Chocolate Chip Cookie Pie With Fluffy Chocolate Buttercream Frosting (low carb, gluten free, dairy free, no added sugar)


Ok, so technically another cookie recipe – WAIT I CAN EXPLAIN. While I have consistently maintained that cookies (PLURAL) are a tedious, high-maintenance endeavor, this is not the case when we are dealing with one gigantic cookie (SINGULAR).


More specifically, we’re talking about a cookie pie. Because pies are a…spring thing? (Are they?) And it’s spring now…?

You know what, no one was asking why. The why is obvious. Chocolate chip cookie pie. That is why. Also: fluffy whipped chocolate buttercream, because I have a whisk and am prepared to use it at all times.


Because you are all subject to my personal whims, I aimed for my ideal cookie texture – dense, gooey, just this side of underbaked. I succeeded. Giddy with triumph, I decided that the only way this could be any better was with more chocolate. This would explain the buttercream.

Now if you know me, and I think you know me, things just keep GETTIN’ BETTERThis frosting-trimmed-chocolate-studded ~*~dream pie~*~ won’t be spiking any blood sugars or providing your daily dose of completely unnecessary trans fats.  That is not how we do things around here. What we do is the good things minus the bad things. It’s basic math. Look, I didn’t make the rules, Pythagoras.



In this case, that means swapping out the carbs, glutens, and sugars for healthier alternatives, and losing none of the unbridled joy one experiences when eating a giant cookie. Pie. A giant cookie pie.



Chocolate Chip Cookie Pie With Fluffy Chocolate Buttercream Frosting (low carb, gluten free, dairy free, no added sugar)

Recipe adapted from Cafe Delites

Yields: Around 10-12 servings


1/2 cup butter or dairy-free spread, softened
6 tbsp granulated sweetener, OR 1/4 cup granulated sweetener plus 2 tbsp sugar free brown sugar substitute
1 egg white, or three tbsp egg whites
1 tsp vanilla extract
2 cups almond flour
1/4 teaspoon sea salt
1/3 cup sugar free chocolate chips

Chocolate Buttercream:
1 cup powdered sweetener (or more if needed)
1/4 tbsp unsweetened cocoa powder
1/4 cup butter or dairy-free spread, softened 
1-2 tbsp unsweetened almond milk
1 tsp vanilla extract
1/8 teaspoon sea salt


Preheat the oven to 350° and grease a 9″ pie pan.

In a large bowl, cream together softened butter and powdered sweetener. Add in the egg white, vanilla, almond flour, and salt and continue mixing until throughly combined.

Fold in chocolate chips, and then transfer to pie pan, smoothing with a spatula. Bake for 24-28 minutes, or until edges begin to brown and a toothpick inserted into the center comes out clean (or mostly clean, if you prefer it a bit underbaked).


To make the buttercream frosting, combine the powdered sweetener and cocoa powder. Beat the butter or dairy-free spread on medium speed until smooth and creamy.

Gradually add the sweetener/cocoa powder mixture with the almond milk. Stir in vanilla and salt, mixing again until smooth.

Decorate the cooled cookie pie with frosting however you please!

Nutritional Info (As calculated with dairy-free spread and brown sugar substitute):

chocolate chip cookie pie nutrition


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