I wanted to share a recipe that I made last week on a TV segment. It’s so good, and a perfect summer dessert to serve! Best of all, it’s super easy to make. You can make the cookie crusts ahead of time and freeze them, and top them at the last minute. Just make sure to let them thaw a few hours before serving.
The reason that I’m a little loose with the baking times, is that it depends on the size of your pie plates. I tested the recipe using 6-inch individual pans. Glass, metal and ceramic all work really well. Just make sure not to over bake them. I would check them at the 12 minute point, by doing a touch test. If the center of the cookie pie feels somewhat firm but still soft to the touch (meaning you could leave an indent in the top, but it’s golden and firmer on the edges), then it’s probably done. They took about 14-15 minutes in my oven. Let me know if you give these a try, and if you have any questions.
Oh, and you can make these cookie pies with gluten-free or regular flour. So easy to customize, right?
I’m also including the video here as well.
- 1 cups all-purpose or gluten-free flour mix* (without added xanthan gum)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons melted coconut oil
- 2/3 cup packed brown sugar
- 2 tablespoons soy milk or other milk of choice
- 2 teaspoons pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 3/4 cup dairy-free semisweet chocolate chips
- 4 tablespoons soymilk (or 3 tablespoons soymilk + 1 tablespoon booze of choice like rum or bourbon)
- Vegan ice cream (I used So Delicious new cashew-based ice cream)
- Optional toppings like Dandie's mini marshmallows and chopped nuts
- Preheat the oven to 350°F. Grease 2 small pie dishes.
- Cookies: In a small bowl mix together the flour, baking powder, baking soda and salt. If making them with gluten-free flour, add 1/2 teaspoon xanthan gum.
- In a large bowl or the bowl of a stand mixer add the coconut oil, brown sugar, almond milk and vanilla, beating until smooth. Add the dry ingredients to the sugar mixture, and beat just until smooth. Add the chocolate chips, mixing just until incorporated.
- Divide the batter between the two greased 6-inch pie plates. Lightly flatten the tops with your hand.
- Bake for about 14 to 15 minutes minutes, or until puffed and lightly golden brown around the edges. You want the cookies to be still somewhat soft to the touch. Do not overbake!
- While the cookies are baking, make the chocolate sauce. Combine the chocolate chips and milk in a microwave safe bowl. Heat for 30 seconds. Stir and heat for another 20 to 30 seconds. Stir until the chocolate is smooth and melted. Don’t overheat the chocolate, as it will burn.
- Remove the cookie pies from the oven and allow to cool.
- When ready to serve, top the cookie pies with a scoop of ice cream and drizzled chocolate sauce. If desired, sprinkle mini marshmallows and toasted nuts over the chocolate sauce. Serve right away.
- *If using gluten-free flour, you will need to add 1/2 teaspoon xanthan gum.
- This recipe can be doubled to make 4 pies.
- Tip: My favorite gluten-free flour for cookies is based on Cybele Pascal's gluten-free blend: 1 cup superfine brown rice flour (Authentic Foods) mixed with 2/3 cup potato starch and 1/3 cup tapioca starch. Whisk together and measure out 1 cup. Make sure to add the 1/2 teaspoon xanthin gum to the recipe.