This healthy chocolate chunk cookie pie is a healthy indulgence. Part cookie, part pie, it’s best served with a big scoop of vegan ice cream!
Many years ago, my mom went all out with Christmas baking. Our basement freezer would be positively bursting at the seams with sugar cookies, peanut butter toffee clusters, Nanaimo bars, and all manner of other sugary treats. It was a nightly ritual all December to remove a selection of these treats from the freezer, arrange them on a plate, and enjoy a smorgasbord of Christmas baking.
That was when we lived in a single family home in the ‘burbs with a big basement that housed a big old freezer. Now that we are living minimally in a tiny space, the days of making a whack load of Christmas treats are long over: our freezer space is limited to begin with without the influx of containers full of baking!
The little recognized benefit of having less space is that I’m much more likely to bake a fresh dessert every few days, rather than relying upon weeks-old treats in the freezer. While I can’t say that what I choose to bake aligns with the holiday season these days, I can assure you that I’m not missing out by any stretch of the imagination.
The inspiration for this healthy chocolate chunk cookie pie recipe came from my dad mentioning that he had seen something similar in a baking magazine, and hinting that he’d love to try something similar.
Well, this girl can take a hint, so I got down to business. My dad and I have a big sweet tooth in common, so my motivation wasn’t totally altruistic. I get about as mopey as he does when there’s no dessert in the house, ha ha!
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I knew that I wanted to create a healthier version of a chocolate chunk cookie pie, so I used my chocolate chunk cashew butter blondie and chocolate chip, cranberry, and pecan cookie recipes for guidance.
For the base, I used a combination of oat flour and light spelt flour. They are my flours of choice for desserts these days: I love the toothsome density that oat flour provides, and the airiness that light spelt flour brings. Light spelt flour can be found in most well-stocked health food stores–I purchase mine in bulk at a store here in Ottawa called Herb and Spice. I combined the flour with cinnamon, salt, baking soda and powder, chopped dark chocolate, and chopped pecans. For the wet ingredients, I used melted coconut oil, sunflower seed butter, an organic egg (feel free to sub a flax egg for a vegan option), vanilla, coconut sugar, maple syrup, and plant milk. After stirring everything together, I put the batter into a greased pie plate and baked it for 20 minutes.
And voila! Just like that, this magnificent dessert was ready.
All that was left to do was add a big scoop of vanilla Coconut Bliss.
If you’re looking for a dessert to make right this second, look no further. This chocolate chunk cookie pie can be whipped up in 10 minutes, baked in 20, and enjoyed just a few minutes later. In fact, it’s best enjoyed warm, since the ice cream melts into each slice, creating something akin to heaven in your mouth.
If you make this recipe, let us know how you liked it by leaving a comment and rating below. Comments and ratings allow more people to find and enjoy these recipes. 🙂 And if you feel so inclined, take a picture and post it to Instagram using @upbeet.kitchen and #upbeetkitchen. I love to see your delicious recreations!
I’ll be back soon with a decidedly less indulgent, yet festive, kale salad recipe. Til then, enjoy this cookie pie!
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Healthy Chocolate Chunk Cookie Pie
- Total Time: 28 minutes
- Yield: 8 servings 1x
Description
A healthier indulgence, this chocolate chunk cookie pie is out of this world tasty, especially when topped with a scoop of vegan vanilla ice cream. It’s to pie for!
Ingredients
- ¼ cup coconut oil, melted
- ¼ cup sunflower seed butter (or nut/seed butter of choice)
- 1 large organic egg (may use 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water) in its place)
- ½ cup coconut sugar
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp non-dairy milk
- ¾ cup oat flour
- ¾ cup light/white spelt flour
- 1 tsp cinnamon
- ¼ tsp fine sea salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ⅔ cup chopped dark chocolate or chocolate chips
- ⅓ cup chopped pecan halves
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9-inch pie plate or cast iron skillet with coconut oil.
- Mix together the melted coconut oil, sunflower seed butter, egg, coconut sugar, maple syrup, vanilla, and non-dairy milk together in a large bowl.
- In a medium bowl, stir together the oat flour, light spelt flour, cinnamon, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and stir until incorporated.
- Mix in the chopped dark chocolate and pecans.
- Transfer the batter to the prepared ban and bake for 18 minutes. You don’t want to over bake, as part of the charm of this recipe is its slightly gooey interior.
- Let the cookie pie cool for five minutes before slicing into 8 wedges and enjoying with some vegan vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
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Court says
Allison, you are so talented! Absolutely amazing job!
Allison says
Thank you so much for your kind words, Courtney- right back at ya! ??
Erin says
I made this for Sunday dessert and my family of five devoured it all. It was quick to make and bake too. Perfect!
Allison says
Wow, thank you so much, Erin! I’m so glad that you all enjoyed it.