Cookie pie
Nut free (optional), Gluten free, Dairy free, Soya free, Coconut free
Equipment
- Oven
- 2x Mixing Bowl
- Mixing spoon
- 8" Loose bottom/Springform cake tin
- Greaseproof Paper
- Spatula
- Spoon
Ingredients
For the cookie dough
- 200 grams Butter Vegan
- 120 grams Brown sugar
- 80 grams White sugar
- 400 grams Plain flour Gluten free
- 200 grams White chocolate chips Vegan
- 200 grams Milk chocolate chips Vegan
- 2 Large Eggs Beaten
- 1.5 tsp Vanilla extract
- 1/2 tsp Bicarbonate of soda
- 1 tsp Baking powder
- Pinch Salt Optional
For the filling
- 700 grams Vegan chocolate spread
Instructions
- In a bowl, mix the dry ingredients and then set aside
- In a second bowl (or a stand mixer), beat together the butter and sugar until it becomes thick and creamed together
- Add the eggs and vanilla extract to the creamed butter and sugar mix and continue combining
- Little by little, add the dry ingredients to the wet ingredients and mix together until a dough forms
- If not already done, make sure to add in the chocolate chips and combine
- Weigh the dough (~1.3kg) and split into 3 even portions (~430g each)
- If the cookie dough is too sticky/soft, add to the fridge for 30 minutes-1 hour to chill before use
- Line an 8" cake tin with greaseproof paper
- Add 1/3 of the cookie dough to the bottom of the cake tin and evenly press down until the base is covered
- Add another portion of the cookie dough to the sides of the tin, forming the sides of the 'pie'
- Fill the centre of the cookie pie with the vegan chocolate spread and even out using a spatula if needed
- Freeze the cookie pie for an hour to make it easier to add the top layer
- Pre-heat the oven to 200 °C (conventional) or 180 °C (fan)
- Add the final portion of cookie dough to the top of the pie and ensure it seals at the sides
- Bake the cookie pie for 30 minutes until golden
- Leave in the tin to cool for 1 hour at room temperature
- Move the cookie pie (in the tin) into the fridge for 2-4 hours (or overnight)
- Once chilled, carefully remove the cookie pie from the tin
- Slice up and enjoy!
Notes
- Store in an air-tight container for up to 5 days
- Suitable for home freezing for up to 3 months
- For a nut-free filling, I recommend using the Plamil vegan chocolate spread