This vegan cookie dough pie is so fun, rich, and indulgent, and a nice change from the traditional thanksgiving pies. It’s like eating pure cookie dough, but it’s made with 9 healthy ingredients and naturally sweet!
Now that we’ve had a fun version of pumpkin pie, let’s mix it up! Every thanksgiving table deserves a non-pumpkin option, so today we’re making freaking vegan cookie dough pie.
Rich, lush, super gooey, with all those chocolate chip cookie flavors, in pie form. Last year we had a fudge brownie pie, so it’s only right to make a chocolate chip cookie version, right?
Guys…I won’t lie. I tested this recipe and it was gone in less than 48 hours. And although I am pregnant and hungry constantly, between 2 people, it was absolutely ridiculous how quickly we got through it.
I cannot even express how badly I want you to try this, it is legitimately one of my favorite recipes I have EVER made, and with how many recipes I’ve made, that’s a big statement.
I mean, what could be better than this?!
Ingredients for vegan cookie dough pie
- Almond flour: almond flour gives the pie crust it’s slightly nutty flavor and cookie-like texture.
- Rolled oats: you’ll blend the oats into flour, which helps to hold the pie crust together and gives it a bit of chew. Some will also go into the filling to help it hold together.
- Date sugar: date sugar gives the pie crust natural, fruit sweetness.
- Ground flaxseed: you’ll make flax eggs by putting the ground flax in a bowl with water in the fridge for 20 minutes, until it gels up a bit. This helps hold the pie crust together and provides some great nutrition, too.
- Chickpeas: drained and rinsed canned chickpeas give the pie filling its rich, super gooey texture.
- Medjool dates: dates give the filling more gooey texture and lots of natural, fruit sweetness.
- Nondairy milk: a bit of nondairy milk brings the pie filling together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
- Vanilla extract: a little vanilla gives the pie filling more classic cookie dough flavor.
- Vegan dark chocolate chips: I used the Lakanto naturally sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan cookie dough pie
- Measure out the oats first, then blend into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put that 1 cup into your blender to make flour for the pie crust.
- At first, the crust will look too dry to mix. When you first combine all the crust ingredients, it will look like there’s hardly any moisture compared to all the dry ingredients, but just knead and press it together with your hands, and it’ll come together into a thick dough.
- Be patient when pressing into the pan. Pressing the crust into the pan evenly will take a few minutes, so just be patient! I find it’s easiest to plop the dough ball into the pan, tear some off to use later for the sides, and start by pressing the dough evenly along the bottom of the pan with clean hands, then going back and pressing the remaining dough up the sides for the edges of the pie.
- Use a glass pie pan. I use a glass pie pan, and the almond flour has some natural oil, so I didn’t find I needed to spray/line the pan, but if you’re using a different type of pan you may need to so that you can get it out easily after baking.
- Don’t forget to poke some holes before baking. Once the crust is in the pan, poke some holes in the bottom with a fork. The holes are to help the bottom of the crust from puffing up in the oven.
- Don’t add the filling until the crust is totally cool. After baking the crust, give it at least 30 minutes to cool before adding the filling, then put the finished pie in the fridge for at least 2 hours to set up before slicing.
- Make it fun and fancy to serve. Add more chocolate chips or melted chocolate on top for more holiday decadence.
This vegan cookie dough pie is so gooey and rich, it totally stands up to the classic thanksgiving sweets. It’s amazing cold out of the fridge, and incredibly rich and decadent if you microwave it right before eating to get that chocolate all melty and the dough extra soft and sweet.
I am legit counting down the days until thanksgiving just so I can have another big slice of this pie. Hope you guys love it as much as I did!
Xo,
Sara
Vegan Cookie Dough Pie
Ingredients
Crust
- 2 cups almond flour
- 1 cup rolled oats, blended into flour
- 1/4 cup date sugar
- 2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for at least 30 minutes
Filling
- 1/2 cup rolled oats, blended into flour
- 1 1/2 cups canned chickpeas, drained and rinsed
- 15 medjool dates
- 1/2 cup nondairy milk – I used unsweetened almond milk
- 1 tbsp vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- To make the crust, mix the almond flour, oat flour, and date sugar in a large bowl.
- Add the flax eggs and use your hands to press and knead the crust together, until everything is thoroughly combined into a thick dough.
- Use your hands or the bottom of a measuring cup to press out the crust dough into your pan and along the sides (I use a glass pie pan – if you're worried about the crust sticking, be sure to spray it for easy removal after baking, as the crust is rather delicate). This will take a few minutes, just be patient and get everything as even as possible!
- Poke holes in the bottom of the crust with a fork – 8-10 times should be fine. This helps keep the bottom from puffing up when baking.
- Bake the crust for 20 minutes while you prepare the filling.
- To make the filling, blend the oats into flour, then add the chickpeas, dates, nondairy milk, and vanilla extract until smooth.
- Pour the filling out into a bowl and set it in the fridge to cool for 15 minutes – it may warm up a bit from blending – then mix in the chocolate chips.
- After the crust is done baking, set it aside to cool for at least 30 minutes.
- When the crust is cool, pour in the filling and spread it out evenly over the crust.
- Chill the pie in the fridge for at least 2 hours before slicing. The crust is delicate, so be sure to cut all the way through it and use a fork or small spatula to gently help it pull away from the side of the pan. A bit may stick, the first slice is always the most tricky to get out, so just do your best and the rest will be easier!
I posted on IG too, but needed to rate this and also wanted to tell you that I really love the way you write your blog posts and recipes. I love the sections calling out ingredients and tips, then the recipe. I don’t know how I never paid attention to that before because I have read so many of these!
THANK YOU so much for the feedback!! So happy you liked this recipe and I really appreciate you noticing the post format changes. Just wanted to let you know you aren’t crazy, a couple weeks ago I actually went back through and one by one updated the format for EVERY recipe on the blog. Definitely felt like my fingers were going to fall off/eyes were going to melt out of my head by the end but your comment makes all that work worth it, glad you find it helpful that’s the goal!!
That is so funny because I was going back to really old recipes to see if it was different and finally I was like nope, I guess I somehow never paid attention. ???? I love it so much! The consistent format is awesome. It looks great!! I always read your blog posts, but I see them and post on Instagram first, and tend to go back and read like a month at a time. I’m going to try to do better at commenting here on the blog because I know you put so much work into it!!
You’re seriously the sweetest, can’t say how much I appreciate your support and I’m so happy we connected a few years back!!