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

Gluten-free cookie pie recipe - SUPER easy to make, packed with chocolate chips and a gooey chocolate layer. Nobody would ever know it's Coeliac-friendly and wheat-free.

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 537kcal

Author Becky Excell

Equipment

20cm loose-bottom baking tin

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)

Instructions

Preheat your oven to 160C Fan. Grease a 8inch loose bottomed, round baking tin.
Add your softened butter and both sugars to a large bowl and cream together until light and fluffy.
Add in your egg and vanilla extract and mix again.
Add in your gluten free flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix.
Mix in your three quarters of your chocolate chips. Leave the other quarter to top your cookie pie.
Press half of your cookie dough into the base of your tin, make it slightly higher around the edges so there is a lip. Spread your chocolate spread on top of the cookie dough, then put the remaining cookie dough on top so the chocolate is fully covered.
Press your remaining chocolate chunks into the top of the cookie pie.
Bake in the oven for about 30-35 minutes and until more golden on top.
Allow to cool in the tin for at least 30 minutes before removing and allowing to fully cool or you can slice whilst still warm too. It should be lovely and crisp on the outside but gooey in the middle.
Enjoy!

Notes

Feel free to serve just like that (warm or cold) or serve with a scoop of vanilla ice cream.

Nutrition