Name: Gluten-free Cookie Pie Recipe (dairy-free/vegan option)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 130 g unsalted butter (softened (use dairy-free hard margarine if dairy-free)); 50 g caster sugar; 150 g light brown sugar; 1 large egg (use 60ml dairy-free milk instead if vegan); 1 tsp vanilla extract; 280 g gluten-free plain flour; 1/4 tsp xanthan gum; 1 tsp bicarbonate of soda; 1/2 tsp salt; 1 tbsp cornflour; 4-5 tbsp chocolate spread / Nutella (use dairy-free chocolate spread if necessary); 300 g mix of milk (white and dark chocolate chips (dairy-free if necessary))

Gluten-free cookie pie recipe – from 15 minutes of effort + baking time, anyone can make this beauty. Best of all, nobody could EVER tell that they’re Coeliac-friendly and wheat-free.

Gluten-free cookie pie recipe, anyone? It’s crisp on the outside, with gooey cookie dough, melty chocolate chips and a layer of gooey chocolate spread in the middle. Simply serve warm with vanilla ice ream!

Gluten-free Cookie Pie Recipe (dairy-free/vegan option)

Can you imagine how long you’d have to hold your breath for before something like this came around and it was gluten-free?

(clue: the answer is somewhere between forever and all eternity)

Fortunately, you only need to wait 30 minutes for it to bake in the oven and it’s all yours! Here’s a few reasons you need to make my gluten-free cookie pie recipe, if you weren’t convinced already…

Why make my gluten-free cookie pie recipe?

My cookie pie is crisp on the outside and packed with chewy, soft cookie dough in the middle with TONS of chocolate chips and gooey chocolate hiding inside.
You wouldn’t believe how easy this is to make – totally beginner friendly and only take 15 minutes of effort, plus 30 minutes in the oven.
This is a great recipe if you have little helpers in the kitchen as it’s 100% beginner-friendly.
You’d never know this was gluten-free by tasting it AT ALL. Everyone will love this – including muggles!

Gluten-free cookie pie recipe: What you’ll need…

Butter: Butter is key in cookies and why they’ll have a lovely soft, chewy texture in the middle. Hard margarine also works perfectly, but of course, you’ll lose that subtle, buttery flavour.
Caster sugar: The combination of caster sugar and light brown sugar is what makes a cookie taste like a cookie! Using all caster sugar works, but it’ll lack a little of that authentic cookie-like flavour.
Light brown sugar: The natural molasses in light brown sugar gets all the credit for that distinctive taste in a cookie – however, using all brown sugar can bring a bit of a strong taste, hence the combo of caster and light brown sugars.
Large egg: One egg goes a long way here in terms of texture and binding. I always use large, but a medium one would be ok too.
Vanilla extract: It’s subtle, but trust. me – it needs to be there for the ultimate flavour!
Gluten-free plain flour: I use the FREEE (Doves Farm) gluten-free plain flour blend that you can find in supermarkets down the free from aisle. If you can’t find a blend like this where you live, you can always make your own using my gluten-free flour recipe.
Xanthan gum: Cookies can be a little crumbly and fragile without xanthan gum so definitely don’t leave this out unless wholly necessary!
Bicarbonate of soda: This is sometimes known as ‘baking soda’ outside of the UK and is NOT the same as baking powder. Baking powder is much weaker and will result in a very dense, dry cookie.
Salt: This is just for flavour enhancing and no, it will not make the cookies taste salty whatsoever!
Cornflour: A little added cornflour is a secret trick of the trade when baking cookies – it makes them lighter and crispier!
Nutella: or chocolate spread Of course, this is for the filling in your cookie pie, but you could actually use whatever spread you like, as long as it’s gluten-free.
Milk, white and dark chocolate chips: I use 100g of each, but feel free to use all of one if you fancy.

So what does my gluten-free cookie pie recipe taste like?

It’s super crisp on the outside, but chewy and gooey in the middle with lots of melty chocolate chips and soft cookie dough.

And who could forget an entire layer of melty chocolate spread or Nutella?

When served warm with a scoop of vanilla ice cream… it’s every gluten-free person’s dream dessert!

Gluten-free cookie pie recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

How do I make this recipe dairy-free?

Yes, but of course! Here’s all the swaps you’ll need to make to make this dairy-free:

Instead of using chocolate chips, use dairy-free chocolate chips.
Instead of using butter, use a block of Stork hard margarine or any hard dairy-free butter alternative.
Instead of using Nutella or chocolate spread, use a dairy-free Nutella alternative like this. Not all are dairy-free so ensure it’s this one if possible!

That’s it!

Can I make your gluten-free cookie pie recipe vegan?

Follow the steps above to make this dairy-free, then simply use 60ml of dairy-free milk instead of the egg. That’s it!

Is this recipe low FODMAP?

Yes! Simply use lactose-free chocolate chips and lactose-free chocolate spread in the middle.

What size baking tin did you use? Can I use a different tin like a 9in tin?

You will need a good quality 8in inch, round, loose-bottom tin, so here’s a link to the one I use .

Can I make this recipe using other gluten-free flours like buckwheat flour or coconut flour?

There’s a big difference between ‘gluten-free plain/self-raising flour’ and a *singular* type gluten-free flour. When I say ‘gluten-free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten-free flours, not just one, singular flour.

Most gluten-free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!

So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend.

Do I need weighing scales to make your gluten-free cookie pie recipe?

In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.

(unless you know what you’re doing of course)

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.

Gluten-free cookie pie recipe: Tips for perfection!

Measure out your ingredients for accuracy and please don’t reduce the sugar amounts. Sugar is super important in any cookie, so please don’t experiment with the ratios!
When adding in the first layer of cookie dough, ensure you create a raise lip around the edge. Otherwise your Nutella or chocolate spread layer will have lots of room to escape from!
Ensure you allow the cookie pie to cool once baked or remove it from the tin early. Until it’s had time to cool and for the sugar to set, it will be very gooey and delicate.
Don’t over-bake this one – the cookie dough should be lovely, chewy and a little gooey in the middle! The more you over-bake this one, the more it’ll turn out like a thick, dry biscuit. So stick to the oven timings!
Your tin MUST be loose-bottomed or springform. Otherwise you’ll never get this beauty out of the tin!