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Cookie pie (gf)
Prep Time
10 mins
Cook Time
25 mins

This cake made with oat and coconut flour, peanut butter and chocolate chips, is a delicious, moist, soft, gluten-free, and healthy.

Course: Dessert, Snack, tea time
Servings: 10 portions
Author: Gaspar Carreira
  • 3 eggs or sub by vegan eggs*
  • 1 cup unsweetened applesauce 350g
  • 1 cup skim milk 240ml
  • 3/4 cup peanut butter 190g
  • 3/4 cup coconut or muscovado sugar 120g
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup coconut flour 100g
  • 1 cup oat flour 100g
  • 1 cup dark chocolate chips 200g
  1. Preheat the oven to 200°C (390°F). Butter and flour a 20cm diameter mold lined with parchment paper.

  2. In a large bowl, beat the moist ingredients (the first 7) until well integrated. Add the flours and mix. Add the chocolate chips and integrate again.

  3. Transfer the mixture to the mold and bake for 22-25 minutes or until it is cooked on top. When sticking a bochette stick into it, it should come out just a little moist, not dry, or super sticky, it's a moist cake but we don't want it raw!

  4. Let cool and enjoy with a little ice cream, I recommend dulce de leche icecream, and if it is homemade better!!!

Recipe Notes

* Flax egg: 1 1/2 Tbsp of flax meal mixed with 3 Tbsp of water for each egg. Mix and let stand 15 minutes