Chocolate Chip Oatmeal Pie (Take 2) Allergy-Friendly (No eggs, nuts ~ easy dairy and gluten free option)

Back in March I made this delicious oatmeal chocolate chip pie for Pi(e) day and keep trying to find an excuse to make it again, and with my birthday happening last week it definitely was the perfect excuse!

My daughter and I both loved this recipe when we made it and since I didn’t have any ripe bananas in the house I decided to tweak the recipe a bit and we loved how this version turned out too, and.  I might just have to make the original one again to do a side-by-side comparison.


What I love about this recipe is that it reminds me of a giant oatmeal chocolate chip cookie which is one of my favorite cookies.  You could also substitute the chocolate chips for raisins and you’d have a delicious giant oatmeal raisin cookie – yum!


This delicious recipe is egg, soy, and nut free. You can also easily adjust it and make it dairy free by using your safe dairy-free butter alternative and also gluten-free by using a 1-1 gluten free flour substitute.


This pie is easy to make, so tasty, and perfect warmed up ~ drizzle your favorite chocolate syrup on top or add a dollop of your favorite ice cream!


Happy (belated) birthday to me.   Enjoy!


(Allergy-Friendly) Top 8 Free - Double Chocolate Chip Cookie/Cake/Brownie
A delicious chocolatey dessert that is top 8 free. Perfect for kids and adults alike. Tastes great warmed and topped with your favorite (allergy-friendly) ice cream!
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Prep Time
15 min
Prep Time
15 min
  1. 1/2 cup non-dairy butter (softened) plus more for greasing
  2. ½ cup cane sugar
  3. ½ cup coconut sugar (or brown sugar)
  4. ½ cup applesauce
  5. 1 tsp vanilla extract
  6. 1 cup gluten-free oat flour (see notes below for how to make)
  7. ½ tsp baking soda
  8. ¼ tsp baking powder
  9. ¼ tsp salt
  10. ½ cup cocoa powder
  11. 1 cup old-fashioned (gluten-free) oats
  12. 1 cup chocolate chucks (or chips)
  1. Preheat oven to 350°F.
  2. Grease pan. (I used a 9" circle cake pan.)
  3. In a large bowl, cream non-dairy butter, and sugars together. Add in applesauce and vanilla extract. Beat well.
  4. In a small mixing bowl, mix oat flour, baking soda, baking powder, salt, and cocoa powder.
  5. Add flour mixture into wet mixture. Stir until combined.
  6. Finally, add in the oats and chocolate chunks (or chips) and stir until combined.
  7. Spoon batter into greased pan.
  8. Bake for 25-30 minutes or until toothpick comes out clean in the center.
  9. Allow to cool for a couple minutes before slicing.
  10. Cut into slices & enjoy!
  1. To make oat flour simply pulse rolled oats in a food processor or blender (I use a Vitamix) until they are ground into a powder-like consistency. Stop and stir and repeat blending until all the oats have been finely ground. The process takes about one minute or less. One cup of rolled oats will yield approximately 1 cup of oat flour.
Busy Bee Kate

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