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 Oatmeal Chocolate Chip Cookie Pie What do you do when life’s been a little overwhelming, you are snowed in and you have oats and chocolate chips on hand? This. This is what you do. You make Oatmeal Chocolate Chip Cookie Pie. Kind of a mash up between cookies, pie, and – dare I say – cake, this recipe came to me last night as I stood in a 45 minute line at the grocery store with all lines open. When I say that Chicagoans don’t typically freak out about bad weather, I mean it, and I can’t remember seeing anything like this for a long time but the bright side is standing there in line, seeing cart after cart loaded with chips and guac and other carby delights, the idea struck me and I pretty much figured out all the logistics standing there. It did not disappoint. This recipe reminds me of a pie they used to sell at Bakers Square, site of my second ever job beyond babysitting, a kind of cookie in pie form and it was my favorite. This is a more wholesome version of that but with still plenty of rich gooeyness to call it a treat. If you want to make it oil-free, just increase the applesauce to replace the same amount, but be warned that it will change the texture to being more mushy. Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Oatmeal Chocolate Chip Cookie Pie 1 tablespoon ground flax 3 tablespoons aquafaba 1 ½ cups fine oat flour 1 ¼ cups quick-cooking oats 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt ½ teaspoon xanthan gum (not necessary but helps with texture) ½ cup pure maple syrup ½ cup brown rice syrup ½ cup unsweetened applesauce 1 tablespoon pure vanilla extract ¼ cup melted refined coconut oil or neutral oil of preference 1 cup slavery-free, vegan chocolate chips (reserve or add one tablespoon for topping) Preheat oven to 350 degrees. Line a 8-, 9- or 10-inch pie tin with parchmentpaper. Mix together your ground flax and aquafaba with a whisk and let sit for five minutes. In a large bowl, combine all your dry ingredients, oat flour to xanthan gum, stirring until combined. In a medium bowl, combine your wet ingredients, maple syrup to the reserved flax egg. Pour into the large bowl with the dry ingredients and halfway through mixing, add your chocolate chips, minus the reserved tablespoon. Mix until fully combined and spread into your prepared pan. Sprinkle and press your remaining chocolate chips on the top.  Bake for 25 minutes; turn 180 degrees, and bake 25 more minutes. Allow to cool for 15 – 20 minutes, remove from pan, slice into wedges and enjoy. I prefer this a little on the “undercooked” side but if you like yours more well- done, bake an additional 3 – 5 minutes.  © 2013-2018, Vegan Street |
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