Peanut Butter Cookie Pie (Low-Carb & Vegan)
Print Recipe
0 from 0 votes

Peanut Butter Cookie Pie (Low-Carb, Vegan)

Giant gooey pb cookie studded with melty chocolate chunks -- no flour, butter, eggs or SUGAR. Low-Carb deliciousness!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 9 slices


  • 1 1/2 cups dry roasted peanuts unsalted
  • 1/3 cup natural peanut butter
  • 3 Tbs neutral tasting oil avocado or refined coconut
  • 2 Tbs ground flaxseed + 1/4 cup water
  • 1 tsp vanilla extract
  • 1/8 tsp pink salt
  • Rounded 1/4 tsp pure stevia powder
  • 1/3 cup dark chocolate chunks sugar-free if desired


  • Preheat oven to 350. Line a 7" springform pan or cake pan with parchment paper. Set aside.
  • In a small bowl, whisk together flax and water and set aside to thicken.
  • Add peanuts to a food processor and grind into a coarse meal.
  • Add remaining ingredients and blend into a loose dough.
    pb cookie pie
  • Stir in 2-3 Tbs chocolate chunks.
  • Press dough firmly into pan and sprinkle remaining chocolate on top.
  • Bake for approximately 12 minutes until set in the center.
  • Allow to cool 10 minutes before removing springform. Slice and enjoy!


Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
What I used:
Nordicware 7” Springform Pan here on Amazon
Food processor here on Amazon
Pure stevia here on Amazon
Mexican Vanilla: here on Amazon
Storage: I keep mine on the counter in a cake dome for a couple of days and then either refrigerate or freeze the leftovers in an airtight container.
Sweetener Swap: You may sub stevia for your preferred granulated sweetener, such as classic monkfruit or coconut sugar. I would start with 1/4 cup and adjust from there. Always taste and adjust to your preferred sweetness. Some of the sweetness will dissipate during baking so make it a little extra sweet.