Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Ruby’s Cookie Pie

Ruby’s Cookie Pie

Prep time 30 mins, cook time 1 min

Serves 12

Nut-Free, Dairy-Free, Low Fat

Recipe created by Ruby Clemans from Torquay for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week.

Preparation Notes

A little of this deliciously indulgent dessert goes a long way.


For the pie base

  • 110g dairy free margarine
  • 250g plain flour
  • 80g sugar
  • 1 egg (*or egg substitute)

For the cookie filling

  • 2 eggs (*or egg substitute)
  • 65g plain flour
  • 115g sugar
  • 100g brown sugar
  • 70g dairy free margarine softened
  • 150g dairy free chocolate chips


  1. Preheat oven to 160ºC/gas mark 3.
  2. For the base: crumb together the margarine and flour then add the sugar and mix in the egg*. Roll out the mixture and put into pie dish.
  3. For the filling: beat the eggs* in large mixing bowl, until foamy.
  4. Beat in the flour, granulated sugar, brown sugar and, finally, margarine.
  5. Stir in chocolate chips and spoon the mixture into the pie base.
  6. Bake for 55-60 minutes. Cool slightly on wire rack. Serve warm.

Nutrition per serving

267.5 kcal














Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social