The only thing better than a chocolate chip cookie is a gooey chocolate chip gluten-free cookie pie.
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Sometimes a gooey, soft chocolate chip gluten-free cookie pie is all you need. It's a basic moist cookie dough baked into a gluten-free pie crust. Think of it like a cookie cake and a pie mixed together. The cookie layer pairs perfectly with the buttery flakey pie crust in the pie plate. Trust me, you won't want to stop eating it! Although it looks complicated to make, it's actually quite simple and tastes delicious with a scoop of vanilla ice cream. It's so delicious you'll be eating the cookie crumbs!
If you're looking for more cookie recipes like this gluten-free cookie pie, check out my gluten-free butterscotch cookies with chocolate and my gluten-free oatmeal cranberry cookies with cinnamon.
Ingredient Notes
- Gluten-free flour: I recommend using King Arthur or Cup4Cup gluten-free flour for this chocolate chip cookie pie recipe. Those are both my favorite gluten-free flours.
- Baking soda: gives the chocolate chip cookies a nice texture and golden color.
- Baking powder: helps the cookie pie rise a bit in the gluten-free cookie pie.
- Butter: make sure the butter is unsalted and melted.
- Eggs: 2 large eggs at room temperature.
- Brown sugar: gives the cookie pie that classic chocolate chip cookie taste. Don't skip the brown sugar!
- Sugar: I use granulated white sugar. I don't recommend replacing the sugar with coconut sugar or another sugar substitute. Coconut sugar may change the consistency of the gluten-free cookie pie.
- Chocolate chips: I use semi-sweet chocolate chips and semi-sweet chocolate chunks. You can also use dark chocolate chips.
- Vanilla extract: you can use almond extract instead. I usually add one teaspoon vanilla extract, but feel free to double that amount.
See recipe card for quantities.
Tips for a Perfect Pie
- Par-bake the crust first. --you want to park-bake the pie crust before filling it with the cookie dough. To do this, roll out the pie crust and place it into your pie pan. Then, place a piece of parchment paper over the crust and pour either fried beans or pie weights into the pie crust. Bake in the oven for 12 minutes at 375 degrees. Remove from the oven and take the pie weights and parchment paper off of the pie crust. Use a fork to pierce the bottom of the pie crust and bake for 5 more minutes. Then remove from the oven.
- Roll out pie crust on plastic wrap. Then, roll the plastic wrap up and unroll it on top of the pie pan. This makes it easier to fill the pie pan with the crust.
- Let the finished cookie cake pie cool for at least 10 minutes before slicing it on a wire rack. You want the middle to be completely set so it's easier to cut. If you don't wait, the soft cookie dough might be too gooey.
Equipment
- 9-inch Pie Pan
- Rolling Pin
- Glass mixing bowls
Storage
Store this cookie pie in an airtight container or covered in plastic wrap for up to five days at room temperature. You can also freeze in a freezer-safe container or freezer-safe ziplock bag.
Chocolate Chip Gluten-Free Cookie Pie
Equipment
- 9-inch Pie Pan
Ingredients
Filling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¾ cups gluten-free flour I used King Arthur’s
- ½ teaspoon salt
- 1 ½ sticks unsalted butter
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup chocolate chunks.
Pie Crust
- 3 cups gluten-free flour: I use King Arthur’s
- 2 sticks cold unsalted butter cubed
- ½ teaspoon salt
- 1-2 tablespoon water
Instructions
Pie Crust
- Preheat the oven to 375 degrees.
- Pour the flour, salt, and cubed butter into the food processor. Pulse until crumbly.
- Slowly add the cold water one tablespoon at a time. The pie dough should form a ball.
- Once the dough forms a ball, stop adding the water.
- Pat the dough into one disk on a floured surface. Wrap in plastic wrap and refrigerate for at least two hours.
- Roll the pie crust out and fit it into a pie pan.
- Place a piece of parchment paper over the crust and pour either fried beans or pie weights into the pie crust. Bake in the oven for 12 minutes.
- Remove from the oven and take the pie weights and parchment paper off of the pie crust. Use a fork to pierce the bottom of the pie crust and bake for 5 more minutes. Then remove from the oven.
Filling
- Lower the oven temperature to 325 degrees.
- Combine gluten-free flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, combine melted butter, eggs, brown sugar, and granulated sugar.
- Slowly add the dry ingredients to the large bowl. Mix until fully combined.
- Fold in the chocolate chips and chocolate chunks.
- Press the soft cookie dough into the pie crust and use your fingers to gently pat the dough until it's even. Top with a handful of mini chocolate chips.
- Bake in the preheated oven for 45 minutes. The edges should be golden brown. Let the pie cool slightly to let the middle set.
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