Nutritional Info

Nutrition Facts

Serving Size 1 (197g)

Calories 1025
Calories from Fat 681 (66%)
Amount Per Serving %DIV
Total Fat 75.7g 116%
Saturated Fat 20.4g 102%
Monounsaturated Fat 45.9g
Polyunsaturated Fat 9.3g
Trans Fat 0.0g
Cholesterol 1.3mg 0%
Sodium 1026.3mg 45%
Potassium 222.8mg 5%
Total Carbohydrate 73.2g 24%
Dietary Fiber 1.1g 4%
Sugars 40.6g
Protein 6.9g 14%

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Chocolate Chip Cookie Pie

By: Daisy
Source: Vegan Recipes
Recipe Description
Chocolate Chip Cookie Pie
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 1/2 Cup(c)  all purpose flour
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  salt
1 Cup(c)  non dairy butter, softened
1 Cup(c)  granulated sugar
1/4 Cup(c)  brown sugar, firmly packed
1 Tablespoon(T)  molasses
1 Tablespoon(T)  pure vanilla extract
1 1/2 Cup(c)  non dairy semisweet chocolate chips
8 Ounce(oz)  non dairy cream cheese
1 Cup(c)  powdered sugar
1/2 Cup(c)  cashews, finely ground into a powder
1 Tablespoon(T)  pure vanilla extract


Preheat the oven to 375°F (180°C, or gas mark 4). Have ready a lightly greased 9-inch (23-cm) pie dish. To make the crust: In a mixing bowl, combine the flour, baking soda, and salt. Set aside. In a large bowl and using an electric mixer, cream together the butter and sugars. Add the mollases and vanilla and continue to beat. Slowly add the flour mixture to combine. Fold in the chocolate chips. Press the mixture into the prepared pie dish all along the bottom and up the sides to create a thick cookie crust. Bake for 20 to 25 minutes, or until golden brown. Remove from the oven and let cool before adding the filling. While the crust is baking, make the filling: Using an electric mixer, beat together the cream cheese, powdered sugar, cashews, and vanilla. Spread evenly into the completely cooled crust and refrigerate to chill before serving.

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