DirectionsStep1Mix flax seeds with warm water. Set aside for 10 minutes to thicken.Step2Mix coconut oil with maple syrupStep3Add thickened flax seeds to the coconut oil and maple syrup mixture.Step4Mix almond flour, baking soda and salt. Whisk to break up any large lumps of almond flour.Step5Fold with the wet ingredients to combine.Step6It will be a very wet dough.Step7Press it to the bottom and up the sides of a tart pan or a pie plate, I used a 8” deep tart pan with a removable bottom.Step8I used a bit of almond flour to help me press the dough down and not have it stick to my hands so much.Step9Place crust in the freezer while you pre-heat the oven.Step10Pre-heat the oven to 350F.Step11Bake the crust for 5-7 minutes until the edges are just set. It helps to poke the bottom of the crust a bit to release air trapped in the crust.Step12Remove from the oven and shield the sides of the crust with some foil or pie shields to protect it from getting burned, because they will start to brown quickly. It also helps if you bake your pie on a lower rack in your oven.Step13Bake the crust for another 12-18 minutes, until the bottom of the pie crust looks slightly browned.Step14Remove from the oven and let it cool before adding the filling.Step15While the crust cools down, make the filling.Step16Mix flax seeds with warm water. Set aside to let it thicken for 10 minutes.Step17Mix coconut oil, almond butter, applesauce, and vanilla extract together. Add flax egg to the bowl.Step18Combine the coconut flour, almond flour, coconut sugar, arrowroot powder, and baking powder together. Whisk ingredients together to break up large lumps of almond flour and coconut sugar.Step19Add dry ingredients to wet ingredients. Mix to combine.Step20Mix chocolate chips with 1 tablespoon of almond flour. The almond flour will coat the chocolate chips and prevent them from sinking to the bottom of the tart once baked.Step21Add chocolate chips to the dough and mix to combine.Step22Spread filling over cooled baked crust.Step23Bake at 350F for about 15 minutes, might take a bit longer. Once the top is browned and seems set, the pie is ready to be removed from the oven.Step24Place some chocolate chips on top of the pie when it comes out of the oven. The bottom of the chocolate chips will melt and stick to the top of the pie. Wait til it cools down to cut and serve.Step25This pie can be kept at room temperature for a day or two, but I like to keep mine in the fridge. I heat it up slightly and serve it with vegan ice cream!Step26Pie will keep well in the fridge for up to 5 days, well coveredIngredientsIngredients3 tablespoonsFlax Seeds4 ½ tablespoonsWarm Water½ cupCoconut Oil (melted)¼ cupMaple Syrup3 ⅙ cupsAlmond Flour1 teaspoonBaking Soda¼ teaspoonFine Sea Salt4 tablespoonsCoconut Oil4 tablespoonsAlmond Butter⅓ cupApplesauce1 teaspoonVanilla Extract3 tablespoonsCoconut Flour⅔ cupCoconut Sugar1 tablespoonArrowroot Powder¾ teaspoonBaking Powder⅔ cupChocolate Chips1 tablespoonAlmond FlourSee moreNutritionalNutritional474 Calories36 gTotal Fat1.9 mgCholesterol34 gCarbohydrate196 mgSodium9 gProteinFrom piesandtacos.comRecipeDirectionsIngredientsNutritionalExplore furtherMouth-Watering Vegan Chocolate Chip Cookie Pie - Trini …trinivegan.comThe BEST Vegan Chocolate Chip Cookies Recipejessicainthekitchen.comVegan Chocolate Chip Cookies - NO Crazy Ingredients!chocolatecoveredkatie.c…Vegan Chocolate Chip Cookies Recipecooking.nytimes.comVegan Chocolate Chip Cookies - Good Housekeepinggoodhousekeeping.comRecommended to you based on what's popular • Feedback
Low Carb Keto Chocolate Chip Cookies (Soft & Che…
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