If you love Vegan Chocolate Chip Cookie Pie, but want to take them to the next level, this Vegan Chocolate Chip Cookie Pie is the ultimate deep dish cookie dessert! Think of it as a cookie cake meets chip pie—soft, chewy, and loaded with vegan chocolate chips in every bite. Plus, it’s completely dairy-free, and with a simple swap, it can even be made gluten-free.
Whether you serve it warm with a scoop of ice cream or enjoy it as-is, this indulgent dessert is sure to impress. It’s made with plant-based ingredients, including coconut oil or vegan butter, and sweetened with brown sugar for that classic chocolate chip cookie flavor.
Why You’ll Love This Vegan Cookie Pie
- Gooey Chocolate Chip Goodness – If you love gooey chocolate chip cookies, this deep dish version will be your new favorite.
- Simple Ingredients – Made with pantry staples like flour, sugar, baking soda, and chocolate chips.
- Vegan & Dairy-Free – This vegan chocolate dessert is free from eggs and dairy.
- Gluten-Free Option – Simply swap the all-purpose flour for a gluten-free flour blend to make a vegan gluten-free version!
- Perfect for Any Occasion – Whether it’s a cozy night in, a celebration, or a holiday treat, this chip pie is always a hit.
Vegan Chocolate Chip Cookie Pie
Course: DessertCuisine: AmericanDifficulty: Easy20
minutes25
minutes20
minutesIngredients
1 vegan store-bought pie crust (see notes if wanting homemade)
1 ½ cups all-purpose flour
½ cup packed brown sugar
⅓ cup white sugar
1 flax or chia egg (mix 1 tbsp ground flaxseed with 3 tbsp water; let sit for 5 minutes)
⅔ cup (1 stick) vegan butter, softened (or melted coconut oil)
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon baking soda
1 cup vegan chocolate chips, divided
½ cup for batter
½ cup melted with ½ tbsp coconut oil (for coating the crust)
Directions
- Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan if needed.
- Prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5 minutes to thicken.
- Melt ½ cup of chocolate chips with ½ tbsp coconut oil in the microwave, heating in 20-second increments and stirring in between.
- Brush or spread the melted chocolate evenly over the inside of the pie crust. Place in the fridge for 5-10 minutes to allow the chocolate to set.
- In a large bowl, cream together the vegan butter, brown sugar, and white sugar until smooth.
- Mix in the flax egg and vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in ½ cup of vegan chocolate chips.
- Spread the batter evenly into the chocolate-coated pie crust.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
- Cool slightly before serving. Enjoy warm or at room temperature!
Notes
- If you are wanting homemade pie crust, I suggest using It Doesn’t Taste Like Chicken’s Easy Pie Crust