VEGAN & GLUTEN-FREE CHOCOLATE CHIP COOKIE PIE

Preheat oven to 350 degrees. Prepare flax eggs by combining 2 tbsp flaxseed meal with 5 tbsp warm water, let it sit aside to thicken up. Grease your oven-safe skillet with coconut oil. Mix almond butter and melted/cooled coconut oil together until smooth. Add vanilla extract and coconut sugar and stir well to combine. Add thickened flax eggs. In a separate bowl, mix together almond flour, baking soda, and baking powder. Fold in almond flour in increments to the wet mixture until well combined. Add almond milk help combine everything together. Fold in chocolate chips (measure with your soul). Transfer batter to oven-safe skillet or 8 inch cake pan. Bake on 350 for 20-25 minutes or until edges are golden brown, and toothpick inserted in center comes out clean. Let cool for 5 minutes before cutting and serving. Serve with ice cream if you wanna love yourself.