This Vegan Cookie Pie Recipe is the ultimate indulgent dessert for chocolate lovers. This giant stuffed cookie is crisp on the outside, soft and chewy in the middle, and filled with a rich, creamy vegan chocolate ganache and white chocolate chips. Whether you’re baking for a celebration, sharing with friends or simply treating yourself, this impressive cookie pie is guaranteed to be a crowd pleaser.
TL;DR
- A giant stuffed vegan cookie with a gooey chocolate centre.
- 100% vegan and dairy-free.
- Filled with rich chocolate ganache and vegan white chocolate chips.
- Crisp on the outside and soft in the middle.
- Serves 8–10.
- Perfect for birthdays, celebrations or sharing with friends.
Vegan Cookie Pie Recipe
Ingredients
For the Cookie Dough
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 115g vegan baking block, softened
- 1 teaspoon vanilla extract
- 80g light brown sugar
- 80g caster sugar
- 100g vegan chocolate chips
- 100g self-raising flour
- 150g plain flour
- 1 teaspoon baking powder
For the Chocolate Filling
- 200g vegan milk chocolate
- 100ml full-fat coconut milk
- 100g vegan white chocolate chips
How to Make Vegan Cookie Pie Recipe
Step 1: Prepare the Flax Egg
Mix the ground flaxseed with the water and leave it to stand for around 10 minutes until thickened.
Step 2: Make the Cookie Dough
Beat together the softened vegan baking block, light brown sugar and caster sugar until light and fluffy.
Mix in the vanilla extract followed by the prepared flax egg.
Add the self-raising flour, plain flour and baking powder, mixing until a soft cookie dough forms.
Finally, fold through the vegan chocolate chips until evenly distributed.
Step 3: Make the Chocolate Ganache
Place the full-fat coconut milk into a small saucepan and heat gently until it just begins to simmer.
Remove from the heat and add the vegan milk chocolate. Leave it for a minute before stirring until smooth and glossy.
Allow the ganache to cool and thicken slightly before assembling the pie.
Step 4: Assemble the Cookie Pie
Grease and line a deep 8-inch (20cm) round cake tin or loose-bottomed tin.
Divide the cookie dough into two portions, using roughly two-thirds for the base and one-third for the lid.
Press the larger portion of dough evenly into the base and up the sides of the tin to create a shell.
Pour the cooled chocolate ganache into the centre and sprinkle over the vegan white chocolate chips.
Flatten the remaining cookie dough between two sheets of baking paper until large enough to cover the pie. Carefully place it over the filling and press the edges together to seal completely.
Step 5: Bake
Bake in a preheated oven at 180°C (350°F) for around 25 minutes, or until the top is lightly golden.
Allow the cookie pie to cool in the tin for at least 30–45 minutes before removing. This gives the filling time to set while keeping the centre deliciously gooey.
Top Tips
- Let the ganache cool slightly before filling the pie so it doesn’t soften the cookie dough.
- Chill the assembled cookie pie for 15–20 minutes before baking if the dough becomes too soft.
- Don’t overbake! The centre should still feel slightly soft for the best texture.
- Leave the pie to cool before slicing to help it hold its shape.
- I like using this oat blonde chocolate but you can find dairy free white chocolate in most large supermarkets.
Serving Suggestions
Serve warm with vegan vanilla ice cream or whipped cream for the ultimate dessert. It’s also delicious enjoyed cold with a cup of coffee or hot chocolate.
Storage
Store the cookie pie in an airtight container for up to 4 days. Warm individual slices in the microwave for 15–20 seconds before serving for a freshly baked texture. The baked cookie pie can also be frozen for up to 3 months.
FAQs
Recipes Similar to Vegan Cookie Pie Recipe
Vegan Cookie Pie Recipe
Course: DessertDifficulty: Medium8 - 10
servings1
hour30
minutes25
minutes1
hour55
minutesA chocolate chip cookie crust filled with rich chocolate ganache makes this vegan cookie pie a real crowd pleaser!
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!
Comments
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