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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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.

Cookie Dough Blizzard

High Protein Cookie Dough Brownies

Cookie Dough bars

Other Pies to try, This Salted Caramel Pie.

Dark Chocolate Silk 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.

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 Time 15 mins Cook Time 2 hrs Total Time 2 hrs 15 mins Servings: 8 Calories: 470 kcal 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 23g 35% Saturated Fat 17g 106% Sodium 112mg 5% Potassium 408mg 12% Carbohydrates 58g 19% Fiber 5g 21% Sugar 28g 31% Protein 7g 14% Vitamin A 10IU 0% Vitamin C 1.4mg 2% Calcium 81mg 8% Iron 2.6mg 14% * 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.