Sometimes cookies just need to be a pie, ok? That’s what happens when your birthday is on a Wednesday one day before a long awaited beach vacation!Adapted from my Triple Chocolate Cookies in Food for Thought, this is where I’ll be planting my candles this year:
½cupwhite flour (60 g) OR use oat flour for a GF sub
1tbsparrowroot powder or corn starch
1tspbaking soda
2tbspunsweetened cashew milk
¼cup Lily’s chocolate chips (56 g)
salt
Makes: 9inch0 x 0inch round
Instructions
Preheat oven to 350 degrees.
Combine sugars and butter until light and fluffy. Add egg, then vanilla followed by the pudding powder, baking soda and salt.
1/2 cup butter, 1/2 cup monk fruit sweetener, 1/3 cup brown sugar, 1 tsp vanilla, 1 box Simply Desserts Chocolate Pudding, 1 tsp baking soda, salt
Add remaining dry ingredients, stirring until just combined. Add the cashew milk, then the chocolate chips.
1 tbsp HIIT Nutrition jet black cocoa, 1/2 cup white flour, 1 tbsp arrowroot powder or corn starch, 2 tbsp unsweetened cashew milk, 1/4 cup Lily’s chocolate chips
Spray a 9’’ pie plate and use your hands to distribute evenly. I recommend spraying your fingers to do this.
Bake for 15 minutes or until firm. The middle will look slightly underdone and will continue to bake once out of the oven.
Let the pie cool completely or refrigerate before cutting or decorating.
Store sealed on the countertop for a week or freeze for up to 3 months.
WHAT is the magic of Simply Desserts?
Don’t skip this! The addition of pudding powder in a baked item takes away the need for quite as much flour or sugar, but binds with supreme softness. If you’ve never tried baking with this brand, make sure you have your milk ready for a densely fudgy treat! Code Katie saves 10%.
