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    Peanut Butter Chocolate Chip Cookie Pie (vegan)

    Vegan Peanut Butter Chocolate Chip Cookie Pie topped with Chocolate Sorbet

    Peanut Butter Chocolate Chip Cookie Pie that is vegan & gluten free-friendlyVegan Peanut Butter Chocolate Chip Cookie Pie topped with Chocolate Sorbet

    Um, I think I am in dessert heaven. Peanut Butter Chocolate Chip Cookie Pie that is vegan and gluten-free? You better believe it.

    This cookie pie is the ultimate dessert to serve at a dinner party, when you have to bring dessert for a group of people or when you are bored and just want to eat peanut butter cookies. That may or may not have been me one Sunday afternoon. I wanted something peanut buttery and chocolatey that I could put my Ciao Bella on top of.

    This Peanut Butter Chocolate Chip Cookie Pie was the answer to my prayers my friends.

    It is also completely plant-based and made with such simple ingredients. Oat flour, chia egg, peanut butter and a few others you likely have in your kitchen already.

    I undercooked my cookie pie a bit so that it was super soft and almost raw. Raw, soft and fudgey cookies are my calling. I’m not a huge crispy cookie fan, but you can definitely cook this pie a bit longer if you want it to be extra crunchy.

    The best part about this healthy cookie pie though is what you get to top it off with, Ciao Bella! Ciao Bella’s Dark Cocoa Sorbetto is my everything. I have it in the freezer and all times for the ultimate sweet and cold treat that isn’t filled with gross chemicals. The Dark Cocoa is my favorite for obvious reasons and it makes the best blizzards EVER. Ciao Bella’s flavors are so unique too. They have delicious gelato and sorbetto’s and also squares aka gelato sandwiches. I find it at my local Whole Foods but it’s likely they are in your local grocery store.

    When you make this cookie pie, don’t forget to share on social media. I can’t wait to hear what you guys think!

    Vegan Peanut Butter Chocolate Chip Cookie Pie topped with Chocolate SorbetVegan Peanut Butter Chocolate Chip Cookie Pie topped with Chocolate SorbetVegan Peanut Butter Chocolate Chip Cookie Pie topped with Chocolate Sorbet

    Peanut Butter Chocolate Chip Cookie Pie (vegan)

    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Yields About 8 slices

    Ingredients

      Wet ingredients

      • 1/3 cup creamy peanut butter
      • 1/4 cup unsweetened vanilla almond milk (or your favorite milk)
      • 2 tablespoons melted and cooled coconut oil (can sub butter)
      • 1 chia egg (1 tablespoon ground chia, 3 tablespoons water - you can sub flax egg or egg too)

      Dry ingredients

      • 1 cup oat flour (oatmeal processed into flour)
      • 1/2 teaspoon baking powder

      Add in's

      • 1/3 cup dark chocolate chips
      • 1 pint of Ciao Bella Dark Cocoa Sorbetto

      Directions

      1. Preheat oven to 350 degrees and grease a pie dish well (I used an 8 inch one)
      2. Mix together wet ingredients with a mixer then add in dry ingredients
      3. Fold in dark chocolate chips
      4. Pour onto the pie dish and bake in oven for 20-25 minutes (I like mine a little softer)
      5. Let it cool for about 10 minutes then serve with Ciao Bella and your favorite toppings!

      by

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      xx, Rach

      Vegan Peanut Butter Chocolate Chip Cookie Pie topped with Chocolate Sorbet

      Thank you Ciao Bella for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    • Reply Marina @ A Dancer's Live-It October 21, 2016 at 10:11 am

      Omg YUM. I have to try Ciao Bella! Dark chocolate sorbetto reminds me of when I was in Italy 3 summers ago, except im impartial to gelato always. 😉

      View Comment
    • Reply Erik Hedberg October 21, 2016 at 10:46 am

      Wow. Trying this tonight with avocado chocolate on top.

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    • Reply Erik Hedberg October 21, 2016 at 10:47 am

      Wow. Trying this tonight with avocado chocolate mousse on top.

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    • Reply Zahava Roth November 24, 2016 at 11:27 pm

      Delish! No sugar?!?

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    • Reply Cheryl Chua January 11, 2018 at 10:29 pm

      HI! how big is this pie? Is this recipe sufficient for a 10inch pie? 🙂

      View Comment
      • Reply Rachel January 12, 2018 at 11:13 am

        that should work! i used 9 inch but just keep an eye baking time! xx

        View Comment

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