Recipe: Chocolate Chip Pecan Cookie Pie

Do you want to know my secret to cooking?  I like to….no, no.  I can’t give out my secret.

I found this recipe for A Pie Named Blondie from A Taste of Wonderful a number of months back.  It has been open in my browser waiting for me to make it.  But with most recipes, I never make it exactly like the original recipe.  Not that there is anything wrong with the original, I just may have different ingredients on hand or dietary restrictions.

The original recipe called for 1 1/2 cups of gluten-free flour (she used King Arthur).  I rarely buy pre-packaged gluten-free flour blends, but make my own instead.  Furthermore, with most chocolate recipes, I love the combination of bananas and chocolate.  The original called for applesauce.  There’s nothing wrong with applesauce and it’s a great addition to any recipe where you use an egg substitute.  Bananas act similarly.  Finally, I left out the coconut because I wasn’t in the mood for them and I used chopped pecans instead of walnuts.

Having said all the above, check out the original recipe because I made very few adjustments.  Pick whichever recipe works best for you.  (You can even follow the same recipe and use whole wheat flour and an egg, if you have no food allergies.)  It is a delicious treat though, so you must make it!  It was fantastic right out of the oven with ice cream.  I even ate it for breakfast (hehe) warmed up and drizzled with maple syrup.  Oh, I forgot to tell you about the awesome crunch around the edges and chewiness in the middle. Yummy!

Chocolate Chip Pecan Cookie Pie

Recipe adapted from This recipe can be made into bars by simply using an 8x8 pan.


  • 1 EnerG egg replacer
  • 1 bananas
  • 1/2 cups grapeseed oil
  • 1 1/2 teaspoons vanilla
  • 3/4 cups brown sugar
  • 1 cups rice flour
  • 1/2 cups tapioca flour
  • 1/4 cups Old-Fashioned Oats
  • 1 teaspoons guar gum
  • 1/4 teaspoons baking soda
  • 1/2 teaspoons cream of tartar
  • 1 teaspoons salt
  • 1 teaspoons cinnamon, ground
  • 1/2 + cups mini chocolate chips (like Enjoy Life)
  • 1/4 + cups pecans


Preheat oven to 350 degrees.

1. Whisk EnerG egg replacer (1 1/2 tsp powder + 2 Tbsp water; or 1 egg). Smash/puree 1 overly ripe banana until there are no lumps. Add banana, oil, and vanilla to the egg replacer and mix thoroughly. Add sugar and mix well.

2. Mix together dry ingredients. Add to wet ingredients and stir well by hand to combine. Add in chocolate chips and chopped pecans (you could use any other nut and/or shredded coconut); mix well.

3. Grease pie dish (you could also use an 8x8 pan) and spread batter into dish. Sprinkle additional chocolate chips and chopped pecans on the top.

4. Bake in oven 25-30 minutes, or until brown and cooked through.

Serve with allowed vanilla ice cream or whip cream. (Or eat it for breakfast like I did, warmed with maple syrup.) Yum!

Recipe shared at Full Plate Thursday, Slightly Indulgent Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, We Are That Family, Sweet Tooth Friday, Allergy-Friendly Lunchbox Love, Allergy-Friendly Friday, and Thriving on Thursdays.

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10 Responses to Recipe: Chocolate Chip Pecan Cookie Pie

  1. Amber says:

    Oh Michelle,

    This looks delightful!! Pecan pie is my husband’s favorite pie!! And this recipe is full of goodness. Pecans + chocolate chips…and banana! This is a must try.


    • Cook says:

      Pecan pie is my favorite pie as well. I don’t like the corn syrup varieties though. I have a wonderful recipe that uses brown sugar instead of corn syrup. I know that brown sugar is not a sweetener of choice for many, but it makes a delicious alternative to corn syrup pecan pie.

      This recipe is more like a cookie pie/bar than the yooey gooey deliciousness of a traditional pecan pie. I have to take a pecan pie to a party in a couple of weeks, so I’m going to try my hand at my first ever allergy-friendly version. I’ll let you know how it turns out.


  2. Jenny says:

    Wow this looks awesome!! I need to buy some tapioca flour this weekend! 🙂

    • Cook says:

      Tapioca flour/starch is one of my staple gluten-free flours for so many recipes. Hope you’re able to get some and enjoy this recipe soon 🙂

  3. Laura says:

    Pecan pie is my favorite as well (OK tied with apple pie that is!). What a healthy and delicious version this recipe is. This would be a crowd pleaser for sure Michelle!

  4. Miz Helen says:

    What a beautiful pie, just packed with flavor that we will just love! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Amanda says:

    I love the look of your adaptation! I may have to try it this way 🙂

  6. Rogene says:

    That looks so good!

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