No longer struggle with dipping your cookies in milk when you can make a pie that does it for you.
Chocolate chip cookie crust:
1/2 cup Earth Balance vegan butter, melted
1/2 cup sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened applesauce
1 tablespoon vanilla
1/2 cup vegan semi-sweet chocolate chips
1/3 cup sugar
2 tablespoons + 1 teaspoon cornstarch
1/8 teaspoon salt
1 cup canned full-fat coconut milk
1/2 cup plain soy milk
1 teaspoon Earth Balance vegan butter
1 teaspoon vanilla extract
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Combine the flour, baking soda and salt in a medium bowl, set aside.
With an electric mixer, beat the butter with the sugars for three minutes.
Once the butter and sugars are light and fluffy, add in applesauce and vanilla extract. Beat until combined.
Add the flour, baking soda and salt mixture to the wet mixture. Mix until combined. Gently fold in chocolate chips.
Reserve 1/2 cup of cookie dough and set aside. Press the remaining cookie dough evenly into pie tin. Place in fridge for about an hour.
Bake cookie dough crust at 350°F for about 15 minutes, or until golden. Place on cooling rack.
Line a baking sheet with parchment paper. Shape four, 2-inch cookie dough balls out of the reserved cookie dough. Bake at 350°F until cookies are golden, about 6 minutes. Remove from oven and place on a cooling rack.
In a medium saucepan whisk the sugar, cornstarch and salt together, once combined stir in the coconut and soy milks.
Turn heat on to medium, whisking constantly for 6 minutes. Once it's thickened and reached a pudding consistency, remove from heat and add vegan butter and vanilla extract.
Pour milk pudding into the cookie crust. Slice cooled cookies into wedges and place around the edges of the pie. Refrigerate for a few hours or overnight before serving.