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!
