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Vegan Cookie Dough Pie. No Bake Gluten-free Recipe

October 3, 2014 By Richa 42 Comments

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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

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Vegan Cookie Dough Pie | Vegan Richa

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. 

Vegan Cookie Dough Pie | Vegan Richa

More Cookie Dough Recipes from the blog. 

Cookie Dough Blizzard

High Protein Cookie Dough Brownies

Cookie Dough bars

Other Pies to try,  This Salted Caramel Pie.

Dark Chocolate Silk Pie

Vegan Cookie Dough Pie | Vegan Richa 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.

Vegan Cookie Dough Pie | Vegan Richa

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,

Vegan Cookie Dough Pie | Vegan Richa

Freeze for 2 hours, try not to sneak in and eat it all, slice and serve.

Cookie Dough Pie Crust with creamy Vanilla filling | Vegan Richa

Vegan Cookie Dough Pie | Vegan Richa #glutenfree #veganricha #vegan
Print Recipe
5 from 5 votes

Cookie Dough Pie

Makes a 9 inch Pie. This Vegan Cookie Dough Pie is insanely decadent with a cookie dough crust, creamy vanilla ice cream filling and dark chocolate chips. Gluten-free Soy-free Nut-free
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 470kcal
Author: Vegan Richa

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

Variations: You can add a ganache on the top with melted chocolate and freeze.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Cookie Dough Pie
Amount Per Serving
Calories 470 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 17g106%
Sodium 112mg5%
Potassium 408mg12%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 28g31%
Protein 7g14%
Vitamin A 10IU0%
Vitamin C 1.4mg2%
Calcium 81mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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. 

Ingredients:
Cookie Dough Crust:
2 1/4 cups oat flour (use certified gf if needed, or use any other regular flour)
a generous pinch of salt
1/3 cup coconut sugar or ground raw sugar
2 Tbsp coconut oil or 1 Tbsp coconut milk
1 Tbsp vanilla extract
1/3 cup or more maple syrup
1/3 cup or more mini chocolate chips
 
Vanilla Ice cream filling:
10 dates or other sweetener
1 13.5 oz can full fat 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
 
Method:
1. Soak the dates for the filling in hot water.
2. 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 in 1 to 2 minutes. Add in the chocolate chips. Add more flour or maple/some non dairy milk to help bind if needed. Use your hands to press the dough together if needed. Taste the dough to see if you need more sugar or oil. Add more if needed. 
Press the dough onto parchment lined or greased pie pan. 
3. 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. 
4. Sprinkle chocolate chips and cacoa nibs. Add small balls of leftover cookie dough(or make another small batch). Freeze for 2 hours. Slice and serve.  If the pie is completely frozen, let thaw for 10 minutes before serving. 
 
Variations: You can add a ganache on the top with melted chocolate and freeze. 
 
Vegan Cookie Dough Pie | Vegan Richa
Shared at VVP and Allergy Friendly wednesdays
 

Filed Under: dessert, gluten free, Gluten Free Baking, soy free Tagged With: pie, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. bies says

    October 3, 2014 at 1:20 pm

    This recipe looks very promising! Just I don’t really get what does the “1/3 + cup” mean?

    Reply
    • Richa says

      October 3, 2014 at 1:29 pm

      its 1/3 cup or more. changed it in the recipe

      Reply
      • Randy says

        January 29, 2018 at 10:41 pm

        5 stars
        OMG. I thought it was 1 cup plus 1/3. So glad this was asked!

        Reply
  2. Caitlin says

    October 3, 2014 at 2:21 pm

    omigosh, lady, this looks incredible. i am totally making this for dayv asap. he’s going to be in heaven!

    Reply
  3. Cassandra says

    October 3, 2014 at 5:28 pm

    This 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?

    Reply
    • Richa says

      October 3, 2014 at 6:34 pm

      you can use soy milk or almond milk. The pie might be slightly more liquidy when soft and slightly hard when frozen

      Reply
  4. The Vegan 8 says

    October 3, 2014 at 6:25 pm

    OMG 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!

    Reply
  5. The Peace Patch says

    October 3, 2014 at 6:27 pm

    It’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! 🙂

    Reply
  6. Cathy says

    October 3, 2014 at 11:03 pm

    Help I’m drooling here

    Reply
  7. Cheryl says

    October 4, 2014 at 12:11 am

    Oh 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!

    Reply
  8. Cassie says

    October 5, 2014 at 11:43 am

    You 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.

    Reply
  9. Megan Walsh says

    October 5, 2014 at 6:10 pm

    Yum! Definitely going to try this! Thanks for the recipe 🙂

    http://madnessbymeg.blogspot.ie/

    Reply
  10. Annika @ healthfullyvegan says

    October 6, 2014 at 9:04 am

    Oh 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! 🙂

    Reply
  11. Deann says

    October 7, 2014 at 6:58 pm

    Can 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 🙂

    Reply
    • 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.

      Reply
  12. Lena says

    October 8, 2014 at 10:54 pm

    Hi, 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

    Reply
    • Richa says

      October 8, 2014 at 11:21 pm

      maybe 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.

      Reply
      • Richa says

        October 8, 2014 at 11:29 pm

        also, 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 🙂

        Reply
  13. Kathy says

    October 17, 2014 at 9:14 pm

    This sounds (and looks) delicious! Can’t wait to try 🙂

    Reply
  14. Ahalya says

    October 19, 2014 at 7:37 am

    Hey, any substitute for maple syrup? Would date syrup do?

    Reply
    • Richa says

      October 19, 2014 at 8:23 pm

      try it. it should work. the crust might not be as sweet.

      Reply
  15. Roxanne says

    November 15, 2014 at 2:18 pm

    Hi! 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!

    Reply
    • Richa says

      November 15, 2014 at 2:44 pm

      it 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.

      Reply
  16. Matea says

    January 13, 2015 at 1:28 pm

    Wow 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..

    Reply
  17. laura says

    February 24, 2015 at 1:07 am

    Hi, this looks amazing! Can I substitute the oat flour for almond or rice flour? Thanks!

    Reply
    • Richa says

      February 24, 2015 at 10:31 am

      yes. 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.

      Reply
      • laura says

        February 25, 2015 at 3:56 am

        Ok, 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!

        Reply
  18. Dawn Douglass says

    May 8, 2015 at 6:57 am

    This was delicious!

    Reply
    • Richa says

      May 8, 2015 at 10:21 am

      yay!

      Reply
  19. Nina says

    June 16, 2015 at 11:54 am

    5 stars
    I 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. 😀 😀

    Reply
    • Richa says

      June 16, 2015 at 12:57 pm

      yay! 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!

      Reply
  20. Emily says

    July 1, 2015 at 8:08 pm

    5 stars
    i 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.

    Reply
  21. Kimberly harris says

    July 28, 2015 at 7:36 am

    I can’t do dates what is the best sweetener substitute you would recommend? Would it be liquid or granular?

    Reply
    • Richa says

      July 28, 2015 at 10:50 am

      do a combination of maple syrup and sugar of choice. The maple will keep the ice cream from getting too icy.

      Reply
      • Kimberly says

        July 28, 2015 at 12:45 pm

        Thanks 🙂 can’t wait to try

        Reply
  22. Briana says

    February 22, 2016 at 10:23 am

    5 stars
    made 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 (:

    Reply
    • Richa says

      February 22, 2016 at 10:26 am

      So glad you loved it!!

      Reply
  23. samantha says

    February 26, 2017 at 11:50 am

    Omg… This looks ahhhhmazing

    Reply
  24. Alissia says

    April 20, 2018 at 9:04 am

    Is 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…

    Reply
    • Richa says

      April 20, 2018 at 10:07 am

      yes

      Reply
  25. Lindsay says

    October 24, 2018 at 4:45 pm

    5 stars
    This is absolutely delicious! Easy to make and my family didn’t even suspect that it was vegan. Creamy deliciousness and the crust is perfect ❤️

    Reply
    • Richa says

      October 24, 2018 at 5:38 pm

      yay!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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