Imagine sinking your fork into a decadent dessert that's not only incredibly delicious but also completely guilt-free! This Vegan Vanilla Cookie Pie is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. With its perfect blend of almond and coconut flour, this oil-free and gluten-free treat is so irresistibly good, you won't believe it's actually nutritious. Get ready to wow your friends and family with a dessert that looks gourmet but is surprisingly simple to make!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your oven is at the right temperature for baking the cookie pie.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Use a whisk to mix the dry ingredients thoroughly, ensuring there are no lumps.
- In a separate bowl, mix together the maple syrup, unsweetened applesauce, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until a dough forms. Be careful not to overmix; just combine until there are no dry spots.
- Lightly grease an 8-inch pie pan with a non-stick spray or line it with parchment paper to prevent sticking.
- Transfer the cookie dough into the prepared pie pan. Use your hands or a spatula to spread it evenly across the bottom and up the sides of the pan. Make sure the crust is even in thickness.
- Once the crust is evenly spread, place the pie pan in the preheated oven. Bake for 25 minutes, or until the edges are lightly golden and the center is set.
- After baking, remove the pie from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the cookie pie into 8 servings. Serve as is, or enjoy with your favorite vegan ice cream or fruit toppings for added flavor.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure all your ingredients are at room temperature for the best mixing and texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cookie pie.
- Even Distribution is Key: Take your time spreading the dough evenly in the pie pan to ensure uniform baking and a beautiful presentation.
- Cooling is Crucial: Allow the pie to cool completely before slicing to help it set and maintain its shape.
- Get Creative with Toppings: While delicious on its own, try serving with a scoop of vegan vanilla ice cream or a drizzle of maple syrup for extra indulgence.
- Storage Hack: For maximum freshness, store in an airtight container. If you want to extend its life, you can freeze individual slices for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 16g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
