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cookie pie

Gingerbread Chocolate Chip Cookie “Skillet” (dairy-free)

December 8, 2020 by Rachael Ng Leave a Comment

If you’re looking for a super quick, cozy holiday dessert to pair with that cheesy Christmas movie you picked out, then this Gingerbread Chocolate Chip Cookie Skillet…or pie, or whatever you want to call it, is for you! With sweet molasses, lots of comforting spices, and melted chocolate chips, this giant cookie warm from the oven is just what you need. Grab a spoon and dig in!

Gingerbread CCC Skillet

We all know by now that CCC stands for “chocolate chip cookie(s)”, right? Okay, then we’re on the same page. What’s better than warm chocolate chip cookies fresh from the oven? A warm, deep-dish cookie (skillet or pie or whatever!) eaten with a big spoon and no inhibition. Add molasses, traditional gingerbread spices, and sprinkles and you’ve got a delicious spin on the classic CCC.

There’s not much to this recipe because it is so easy. You’ll mix up the ingredients as you would a classic cookie dough, only you can do it all in one bowl! Yes! After you beat the “wet” ingredients together, you’ll beat the leavening and spices right in. Then you’ll stir in the flour and chocolate chips, and one bowl later, you’re done with the dough! Spoon it all into a pie dish (or an 8×8″ square baking dish) and throw that baby in the oven for around 20 minutes. Top it with ice cream or enjoy as-is!

Yield: 8 Servings

Gingerbread Chocolate Chip Cookie "Skillet"

A quick and easy, one-bowl Chocolate Chip Cookie Skillet with your favorite gingerbread flavors! Sweet molasses, gingerbread spices, and festive sprinkles!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup plant-based butter, softened (see Note 1)
  • 2/3 cup light or dark brown sugar, lightly packed
  • 3 Tbsp molasses (see Note 2)
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp corn starch
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 3/4 cup unbleached all-purpose flour
  • 1 cup dairy-free chocolate chips, divided
  • Sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F. In a large bowl, beat together the butter and sugar. Beat in the molasses and then the egg.
  2. Add the baking soda, salt, corn starch, and spices and beat until combined.
  3. Sift in the flour and gently mix with a large soon or spatula until no flour streaks remain. Mix in 3/4 cup of the chocolate chips.
  4. Spread the dough into an 8" pie dish, gently pressing down with a spoon and smoothing the dough out. Top with the extra 1/4 cup of chocolate chips and the sprinkles, pressing the chocolate chips slightly into the dough.
  5. Bake at 350°F for 20-25 minutes. Enjoy while it's warm!

Notes

  1. Butter: if you're using stick butter (plant-based or regular), you must set it out to soften at room temperature. If you're using plant-based butter in a tub, there's no need to set it out as it's already soft enough.
  2. Molasses: if you don't have molasses on hand (which makes this cookie!), you can definitely still make it with the spices. Simply omit the molasses, use 3/4 cup of brown sugar instead of the 2/3 cup, and add 1 tsp of vanilla extract (at the same time as the egg).
  3. For slices: line the pie dish with parchment paper strips, leaving a bit of overhang around the edge. Allow the cookie to cool completely in the dish and then use the parchment paper to lift it out and onto a cutting board. Slice into pieces like a pie.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Cookies, Dairy-free Tagged With: cookie pie, cookie skillet, dairy free desserts, gingerbread chocolate chip cookies, holiday desserts, molasses cookie skillet

Pumpkin Cookie Pie with Marshmallow Glaze (dairy-free)

November 13, 2020 by Rachael Ng Leave a Comment

A delightfully soft, spice-filled Pumpkin Cookie “Pie” topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors! Did I mention there’s a marshmallow glaze?!

Pumpkin Cookie Pie

Why bake cookies when you can make your life even easier by baking a cookie pie?! Throw that cookie dough into a pie dish, bake it, and then slice it up like a pie! Okay, okay, I love cookies. We all love cookies. But the ease and simplicity of this pumpkin spice cookie pie can’t be beat. You’ll use a hand mixer to beat all of the ingredients together and there’s no need to chill the dough!

Though the cookie takes a while to cool before you add the glaze, there’s little hands-on time. And the final dessert is an exciting, irresistible twist on regular cookies! If you’re a fan of pumpkin spice flavors, marshmallow, and toasted pecans, then I think you’ll love this!

How to Make Marshmallow Glaze

You might be wondering what exactly a marshmallow glaze is. Well, it’s melted marshmallow (duh) with a tiny bit of butter, a little plant-based (or regular) milk, and powdered sugar! You’ll start by melting the butter and marshmallow in a small saucepan. Then you’ll whisk in the milk and then the powdered sugar. The final glaze will look just like melted marshmallow, but with the addition of the milk and sugar, it’s less sticky and easily drizzled. You’ll have a bit of time to get your drizzle just right before the marshmallow glaze begins to set, so have at it! 

Yield: 8 Slices

Pumpkin Cookie Pie with Marshmallow Glaze

Pumpkin Cookie Pie with Marshmallow Glaze

A delightfully soft, spice-filled pumpkin cookie "pie" topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

Cookie Dough

  • 1/2 cup plant-based butter, softened
  • 1/2 cup light brown sugar (or coconut sugar)
  • 1/4 cup coconut sugar (or more brown sugar)
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 1/2 cups mini marshmallows (optional- see note below)
  • ~1/2-1 cup pecan halves

Marshmallow Glaze

  • 1 tsp plant-based butter
  • 2/3 cup mini marshmallows
  • 2 Tbsp plant-based milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F and set out an 8" pie dish. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and sugars. Beat in the egg yolk and then the vanilla. Add in the pumpkin purée and beat until combined; set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and spices. Add the dry ingredients to the wet and beat until everything is combined - the dough will be kind of sticky.
  4. Spoon half of the dough into your pie dish and spread evenly along the bottom. Add 1 1/2 cups of mini marshmallows onto the dough, leaving a 1/2" border around the edge. Top with the remaining cookie dough and use a spoon or spatula to evenly smooth the dough over the marshmallows. Top with pecan halves in whatever pattern/design you like.
  5. Bake at 350°F for 15-20 minutes or until the cookie pie looks set and the edges are slightly browned. Allow the cookie to cool completely.
  6. To make the glaze, add the butter and marshmallows to a small saucepan and melt over a low heat. Whisk in the milk and then the powdered sugar - you should have a thick glaze that looks solid white. If it's too thin, add more marshmallows and stir until melted.
  7. Drizzle glaze over the cookie pie. Slice and enjoy!
  8. Store any leftovers in an airtight container at room temperature.

Notes

  • The marshmallows baked into the cookie pie will melt throughout the cookie, making for an especially soft and sweet cookie! They're optional, and for a less sweet treat, you can leave them out.
  • If you wish to slice the cookie out of the baking dish, I recommend lining your pie dish with parchment paper. Cut three long, thin strips that you'll criss-cross along the bottom and fold and trim the excess over the edge. Then cut a circle of parchment paper to place on top of the strips. Once the cookie cools, you'll be able to carefully lift it up and out of the pie dish

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More Pumpkin Desserts:

Pumpkin Cookies with Spiced Frosting
Pumpkin Muffins with Brown Sugar Cinnamon Icing
Pumpkin Chai Spice Rice Krispie Treats
Pumpkin Coffee Chocolate Chip Muffins

Filed Under: Bars, Cookies, Dairy-free Tagged With: cookie pie, fall dessert, holiday dessert, marshmallow pumpkin, pumpkin cookie, pumpkin cookie pie

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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