Gluten Free Cookie Pie

12 slices
60 minutes
Looking for the perfect gluten free dessert? This gluten free cookie pie is packed full of chocolate chunks and has a gooey nutella centre. Learn more.
Whether you're looking to impress your dinner guests or simply treat yourself to a decadent dessert, our gluten-free cookie pie is the perfect choice.
Recipe Ingredients
How to Prepare
This delicious dessert is best served with ice cream! Why not have a go at making your own? Check out our simple Banana Ice Cream Recipe.
Loved this gluten free dessert? Check out our full range of Gluten Free Recipes, from Flourless Rainbow Pancakes to Gluten Free Brownies.
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Recipe Ingredients

For the Cookie Dough Pie
130 gUnsalted butter (softened)
50 gCaster Sugar
150 gLight Brown Sugar
1Large Egg
5 mlDr. Oetker Madagascan Vanilla Extract
280 gGluten Free Plain Flour
1.25 gXanthan Gum (1/4 tsp)
5 gDr. Oetker Bicarbonate of Soda (1 tsp)
2.5 gSalt (1/2 tsp)
10 gCornflour
about 60 - 75 gNutella (4-5 tbsp)
100 gDr. Oetker Extra Dark 70% Chocolate Chunks
100 gDr. Oetker Milk Chocolate Chunks
100 gDr. Oetker White Chocolate Chunks

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Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Bicarbonate of Soda (1 tsp)
Picture - Dr. Oetker Extra Dark 70% Chocolate Chunks
Picture - Dr. Oetker Milk Chocolate Chunks
Picture - Dr. Oetker White Chocolate Chunks

Preheat your oven to 180°C/160°C Fan/Gas Mark 4. Grease a 8inch loose bottomed, round baking tin.


Add your softened butter and both sugars to a large bowl and cream together until light and fluffy.


Add in your egg and vanilla extract and mix again.


Add in your gluten free flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix.


Mix in your three quarters of your chocolate chunks. Leave the other quarter to top your cookie pie.


Press half of your cookie dough into the base of your tin, make it slightly higher around the edges so there is a lip. Spread your chocolate spread on top of the cookie dough, then put the remaining cookie dough on top so the chocolate is fully covered. 


Press your remaining chocolate chunks into the top of the cookie pie.


Bake in the oven for about 30-35 minutes and until more golden on top. Allow to cool in the tin for at least 30 minutes before removing and allowing to fully cool or you can slice whilst still warm too. It should be lovely and crisp on the outside but gooey in the middle. Enjoy!