Recipe: Gluten-free, Nut-Free, Chocolate Chip Cookie Pie
How have I not posted about this before? I’m correcting that right now. A few years back, I made some raw cookie dough from the King Arthur Gluten-Free mix and loved it (you can also see the gorgeous Mega Chunks from Enjoy Life Foods). I made the mix into cookies and then chipwiches.
One night, I thought what if I baked this entire bowl of raw cookie dough in a pie or cake pan, what would happen? Why a delicious blondie, cookie pie concoction that is way easier than scooping out individual cookies, that’s what would happen!
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| Raw cookie dough |
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| Cookie dough spread out in a pan to make a "pie" |
Here the cookie pie in a 9 inch square cake pan all cooked.
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| Cooked and cooling cookie "pie" |
My recipe: line a pan with parchment paper or butter, make the dough according to the directions
on box (or from your fave cookie recipe), bake at preheated 350 degree oven for about 30 minutes or until fragrant and brown at edges. Cool on a rack. Slice and
share!
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About King Arthur Gluten-Free mixes from a representative:
King Arthur Flour’s certified gluten-free blends
and mixes do not have any of the U.S. top 8 allergens added to them
as ingredients, and are produced in a facility which has a robust allergen
control program in place. King Arthur Flour only tests for the presence of
wheat in these products, and can’t guarantee they never come in contact with
allergens, for instance, during shipping or storage. When applicable, a
validation procedure is followed to check against contact of the U.S. top 8
allergens with environmental surfaces used in the production of our gluten-free
blends and mixes. This process includes cleanout and testing of those
surfaces, but not allergen testing of the products themselves.
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