Deep Dish “Nutella” Filled Cookie Pie

Deep Dish "Nutella" Filled Cookie Pie!

This recipe was a hit. It was devoured in a matter of minutes, and there was no crumb left to tell the tale.

It’s gooey and chewy inside, with a delicious crisp on the edges. It’s addictive. It’s moorish. It’s everything you could ever hope.

You wouldn’t even be able to tell this was gluten and refined sugar free! The ground almonds add such a delicious nuttiness to this, which just pairs perfectly with the hazelnut in the spread. Of course, you can never go wrong with chocolate chunks! I’m more of a junk girl, but you can use chips if you prefer!

I make my chocolate chunks by placing a raw chocolate bar in the fridge and then chopping them up either with a knife or in a food processor. For this one in particular, I used three different flavours from Loving Earth – the hazelnut, the dark chocolate, and the creamy chocolate. It was divine! 

Deep Dish "Nutella" Filled Cookie Pie!

Deep Dish “Nutella” Filled Cookie Pie
Serves: 8
  • 1 stick (115g) grass fed butter
  • ½ cup (60g) coconut sugar
  • ⅓ cup (80ml) maple syrup
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla powder
  • ½ teaspoon sea salt
  • 80g (3/4 cup) ground almond
  • 45g (1/3 cup) sorghum flour
  • 1 teaspoon tapioca powder
  • 1 teaspoon psyllium husk powder
  • 1 teaspoons baking soda
  • 120g (1 cup) chocolate chunks
  • 4 tablespoons “nutella” chocolate hazelnut spread**
To Serve
  • Vanilla or salted caramel dairy-free ice cream
  1. In a large bowl, beat the butter and coconut sugar together until fluffy. Add in maple syrup, egg, egg yolk, vanilla, and sea salt and beat again for about 1 minute, until combined.
  2. Add in the flours and psyllium husk and slowly beat just until the dry ingredients are fully incorporated. Fold in chocolate chunks.
  3. Wrap the bowl and chill dough for 24 hours.
  4. After the dough has chilled, preheat your oven to 160ºC/325ºF and grease a 20-cm round baking tin.
  5. Spoon half the cookie dough mixture into the tin and flatten it out with your fingers until it covers the bottom. Top with the chocolate hazelnut spread, smoothing it with a spoon until it covers the top. Add remaining dough and again flatten.
  6. Bake for 15-20 minutes, until the edges are browned but the centre is still soft and gooey. Let cool for about 1 hour, if you can, so that it can set.
  7. Serve as is or with some ice cream!
It'll still be delicious even if you don't let it set. I photographed and ate this batch almost straight after, and it was super gooey inside, just how I like it!