Wow. I’m truly in heaven. My Chocolate Chip Cookie Pie (gluten free) recipe is, officially, my favorite gluten free homemade dessert recipe. My second would be my Pumpkin Pie, but that’s a recipe I’ll share later. I can’t take all the credit for coming up with this masterpiece though. I was inspired by two things.
- Over a decade ago I ate a dessert at a local Italian restaurant where they had a “Pizzookie” which was a giant chocolate chip cookie served in a small cast iron pan with ice cream on top. I have longed for that for years, but I wouldn’t get it because it’s so unhealthy, obviously. Instead, I dreamt about it. For over a decade.
- Then, a few months ago, I was reading a fun blog, Cave Girl Eats. I saw that she made a giant paleo chocolate chip cookie in a pie dish. I thought to myself… THAT’S IT! I can recreate the Pizzookie! Now, mine isn’t strictly paleo like hers because grass fed butter belongs in this bad boy. Be sure to check out Cave Girl Eats’ blog. I call her “funny girl” because I’m frequently giggling when I read her work.
Interestingly… In writing this post, I decided to google “Pizzookie” to see if the Italian restaurant came up, and what do you know? Quite a few entries showed from various sources including Urban Dictionary. It appears that BJ’s Restaurant and Brewhouse might have made the original, and get this… they offer one that’s gluten free. However, no need to run out to BJs when you can make your own right at home and I guarantee that even though theirs is gluten free, it’s still not nearly as healthy as mine.
Back to my Chocolate Chip Cookie Pie (aka Kristen Suzanne’s Pizzookie). Why do I love this gluten free recipe so much? It’s moist, chocolate-y, not horrible for your health, delicious, fun, and very easy to make. It was love at first bite, and second, and third, and fourth, and fifth, and so on. And, to make it even better, which isn’t really possible, but yeah… serve it with ice cream for an over the top experience (though totally not necessary).
Update: I just made one of these today and my husband exclaimed, “Holy ____! I hope you made one for yourself. Can I have this for dinner?” (By the way, his expletive was not the word “shit.”)
Let’s not waste any more time. We have an important Chocolate Chip Cookie Pie recipe to share.
- 3 1/2 cups blanched organic almond flour (this is the best one!)
- 2 tablespoons grass fed collagen
- 1 1/2 teaspoons upgraded vanilla powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 2 pasture-raised eggs, room temperature
- 1/2 cup grade B organic maple syrup
- 4 oz grass fed (unsalted) butter, room temperature, quartered, plus more to grease pie dish
- 1 bag (9 to 10 oz) bittersweet, organic, fair trade chocolate chips
- 3/4 cup raw organic walnuts, chopped
- Preheat your oven to 325 degrees F.
- Grease your pie baking dish (I used grass fed butter to grease mine). I love that Emile Henry pie baking dish shown in the picture. It’s simply gorgeous with its decorative fluted edge, high quality, and durable.
- Put the almond flour, collagen, vanilla powder, baking soda and sea salt into your food processor, fitted with the “S” blade. Pulse it a few times.
- Add the eggs, syrup, and grass fed butter chunks to the food processor and pulse a few times. Then, turn the food processor on and let it run for a bit until the ingredients mix together well and start to form a doughy glob.
- Transfer the dough to a bowl. Fold in the chocolate chips and walnuts.
- Transfer the mixture to the greased pie baking dish. Spread it out evenly. Top with a pie baking crust shield (this could be optional although I always use one).
- Bake for 40 to 45 minutes, or until a knife inserted comes out clean, save for the melting chocolate that gets on it. It also freezes well.