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!