Vegan Cookie Pie Recipe

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If you’ve ever struggled to choose between baking a giant cookie or making a decadent chocolate dessert, this vegan cookie pie recipe is the best of both worlds. Imagine a rich, golden chocolate chip cookie baked in a pie form, soft in the centre with chewy edges, then filled with a smooth, silky chocolate ganache and scattered with sweet bursts of vegan white chocolate chips. It’s indulgent, impressive, and completely plant-based. Proving once again that vegan desserts can be just as satisfying and decadent as traditional ones.

One of the secrets to this recipe’s success lies in the ganache filling. Instead of using cream, we rely on coconut milk. But not just any coconut milk. You’ll want the kind that comes in a tin, and it’s essential that it’s full fat. The higher fat content is what creates that luscious, creamy texture that makes ganache irresistible and makes it thick enough to set and not dribble out of the pie once it’s cut. Using light or carton coconut milk won’t give you the same results, so be sure to check the label before you begin. When paired with melted vegan chocolate, the coconut milk transforms into a rich filling that sets beautifully inside the pie.

The cookie pie itself is wonderfully simple to make. The dough comes together quickly with familiar pantry ingredients and bakes up into a golden, buttery tasting crust that’s studded with chocolate chips. Once cooled slightly, you pour in the ganache and mix in vegan white chocolate chips, which add sweetness and a lovely contrast in both colour and flavour. The combination is pure heaven! Crunchy edges, gooey cookie interior, and a filling of creamy, chocolatey decadence.

If you want to take a shortcut with this recipe you can switch out the homemade chocolate ganache for ready made vegan chocolate spread. A really nice filling alternative would be vegan Nutella. Just make sure to chill the finished cookie pie properly before cutting into it! Chocolate spread might not set as well as the ganache in this recipe so it needs to be really cold when cutting if you use ready made spread.

This dessert is perfect for special occasions or whenever you want to wow friends and family. It’s a showstopper on the table, yet surprisingly easy to prepare. Best of all, because it’s completely dairy free and egg free, everyone can dig in without hesitation. One slice, and you’ll see why this vegan cookie pie is destined to become a go-to recipe.

If you liked this Vegan Cookie Pie recipe here are some other recipes you might like –

• Biscoff Cookie Pie
• New York Style Vegan Cookies
• White Chocolate Chip Cookies

Vegan Cookie Pie Recipe

Difficulty: Medium

Servings

8 - 10

servings

Prep time

1

hour 

30

minutes

Cooking time

25

minutes

Total time

1

hour 

55

minutes

Ingredients

• For the Cookie

• 1 Flax Egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

• 115g Vegan Baking Block

• 1 tsp Vanilla Extract

• 80g Light Brown Sugar

• 80g Caster Sugar

• 100g Vegan Chocolate Chips

• 100g Self Raising Flour

• 150g Plain Flour

• 1 tsp Baking Powder

• For the Filling

• 200g Vegan Milk Chocolate

• 100g Coconut Milk (full fat)

• 100g Vegan White Chocolate Chips

Directions

• For the Filling
• Make the filling first so it has time to cool. Heat the coconut milk in a pan until just bubbling. Remove from the heat and mix in the vegan milk chocolate until it is all melted and you have a smooth chocolate ganache. Leave aside to cool.
• For the Cookie
• Make the flax egg by combining 1 tbsp ground flax seed with 3 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the chocolate chips.
• Mix in the two flours, baking powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Divide the mixture into thirds.
• Grease and line a deep, loose bottom 8 inch round baking tin.
• Press one third of the cookie mixture into the bottom of the tin, making sure to persist into the edges.
• Press another third of the cookie mixture into the side of the tin to make the sides of your cookie pie. It should be about 3 cm high.
• Get your chocolate ganache filling and mix the vegan white chocolate chips into it. Pour the mixture into the cookie pie and level out with a spatula. Place the Cookie pie in the freezer for 30 minutes.
• After 30 minutes remove the cookie pie from the freezer and press the remaining third of the cookie mix on top of the pie to create the lid. Freeze for a further 30 minutes and preheat the oven to 180ºc/350ºf.
• Remove the cookie pie from the freezer and bake in the oven for 25 minutes. The top might still look a little underbaked but it will set as it cools.
• Allow to cool before putting int he freezer for 15 minutes (this allows the inside to cool properly and set). Slice and enjoy!