Chocolate Chip Cookie Pie {Dairy-Free & Egg-Free}

Since we can't just run to the mall for soft cookies lathered in frosting (you know, food allergies)...

I have embraced making Cookie Pies, Cookie Cakes, Big Cookies...whatever you want to call home.  

The recipe is quite simple.  Giant Chocolate Chip Cookie + Frosting = Gourmet Cookie Creation. 

You can make a giant cookie in many different kinds of pans.  We've made sheet cake cookies, skillet cookies, pie cookies, etc.  

The pie dish takes less cookie dough so this is a smaller batch recipe.  You may want to double it for cake pans or skillet cookies.

To decorate, simply fill a freezer bag with your favorite allergy-free frosting, snip the tip of the bag, and pipe icing onto your cooled giant cookie.  


  • 1/2 cup dairy-free margarine, softened or coconut oil
  • 1/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg or Flax Egg 
  • 1/2 cup white flour
  • 1/2 cup wheat flour 
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 to 1 cup dairy-free chocolate chips
  • Pillsbury Creamy Supreme Frosting (check label)

In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add egg and beat well.

Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips.

Spread in greased pie dish. Bake at 350 degrees F for 20-25 minutes until golden brown. Cool cookie. Decorate as desired.

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