Chocolate Chip Cookie Pie (Gluten-Free & Vegan)

Preheat the oven to 350 degrees. Grease an 8-inch oven-safe skillet or pan with extra coconut oil. Prepare the flax eggs by combining 2 tbsp ground flaxseed with 5 tbsp warm water. Set it aside to thicken for at least 5 minutes.

In a medium bowl, combine the 3 tbsp coconut oil with the almond butter – mix to combine thoroughly. Add the vanilla and coconut sugar – mix to combine. Add flax eggs and stir.

In a separate medium bowl, whisk together almond flour, baking powder, and baking soda.

Combine the wet and dry mixtures. Stir in the almond milk to help everything come together. Fold in the chocolate chips. Transfer the cookie pie dough to the prepared skillet/pan. Add extra chocolate chips on top! Bake for 20 to 25 minutes, until the edges are golden brown and a knife inserted in the center comes out clean. Let the cookie pie cool in the skillet before cutting and serving, or spoon straight from the skillet with ice cream if desired!