Ingredients (use vegan versions):

  • 1 1/2 cups flour
  • 1/2 cup vegan sugar
  • 2 teaspoons baking powder
  • 1 cup vegan soymilk (vanilla or plain)
  • 1/3 cup non-hydrogenated vegan margarine (melted)
  • 6 teaspoons vegan mayonnaise
  • 1 cup chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)


Preheat oven to 375 degrees F.

Mix all the dry ingredients. Add in all
non-dry ingredients. Mix.

Pour into a pie tin.

Cook for 25-30 minutes. Stick a fork in
the center to see if it’s done. If not,
put in for a few more minutes. Try again.

The result: One giant, soft, fluffy
chocolate-chip-cookie taste with the
texture of a muffin in disguise as a cake!

There are probably ways to make it cook
faster, but I don’t know what they are
because I don’t know much about baking.
All I know is that I tweaked a regular
muffin recipe, added in my favorite
chocolate chip cookie ingredients,
didn’t have a muffin baking sheet, and
got confused on how to convert
tablespoons to teaspoons. As a result I
discovered something I find to be
extremely delicious, but this may be a
somewhat timely method of making it.

Serves: The amount in a pie

Preparation time: 45 minutes

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