turned out!!

I don’t know if it’s because it’s been YEARS since I tasted a “REAL” flour/sugar/butter cookie, but these copycat chocolate chip cookies are mind-blowing DELISH.. just like the real thing!

Speaking of 2 years, thank you to everyone who helped me celebrate my 2 Year Blogiversary this week! I can’t believe how the years have flown by! And I’m still utterly in SHOCK that a little ole gal like me has had over ONE AND A HALF MILLION readers so far (!!)… What in the world?!?! lol. All I can say is THANK YOU.

I greatly appreciate all the comments, emails and messages. It makes me so happy to hear from you guys! Seriously makes my day. Being a blogger can be kinda isolating at times… being behind a screen, working from home (alone), so connecting with readers is my lifeline. So feel free to contact me any time. I’m happy to help if you ever have a question. Email me at [email protected] or message me on Facebook. 🙂

Now, back to this COOKIE PIE…

Changing my life… AGAIN.

Remember my Life Changing Lemon Cookies I posted recently?? Well they were SO good, and SO easy, that I had to make another cookie recipe using the same magical ingredient: CASHEWS!

Zero flour, butter/dairy, eggs, or refined sugar. And these also happen to be OIL-FREE.

These take under 2 MINUTES to mix together using a food processor.  Crazy simple. And crazy GOOD. I’ll say it again like I did in my lemon cookies, I’ll never go back to the “regular” way of making cookies again. These are just SO much better!

Cashews give the BUTTERY goodness to these cookies, and coconut sugar has a flavor just like brown sugar. I can’t get over the taste of these cookies. I could go on all day…. but I won’t, haha.

ULTIMATE COOKIE KNOCKOFF

These cookies are Just like the REAL thing. Same crisp edges, chewy sides, and tender centers. Pardon me while I drool all over my keyboard.

PLUS, since this cookie is baked into ONE GIANT cookie pie, it has a the ultimate perfectly gooey center. Not too raw, not too wet. Just amazingly soft and melt-in-your-MOUTH decadent!

Melty warm chocolate in every bite. Mmmmmm. I’m in LOVE.

FEED IT TO YOUR FRIENDS

I get lots of questions about which of my recipes people should to serve to friends and family who eat a “Standard American Diet.” Well THIS one is going to go to the top of my recommendations list (along with my Chocolate Covered Strawberry Pie, Key Lime Pie and Blueberry Lime Cheesecake).

I dare someone to say these are not delicious, lol. No-one will EVER guess these are gluten-free, dairy-free, vegan, Paleo and have no added refined sugar. 

Who’s ready for Chocolate Chip Cookie PIE?? Wait.. what if you have no mini pie plate? Don’t worry! You can ALSO make these into single serve cookies. YAY! Just reduce the cooking time to about 8 minutes.

Flourless Chocolate Chip Cookie Pie {Vegan, Paleo}

Just as yummy as the classic, but without flour, butter, eggs, or refined sugar, and baked into one giant cookie PIE! No one would ever guess these are gluten-free, dairy-free, vegan & Paleo!

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Prep Time: 3 minutes

Cook Time: 25 minutes

Total Time: 28 minutes

Servings: 8 slices

Ingredients

• 1 1/2 cups raw cashews
• 1/2 cup coconut sugar
• 3 Tbs non-dairy milk
• 1 Tbs ground flax
• 1 tsp vanilla extract
• 1/8 tsp pink salt
• 1/3 cup dark chocolate chips or chunks

Instructions

• Preheat oven to 350 degrees. Line a 7" pan with parchment.
• In a small bowl, mix together flax and milk and set aside for a few minutes to thicken.
  
• In a food processor, blend cashews until a coarsely ground (about 20 seconds)
• Add remaining ingredients (except chocolate) and pulse to combine.
• Fold in 2/3 of the chocolate chips with a spatula. (Note - if your food processor and dough get hot while blending wait for it to cool before adding the chocolate or it will all melt.)
• Spread dough onto pan and smooth with spatula.
• Bake for 25 minutes. Remove from oven and add remaining chocolate for the last 2-4 minutes (so it doesn't turn into chocolate puddles.) Continue baking until edges are golden. Allow to cool for 5 minutes before removing from pan.
• Slice & Enjoy!

Notes

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

What I used:

7" springform pan This makes a small pie. If you use a standard size pie plate or springform, increase the recipe by 50% to 100% (double)

Cuisinart Food Processor

Sincerely Nuts Raw Cashews

Organic 72% Dark Chocolate Chunks, Organic Coconut Sugar, and Unsweetened Cashew Milk from Target

Ground flaxseed from Aldi

Totonacs Mexican Vanilla

Sherpa Pink Himalayan Salt

To store: keep tightly wrapped at room temp for about 4 days, or refrigerated for 10 days, or frozen for 1 month.

Sweetener Swap: You may replace the coconut sugar with any other granulated sweetener, or possibly use 1/4 cup maple syrup in place of the sugar, milk and flax (although I haven't tried that).

Tried this recipe?Tag @emily.likes.food #prettypies!