I posted the picture of this AMAZING Vegan, Gluten free Chocolate Chip Cookie Pie on instagram earlier tonight and... OMG... you guys really wanted to have this recipe. So here it is!!
I got the inspiration for this cookie pie after seeing this amazing video on how to properly care for your cast iron skillet. I got a new one shortly before Christmas, but hadn't really used it much, mainly because it scared me... so this afternoon, I set out to season it. (Seriously, go watch that video, it takes a couple hours, but the video spelled it out step-by-step and it was super easy). And naturally, once it was done, I thought "I need to make a giant chocolate chip cookie"... not steaks, or veggies... cookies... I promise I'm a dietitian.
Vegan, Gluten Free Chocolate Chip Cookie Pie
- 2 cups Namaste Foods gluten free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup Madhava Organic Coconut Sugar
- 1/2 cup Chosen Foods Chosen Blend Oil
- 1/4 cup plant based milk of choice (I use Silk Cashew milk)
- 1 1/2 cups dairy-free chocolate chips
Preheat oven to 375 degrees. Spray a properly-seasoned cast iron skillet with preservative-free cooking oil (I use Chosen Foods avocado oil spray or Chosen Blend spray, depending on what I have on hand). Combine flour, baking powder, baking soda, and salt in a medium bowl and stir until well combined. Set aside.
In a separate bowl, combine coconut sugar, oil, and plant-based milk. Whisk until well combined. Add oil and sugar mixture to flour mixture and stir with a spoon until well combined and a dough has been formed. Add in chocolate chips and stir until combined.
Spread and press dough into your greased cast iron skillet. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes until the pan is cool enough to handle. Slice and serve! Store leftover cookie pie in an airtight container un-refrigerated for up to 3 days.
*Use my discount code on chosenfoods.com for 20% off! Code: milknhoney20.