I am a little excited about this pie. Not going to lie. But first a tinsy confessional...
Well, the horrid truth is that, after being on an elimination diet for 5 weeks and trying to get reacquainted with wheat thrice (yes, thrice), I have a gluten allergy. I feel so much better; no headaches, stomach aches, or back spasms.
But this has lead to a series of "fits".
These fits are usually triggered by some gorgeous picture of some decadent dessert or breakfast food and they go something like this... "Jason! I want real cake, waffles, bread, cupcakes, cookies, biscuits. I don't want to bake cookies out of chick peas or almonds. I DON'T care about oat pancakes." Then, I stomp around our apartment and try to get Jason to take me to Cracker Barrel as I can "just eat myself to death!" (CB serves breakfast and pie all day. That's right, pie. all. day. with. pancakes.) Thankfully, my wise husband rarely listens to anything I say during a fit and my body has been spared the reaction that would follow an onslught of pie, french toast, and waffles.
Well, a fit followed seeing this post for deep dish salted chocolate chip cookie pie on ELR and I knew that this pie was something I needed. Not wanted, NEEDED. So instead of making a mad dash for Cracker Barrel, I started researching how to make it allergy friendly.
This pie is outrageous. Like a super gooey, super cute slice of chocolate-chip cookie heaven. And no gluten. That's right!!! Zero gluten!!! My apartment even smelled like vanilla and butter while it was baking. Glory!
Ladies and gents, please give a a warm welcome to salted mini chocolate chip pies. (Also known as sanity/allergy acceptance in pie form.)
Salted Mini Chocolate Chip Cookie Pies
1 cup coconut oil
6 tablespoons unsweetened applesauce
1 teaspoon salt
2 tablespoons vanilla extract
1 tablespoon milk (I used regular 2%, you could always use Almond or Coconut)
1 1/4 cup organic sugar
2 cups Bob's Red Mill gluten-free all-purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup mini chocolate chips
Time: 20 minutes
Chill Time: 2 hours or overnight
Yields: 4 mini pies (4 1/2- inch pies) or 2 9-inch pies
1. In a large bowl, place coconut oil, apple sauce, salt, vanilla, and milk. Using a hand mixer, blend until well mixed and add sugar. Continue to blend until creamy.
2. Whisk together flour, flax meal, baking soda, and xanthm gum. Add one cup of flour mixture to wet ingredients at a time, mixing well each time. Add chocolate chips.
3. Cover bowl with lid or plastic wrap. Refridgerate for 2 hours or overnight.
4. Place dough in pie pan by rounded spoonfuls. Press dough into a cake with hands and lightly sprinkle with sea salt. Bake at 325 ° F for 20-30 minutes or until edges are golden brown and a toothpick comes out clean.
5. Serve warm with vanilla ice cream.