I really love the website, Chocolate Covered Katie. She has created healthier versions of some delicious desserts, one of which are classic chocolate chip cookies. These turned out pretty good. I don’t think I’d make them for a potluck or share with non-veg friends, but for times I’m having a hankering for cookies these will be on the top of my list!
- 1/3 cup plus 1/4 cup whole wheat flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 3 tbls chocolate chips
- 2 tbls brown sugar
- 2 tbls cane sugar
- 1/2 tsp vanilla extract
- 1 tbls vegetable oil
- 2 tbls soy milk
Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes.
Seriously, Isa Chandra Moskowitz knows what she’s doing. I came across Isa’s Chocolate Pudding Pie recipe when the New York Times wrote about the release of her book Vegan Pie in the Sky. I am not a big pie baker, I find them intimidating and time-consuming. However, the Chocolate Pudding Pie recipe couldn’t have been any easier than driving to the store and buying a ready-made pie. Plus, this tastes a bajillion times better and is dairy/egg free :)
Make this ASAP!
- 1 prepared 9 inch cookie crust, store-bought or homemade
- 3 cups almond milk, divided (*my note: I used plain soy)
- 1/4 cup cornstarch
- 1/3 cup sugar
- 3 tablespoons unsweetened cocoa powder
- Pinch salt
- 3 tablespoons semisweet chocolate chips
- 1 teaspoon pure vanilla extract
Preheat oven to 350 F. Bake the crust for 10 minutes, remove from oven and let cool. (*my note: my store bought crust said to brush the crust with an egg wash. I was worried how it would turn out per Isa’s instructions, but it worked just fine without the egg wash!)
In a small (2 quart) sauce pan, combine 1 cup of almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining milk, the sugar, cocoa powder and salt. It’s okay if the cocoa is a bit clumpy at first, it will dissolve eventually.
Bring mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring to a slow rolling boil. Whisk consistently until mixture is thickened, which should be about 7 minutes. (*my note: it took me a bit longer, at least 10 minutes before it started to thicken).
Add chocolate chips and mix to melt. Stir in vanilla. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours. (*my note: my crust barely had enough time to cool. While it worked out okay in the end, I would still try to let the crust cool next time).