Vegan, Gluten Free Chocolate Chip Cookie Pie

Recipe by Mary Ellen Phipps, MPH, RDN, LD of Milk & Honey Nutrition. Visit her fabulous website at:


2 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1 tsp gluten free baking powder
1 tsp baking soda
1 tsp sea salt
1 cup organic coconut sugar
1/2 cup oil
1/4 cup plant based milk (she uses cashew milk)
1-1/2 cups dairy-free chocolate chips


  1. Preheat oven to 375°F. Spray a properly-seasoned cast iron skillet with preservative-free cooking oil (I use Chosen Foods avocado oil spray or Chosen Blend spray, depending on what I have on hand). Combine flour, baking powder, baking soda, and salt in a medium bowl and stir until well combined. Set aside.
  2. In a separate bowl, combine coconut sugar, oil, and plant-based milk. Whisk until well combined. Add oil and sugar mixture to flour mixture and stir with a spoon until well combined and a dough has been formed. Add in chocolate chips and stir until combined.
  3. Spread and press dough into your greased cast iron skillet. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes until the pan is cool enough to handle. Slice and serve! Store leftover cookie pie in an airtight container un-refrigerated for up to 3 days.