Technically not a pie or a cookie since it is more of a blondie
But I liked the name Christmas Cookie Pie much better!
Perfect for kids and adults alike this easy holiday favorite is always a win!
Using my best chocolate chip cookie recipe baked into a tart pan
Crushed candy canes and chocolate chips and some mint extract for a minty zing
Then just press it into the tart mold and bake!
For the chewiest, cakiest, cookiest, Christmas Cookie Pie you will ever try!
Iced with ganache because I think buttercream is just way too sweet!
Also using a dark bittersweet chocolate in that ganache recipe to balance out the sugar
But feel free to use buttercream instead!
Vegan Sprinkles by Supernatural are sprinkled everywhere!
They have so many cool assortments of sprinkles for every occasion so be sure to check them out
Of course if you did not want to buy sprinkles you can always make your own!
CLICK HERE FOR HOMEMADE 3 INGREDIENT SPRINKLES RECIPE
Christmas Cookie Pie
It's my best chocolate chip cookie recipe baked into a tart pan! Crushed candy canes & some mint extract for that extra mint zing! Then just press it into the tart mold and bake!
Ingredients
For the Cookie Dough:
- 1 cup Vegan Butter 226g
- 1 cup Granulated Sugar 200g
- 1 cup Light Brown Sugar 210g
- ½ teaspoon Salt 3g
- 1 teaspoon Vanilla Extract
- 1 teaspoon Mint Extract *optional
- 3 Tbs Ground Flax Meal 24g
- ½ cup Hot water 120ml
- 3½ cup All Purpose Flour 455g
- 1¾ Baking Soda
- 1 cup Vegan Chocolate Chip 170g
- ¾ cup Crushed Candy Canes
- ½ Recipe Vegan Ganache
- Sprinkles & Candy Canes for decor
Instructions
- Preheat the oven to 350°F & prepare your non stick 9" tart pan with light pan spray of pan grease
- Crush the candy canes in a food processor or crush by hand with a small hammer
- Cream the vegan butter with both sugars with the paddle attachment until light and fluffy. (About 3 -5 minutes)
- Mix the hot water & ground flax in a small bowl ~ let stand to thicken 5 minutes
- Combine the flax paste with the vanilla extract & mint extract together then add to the creaming mixture scrape the sides and bottom of the bowl then whip it on high speed to emulsify for 5 seconds
- Sift the flour, baking soda & salt together & add to the mixer all at once and mix on low speed just until combined. Do not over mix.
- Add in the chocolate chips & crushed candy canes, mix to combine
- Press the dough evenly into the tart pan
- Bake immediately in a preheated 350°F oven for approximately 25-35 minutes or until light golden browned & when you press the center gently it is not noticeably liquid or raw
- It is better to err on the side of less baked than over baked or your cookie pie will be dry & crispy rather than cake-like & chewy
- Once it comes out of the oven take a small knife or spatula & run it along the edges to loosen it &ensure that it will come out of the pan once it is fully cooled
- The candy canes have a tendency to stick to the pan making it near impossible to remove once cool!
- Prepare the ganache icing & once the cookie is cool, remove it from the pan & pour the ganache over top
- Decorate with more candy canes & vegan sprinkles
Notes
Storage Christmas Cookie Pie can be kept at room temperature in a cool spot for up to 4 days For longer storage freeze for up to 1 month (without the decorations) wrapped well
Tried this recipe?Let us know how it was!