This Vegan Cookie Dough Pie is insanely decadent with a cookie dough crust, creamy vanilla ice cream filling and dark chocolate chips. Vegan Gluten-free Nut-free
Before the blog gets run over with Pumpkin and more pumpkin, lets make this Vegan Cookie Dough Pie! Cookie dough crust filled with creamy vanilla coconut milk Ice cream, dark chocolate chips and more cookie dough. Why? Because Cookie Dough Pie 😉
You need to make this!! It is easy! Blend everything for the fillings. Make the Cookie dough in one bowl. 5 main ingredients in the crust. 5 main ingredients in the filling! Ready in just 15 minutes. then freeze and serve! Want to make this high protein? Use this cooked Lentil based High Protein Cookie Dough. Or add some protein powder to the filling.
It took us 5 days to finish this decadent pie. Every night we would take out a slice to share and hubbs would start with, oh this is so good, but I am so full already and still keep eating it. Then I would get a thin slice for myself. The Chia seeds and dates make the filling so creamy and fudgy. The cookie dough crust is you know cookie dough. Cookie Dough Ice cream made into a pie!, so you always get cookie dough with each bite!
This dessert is palm-oil free if you use cocoa butter based chocolate chips or dark chocolate like Theo or cacao nibs. This pie is also nut-free!
This is the dessert to impress. Very Addictive and super quick.
More Cookie Dough Recipes from the blog.
High Protein Cookie Dough Brownies
Other Pies to try, This Salted Caramel Pie.
Reading this week.. Whats in your perfume.
Steps: Make the cookie dough. Try to not eat it and press it on a greased or parchment lined pie pan.
Blend up the creamy filling, try not to eat it, pour into the cookie dough shell. Add chocolate chips, cacao nibs and if have some cookie dough left,
Freeze for 2 hours, try not to sneak in and eat it all, slice and serve.
Cookie Dough Pie
Ingredients
Cookie Dough Crust
- 2 1/4 cups (270 g) oat flour use certified gf if needed, or use any other regular flour
- a generous pinch of salt
- 1/3 cup (53.33 g) coconut sugar or ground raw sugar
- 2 Tbsp coconut oil or 1 Tbsp coconut milk
- 1 Tbsp vanilla extract
- 1/3 cup (107.33 g) or more maple syrup
- 1/3 cup (60 g) or more mini chocolate chips or chopped dark chocolate
Vanilla Ice cream filling
- 10 dates or other sweetener
- 1 13.5 oz (382 ml) can coconut milk
- 2 to 3 tsp chia seeds
- 2 Tbsp oat flour
- 2 tsp vanilla extract
- 1 to 2 Tbsp raw sugar or other sweetener optional
Additions
- 2 Tbsp chocolate chips
- 2 Tbsp cacao nibs or shaved dark chocolate or both
Instructions
- Soak the dates for the filling in hot water.
- Make the cookie dough crust. In a bowl, add oat flour, sugar, salt and oil and mix well. Add vanilla extract and maple syrup and mix. The dough will come together by pressing and mixing in 1 to 2 minutes. Add in the chocolate chips. Add more flour or maple as needed (sprinkle non dairy milk to help bind if needed). Use your hands to press the dough together if needed. Taste and adjust sweet. Add more sugar or oil to taste to the dough if it is too floury. Press the dough onto parchment lined or greased pie pan.
- Make the filling: Drain and pit the dates and add to blender. Add coconut milk, chia seeds, oat flour, vanilla extract and blend. Blend 2 to 3 cycles. Taste and add more sugar if needed and blend again. Pour the mixture into the cookie dough crust.
- Sprinkle with chocolate chips and cacoa nibs. Add small balls of leftover cookie dough(or make another small batch and use). Freeze for 2 hours. Slice and serve.
Notes
Nutrition
Vegan Cookie Dough Pie 9 inch pie Allergen Information: Free of Dairy, egg, corn, soy, gluten, yeast, nut. Palm oil free with Theo Chocolate
or Raw Cacao Nibs
.
bies says
October 3, 2014 at 1:20 pmThis recipe looks very promising! Just I don’t really get what does the “1/3 + cup” mean?
Richa says
October 3, 2014 at 1:29 pmits 1/3 cup or more. changed it in the recipe
Randy says
January 29, 2018 at 10:41 pmOMG. I thought it was 1 cup plus 1/3. So glad this was asked!
Caitlin says
October 3, 2014 at 2:21 pmomigosh, lady, this looks incredible. i am totally making this for dayv asap. he’s going to be in heaven!
Cassandra says
October 3, 2014 at 5:28 pmThis looks delicious! Can you sub another plant based milk for the canned coconut milk? There isnt really any other plant based milks that are as thick and fatty as canned coconut milk so wondered if any other kind would work?
Richa says
October 3, 2014 at 6:34 pmyou can use soy milk or almond milk. The pie might be slightly more liquidy when soft and slightly hard when frozen
The Vegan 8 says
October 3, 2014 at 6:25 pmOMG yum Richa!! This is similar to how I make my chocolate chip cookie cake (the crust) for my ice cream sandwiches, so I’m ALL over this amazing pie. Sounds so dang delicious!!! Want a slice now. I’m totally drooling, haha!
The Peace Patch says
October 3, 2014 at 6:27 pmIt’s for treats like this that I need a lock on my freezer door…they just disappear too fast!
Thanks for the recipe and links to your other yumful pies…cheers! 🙂
Cathy says
October 3, 2014 at 11:03 pmHelp I’m drooling here
Cheryl says
October 4, 2014 at 12:11 amOh my! This looks/sounds so delicious! Can’t wait to make it! Just made your Massaman curried vegetables and rice tonight! Love the stuff! Thank-you for sharing your wonderful recipes!
Cassie says
October 5, 2014 at 11:43 amYou had me at cookie dough.
*swoon*
I’m definitely going to add a ganache on top, because more chocolate is always the way to go.
Megan Walsh says
October 5, 2014 at 6:10 pmYum! Definitely going to try this! Thanks for the recipe 🙂
http://madnessbymeg.blogspot.ie/
Annika @ healthfullyvegan says
October 6, 2014 at 9:04 amOh my, that looks so delicious! I tried a couple of vegan cakes and this will definitely be the next one! Friends are coming over on Saturday, so they will be the lucky ones to try it!
Thank you! 🙂
Deann says
October 7, 2014 at 6:58 pmCan you taste the “coconut” milk? I really dislike the flavor of coconut and you have so many wonderful pies and recipes that I want to try but I don’t want coconut pie or almond joy pie ext. Please let me know 🙂
Richa says
October 7, 2014 at 7:00 pm🙂 I am used to the taste, so i cannot much taste it. You can use soy milk or cashew milk to make this. as well.
Lena says
October 8, 2014 at 10:54 pmHi, I have attempted t make this, and it all set and shaped up well. But the flavour was just not nice at all, I know it resembles the cookie dough, but in an unpleasant raw way, heavy flavour and just not nice. I have used oat flour as suggested. Not sure if this is just my experience or the entire thing isn’t really that nice once put all together. I do love some other recipes from this site but this one wasn’t that great unfortunately, thanks
Richa says
October 8, 2014 at 11:21 pmmaybe add more sugar and a bit more oil to the cookie dough? i usually use less sugar, so that may be why you can taste the flour more. that can happen with cookie dough. if the sugar is not enough to mask the raw flour. i’ll add instructions to taste the cookie dough before using so sweet can be adjusted. it also could be the oat flour, if you are not accustomed to eating oat flour based cookie dough. Each flour tastes and feels different. I personally like oat flour more than white wheat flour because the white wheat flour leaves a wheat aftertaste. i really love the pie and so does hubbs and some other people who ate some, i am sorry it didn’t work out.
Since you probably cannot add more sugar to the crust now, you can add a melted chocolate glaze that will add more sugar in general to the pie.
Or, make cookie dough blizzard shakes!. blend up a slice of two of the pie. Add some ice and more sugar as needed.
Richa says
October 8, 2014 at 11:29 pmalso, if the dates are not well blended, they add a powdery texture to the filling. not sure if that was the issue. i drink way too many date shakes to notice 🙂
Kathy says
October 17, 2014 at 9:14 pmThis sounds (and looks) delicious! Can’t wait to try 🙂
Ahalya says
October 19, 2014 at 7:37 amHey, any substitute for maple syrup? Would date syrup do?
Richa says
October 19, 2014 at 8:23 pmtry it. it should work. the crust might not be as sweet.
Roxanne says
November 15, 2014 at 2:18 pmHi! I tried the recipe last night. It was late so I decided to put it in the freezer overnight instead of 2 hours. This morning it was so hard :S I put it in the fridge, but I’m afraid it’s going to become too liquid… Do you keep it at all times in the freezer and it stays this soft texture? What’s the approach here? I’m a newbie to this raw-frozen dessert thing! Help 🙂
Thanks!
Richa says
November 15, 2014 at 2:44 pmit will get a bit hard if left overnight since there isn’t enough fat in the recipe. Leave it the refrigerator for an hour or outside for 10 to 20 minutes and then slice. :). no it will not become liquid too quickly. 🙂 it stays in the soft fudgy state for a while and then will start to become too jiggly which is when you want to freeze it again. it depends on the recipe, some recipes have enough fat to keep them soft while frozen, while some have a 5 to 15 minute thaw time.
Matea says
January 13, 2015 at 1:28 pmWow Richa this is delicious! Looks so good, I can taste it just by looking at the pictures! I love that you used coconut milk and no frozen bananas in the ice cream filling..
laura says
February 24, 2015 at 1:07 amHi, this looks amazing! Can I substitute the oat flour for almond or rice flour? Thanks!
Richa says
February 24, 2015 at 10:31 amyes. use any flour that you have used before to make raw cookie dough. or make a small batch to taste test before making the entire crust.
laura says
February 25, 2015 at 3:56 amOk, I tried using blanched almond meal instead of oat flour (as it was hard for me to find GF oats) and it turned out really good!! Eating a second piece now 🙂 Thanks for this recipe!
Dawn Douglass says
May 8, 2015 at 6:57 amThis was delicious!
Richa says
May 8, 2015 at 10:21 amyay!
Nina says
June 16, 2015 at 11:54 amI made this today and it was delicious! I used spelt but I guess next time I’ll better use oats. I think the texture will be somewhat better. 😀 😀
Richa says
June 16, 2015 at 12:57 pmyay! use whatever flour you like in a raw cookie dough that you love to eat 🙂 or make a small batch with different flour and choose one!
Emily says
July 1, 2015 at 8:08 pmi am in love with this pie. We make it every few weeks with variations. Maple for sweet, extra chocolate chips. 🙂 it is hard to not eat all that cookie dough.
Kimberly harris says
July 28, 2015 at 7:36 amI can’t do dates what is the best sweetener substitute you would recommend? Would it be liquid or granular?
Richa says
July 28, 2015 at 10:50 amdo a combination of maple syrup and sugar of choice. The maple will keep the ice cream from getting too icy.
Kimberly says
July 28, 2015 at 12:45 pmThanks 🙂 can’t wait to try
Briana says
February 22, 2016 at 10:23 ammade this last night, it was absolutely amazing! i am big fan of raw cookie dough so i knew i had to make this. the filling was amazing as i love coconut so much. the crust was the best part though! thanks so much for another amazing recipe (:
Richa says
February 22, 2016 at 10:26 amSo glad you loved it!!
samantha says
February 26, 2017 at 11:50 amOmg… This looks ahhhhmazing
Alissia says
April 20, 2018 at 9:04 amIs it possible to put it in the fridge overnight instead of in the freezer for 2 hours? My freezer is too small, that’s why…
Richa says
April 20, 2018 at 10:07 amyes
Lindsay says
October 24, 2018 at 4:45 pmThis is absolutely delicious! Easy to make and my family didn’t even suspect that it was vegan. Creamy deliciousness and the crust is perfect ❤️
Richa says
October 24, 2018 at 5:38 pmyay!