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Recipe Questions and Troubleshooting

Recipe Questions

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What ingredients should I have on hand to make your recipes?

It’s difficult to give a short list, as every healthy dessert recipe is different. I try to keep my recipes as simple as possible (i.e. no hard-to-find flours or other obscure ingredients you likely don’t have on hand). Some items called for in many of the healthy dessert recipes: baking powder, baking soda, salt, cocoa powder, rolled oats, flour (Although the recipes often call for spelt flour, most also list an option for all-purpose or gluten-free all-purpose flour), milk of choice (such as almond milk or coconut milk), coconut butter, pitted dates, sugar or maple syrup or stevia, applesauce, and peanut butter (or an allergy-friendly alternative).

What recipe would you recommend to serve to people who don’t like “healthy” food?

Without question, I’d recommend the Deep Dish Cookie Pie.

I’ve received hundreds thousands of emails, facebook messages, comments, and tweets from people who’ve had success bringing this recipe to parties. The Cookie Dough Dip, Fudge Babies, and Chocolate Bar Pie are also good options for so-called “normal” eaters.

Do you have any gluten-free or allergy-friendly recipes?

Definitely! See the following page: Special Diet Recipes.

Also, all of the recipes are vegan, which means they are free of meat, milk, eggs, and other animal products. Many of the recipes are sugar-free or have a sugar-free option.

How are these recipes healthy? And why do you even include sugar and white flour as options?

Without a doubt, the chocolate recipes on this site are healthier than their traditional counterparts (much lower in sugar and cholesterol, and almost always higher in fiber and vitamins). Thanks to the employment of high-quality and nutritious ingredients, many of these recipes are not only healthier, they are downright good for you!

Just because these healthy desserts are high in fiber, protein, essential vitamins and minerals does not mean you should eat them with reckless abandon, but the same can be said for any food. Did you know that too much broccoli can inhibit proper thyroid function? It’s true! Everything in moderation. And yes, the desserts won’t be as healthy if you use the options for all-purpose flour and refined sugar; I’ve included these options because they are still healthier than traditional desserts loaded with sugar and unhealthy fats. If you’re not ready to completely change the way you cook, trying these recipes even with the white flour and sugar is a good compromise or starting point.

What food processor do you recommend?

I own a Cuisinart 7-cup food processor, and it’s one of the most-used gadgets in my kitchen. The price may seem steep, but mine is at least ten years old and still works as if it were new. If your budget allows, a Vita-Mix is also nice, especially for making ice cream almost instantly. But if you only have room for one, get a good food processor. I highly recommend it over a blender for recipes such as the Black Bean Brownies.

Do chocolate chips contain dairy?

I used to think vegans couldn’t eat chocolate. Thank goodness this isn’t true! There are many brands of vegan chocolate chips, bars, and other chocolate desserts on the market today. (I try to stick to fair-trade brands only.) Companies with vegan chocolate options include: Endangered Species, Sweet Riot, Gnosis, Love Street, Enjoy Life, Taza, Whole Foods brand, Sunspire, some generic brands, Divvies, etc. They even make vegan mini chocolate chips now, and you can find vegan white chocolate online. Or, sometimes I even make my own Sugar-Free Chocolate Chips.

How do you justify spending so much for expensive food products?

In the long-run, you will save money by splurging for quality ingredients over processed junk. Sure, something like a Big Mac only costs a buck. But do you know how much triple bypass surgery costs? I can guarantee it’s more than a bag of chia seeds! Also, one consumes a Big Mac (or a candy bar, etc.) in a single sitting. With something like coconut butter, a little goes a very long way. And I save money in other areas of my life. I don’t buy designer handbags, I paint my own nails, and I rarely go to the movies, and I don’t drop $80 on one steak dinner.

As for organic, I buy certain items organic if I see them (such as peaches and peppers). But I don’t usually worry about non-“dirty dozen” items. I also always buy conventional broccoli, because the organic is often buggy, which grosses me out. I know ingesting pesticides is worse than eating bugs… but at least you can’t see the pesticides!

What type of stevia do you use? Can I use a different brand?
I recommend NuNaturals stevia, which doesn’t have the unpleasant aftertaste of many other brands. If you use a different brand for the recipes on this site, you might get sub-par results. (Different brands also contain different amounts of stevia, so it’s not always an even substitution.)

Is coconut butter the same thing as coconut oil? Can I sub coconut oil when you call for coconut butter?

The two ingredients are not the same, and you usually shouldn’t sub one for the other. For more than you ever wanted to know about coconut butter, coconut oil, and the differences between the two, see the Coconut Butter FAQ Page.

Can you list calorie counts for your recipes? Please?

Initially, I didn’t want to list calories for any of my recipes, as I don’t believe in calorie-counting. Calories don’t take into account vitamins, minerals, or other such nutrients; therefore they do not give the whole story of a particular food. However, I know a lot of my readers find nutritional information helpful, and therefore all recipes as of January, 2012 do have links to the nutrition labels—including Weight Watchers Points Plus.

Help! My online calculator gave me different numbers than those on your nutrition label. Why?

Be very, very careful when using a free online calculator, as they are often quite inaccurate! Nutrition information will also vary depending on the specific brands of ingredients you use. Adhering to standard practice with nutrition labels, information is for the higher serving size when a range is given, and the lower-calorie ingredient is used for calculations when two options are given in a recipe. (Information is calculated in such a fashion for a second reason: The people who use the lower-calorie options given for a recipe are also the ones more likely to be interested in the nutrition facts.)

I made this recipe and I followed it to a T… except I subbed _________. It came out awful. What did I do wrong?

Each and every ingredient listed in the recipes is included for a reason. They’ve been tested and re-tested, and I stand behind them all 100%. Unfortunately, I can only vouch for the results if you follow the recipe exactly—right down the the last grain of salt.

Of course you are free to experiment by using a different flour, adding an ingredient, or making other substitutions. But do this at your own risk, and don’t blame the recipe if the results of the substituted recipe turn out poorly. You’d be amazed at the big difference one seemingly-tiny substitution might make to a recipe.

Recipe Troubleshooting:

  • Don’t use imitation vanilla extract if a recipe calls for pure.
  • Calibrate your oven. As it turns out, many ovens are not calibrated correctly.
  • Always bake on the middle rack, unless it specifically states otherwise in a recipe.
  • Don’t confuse whole-wheat flour with whole-wheat-pastry flour. They are not the same thing.
  • Feel free to experiment by making changes to a recipe, but don’t omit or change anything from the recipes—including using a different flour or decreasing the salt—unless you’re okay with the possibility of a bad turnout. In recipes, I only list substitutions that I’ve tried successfully, and I really can’t advise on any I haven’t tried. But you are most definitely free to experiment!
  • If using the stevia variation of a recipe, be sure to use NuNaturals stevia. (See 8th question, earlier on this page.) When a recipe calls for “pinch stevia” that means the pure stuff, which is very concentrated. For more on stevia, see the following chart: Stevia Conversion Chart
  • If using coconut oil in one of my recipes, it should always be in liquid form unless it specifically states otherwise in a particular recipe. And be sure other ingredients–such as milk of choice–are not cold if they are being mixed with the oil.
  • Take climate into account. In humid weather, flour won’t absorb as much liquid, which can affect the end result. Altitude can also cause differences in results, especially with baked goods. In higher elevations, you may have to make changes to certain recipes.

And invest in a food scale!

If at all possible, buy a food scale. It’s less messy (fewer measuring cups to clean), and it is much much much more accurate. Study after study has found that, when asked to measure a cup of flour, people’s measurements can vary by up to 3 tablespoons! That could make all the difference in a recipe. On the other hand, 100 grams of flour is 100 grams. 100% of the time.

For further FAQs, see my Chocolate-Covered Katie FAQ Page – answers to personal questions about the girl behind the blog.

Reader Interactions

802 Comments

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  1. Andrea says

    Hi Katie
    Since you have so many amazing peanut butter recipes, I was wondering what kind of peanut butter do you use? Was curious if you use a natural, unsweetened peanut butter or something more traditional since that probably affects the nutrition info.
    Thanks so Much!
    Andrea

    • Chocolate-Covered Katie says

      I usually use Whole Foods brand (with salt), and I usually specify to use a salted pb in recipes. 🙂 (Unless you’re using a low-fat peanut butter spread, I think all peanut butters have around the same amounts of calories and fat. The only thing that would be different in the nutrition info, then, is the sugar.)

    • Chocolate-Covered Katie says

      I usually use Whole Foods brand (with salt), and I usually specify to use a salted pb in recipes. 🙂 (Unless you’re using a low-fat peanut butter spread, I think all peanut butters have around the same amounts of calories and fat. The only thing that would be different in the nutrition info, then, is the sugar.)

    • Cheryl Browne says

      Hello Katie, I love your recipes. I would like to know if there is a way to soften and sweeten bananas. Our house is a bit cool and it takes quite some time for our bananas to turn brown and sweeten up. I heard you can put bananas in the microwave. Does that really work?

      Thank you.

  2. Andrea says

    Hi Katie
    Since you have so many amazing peanut butter recipes, I was wondering what kind of peanut butter do you use? Was curious if you use a natural, unsweetened peanut butter or something more traditional since that probably affects the nutrition info.
    Thanks so Much!
    Andrea

  3. Trish says

    Hi Katie!! I was recently diagnosed as a diabetic and was looking on pintrest for recipes and came across your blog. I have to be honest and found it amazing!! I am in love with your baked oatmeal recipes and have shared them with my coworkers and family, so thank you! I was wondering if I can make this baked oatmeal with steel cut oats? Have you tried it? Please let me know, thanks again!!

  4. Trish says

    Hi Katie!! I was recently diagnosed as a diabetic and was looking on pintrest for recipes and came across your blog. I have to be honest and found it amazing!! I am in love with your baked oatmeal recipes and have shared them with my coworkers and family, so thank you! I was wondering if I can make this baked oatmeal with steel cut oats? Have you tried it? Please let me know, thanks again!!

  5. Nicole says

    Hi Katie,
    I’m sure you get hundreds of comments daily and I am not one to usually post a comment on ANY website b/c I think that they’re not usually read but I just have to say I love the new look of your website even though I know you mentioned more changes coming! I wish I had some type of visual art talent, especially being an elementary teacher! I really enjoy browsing your website and have tried a few recipes already. I have to stop myself from looking at it everyday b/c it’s putting a hole in my wallet!! lol…I’m currently on Weight Watchers and constantly look for WW points plus on new recipes I try. I often use a website called Skinnytaste.com b/c of the points plus info. I know you’ve only begun to do this in Jan. 2012, so I appreciate your efforts! Anyway, your work and “healthified” desserts (and I even just noticed some lunch/dinner recipes) are amazing! I’ll continue to use your website..just please keep posting WW points!! 🙂 Thanks!

  6. Nicole says

    Hi Katie,
    I’m sure you get hundreds of comments daily and I am not one to usually post a comment on ANY website b/c I think that they’re not usually read but I just have to say I love the new look of your website even though I know you mentioned more changes coming! I wish I had some type of visual art talent, especially being an elementary teacher! I really enjoy browsing your website and have tried a few recipes already. I have to stop myself from looking at it everyday b/c it’s putting a hole in my wallet!! lol…I’m currently on Weight Watchers and constantly look for WW points plus on new recipes I try. I often use a website called Skinnytaste.com b/c of the points plus info. I know you’ve only begun to do this in Jan. 2012, so I appreciate your efforts! Anyway, your work and “healthified” desserts (and I even just noticed some lunch/dinner recipes) are amazing! I’ll continue to use your website..just please keep posting WW points!! 🙂 Thanks!

  7. Sam says

    Hi Katie, I found your blog today and I must say, all of your recipes look amazing! My only concern is, though, I live in the UK and we don’t use cups as a measurement like you do in the USA (which I’m guessing is where you live at the moment) so all of your measurements being in cups kinda confuses me. At the bottom of this FAQ you’ve said how inaccurate cup measurements can be, but 100g of flour is always going to be 100g of flour… so why don’t you use grams or ounces to measure your ingredients with? I’d love to make some of your recipes myself, but if they need to be followed to the letter I’d much rather have some more specific measurements to follow.
    Thank you for all the recipes!

  8. Sam says

    Hi Katie, I found your blog today and I must say, all of your recipes look amazing! My only concern is, though, I live in the UK and we don’t use cups as a measurement like you do in the USA (which I’m guessing is where you live at the moment) so all of your measurements being in cups kinda confuses me. At the bottom of this FAQ you’ve said how inaccurate cup measurements can be, but 100g of flour is always going to be 100g of flour… so why don’t you use grams or ounces to measure your ingredients with? I’d love to make some of your recipes myself, but if they need to be followed to the letter I’d much rather have some more specific measurements to follow.
    Thank you for all the recipes!

  9. Mindy says

    I just made your 1 minute chocolate cake – yummo! I didn’t have xylitol so I used honey. What is xylitol and why is it better for you then regular ole’ honey? Also, how much stevia is in a stevia packet?
    Thanks.

  10. Mindy says

    I just made your 1 minute chocolate cake – yummo! I didn’t have xylitol so I used honey. What is xylitol and why is it better for you then regular ole’ honey? Also, how much stevia is in a stevia packet?
    Thanks.

  11. lailja says

    hi katie…love the “new look” of your website
    question…if i want to JUST look at your recipes that use pumpkin….
    how can i do that?

  12. lailja says

    hi katie…love the “new look” of your website
    question…if i want to JUST look at your recipes that use pumpkin….
    how can i do that?

  13. sheila says

    Coconut Crack Bars: OH … MY … GOD !!!!
    CCK, I’ve been giddy on my way home from work each day this week b/c I know they are in the fridge waiting for me. I found your blog on a Nutri-Bullet page, and I’m so glad I did. I think you may have changed my life.

  14. sheila says

    Coconut Crack Bars: OH … MY … GOD !!!!
    CCK, I’ve been giddy on my way home from work each day this week b/c I know they are in the fridge waiting for me. I found your blog on a Nutri-Bullet page, and I’m so glad I did. I think you may have changed my life.

  15. Sonny says

    Katie! I love your recipes, I usually make at least 3 a week! Quick question, what website or software do you use to generate the nutrition labels and info? Thank you! 🙂

  16. Sonny says

    Katie! I love your recipes, I usually make at least 3 a week! Quick question, what website or software do you use to generate the nutrition labels and info? Thank you! 🙂

  17. Katie says

    I am curious about your opinion on agave. I’ve seen you recommend it in some recipes, but most current information is that it is highly processed and worse than table sugar or HFCS.

    • Chocolate-Covered Katie says

      I’m not an expert on it and don’t know a ton about the controversy, but I never bought into the whole idea that agave was a wonder sweetener anyway. I always have seen it the same as any other sugar–something to be used in moderation.

    • Chocolate-Covered Katie says

      I’m not an expert on it and don’t know a ton about the controversy, but I never bought into the whole idea that agave was a wonder sweetener anyway. I always have seen it the same as any other sugar–something to be used in moderation.

  18. Katie says

    I am curious about your opinion on agave. I’ve seen you recommend it in some recipes, but most current information is that it is highly processed and worse than table sugar or HFCS.

  19. Lea says

    Help! Vanilla extract isn’t provided in my city. Could I use vanilla essence instead? I know it say imitation extract is not right but how about essence? People say it’s stronger. Help!

  20. Lea says

    Help! Vanilla extract isn’t provided in my city. Could I use vanilla essence instead? I know it say imitation extract is not right but how about essence? People say it’s stronger. Help!

  21. Victoria says

    I tried making the coconut crack bars, but after freezing them and cutting them and displaying them on a dish they turned to mush….any suggestions?

  22. Victoria says

    I tried making the coconut crack bars, but after freezing them and cutting them and displaying them on a dish they turned to mush….any suggestions?

  23. Beth says

    Aside from buying that digital kitchen scale, is there any other way for me to convert the nutritional information to get a good idea of serving sizes? 🙂

  24. Beth says

    Aside from buying that digital kitchen scale, is there any other way for me to convert the nutritional information to get a good idea of serving sizes? 🙂

  25. Samantha says

    Hey I was wondering… I haven’t ever cooked with Xylitol. From what I understand there can be some unwanted side effects like… uhm, diarrhea. Ick. Does anyone know if these amounts are causing problems? I know every one is different but wasn’t sure if there was a kind of a baseline where issues arise?

  26. Samantha says

    Hey I was wondering… I haven’t ever cooked with Xylitol. From what I understand there can be some unwanted side effects like… uhm, diarrhea. Ick. Does anyone know if these amounts are causing problems? I know every one is different but wasn’t sure if there was a kind of a baseline where issues arise?

  27. Tamara says

    I have been following your blog since its “infant” stages. I even have a few recipes memorized:) I’m so proud of your hard work and dedication! * I love Chocolate* Thanks Katie!!!

    • Chocolate-Covered Katie says

      Wow, thanks for having the patience to stick with this blog so long! Goodness knows I’ve done some crazy things over the years, like include 5 million links per post or format the pages with tons of spaces and use different colors for each line of font. 🙂

    • Chocolate-Covered Katie says

      Wow, thanks for having the patience to stick with this blog so long! Goodness knows I’ve done some crazy things over the years, like include 5 million links per post or format the pages with tons of spaces and use different colors for each line of font. 🙂

  28. Tamara says

    I have been following your blog since its “infant” stages. I even have a few recipes memorized:) I’m so proud of your hard work and dedication! * I love Chocolate* Thanks Katie!!!

  29. Jess says

    Hi Katie,
    When you have cup measurements, are they US cups (237 millilitres I think) or metric cups – ( 250mL)?
    Thanks!

    • Chocolate-Covered Katie says

      I’m not really sure what your question is asking, but when I measure I use a gram measurement scale to list the corresponding gram measurement to the amount I’ve just measured in my measuring cups. Hope that answers your question :-?.

    • Chocolate-Covered Katie says

      I’m not really sure what your question is asking, but when I measure I use a gram measurement scale to list the corresponding gram measurement to the amount I’ve just measured in my measuring cups. Hope that answers your question :-?.

    • Yvette says

      Just use the proper measuring cup depending on liquid or solid – that would be the minor different most likely since measuring flour in a liquid measuring cup would come out wrong.

    • Yvette says

      Just use the proper measuring cup depending on liquid or solid – that would be the minor different most likely since measuring flour in a liquid measuring cup would come out wrong.

  30. Jess says

    Hi Katie,
    When you have cup measurements, are they US cups (237 millilitres I think) or metric cups – ( 250mL)?
    Thanks!

  31. zackaiken says

    I find the coconut oil gives everything a coconut flavor which my partner does not like. Is there a substitute or is that the option?
    BTW: loving your recipes!! Have tried a few and yummmmmmmmm!!

  32. zackaiken says

    I find the coconut oil gives everything a coconut flavor which my partner does not like. Is there a substitute or is that the option?
    BTW: loving your recipes!! Have tried a few and yummmmmmmmm!!

  33. Bethany says

    Hi. I love your recipes and the new look of your website. I’m having a baby soon and was wondering if any of your recipes freeze well? I was thinking the breadless stuffing might but was curious if your ever tried freezing any of them. Thanks and I can’t wait for your book to come out!

    • Chocolate-Covered Katie says

      Yes haha many of the recipes freeze well. If you are talking about the savory recipes, I’d not do the breadless stuffing unless you leave out the zucchini. I don’t think zucchini, mushrooms, or cauliflower freeze very well. But the sweet potato chili freezes very well!

    • Chocolate-Covered Katie says

      Yes haha many of the recipes freeze well. If you are talking about the savory recipes, I’d not do the breadless stuffing unless you leave out the zucchini. I don’t think zucchini, mushrooms, or cauliflower freeze very well. But the sweet potato chili freezes very well!

  34. Bethany says

    Hi. I love your recipes and the new look of your website. I’m having a baby soon and was wondering if any of your recipes freeze well? I was thinking the breadless stuffing might but was curious if your ever tried freezing any of them. Thanks and I can’t wait for your book to come out!

  35. BETH says

    KATIE I HAVE BECOME SERIOUSLY ADDICTED TO YOUR BLOG!! IVE ONLY TRIED 2 THINGS BUT THEY WERE INCREDIBLE(AND HEALTHY)!! JUST ONE QUESTION WW FLOUR IS THE BEST FOR YOU….. SO WHY DO YOU RARLY RECCOMEND IT?

  36. BETH says

    KATIE I HAVE BECOME SERIOUSLY ADDICTED TO YOUR BLOG!! IVE ONLY TRIED 2 THINGS BUT THEY WERE INCREDIBLE(AND HEALTHY)!! JUST ONE QUESTION WW FLOUR IS THE BEST FOR YOU….. SO WHY DO YOU RARLY RECCOMEND IT?

  37. Catherine says

    Katie,
    My son is severely allergic to eggs which makes baking a challenge. I happened upon your blog looking for egg free cookie recipes, started with the chocolate chip and progressed from there. Several hundred cookies later I am now a loyal fan. Not only are your recipes fabulously delicious, they are simple to follow & relatively healthy. I do have a question for you: What type of coconut oil do you use? I bought some cheap coconut oil at Kroger and quickly realized my mistake. Thanks & keep those recipes coming!

  38. Catherine says

    Katie,
    My son is severely allergic to eggs which makes baking a challenge. I happened upon your blog looking for egg free cookie recipes, started with the chocolate chip and progressed from there. Several hundred cookies later I am now a loyal fan. Not only are your recipes fabulously delicious, they are simple to follow & relatively healthy. I do have a question for you: What type of coconut oil do you use? I bought some cheap coconut oil at Kroger and quickly realized my mistake. Thanks & keep those recipes coming!

  39. Gisi says

    Hey Katie,
    super great Blog 🙂
    In a lot of recipies you say “use a food processor – not a blender” – so I was wondering if its ok if I use a normal hand mixer. Poor students cannot afford food processors 😀 hahaaa
    lovely greetings from Germany

  40. Gisi says

    Hey Katie,
    super great Blog 🙂
    In a lot of recipies you say “use a food processor – not a blender” – so I was wondering if its ok if I use a normal hand mixer. Poor students cannot afford food processors 😀 hahaaa
    lovely greetings from Germany

  41. Christine says

    Hi Katie, in the middle of making a recipe and don’t have nunatural stevia brand. I do have stevia on the go (extract) says one teaspoon equals one squeeze…so confused. Making a recipe that calls for 1/2 c of Splenda but I didn’t want to use that sweetener. I have truvia packets but I want to reduce the carbs so I don’t want to use this either. How much stevia extract should I use if the recipe calls for 1/2 c Splenda, truvia or ideal ?

  42. Christine says

    Hi Katie, in the middle of making a recipe and don’t have nunatural stevia brand. I do have stevia on the go (extract) says one teaspoon equals one squeeze…so confused. Making a recipe that calls for 1/2 c of Splenda but I didn’t want to use that sweetener. I have truvia packets but I want to reduce the carbs so I don’t want to use this either. How much stevia extract should I use if the recipe calls for 1/2 c Splenda, truvia or ideal ?

  43. Annie says

    Should I buy liquid or powder Nunatural Stevia? I have never used it before. Is one more versatile that I can use in most of your recipes?

    Thanks you!

  44. Annie says

    Should I buy liquid or powder Nunatural Stevia? I have never used it before. Is one more versatile that I can use in most of your recipes?

    Thanks you!

  45. Claire says

    Hey Katie! I was wondering if the applesauce that you use in a lot of your recipes is unsweetened or sweetened? I wasn’t positive and I wanted to make sure before I tried making one of them!

    Thanks!

    • cck says

      Unsweetened. But I do know that some people use sweetened because it’s all they can find, and they seem to be ok with the results as well. So I don’t think it makes a huge difference for most of the recipes.

    • cck says

      Unsweetened. But I do know that some people use sweetened because it’s all they can find, and they seem to be ok with the results as well. So I don’t think it makes a huge difference for most of the recipes.

  46. Claire says

    Hey Katie! I was wondering if the applesauce that you use in a lot of your recipes is unsweetened or sweetened? I wasn’t positive and I wanted to make sure before I tried making one of them!

    Thanks!

  47. Kelley says

    Hi I was wondering if you could recommend recipes for a toddler who needs high-calorie and high-fat healthy foods in order to gain weight. She has been living on Pediasure and I’m so over it. It’s gross and way too sweet. Some sugar is okay but I don’t want to over do it. I noticed the Peanut Butter Babies and thought those sounded promising. Any other suggestions?

    • lizzie says

      HI! I noticed in some of her recipes she changed it depending on how sweet the recipe was and the personal preference of the people eating it.

    • lizzie says

      HI! I noticed in some of her recipes she changed it depending on how sweet the recipe was and the personal preference of the people eating it.

    • Alanna says

      Does she like coconut? Anything with coconut milk will be higher fat/calorie, and the coconut breakfast cake recipe is delicious! Peanut butter-based recipes are a good bet, too (the 3 ingredient PB balls you found are yummy, and I think Katie recently did a PB protein bar recipe).

    • Alanna says

      Does she like coconut? Anything with coconut milk will be higher fat/calorie, and the coconut breakfast cake recipe is delicious! Peanut butter-based recipes are a good bet, too (the 3 ingredient PB balls you found are yummy, and I think Katie recently did a PB protein bar recipe).

  48. Kelley says

    Hi I was wondering if you could recommend recipes for a toddler who needs high-calorie and high-fat healthy foods in order to gain weight. She has been living on Pediasure and I’m so over it. It’s gross and way too sweet. Some sugar is okay but I don’t want to over do it. I noticed the Peanut Butter Babies and thought those sounded promising. Any other suggestions?

  49. Christine says

    Have you tried to make a healthy version of angel food cake? I would love that! Also tried the chocolate pancakes but I didn’t like them warm. I tried them cold and they were so delicious! I didn’t need syrup at all! My kids gobbled them all up, I had to quadruple the recipe!

  50. Christine says

    Have you tried to make a healthy version of angel food cake? I would love that! Also tried the chocolate pancakes but I didn’t like them warm. I tried them cold and they were so delicious! I didn’t need syrup at all! My kids gobbled them all up, I had to quadruple the recipe!

  51. carmel says

    Hi, I’m from the Uk, What flour can you use instead of whole wheat pastry flour. As you say whole wheat is not the same.. But i can’t find this flour in England.. Help 🙂

  52. carmel says

    Hi, I’m from the Uk, What flour can you use instead of whole wheat pastry flour. As you say whole wheat is not the same.. But i can’t find this flour in England.. Help 🙂

  53. Natalie says

    Chocolate Covered Katie,
    I Love your name, by the way! 🙂 Thank you for your blog. I have recently discovered that I have a diary allergy and am very thankful for your non-diary recipes.

    My question is about melting chocolate. Standard recipes call for butter when melting chocolate. Can I simply omit the butter? If not, what can I use to substitute for butter in the chocolate melting process? I am not a fan of the coconut flavor so coconut butter is out.

    Thanks so much for your blog and for your time!

    • Alanna says

      I’ve never used butter when melting chocolate… usually microwaving on high and stirring every 30 sec until smooth works well. You can also do a makeshift double boiler by setting a glass bowl over a pot of boiling water (don’t let the water touch the bowl). Just be aware that lower quality chocolate doesn’t melt and stay smooth as long as the good stuff. I’ve had good luck with Bakers brand, but not sure it’s dairy-free.

    • Alanna says

      I’ve never used butter when melting chocolate… usually microwaving on high and stirring every 30 sec until smooth works well. You can also do a makeshift double boiler by setting a glass bowl over a pot of boiling water (don’t let the water touch the bowl). Just be aware that lower quality chocolate doesn’t melt and stay smooth as long as the good stuff. I’ve had good luck with Bakers brand, but not sure it’s dairy-free.

  54. Natalie says

    Chocolate Covered Katie,
    I Love your name, by the way! 🙂 Thank you for your blog. I have recently discovered that I have a diary allergy and am very thankful for your non-diary recipes.

    My question is about melting chocolate. Standard recipes call for butter when melting chocolate. Can I simply omit the butter? If not, what can I use to substitute for butter in the chocolate melting process? I am not a fan of the coconut flavor so coconut butter is out.

    Thanks so much for your blog and for your time!

  55. Jamie Masters says

    Hi Katie,
    I’ve been considering a Vita-Mix for a while now and I was curious about which model you use. Is that something that you can share?

    Thank you!

  56. Jamie Masters says

    Hi Katie,
    I’ve been considering a Vita-Mix for a while now and I was curious about which model you use. Is that something that you can share?

    Thank you!

  57. Jennifer Wenndt says

    I’ve been trying to make healthier snacks for my kids. I’ve tried a number of cookie recipes using wheat flour. My kids actually liked them! Then, my mom showed me this article from Prevention magazine that said wheat should be avoided – that wheat actually causes you to gain weight! Just wondering if you could make sense out of this for me and tell me, is it healthier to make cookies out of wheat flour or not?

    • Gail says

      Hi, Jennifer,

      I am a late-comer and I did not read the article, but the answer to the wheat question is basically this:
      Wheat is a carb. Any kind of wheat is a carb. They turn to sugar once in your body, so yes, that will cause weight gain if over-indulged in. The difference lies in what else you are getting when you choose whole-grain over white. Whole grain flour is loaded with fiber, vitamins, and minerals, whereas white flour has been stripped of its bran, and most of its valuable nutrition. White flour will last on the store shelf much longer than whole-grain, which is why they started stripping it in the first place. Now, whole-grain flour frankly will not stay fresh on the shelf very long anyway–the oils in it will turn rancid pretty quick… choose the freshest bag you can based on expiration date.
      Anyway, it would seem the article is talking about ANY flour, based on your description of what it says…but it is just not true that whole grain flour needs to be avoided. White flour–definitely!
      The only answer that I know of is to mill your own whole wheat flour from the whole grain. Our family has been doing that for close to 15 years and we have never looked back. It gives a flavor dimension to all baked goods that is completely lacking when using white flour. And it is so much healthier since the flour is used immediately after being milled, and loaded with its natural fiber.

    • Gail says

      Hi, Jennifer,

      I am a late-comer and I did not read the article, but the answer to the wheat question is basically this:
      Wheat is a carb. Any kind of wheat is a carb. They turn to sugar once in your body, so yes, that will cause weight gain if over-indulged in. The difference lies in what else you are getting when you choose whole-grain over white. Whole grain flour is loaded with fiber, vitamins, and minerals, whereas white flour has been stripped of its bran, and most of its valuable nutrition. White flour will last on the store shelf much longer than whole-grain, which is why they started stripping it in the first place. Now, whole-grain flour frankly will not stay fresh on the shelf very long anyway–the oils in it will turn rancid pretty quick… choose the freshest bag you can based on expiration date.
      Anyway, it would seem the article is talking about ANY flour, based on your description of what it says…but it is just not true that whole grain flour needs to be avoided. White flour–definitely!
      The only answer that I know of is to mill your own whole wheat flour from the whole grain. Our family has been doing that for close to 15 years and we have never looked back. It gives a flavor dimension to all baked goods that is completely lacking when using white flour. And it is so much healthier since the flour is used immediately after being milled, and loaded with its natural fiber.

  58. Jennifer Wenndt says

    I’ve been trying to make healthier snacks for my kids. I’ve tried a number of cookie recipes using wheat flour. My kids actually liked them! Then, my mom showed me this article from Prevention magazine that said wheat should be avoided – that wheat actually causes you to gain weight! Just wondering if you could make sense out of this for me and tell me, is it healthier to make cookies out of wheat flour or not?

  59. Lashmi says

    Hi:
    I tried yoursingle serve german chocolate cake today. Simply awesome!! Thank you very much. I am a vegetarian, no eggs, but I dont mind butter. Do you have any recipe for ey lime pie?

    • Alanna says

      You can use the lemon squares recipe and sub lime juice! I tried this and it’s pretty good, but you won’t fool anyone into thinking it’s “real” key lime pie because the tofu doesn’t get the same custard-like texture as condensed milk and eggs. (A nice healthy version, though!)

    • Alanna says

      You can use the lemon squares recipe and sub lime juice! I tried this and it’s pretty good, but you won’t fool anyone into thinking it’s “real” key lime pie because the tofu doesn’t get the same custard-like texture as condensed milk and eggs. (A nice healthy version, though!)

  60. Lashmi says

    Hi:
    I tried yoursingle serve german chocolate cake today. Simply awesome!! Thank you very much. I am a vegetarian, no eggs, but I dont mind butter. Do you have any recipe for ey lime pie?

  61. Paula says

    Katie,
    I recently found your blog and now I can’t get enough of it! I find myself constantly debating what to bake next. Thanks for creating this blog. my dad has diabetes and is trying to reverse it, and your recipes allow for him to occassionally have a dessert and not have his sugar levels skyrocket. I do have one suggestion: slutty brownies. These brownies are the most delicious thing but are extremely unhealthy. Could you please recreate these ? I found this recipe to maybe help you see the basic recipe. http://cheriesstolenrecipes.blogspot.com/2013/03/slutty-brownies-happy-birthday-devs.html
    Thanks,
    Paula 🙂

    • cck says

      I know people have taken my black bean brownie recipe, blondie recipe, and Oreo recipe and combined them for healthier slutty brownies!

    • cck says

      I know people have taken my black bean brownie recipe, blondie recipe, and Oreo recipe and combined them for healthier slutty brownies!

  62. Paula says

    Katie,
    I recently found your blog and now I can’t get enough of it! I find myself constantly debating what to bake next. Thanks for creating this blog. my dad has diabetes and is trying to reverse it, and your recipes allow for him to occassionally have a dessert and not have his sugar levels skyrocket. I do have one suggestion: slutty brownies. These brownies are the most delicious thing but are extremely unhealthy. Could you please recreate these ? I found this recipe to maybe help you see the basic recipe. http://cheriesstolenrecipes.blogspot.com/2013/03/slutty-brownies-happy-birthday-devs.html
    Thanks,
    Paula 🙂

  63. mariah says

    Hi Katie,
    I’m sorry if you have already answered this question/the answer is obvious, but is almond flour a substitute for spelt flour or other flours?

    • cck says

      I wouldn’t recommend subbing any flour not listed in the particular recipe, unless you are okay with the possibility that the results will be a failure.

    • cck says

      I wouldn’t recommend subbing any flour not listed in the particular recipe, unless you are okay with the possibility that the results will be a failure.

  64. mariah says

    Hi Katie,
    I’m sorry if you have already answered this question/the answer is obvious, but is almond flour a substitute for spelt flour or other flours?

    • cck says

      For people counting calories, I know that the volume ice cream is a big hit. Or the crustless pumpkin pie.

    • cck says

      For people counting calories, I know that the volume ice cream is a big hit. Or the crustless pumpkin pie.

  65. Jessie says

    Hi Katie,

    Thanks for all your recipes! I may have a slight raw tree nut allergy (walnuts and pecans, primarily. Peanuts and cashews are fine). Some of your larabar recipes call for walnuts. Is there any kind of substitution you can suggest? Or maybe it would be possible to cook the walnuts first somehow. Thanks for any suggestions!

  66. Jessie says

    Hi Katie,

    Thanks for all your recipes! I may have a slight raw tree nut allergy (walnuts and pecans, primarily. Peanuts and cashews are fine). Some of your larabar recipes call for walnuts. Is there any kind of substitution you can suggest? Or maybe it would be possible to cook the walnuts first somehow. Thanks for any suggestions!

  67. Courtney says

    Why do a lot of your recipes use spelt flour? Is there a benefit of using that vs all purpose or whole wheat flour?

  68. Courtney says

    Why do a lot of your recipes use spelt flour? Is there a benefit of using that vs all purpose or whole wheat flour?

  69. Emily says

    Hi Katie!

    I love your recipes! Do you have any recipes for a vegan & low-sugar white chocolate sauce that can be used for mochas/lattes? I haven’t had much luck finding one online that isn’t full of chemicals, but have been craving an iced Starbucks white chocolate mocha from my pre-vegan days!

  70. Emily says

    Hi Katie!

    I love your recipes! Do you have any recipes for a vegan & low-sugar white chocolate sauce that can be used for mochas/lattes? I haven’t had much luck finding one online that isn’t full of chemicals, but have been craving an iced Starbucks white chocolate mocha from my pre-vegan days!

  71. Katherine says

    Hello Katie 🙂
    I suppose that you receive thousands of e-mails like this one, asking you exactly the same thing… and it’s not my purpose to boring you.
    I’m on a diet. I already lost 16 pounds and I want to lose more 9 or 11. I’m on a very very very restrictive diet (with 1300 kcal per day) and I almost can’t eat anything (no bread, no cereals, no rice or pasta, etc.). Lets suppose I would do the One Minute Chocolate Cake for breakfast (or any of your other so-good-looking recipes :D). Will that “ruin” the diet, or will be perfectly cool and with no problem?
    I know, it’s kinda of a stupid question, but I prefer to ask this to you (that made the recipes) instead of my nutricionist.
    PS: I really want to experiment your recipes, the only reason I didn’t do yet it’s because, like I’ve said, I’m on a diet and I’m very obsessive with my weight :/
    Kisses to you 🙂

    • Chocolate Covered Katie says

      Hi Katherine,
      I’m not a nutritionist and I also don’t know much about your specific nutritional needs (everyone is different) so it would be really irresponsible of me to give out advice on this. But good luck :).

    • Chocolate Covered Katie says

      Hi Katherine,
      I’m not a nutritionist and I also don’t know much about your specific nutritional needs (everyone is different) so it would be really irresponsible of me to give out advice on this. But good luck :).

    • Abi says

      If you’re counting calories, use a site like myfitnesspal.com to record the ingredients/amounts used in a recipe and decide whether or not you have room in your calorie budget for a serving of that recipe. Even really decadent or unhealthy recipes (not so much on this blog, obviously :P) can be portioned so that you’re taking in a reasonable number of calories per day while not depriving yourself.

      I’m not a nutritionist, but I personally don’t believe you shouldn’t worry too much about losing a certain amount of weight. Even though I know I could lose a little more weight, I’ve been trying to focus on eating healthier and exercising for the sake of feeling healthier and more energetic, instead of always trying to drop that “magic number”. It’s less about a number on the scale, and more about a lifestyle change, which is another reason I like this blog; it encourages eating whole, unprocessed foods that are delicious and fun to make, and you don’t have to feel like you’re “not allowed” certain foods. Moderation is the key, but you shouldn’t feel deprived.

    • Abi says

      If you’re counting calories, use a site like myfitnesspal.com to record the ingredients/amounts used in a recipe and decide whether or not you have room in your calorie budget for a serving of that recipe. Even really decadent or unhealthy recipes (not so much on this blog, obviously :P) can be portioned so that you’re taking in a reasonable number of calories per day while not depriving yourself.

      I’m not a nutritionist, but I personally don’t believe you shouldn’t worry too much about losing a certain amount of weight. Even though I know I could lose a little more weight, I’ve been trying to focus on eating healthier and exercising for the sake of feeling healthier and more energetic, instead of always trying to drop that “magic number”. It’s less about a number on the scale, and more about a lifestyle change, which is another reason I like this blog; it encourages eating whole, unprocessed foods that are delicious and fun to make, and you don’t have to feel like you’re “not allowed” certain foods. Moderation is the key, but you shouldn’t feel deprived.

  72. Katherine says

    Hello Katie 🙂
    I suppose that you receive thousands of e-mails like this one, asking you exactly the same thing… and it’s not my purpose to boring you.
    I’m on a diet. I already lost 16 pounds and I want to lose more 9 or 11. I’m on a very very very restrictive diet (with 1300 kcal per day) and I almost can’t eat anything (no bread, no cereals, no rice or pasta, etc.). Lets suppose I would do the One Minute Chocolate Cake for breakfast (or any of your other so-good-looking recipes :D). Will that “ruin” the diet, or will be perfectly cool and with no problem?
    I know, it’s kinda of a stupid question, but I prefer to ask this to you (that made the recipes) instead of my nutricionist.
    PS: I really want to experiment your recipes, the only reason I didn’t do yet it’s because, like I’ve said, I’m on a diet and I’m very obsessive with my weight :/
    Kisses to you 🙂

  73. Ballerina says

    Can I use cake flour or extra baking powder in the mug cake microwave recipes to make them more fluffy and less dense?

  74. Ballerina says

    Can I use cake flour or extra baking powder in the mug cake microwave recipes to make them more fluffy and less dense?

  75. Aimee says

    I’ve been trying recipes on your site for about a month or so now. I have to admit that I’m not vegan. However, I’m trying to cut down on processed sugar and eat healthier in my house. The hardest thing has been dessert, since my kids are used to having it and we all have a sweet tooth (hubby, four kids, and I). We are loving some of the cookie dough balls, coconut crack bars, milkshakes, pancakes, and oatmeals. Have tried a few other recipes as well. My kids rave and say “this is the best thing I ever had” with just about everything! I still have so many recipes to try, and I want to thank you for your work with delicious, healthy food.

  76. Aimee says

    I’ve been trying recipes on your site for about a month or so now. I have to admit that I’m not vegan. However, I’m trying to cut down on processed sugar and eat healthier in my house. The hardest thing has been dessert, since my kids are used to having it and we all have a sweet tooth (hubby, four kids, and I). We are loving some of the cookie dough balls, coconut crack bars, milkshakes, pancakes, and oatmeals. Have tried a few other recipes as well. My kids rave and say “this is the best thing I ever had” with just about everything! I still have so many recipes to try, and I want to thank you for your work with delicious, healthy food.

  77. Chocolate Addict says

    Hi Katie!

    My friend recommended me your site and I have been using your recipes for my baking for the past 2 week! I love the brownies! They are totally awesome.

    I see from your troubleshooting notes above re using scales. I am a very keen baker myself and I cannot agree more. However, a lot of the recipes posted on your site does not provide measurement in grams, but rather only in cups. I agree with the potential discrepancies. Would it be possible for you to include measurements of the ingredients in grams too going fwd? Also, am I correct to assume that when you mention cups for dry ingredients such as flour, you are referring to solid as oppose to liquid cups? If so, I will be able to convert them into grams myself for your existing recipes .

    Thanks a lot and I look fwd to hearing from you! Again I adore your masterpieces!

    E

  78. Chocolate Addict says

    Hi Katie!

    My friend recommended me your site and I have been using your recipes for my baking for the past 2 week! I love the brownies! They are totally awesome.

    I see from your troubleshooting notes above re using scales. I am a very keen baker myself and I cannot agree more. However, a lot of the recipes posted on your site does not provide measurement in grams, but rather only in cups. I agree with the potential discrepancies. Would it be possible for you to include measurements of the ingredients in grams too going fwd? Also, am I correct to assume that when you mention cups for dry ingredients such as flour, you are referring to solid as oppose to liquid cups? If so, I will be able to convert them into grams myself for your existing recipes .

    Thanks a lot and I look fwd to hearing from you! Again I adore your masterpieces!

    E

    • Unofficial CCK Helper says

      It is best to stick with the flour listed in the recipe. Otherwise, you can always experiment but be aware that the results might not be good.

    • Unofficial CCK Helper says

      It is best to stick with the flour listed in the recipe. Otherwise, you can always experiment but be aware that the results might not be good.

  79. Nikki says

    LOVE all you do and I’m 100% inspired to make every single thing my family eats as healthy as possible all the time always. 🙂 I have a book of family recipes, some of which are rich and call for butter. Is there a universal healthy alternative for a stick of butter? Thanks!! Keep up the amazing work!
    Nikki

    • Unofficial CCK Helper says

      What about trying Earth Balance? Depending on the recipe, you can also sometimes sub virgin coconut oil or olive oil.

    • Unofficial CCK Helper says

      What about trying Earth Balance? Depending on the recipe, you can also sometimes sub virgin coconut oil or olive oil.

  80. Nikki says

    LOVE all you do and I’m 100% inspired to make every single thing my family eats as healthy as possible all the time always. 🙂 I have a book of family recipes, some of which are rich and call for butter. Is there a universal healthy alternative for a stick of butter? Thanks!! Keep up the amazing work!
    Nikki

  81. Michelle says

    Hi Katie,
    Love your recipes 🙂 thanks for creating so many. A question popped up with my co-workers and I’m hoping you can answer. Why is coconut oil used in so many recipes when canola seems to be a healthier and Canola oil contains more beneficial nutrients, but coconut oil is just better source of energy. Hoping you can shed some light.
    thanks :))

    • Chocolate Covered Katie says

      Hi Michelle,
      There is much debate over coconut oil, but many modern scientists and nutritionists now are of the opinion that it’s actually a healthy oil with healthy fats. I’d google “coconut oil healthy” to get all of the facts… I’m not a doctor, so some of the articles you’ll find online will probably be better at shedding light on the issue.

      • Erica says

        Hi Katie,
        I am getting my masters degree in nutrition right now and I am about halfway through my dietetic internship. We had a professor who was a PhD/RD recently speak in one of my classes and her particular area of research was fats. She helped debunk the myth for us about coconut oil. We have always been trained that a saturated fat is a saturated fat is a saturated fat. We learned that this still holds true for coconut oil. Anything solid at room temperature is a saturated fat, which has much fewer health benefits than unsaturated fats. Coconut oil is a great alternative to butter for those who are vegan or those who desire a coconut-y flavor in their products, but it is very similar to butter nutrition-wise. Canola oil, flax seed oil, olive oil, etc. have more health promoting affects on cholesterol (lowering LDL and raising HDL). Hope this helps!

      • Erica says

        Hi Katie,
        I am getting my masters degree in nutrition right now and I am about halfway through my dietetic internship. We had a professor who was a PhD/RD recently speak in one of my classes and her particular area of research was fats. She helped debunk the myth for us about coconut oil. We have always been trained that a saturated fat is a saturated fat is a saturated fat. We learned that this still holds true for coconut oil. Anything solid at room temperature is a saturated fat, which has much fewer health benefits than unsaturated fats. Coconut oil is a great alternative to butter for those who are vegan or those who desire a coconut-y flavor in their products, but it is very similar to butter nutrition-wise. Canola oil, flax seed oil, olive oil, etc. have more health promoting affects on cholesterol (lowering LDL and raising HDL). Hope this helps!

    • Chocolate Covered Katie says

      Hi Michelle,
      There is much debate over coconut oil, but many modern scientists and nutritionists now are of the opinion that it’s actually a healthy oil with healthy fats. I’d google “coconut oil healthy” to get all of the facts… I’m not a doctor, so some of the articles you’ll find online will probably be better at shedding light on the issue.

  82. Michelle says

    Hi Katie,
    Love your recipes 🙂 thanks for creating so many. A question popped up with my co-workers and I’m hoping you can answer. Why is coconut oil used in so many recipes when canola seems to be a healthier and Canola oil contains more beneficial nutrients, but coconut oil is just better source of energy. Hoping you can shed some light.
    thanks :))

  83. Claire says

    Hi Katie,
    I was wondering, I seriously love tiramisu…
    Could you make a recipe for a healthier version?

    Thanks!

  84. Claire says

    Hi Katie,
    I was wondering, I seriously love tiramisu…
    Could you make a recipe for a healthier version?

    Thanks!

  85. Nick says

    Hey I love all your recipes! I love anything smores and was wondering if you could make a easy healthy marshmallow sometime.

    Thanks for all the recipes they are life changing!

  86. Nick says

    Hey I love all your recipes! I love anything smores and was wondering if you could make a easy healthy marshmallow sometime.

    Thanks for all the recipes they are life changing!

  87. Joline says

    I love your recipes! I just made my second batch of fudge abides using pecans. The first batch was perfect! But this time I am afraid I processed too long, and rather than crumbly and sticky, the nut oils were released and they are Incredibly oily!
    The taste is still right, but they are shiny and wet and sitting in pools of oil.. Any suggestions for a fix to salvage this batch?

  88. Joline says

    I love your recipes! I just made my second batch of fudge abides using pecans. The first batch was perfect! But this time I am afraid I processed too long, and rather than crumbly and sticky, the nut oils were released and they are Incredibly oily!
    The taste is still right, but they are shiny and wet and sitting in pools of oil.. Any suggestions for a fix to salvage this batch?

  89. JL says

    Any ideas for a vegan, gluten-free, nut-free (coconut is ok) Boston Cream Pie pudding or ice cream? Thanks to you, I no longer have to sit and watch my friends and family eat celebration treats without me. Thank you!

  90. JL says

    Any ideas for a vegan, gluten-free, nut-free (coconut is ok) Boston Cream Pie pudding or ice cream? Thanks to you, I no longer have to sit and watch my friends and family eat celebration treats without me. Thank you!

  91. Lynnette says

    I love your blog and every recipe I’ve tried so far. I hope you haven’t answered this because I looked for the answer and couldn’t find it. What kind of Cuisinart Ice Cream maker do you use?

  92. Lynnette says

    I love your blog and every recipe I’ve tried so far. I hope you haven’t answered this because I looked for the answer and couldn’t find it. What kind of Cuisinart Ice Cream maker do you use?

  93. Abby says

    Hi Katie! Love your blog! I’m going to college soon and was wondering if you have published a cook book that I can get to take with me so I always have your recipes on hand. Thanks!

  94. Abby says

    Hi Katie! Love your blog! I’m going to college soon and was wondering if you have published a cook book that I can get to take with me so I always have your recipes on hand. Thanks!

  95. kaye says

    I recently made the Greek Yogurt Cheesecake and it doesn’t look nearly as high as your picture. I followed the recipe exactly including using the recommended tofu. Did you double the filling for the picture?

  96. kaye says

    I recently made the Greek Yogurt Cheesecake and it doesn’t look nearly as high as your picture. I followed the recipe exactly including using the recommended tofu. Did you double the filling for the picture?

  97. Kim Watkins says

    Hi Katie, Thank you for the great recipes you share. I am getting ready to try the sugar free chocochip cookie pie recipe today. The question I have is about the nutritional value posted for the two round 8″ cakes and deep dish. Are the values posted for one of the two 8″ pies or the deep dish version? I am excited to try this recipe as I am crazy about eating dessert and so happy that is actually good for you! I can’t thank you enough for your blog! Kim

  98. Kim Watkins says

    Hi Katie, Thank you for the great recipes you share. I am getting ready to try the sugar free chocochip cookie pie recipe today. The question I have is about the nutritional value posted for the two round 8″ cakes and deep dish. Are the values posted for one of the two 8″ pies or the deep dish version? I am excited to try this recipe as I am crazy about eating dessert and so happy that is actually good for you! I can’t thank you enough for your blog! Kim

  99. Erin says

    Hi Katie! I just discovered your blog recently, and I love it! I have a huge sweet tooth, but I always feel bad about eating too many desserts, so I love being able to incorporate healthier ingredients! However, as I am a college student still living in the dorms, I don’t have ready access to an oven all the time, so some of your recipes are difficult. Is there any way I could figure out which recipes of yours are easy to make with just a microwave? Thanks so much!

  100. Erin says

    Hi Katie! I just discovered your blog recently, and I love it! I have a huge sweet tooth, but I always feel bad about eating too many desserts, so I love being able to incorporate healthier ingredients! However, as I am a college student still living in the dorms, I don’t have ready access to an oven all the time, so some of your recipes are difficult. Is there any way I could figure out which recipes of yours are easy to make with just a microwave? Thanks so much!

  101. Abi says

    Hi Katie! I’ve been going through your blog for the last couple of days, and I think I’m addicted XD I’ve always loved chocolate, and now I really love that I can eat it relatively guilt-free (especially in the case of your chocolate oatmeal recipes). I made the imitation Reese’s cups the other day, and I decided to have a Reese’s last night for comparison, and I have to say that I love your version so much better, not only because pretty much all the calories come from healthy fats, but also because they have a much richer flavor and contrast between the chocolate and peanut butter.

    One question, though. I’ve been considering getting chocolate protein powder to use in smoothies/some of your recipes, would you have any recommendations for a relatively inexpensive (but still tasty) brand?

  102. Abi says

    Hi Katie! I’ve been going through your blog for the last couple of days, and I think I’m addicted XD I’ve always loved chocolate, and now I really love that I can eat it relatively guilt-free (especially in the case of your chocolate oatmeal recipes). I made the imitation Reese’s cups the other day, and I decided to have a Reese’s last night for comparison, and I have to say that I love your version so much better, not only because pretty much all the calories come from healthy fats, but also because they have a much richer flavor and contrast between the chocolate and peanut butter.

    One question, though. I’ve been considering getting chocolate protein powder to use in smoothies/some of your recipes, would you have any recommendations for a relatively inexpensive (but still tasty) brand?

  103. Natasha says

    I noticed you have some savoury recipes on here too (I love your version of baked beans) and was wondering if you would consider trying to making Chilli Heatwave (sweet Chilli Pepper) Doritos- they are vegan, but not healthy. On the lightly salted Doritos ingredients it lists: Corn (whole maize kernels), oil, salt. so i assume its not that hard to make the chips themselves (corn/maizeflour + water). Also Guacamole and hummus please, and other savoury dips to eat with fruit and veggies pretty please

  104. Natasha says

    I noticed you have some savoury recipes on here too (I love your version of baked beans) and was wondering if you would consider trying to making Chilli Heatwave (sweet Chilli Pepper) Doritos- they are vegan, but not healthy. On the lightly salted Doritos ingredients it lists: Corn (whole maize kernels), oil, salt. so i assume its not that hard to make the chips themselves (corn/maizeflour + water). Also Guacamole and hummus please, and other savoury dips to eat with fruit and veggies pretty please

  105. juleen says

    A friend recently introduced me to your blog and I have made several of your healthy snacks. My kids love them! I am attempting to change our eating habits by limiting processed foods in general especially those high in sugar. I notice that some recipes can be made with maple syrup. Why don’t you ever use honey? Is it not as healthy an alternative?

    • Chocolate Covered Katie says

      Sometimes I list it as an alternative in the recipes. Not sure about how healthy it is in comparison to maple syrup. I don’t really use it, although I don’t have a problem with it, so I don’t tend to list it.

    • Chocolate Covered Katie says

      Sometimes I list it as an alternative in the recipes. Not sure about how healthy it is in comparison to maple syrup. I don’t really use it, although I don’t have a problem with it, so I don’t tend to list it.

  106. juleen says

    A friend recently introduced me to your blog and I have made several of your healthy snacks. My kids love them! I am attempting to change our eating habits by limiting processed foods in general especially those high in sugar. I notice that some recipes can be made with maple syrup. Why don’t you ever use honey? Is it not as healthy an alternative?

  107. Jess says

    Hi Katie!

    Absolutely adore your blog,
    Its helped our family out so much (we all have an issue with portion control when it coms to dessert) – I make us a treat once a week from your blog!

    A quick question:
    when you say you use NuNaturals stevia, which one of their stevia products are you talking about? and if I were to buy the pure stevia and a recipe calls for 1 packet – how much would I use?

    Thanks!
    Jess

  108. Jess says

    Hi Katie!

    Absolutely adore your blog,
    Its helped our family out so much (we all have an issue with portion control when it coms to dessert) – I make us a treat once a week from your blog!

    A quick question:
    when you say you use NuNaturals stevia, which one of their stevia products are you talking about? and if I were to buy the pure stevia and a recipe calls for 1 packet – how much would I use?

    Thanks!
    Jess

  109. Maggie says

    Hi Katie!! I’m absolutely addicted to your blog and have made 4 of your recipes today alone haha…I do have one question though…I have been using truvia as my sweetener but I know that it is highly processed and not as “good” for you as it claims to be. I saw you use nunaturals stevia and I was wondering how if it is less processed and actually natural. Also where could I find this? I mainly shop at Earth Fare, would they carry it there?

  110. Maggie says

    Hi Katie!! I’m absolutely addicted to your blog and have made 4 of your recipes today alone haha…I do have one question though…I have been using truvia as my sweetener but I know that it is highly processed and not as “good” for you as it claims to be. I saw you use nunaturals stevia and I was wondering how if it is less processed and actually natural. Also where could I find this? I mainly shop at Earth Fare, would they carry it there?

  111. Rachel says

    Hi Katie, I just thought I would stop by and tell you how much I have fallen head over heals in love with your blog!

    I only stumbled upon it yesterday and have already tried: Sunshine Breakfast Baked Oatmeal (The pineapple version – YUM!), Peanut Butter Cup Baked Oatmeal (even yum-mer!), Oatmeal Raisin Cookie Oatmeal (with grated apple to sweeten – Delicious!), Best Chocolate Chip Cookies (devoured straight from the oven!) and Chocolate Oreo Cookie Pancakes (they were no where near as well presented as yours but they tasted DIVINE!) – I am making it my mission to try each and every one of your recipes by Christmas.. Thank you!

  112. Rachel says

    Hi Katie, I just thought I would stop by and tell you how much I have fallen head over heals in love with your blog!

    I only stumbled upon it yesterday and have already tried: Sunshine Breakfast Baked Oatmeal (The pineapple version – YUM!), Peanut Butter Cup Baked Oatmeal (even yum-mer!), Oatmeal Raisin Cookie Oatmeal (with grated apple to sweeten – Delicious!), Best Chocolate Chip Cookies (devoured straight from the oven!) and Chocolate Oreo Cookie Pancakes (they were no where near as well presented as yours but they tasted DIVINE!) – I am making it my mission to try each and every one of your recipes by Christmas.. Thank you!

  113. Jordana says

    Question for you – do you ever use almond flour? If so, what for? Can it be used in a mug cake recipe?

    Please get back to me soon!

    Thanks!

  114. Jordana says

    Question for you – do you ever use almond flour? If so, what for? Can it be used in a mug cake recipe?

    Please get back to me soon!

    Thanks!

  115. laura says

    Hi Katie,
    When you have time, will you please convert this recipe to a healthy version? Thank you so much!
    1/2 cup butter or 1/2 cup margarine
    2 cups sugar
    1/2 cup milk
    4 tablespoons cocoa
    1/2 cup creamy peanut butter (or chunky but is seems to make a more crumbly dry cookie)
    2 teaspoons vanilla
    3 -3 1/2 cups dry quick-cooking oats

    Directions

    Add the first four ingredients into a 4-quart sauce pan.
    Bring to a rolling boil and hold for 1 minute.

    Remove from heat.
    Add peanut butter into the hot mixture and stir until melted.
    Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
    Mix in the oats and drop by tablespoons onto wax paper.
    Let cool until set.

  116. laura says

    Hi Katie,
    When you have time, will you please convert this recipe to a healthy version? Thank you so much!
    1/2 cup butter or 1/2 cup margarine
    2 cups sugar
    1/2 cup milk
    4 tablespoons cocoa
    1/2 cup creamy peanut butter (or chunky but is seems to make a more crumbly dry cookie)
    2 teaspoons vanilla
    3 -3 1/2 cups dry quick-cooking oats

    Directions

    Add the first four ingredients into a 4-quart sauce pan.
    Bring to a rolling boil and hold for 1 minute.

    Remove from heat.
    Add peanut butter into the hot mixture and stir until melted.
    Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
    Mix in the oats and drop by tablespoons onto wax paper.
    Let cool until set.

  117. Sarah says

    Hi Katie! I’ve been interested in subbing out unhealthy ingredients in my recipes for years and was ecstatic when my cousin recommended your blog to me! Believe me, it’s life changing! I noticed you don’t use Chia Seeds in any of your recipes, is there a reason? They are a major nutritional powerhouse- high fiber, high protein, high Omega-3- and make fantastic, easy puddings among other things. Perhaps I just didn’t see any of those recipes? I was about to ask if your ever sub Greek Yogurt in your recipes, but remembered that you’re vegan- does that make things difficult? I like to occasionally use Vegan recipes to switch it up, but I can’t imagine my life without quiche, mashed potatoes, or other such noms… Thank you! Your blog is fantastic!!!

  118. Sarah says

    Hi Katie! I’ve been interested in subbing out unhealthy ingredients in my recipes for years and was ecstatic when my cousin recommended your blog to me! Believe me, it’s life changing! I noticed you don’t use Chia Seeds in any of your recipes, is there a reason? They are a major nutritional powerhouse- high fiber, high protein, high Omega-3- and make fantastic, easy puddings among other things. Perhaps I just didn’t see any of those recipes? I was about to ask if your ever sub Greek Yogurt in your recipes, but remembered that you’re vegan- does that make things difficult? I like to occasionally use Vegan recipes to switch it up, but I can’t imagine my life without quiche, mashed potatoes, or other such noms… Thank you! Your blog is fantastic!!!

  119. Holly says

    Hi Katie 🙂 I have recently started anorexia recovery and have decided to go vegan, I’m finding your blog so helpful as I used to love desserts and am now starting to enjoy them again thanks to you! 🙂 it is really helping me to get back to a healthy weight and I just wanted to say thank you very much! 🙂

  120. Holly says

    Hi Katie 🙂 I have recently started anorexia recovery and have decided to go vegan, I’m finding your blog so helpful as I used to love desserts and am now starting to enjoy them again thanks to you! 🙂 it is really helping me to get back to a healthy weight and I just wanted to say thank you very much! 🙂

  121. Amy says

    Can someone explain to me the differences between all of the sugar alternatives/ xylitol, stevia, evaporate cane juice, coconut sugar. Why choose one over for cooking. Thanks!

    • Celeste says

      Yes Katie, could you also tell us more about the taste of these substitutes? I baked a healthier cake using Equal instead of sugar, and it tasted so bad I had to throw the cake out. Does xylitol or NuNatural have any aftertaste at all?
      Also, what brand of xylitol do you use?
      Also, is honey a healthy alternative to sugar?
      Thanks so much and I love your blog and have shared it with my family!

    • Celeste says

      Yes Katie, could you also tell us more about the taste of these substitutes? I baked a healthier cake using Equal instead of sugar, and it tasted so bad I had to throw the cake out. Does xylitol or NuNatural have any aftertaste at all?
      Also, what brand of xylitol do you use?
      Also, is honey a healthy alternative to sugar?
      Thanks so much and I love your blog and have shared it with my family!

  122. Amy says

    Can someone explain to me the differences between all of the sugar alternatives/ xylitol, stevia, evaporate cane juice, coconut sugar. Why choose one over for cooking. Thanks!

  123. L Hardwick says

    This may be a really silly question but exactly what quantity is a ‘cup’ in the recipes. I’ve never seen cups in recipes in England, until I started looking at recipes and blogs online. I looked on Google and it said it’s about 8fl oz? Is this correct? If so I have mugs that hold about that quantity so will use that – just want to check I’m right before using expensive ingredients!

    • L Hardwick says

      It’s for the cookie pie recipe in particular I’m enquiring about
      1 cup quick oats (or certified-gf quick oats)
      1/4 cup unsweetened applesauce
      1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Cookie Pie.)
      1 cup chocolate chips

    • L Hardwick says

      It’s for the cookie pie recipe in particular I’m enquiring about
      1 cup quick oats (or certified-gf quick oats)
      1/4 cup unsweetened applesauce
      1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Cookie Pie.)
      1 cup chocolate chips

  124. L Hardwick says

    This may be a really silly question but exactly what quantity is a ‘cup’ in the recipes. I’ve never seen cups in recipes in England, until I started looking at recipes and blogs online. I looked on Google and it said it’s about 8fl oz? Is this correct? If so I have mugs that hold about that quantity so will use that – just want to check I’m right before using expensive ingredients!

  125. Kayles says

    Hi! So I was just wondering, do you take suggestions for what to make next? If so, would we write that here or is there a certain place we go to ask you to healthy-ify recipes? Oh, by the way, I just made the healthy cookie dough dip– YUM! 😀 Thanks for all of the delicious recipes!

  126. Kayles says

    Hi! So I was just wondering, do you take suggestions for what to make next? If so, would we write that here or is there a certain place we go to ask you to healthy-ify recipes? Oh, by the way, I just made the healthy cookie dough dip– YUM! 😀 Thanks for all of the delicious recipes!

  127. Amanda says

    I have a question for you! And please let me know if there’s another place to ask general, non-recipe-specific questions.

    Whenever I make one of your recipes, the only ingredient I usually don’t have in my kitchen already is applesauce. I do however usually have a jar of apple butter. Have you used apple butter successfully in any of your cookie recipes, in place of the applesauce? It’s sweeter, so I expect I would have to reduce the sugar, but it has a similar consistency to applesauce.

    Thanks!

  128. Amanda says

    I have a question for you! And please let me know if there’s another place to ask general, non-recipe-specific questions.

    Whenever I make one of your recipes, the only ingredient I usually don’t have in my kitchen already is applesauce. I do however usually have a jar of apple butter. Have you used apple butter successfully in any of your cookie recipes, in place of the applesauce? It’s sweeter, so I expect I would have to reduce the sugar, but it has a similar consistency to applesauce.

    Thanks!

  129. Stephanie says

    I just stumbled upon your blog, and I think I love you. One of my twin sons has a severe allergy to eggs. And I have never been a “baker”, love to cook savory, but not bake, so I have been struggling with how to let my son enjoy cakes, etc. Store bought Oreos are egg-free, but also laden with gross additives. I TRY and feed my children healthfully, so your blog is like nirvana for me. Egg free and healthy! Can’t wait to try some of the recipes out! thank you!

  130. Stephanie says

    I just stumbled upon your blog, and I think I love you. One of my twin sons has a severe allergy to eggs. And I have never been a “baker”, love to cook savory, but not bake, so I have been struggling with how to let my son enjoy cakes, etc. Store bought Oreos are egg-free, but also laden with gross additives. I TRY and feed my children healthfully, so your blog is like nirvana for me. Egg free and healthy! Can’t wait to try some of the recipes out! thank you!

  131. Amelia says

    Hi Katie! I love your blog! I have made a few of your recipes for my meat and potatoes hubby and he loved them all so far! Just wondering how you calculate the nutrition info. Is it an app or a website?? Thanks!

    Amelia

  132. Amelia says

    Hi Katie! I love your blog! I have made a few of your recipes for my meat and potatoes hubby and he loved them all so far! Just wondering how you calculate the nutrition info. Is it an app or a website?? Thanks!

    Amelia

  133. Erica says

    Hi Katie,
    I was looking at your chocolate chip muffin recipe and the nutrition facts caught my eye. I put the recipe into caloriecount.com since I read a comment that that is the website you use. Every which way I put it, I still found it to have more saturated fat than the facts that you have listed. This is what I got:

    Serving Size 29 g
    Amount Per Serving
    Calories 118 Calories from Fat 84
    % Daily Value*
    Total Fat 9.3g 14%
    Saturated Fat 3.8g 19%
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 92mg 4%
    Total Carbohydrates 8.0g 3%
    Dietary Fiber 1.6g 6%
    Sugars 5.3g
    Protein 2.3g
    Vitamin A 0% • Vitamin C 0%
    Calcium 3% • Iron 3%
    Nutrition Grade C+
    * Based on a 2000 calorie diet

    Anyways, I was just curious. Thanks!

  134. Erica says

    Hi Katie,
    I was looking at your chocolate chip muffin recipe and the nutrition facts caught my eye. I put the recipe into caloriecount.com since I read a comment that that is the website you use. Every which way I put it, I still found it to have more saturated fat than the facts that you have listed. This is what I got:

    Serving Size 29 g
    Amount Per Serving
    Calories 118 Calories from Fat 84
    % Daily Value*
    Total Fat 9.3g 14%
    Saturated Fat 3.8g 19%
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 92mg 4%
    Total Carbohydrates 8.0g 3%
    Dietary Fiber 1.6g 6%
    Sugars 5.3g
    Protein 2.3g
    Vitamin A 0% • Vitamin C 0%
    Calcium 3% • Iron 3%
    Nutrition Grade C+
    * Based on a 2000 calorie diet

    Anyways, I was just curious. Thanks!

  135. Kami says

    Katie, we definitely have similar views on yummy and healthy recipes! Do you ever accept guest posts? I have a post ready just for you if you’re willing to let me contribute to your site. Keep producing awesome recipes, my friend!

  136. Kami says

    Katie, we definitely have similar views on yummy and healthy recipes! Do you ever accept guest posts? I have a post ready just for you if you’re willing to let me contribute to your site. Keep producing awesome recipes, my friend!

  137. Audra says

    Hi Katie! Love your Funfetti cookie dough balls! But I was wondering, since the recipe only makes a few cookies, how would I make an entire batch of them? Do you have a full sized recipe for a batch? I would really love a full recipe so I can make a ton! They’re delicious!
    Thank you and love your site! 🙂

  138. Audra says

    Hi Katie! Love your Funfetti cookie dough balls! But I was wondering, since the recipe only makes a few cookies, how would I make an entire batch of them? Do you have a full sized recipe for a batch? I would really love a full recipe so I can make a ton! They’re delicious!
    Thank you and love your site! 🙂

  139. Jen says

    Hi Katie – found your site last night and tonight I decided to try your cake batter dip recipe. I did a very bad bad thing….I subbed! haha…I used brown sugar instead of regular sugar….I also did not have proper measuring equipment for the baking soda and salt (1/8 teaspoon) so I had to make a guess. While the end result wasn’t terrible…it was much too sweet….My guess is that’s from the brown sugar…unless I am wrong….I find brown sugar sweeter!

  140. Jen says

    Hi Katie – found your site last night and tonight I decided to try your cake batter dip recipe. I did a very bad bad thing….I subbed! haha…I used brown sugar instead of regular sugar….I also did not have proper measuring equipment for the baking soda and salt (1/8 teaspoon) so I had to make a guess. While the end result wasn’t terrible…it was much too sweet….My guess is that’s from the brown sugar…unless I am wrong….I find brown sugar sweeter!

  141. Angel In My Attic says

    Hi Katie!

    I just stumbled across your blog a few days ago – what a revelation, I love it! I can’t wait to make everything on it : )
    I have a question that I’m hoping you could answer. In your recipe for Single-Lady Peanut Butter Cookies you list the flour quantity as ‘T’. Is that short for something? Maybe it’s because I’m in the UK but I don’t know what that means! Please can you help?

    Thanks!

      • Angel In My Attic says

        Thanks Katie! : D

        Also if you’re open to suggestions I would love to see more recipes that use things like bananas/dates/raisins etc instead of sugar/sweetener/agave/honey/syrup etc. I’ll probably try and sub these things in a few recipes but I bet my results won’t be half as good as yours!

        Can’t wait for your cookbook : )

      • Angel In My Attic says

        Thanks Katie! : D

        Also if you’re open to suggestions I would love to see more recipes that use things like bananas/dates/raisins etc instead of sugar/sweetener/agave/honey/syrup etc. I’ll probably try and sub these things in a few recipes but I bet my results won’t be half as good as yours!

        Can’t wait for your cookbook : )

  142. Angel In My Attic says

    Hi Katie!

    I just stumbled across your blog a few days ago – what a revelation, I love it! I can’t wait to make everything on it : )
    I have a question that I’m hoping you could answer. In your recipe for Single-Lady Peanut Butter Cookies you list the flour quantity as ‘T’. Is that short for something? Maybe it’s because I’m in the UK but I don’t know what that means! Please can you help?

    Thanks!

  143. Bailey says

    Dear Katie,

    Exactly what spelt flour do you use? And how come if it has per say 100 cals per 1/4 cup that recipe has fewer cals? Sorry to bug you but I;m just super curious and am DYING to make some of those delicious pancakes. Your blog is the bomb!

    Sincerly, A loyal fan…

  144. Bailey says

    Dear Katie,

    Exactly what spelt flour do you use? And how come if it has per say 100 cals per 1/4 cup that recipe has fewer cals? Sorry to bug you but I;m just super curious and am DYING to make some of those delicious pancakes. Your blog is the bomb!

    Sincerly, A loyal fan…

  145. Erica says

    Hi Katie,
    I absolutely love your site and make your recipes regularly. I just made your pecan pie balls which are delish! Only problem I had was they came out really greasy?! I followed the recipe exactly and added nothing of my own that would have done this. Do you think I processed too long? Or is it the dates? Hope you can help 🙂 thanks for all the time and dedication you put into your site. <3

  146. Erica says

    Hi Katie,
    I absolutely love your site and make your recipes regularly. I just made your pecan pie balls which are delish! Only problem I had was they came out really greasy?! I followed the recipe exactly and added nothing of my own that would have done this. Do you think I processed too long? Or is it the dates? Hope you can help 🙂 thanks for all the time and dedication you put into your site. <3

  147. Caraque says

    Hi,
    I enjoy reading your blog and trying out recipes sometimes. Lately, I baked the fat-free banana bread but it was unedible because way too salty. Could you please specify what mesure exactly is an American tablespoon? My dictionary says a UK one is 18 ml and a US one 15 ml, while google says it’s “the biggest type of European soupspoon”. I followed the latter advice, but obviously it was too big given the result.
    Thank you.

  148. Caraque says

    Hi,
    I enjoy reading your blog and trying out recipes sometimes. Lately, I baked the fat-free banana bread but it was unedible because way too salty. Could you please specify what mesure exactly is an American tablespoon? My dictionary says a UK one is 18 ml and a US one 15 ml, while google says it’s “the biggest type of European soupspoon”. I followed the latter advice, but obviously it was too big given the result.
    Thank you.

  149. Anna-Kathryn says

    Katie,

    I wanted to thank you so much! You’ve opened my eyes to vegan cooking and baking, there are endless possibilities! I’m gluten free, so I really appreciate how you pay special attention to that when creating your recipes. I love mixing your recipes into one: raw chocolate crust, layered with hot chocolate butter, cookie dough dip, chocolate mousse, and topped with crumbled crust, chocolate chips, and hot chocolate sauce. OH MY GOODNESS. You are a gift from God. I love trying all of your recipes, thank you so so much.

  150. Anna-Kathryn says

    Katie,

    I wanted to thank you so much! You’ve opened my eyes to vegan cooking and baking, there are endless possibilities! I’m gluten free, so I really appreciate how you pay special attention to that when creating your recipes. I love mixing your recipes into one: raw chocolate crust, layered with hot chocolate butter, cookie dough dip, chocolate mousse, and topped with crumbled crust, chocolate chips, and hot chocolate sauce. OH MY GOODNESS. You are a gift from God. I love trying all of your recipes, thank you so so much.

  151. Gloria says

    Hi Katie, I dying to try your snickerdoodles oatmeal recipe but I couldn’t find the nutritional info for it!

    Do you think you can let me know what it is? xx

  152. Gloria says

    Hi Katie, I dying to try your snickerdoodles oatmeal recipe but I couldn’t find the nutritional info for it!

    Do you think you can let me know what it is? xx

  153. Eleanor says

    I so want to try the Apple Enchiladas recipe, but the recipe doesn’t specify if flour or corn tortillas are used. The “enchiladas” sound so yummy and easy; can’t wait to try them.

  154. Eleanor says

    I so want to try the Apple Enchiladas recipe, but the recipe doesn’t specify if flour or corn tortillas are used. The “enchiladas” sound so yummy and easy; can’t wait to try them.

  155. Amy says

    Hi Katie, I know you would get an absolute bucket load of questions, but I really hope you get this. Is there any way to message you that isn’t visible to everyone?

  156. Amy says

    Hi Katie, I know you would get an absolute bucket load of questions, but I really hope you get this. Is there any way to message you that isn’t visible to everyone?

  157. Mary says

    Great job you do Katie, such a wealth of healthy treats. I have a 5 yr our granddaughter with Leukemia and I can tell you that she lights up when I make her a fun treat that is healthy. I never cooked desserts before her diagnosis a year ago, mainly cause I worried about stuffing too much in my face LOL, but now I’m enjoying the challenge just for her! Wish I had an iPad to bring to the kitchen, but I don’t, so I need to print recipes. Sorry if this is answered somewhere already, I have been reading and searching for the answer for an hour – learned a lot in the process though & love the conversation!!! So is there a “print” button I am missing?? No biggie if not, hope I get to see your answer!! Thanks ahead of time sweetie, you are as precious as the finest chocolate at any of my health food stores!!!

    • Unofficial CCK Helper says

      To print, highlight just the recipe itself and right-click “Copy.” Then, open a new Word document and right-click “Paste.” You can then give this document a name and save it in a CCK Recipe folder, and print just that file as needed.

    • Unofficial CCK Helper says

      To print, highlight just the recipe itself and right-click “Copy.” Then, open a new Word document and right-click “Paste.” You can then give this document a name and save it in a CCK Recipe folder, and print just that file as needed.

  158. Mary says

    Great job you do Katie, such a wealth of healthy treats. I have a 5 yr our granddaughter with Leukemia and I can tell you that she lights up when I make her a fun treat that is healthy. I never cooked desserts before her diagnosis a year ago, mainly cause I worried about stuffing too much in my face LOL, but now I’m enjoying the challenge just for her! Wish I had an iPad to bring to the kitchen, but I don’t, so I need to print recipes. Sorry if this is answered somewhere already, I have been reading and searching for the answer for an hour – learned a lot in the process though & love the conversation!!! So is there a “print” button I am missing?? No biggie if not, hope I get to see your answer!! Thanks ahead of time sweetie, you are as precious as the finest chocolate at any of my health food stores!!!

  159. Lisbeth says

    HI Katie, I’m wondering if there’s a reason you don’t use ground flax w/ water as a binder (egg replacer) in any of your baking recipes? I started baking vegan this winter after being a vegetarian for decades – your site has made it so much easier to transition! TY

  160. Lisbeth says

    HI Katie, I’m wondering if there’s a reason you don’t use ground flax w/ water as a binder (egg replacer) in any of your baking recipes? I started baking vegan this winter after being a vegetarian for decades – your site has made it so much easier to transition! TY

  161. Jessica says

    Hi Katie.

    Love your site and all your recipes!

    I have had a few issues with some that I am convinced is my in adeqate processor. In the FAQ’s you stated you use a Cuisinart 7 cup… do you by any chance know how many watts your’s is? Or could you recommend?

    Thanks and keep the recipes coming. I can’t make them fast enough for my husband, who this morning asked why I haven’t made any more pies lately! (refering to the deep dish cookie, LOL)

    Jessica

    • Unofficial CCK Helper says

      It should say the wattage of the 7-cup Cuisinart on the box at the store, maybe online as well. I would think they’d all be the same wattage, as Cuisinart only makes one 7-cup product.

    • Unofficial CCK Helper says

      It should say the wattage of the 7-cup Cuisinart on the box at the store, maybe online as well. I would think they’d all be the same wattage, as Cuisinart only makes one 7-cup product.

  162. Jessica says

    Hi Katie.

    Love your site and all your recipes!

    I have had a few issues with some that I am convinced is my in adeqate processor. In the FAQ’s you stated you use a Cuisinart 7 cup… do you by any chance know how many watts your’s is? Or could you recommend?

    Thanks and keep the recipes coming. I can’t make them fast enough for my husband, who this morning asked why I haven’t made any more pies lately! (refering to the deep dish cookie, LOL)

    Jessica

  163. Rae says

    Katie! Your website is amazing your recipes are delightful!!
    Cookie dough for breakfast is my favorite as well as cookie dough pie with white beans….so good!!!
    Just wondering Have you ever done any recipes with Anise??
    Thanks for the great recipes !!
    Rae

  164. Rae says

    Katie! Your website is amazing your recipes are delightful!!
    Cookie dough for breakfast is my favorite as well as cookie dough pie with white beans….so good!!!
    Just wondering Have you ever done any recipes with Anise??
    Thanks for the great recipes !!
    Rae

  165. Alicia says

    Hi Katie!:) I really really absolutely love your website! I just took up an interest in baking/cooking but I’m always horrified by the amount of sugar in recipes, until I came across your blog! You’re an absolute genius! I don’t live in America, so sometimes I have difficulty finding the ingredients you use. So I’m wondering if chick peas can be used to substitute white beans or garbanzos for some of your recipes?:) thanks!

  166. Alicia says

    Hi Katie!:) I really really absolutely love your website! I just took up an interest in baking/cooking but I’m always horrified by the amount of sugar in recipes, until I came across your blog! You’re an absolute genius! I don’t live in America, so sometimes I have difficulty finding the ingredients you use. So I’m wondering if chick peas can be used to substitute white beans or garbanzos for some of your recipes?:) thanks!

  167. Lisa says

    Hi- what size can of garbanzo (chick peas) do you use for your deep dish cookie pie?
    Also when you recipes call for cocoa, do you unsweetened?

  168. Lisa says

    Hi- what size can of garbanzo (chick peas) do you use for your deep dish cookie pie?
    Also when you recipes call for cocoa, do you unsweetened?

  169. Maria says

    For your gluten free recipes, you reference using an AP blend. Does the blend you use have zanthan gum? Can you give me some guidance on making some of your GF treats? Thanks

  170. Maria says

    For your gluten free recipes, you reference using an AP blend. Does the blend you use have zanthan gum? Can you give me some guidance on making some of your GF treats? Thanks

  171. Effy says

    Hi Katie!

    First of all, I love love love most of your recipes, the only drawback being that I loathe coconut (unheard of, I know). Is there any way that you can make a list of non-coconut alternatives to different coconut ingredients? I know they likely won’t taste nearly as good as the coconut, to coconut lovers, anyway, but I personally am just looking to get by it – it doesnt need to be perfect 🙂

    • Unofficial CCK Helper says

      The substitution you use will very much depend on each particular recipe. Also, for most recipes calling for coconut, Katie lists substitutions in the post. Hope that helps!

    • Unofficial CCK Helper says

      The substitution you use will very much depend on each particular recipe. Also, for most recipes calling for coconut, Katie lists substitutions in the post. Hope that helps!

  172. Effy says

    Hi Katie!

    First of all, I love love love most of your recipes, the only drawback being that I loathe coconut (unheard of, I know). Is there any way that you can make a list of non-coconut alternatives to different coconut ingredients? I know they likely won’t taste nearly as good as the coconut, to coconut lovers, anyway, but I personally am just looking to get by it – it doesnt need to be perfect 🙂

  173. Ina Guinn says

    How can I print off your recipes? I love so many of them and need to add them to my must-have-recipe box. My favorite is the deep-dish cookie pie. Yummy…..warm or cold!

    • Unofficial CCK Helper says

      To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file and print easily from that point. You can save it in a CCK Recipe folder, too.

    • Unofficial CCK Helper says

      To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file and print easily from that point. You can save it in a CCK Recipe folder, too.

  174. Ina Guinn says

    How can I print off your recipes? I love so many of them and need to add them to my must-have-recipe box. My favorite is the deep-dish cookie pie. Yummy…..warm or cold!

  175. Jennifer says

    Hi! Can you tell me if your weight watchers points are calculated using the sugar substitutes like stevia or the regular sugar option? I usually use coconut sugar and my husband is on weight watchers. Thank you!

  176. Jennifer says

    Hi! Can you tell me if your weight watchers points are calculated using the sugar substitutes like stevia or the regular sugar option? I usually use coconut sugar and my husband is on weight watchers. Thank you!

  177. Danielle says

    Hi Katie! I have a few questions.
    First of all, though, I must say that I LOVE your recipes. They are amazing and have been incredibly helpful from a health standpoint.
    Secondly, I have a question. Where do I request recipes? Perhaps I’ve just missed it (and I’ll feel really silly if I have) but I would like to request vegan quest bar imitations. I’ve heard they are really good and I would like to try them, but unfortunately… and though they are healthy, maybe you can figure out how to lower the calorie count.
    Also, maybe you have suggestions for brands and stores to find such brands. Do you like a certain nut butter or healthier brand or should I stick to the mainstreams? The same for egg substitutes.
    Thanks in advance!

    • Cck says

      I’ve never actually tried a quest bar. I will have to look for them!

      For peanut butter, my favorite brand is Whole Foods Crunchy. And flax meal makes a good egg sub, as does energ powder.

    • Cck says

      I’ve never actually tried a quest bar. I will have to look for them!

      For peanut butter, my favorite brand is Whole Foods Crunchy. And flax meal makes a good egg sub, as does energ powder.

  178. Danielle says

    Hi Katie! I have a few questions.
    First of all, though, I must say that I LOVE your recipes. They are amazing and have been incredibly helpful from a health standpoint.
    Secondly, I have a question. Where do I request recipes? Perhaps I’ve just missed it (and I’ll feel really silly if I have) but I would like to request vegan quest bar imitations. I’ve heard they are really good and I would like to try them, but unfortunately… and though they are healthy, maybe you can figure out how to lower the calorie count.
    Also, maybe you have suggestions for brands and stores to find such brands. Do you like a certain nut butter or healthier brand or should I stick to the mainstreams? The same for egg substitutes.
    Thanks in advance!

  179. Lily Mae says

    So… Spelt flour… Why is it healthy? Is whole wheat flour just as healthy? I’ve noticed spelt flour in many of your recipies and started wondering what’s so special about it? I primarily use ww flour, I love the taste, and it is healthy.

  180. Lily Mae says

    So… Spelt flour… Why is it healthy? Is whole wheat flour just as healthy? I’ve noticed spelt flour in many of your recipies and started wondering what’s so special about it? I primarily use ww flour, I love the taste, and it is healthy.

  181. Megan says

    This is a phenomenal blog–thorough and organized. I always doubt health food blogs because most of them are sub par and not well developed. The work you have done here is truly phenomenal. I haven’t tried a single recipe, but just the format of your blog and your presentation is far better than any I have ever seen.

  182. Megan says

    This is a phenomenal blog–thorough and organized. I always doubt health food blogs because most of them are sub par and not well developed. The work you have done here is truly phenomenal. I haven’t tried a single recipe, but just the format of your blog and your presentation is far better than any I have ever seen.

  183. Anne says

    ‘And invest in a food scale!’

    I had to laugh about this, sorry :P. I’m from the netherlands so cups/tablespoons are SO hard for me to use. it’s impossible to get many of the ingredients you use, so a lot of your recipes I can’t make, but most of the other of your recipes just disqualify for me to make as well because you use tablespoons and cups! I can’t buy those measure thingies here!! Maybe I should pick some up when I’m in Canada in April.

    Anyway, you say, ‘buy a food scale’ but you don’t actually list the weights of ingredients in recipes… what is the point of it then? 😛 I wish you would, so that people who are not from america could actually make your recipes.

    • Unofficial CCK Helper says

      Actually, most of her recipes DO list gram measurements. But for the ones that don’t, most packages list grams right on the package, such as peanut butter jars, flour packages, cocoa powder, etc. Just look at the nutrition labels on the package to see grams.

    • Unofficial CCK Helper says

      Actually, most of her recipes DO list gram measurements. But for the ones that don’t, most packages list grams right on the package, such as peanut butter jars, flour packages, cocoa powder, etc. Just look at the nutrition labels on the package to see grams.

  184. Anne says

    ‘And invest in a food scale!’

    I had to laugh about this, sorry :P. I’m from the netherlands so cups/tablespoons are SO hard for me to use. it’s impossible to get many of the ingredients you use, so a lot of your recipes I can’t make, but most of the other of your recipes just disqualify for me to make as well because you use tablespoons and cups! I can’t buy those measure thingies here!! Maybe I should pick some up when I’m in Canada in April.

    Anyway, you say, ‘buy a food scale’ but you don’t actually list the weights of ingredients in recipes… what is the point of it then? 😛 I wish you would, so that people who are not from america could actually make your recipes.

  185. Julie Mae says

    Hi Katie! I love your blog! I was curious whether you recommend the alcohol-free or regular version of NuNatural Liquid Stevia Drops… Is there a difference in taste? Thanks!

  186. Julie Mae says

    Hi Katie! I love your blog! I was curious whether you recommend the alcohol-free or regular version of NuNatural Liquid Stevia Drops… Is there a difference in taste? Thanks!

  187. Cheryl says

    Hi Katie,
    Enjoying your site very much. I have a question about your Cauliflower Alfredo Sauce. You mention that the cauliflower can be substituted with your Cashew Cream recipe. Can you tell me how much Cashew Cream to substitute for the cauliflower or if it isn’t a direct substitution 1 to 1, what would your directions be for using the Cashew Cream?
    Thank you.

  188. Cheryl says

    Hi Katie,
    Enjoying your site very much. I have a question about your Cauliflower Alfredo Sauce. You mention that the cauliflower can be substituted with your Cashew Cream recipe. Can you tell me how much Cashew Cream to substitute for the cauliflower or if it isn’t a direct substitution 1 to 1, what would your directions be for using the Cashew Cream?
    Thank you.

  189. Carrie says

    So many super yummy looking recipes here! Do you have printable versions somewhere to print them out? I really hope so… 🙂

    • Unofficial CCK Helper says

      To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file and print easily from that point.

    • Unofficial CCK Helper says

      To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file and print easily from that point.

  190. Carrie says

    So many super yummy looking recipes here! Do you have printable versions somewhere to print them out? I really hope so… 🙂

  191. Donna says

    I am trying to not use wheat/spelt flours. I see that someone used oat flour and another used barley flour with good results. I prefer not to use brown sugar, I haven’t found date sugar, but I have tried coconut sugar before. You mentioned that if you use coconut sugar to be sure it is packed. It seems more like granulated sugar so how would I pack it? Also, do I need to do anything for high altitude? I appreciate your recipes and the time and effort you put into your blog. I had gastric bypass surgery several years ago. My sweet cravings came back so I have a hard time keeping that last 10 lbs. off. I like that I can still indulge once in a while by using your healthy recipes. Thanks again! 🙂

    • Unofficial CCK Helper says

      It depends on the recipe. Some of Katie’s recipes call for oat flour. But if she doesn’t list a specific flour as an option for a specific recipe, it means she has not tried that flour in that particular recipe. So you will have to experiment!

      To pack sugar, put it in the measuring cup and press down firmly. Katie specifically mentions high altitude in this post, so read the post to find your answer.

    • Unofficial CCK Helper says

      It depends on the recipe. Some of Katie’s recipes call for oat flour. But if she doesn’t list a specific flour as an option for a specific recipe, it means she has not tried that flour in that particular recipe. So you will have to experiment!

      To pack sugar, put it in the measuring cup and press down firmly. Katie specifically mentions high altitude in this post, so read the post to find your answer.

  192. Donna says

    I am trying to not use wheat/spelt flours. I see that someone used oat flour and another used barley flour with good results. I prefer not to use brown sugar, I haven’t found date sugar, but I have tried coconut sugar before. You mentioned that if you use coconut sugar to be sure it is packed. It seems more like granulated sugar so how would I pack it? Also, do I need to do anything for high altitude? I appreciate your recipes and the time and effort you put into your blog. I had gastric bypass surgery several years ago. My sweet cravings came back so I have a hard time keeping that last 10 lbs. off. I like that I can still indulge once in a while by using your healthy recipes. Thanks again! 🙂

  193. Michaela says

    Hi Katie!
    I absolutely love your blog and all of your recipes!
    A few weeks ago though I made your “Strawberry Shortcake Pancakes,” which looked amazing. They were very sticky, runny and hard to cook, so I ended up throwing away the batter. I was just curious as to what I did wrong.

    Reading back through the ingredient list, the only things I did differently was not add the stevia or coconut oil. I used spelt flour and soy milk.

    Thankyou heaps!

    Michaela

  194. Michaela says

    Hi Katie!
    I absolutely love your blog and all of your recipes!
    A few weeks ago though I made your “Strawberry Shortcake Pancakes,” which looked amazing. They were very sticky, runny and hard to cook, so I ended up throwing away the batter. I was just curious as to what I did wrong.

    Reading back through the ingredient list, the only things I did differently was not add the stevia or coconut oil. I used spelt flour and soy milk.

    Thankyou heaps!

    Michaela

  195. Ruth Watson says

    What do you use to calculate the calories in your recipes? They’re so delicious but some don’t have the numbers 🙂

  196. Ruth Watson says

    What do you use to calculate the calories in your recipes? They’re so delicious but some don’t have the numbers 🙂

  197. Henrietta says

    Hello Katie!
    I have been enjoying your chocolate chip oatmeal cookies. I’ve added extra shredded coconut to it, it’s basically success! It’s great to have a website I can come to for vegan desserts that are all delicious!
    I have a question concerning the no bake chocolate pumpkin pie. You don’t list the ingredients for the crust on it, but just say to pour the good stuff on to the crust. I searched your site for a crust recipe but didn’t find it. If I missed it I apologize. What crust to you use on this recipe? Do you use one you purchase? Thanks
    Henrietta

    • Unofficial CCK Helper says

      You can use her chocolate cookie pie crust or her graham cracker crust recipes she has posted. Or a regular storebought graham cracker crust (the 9inch size)

    • Unofficial CCK Helper says

      You can use her chocolate cookie pie crust or her graham cracker crust recipes she has posted. Or a regular storebought graham cracker crust (the 9inch size)

  198. Henrietta says

    Hello Katie!
    I have been enjoying your chocolate chip oatmeal cookies. I’ve added extra shredded coconut to it, it’s basically success! It’s great to have a website I can come to for vegan desserts that are all delicious!
    I have a question concerning the no bake chocolate pumpkin pie. You don’t list the ingredients for the crust on it, but just say to pour the good stuff on to the crust. I searched your site for a crust recipe but didn’t find it. If I missed it I apologize. What crust to you use on this recipe? Do you use one you purchase? Thanks
    Henrietta

  199. Nancy says

    You mention gluten free flour as a choice in many recipes, but it would be appreciated if you would specify if a gum is needed in each particular recipe. I know that in some recipes a gum is not needed, but I’d would be unhappy to go to the trouble of baking from scratch, only to have a recipe fail because of being unsure about needing gum in it or not. I hope you addressed this in your cookbook, which I ordered.

    • Unofficial CCK Helper says

      Not sure why you would say it is not listed. She does mention this in all of her recipes that need it. If xanthan gum is listed in the recipe, then use it for that recipe. If it is not listed in her recipe ingredients, you do not need it for that recipe.

    • Unofficial CCK Helper says

      Not sure why you would say it is not listed. She does mention this in all of her recipes that need it. If xanthan gum is listed in the recipe, then use it for that recipe. If it is not listed in her recipe ingredients, you do not need it for that recipe.

  200. Nancy says

    You mention gluten free flour as a choice in many recipes, but it would be appreciated if you would specify if a gum is needed in each particular recipe. I know that in some recipes a gum is not needed, but I’d would be unhappy to go to the trouble of baking from scratch, only to have a recipe fail because of being unsure about needing gum in it or not. I hope you addressed this in your cookbook, which I ordered.

  201. Charlie says

    Hi Katie,
    When you make oats into flour, do you use rolled, quick, steel cut or does it matter?
    Thanks. I’ve had so much fun trying and sharing your recipes!
    Charlie

  202. Charlie says

    Hi Katie,
    When you make oats into flour, do you use rolled, quick, steel cut or does it matter?
    Thanks. I’ve had so much fun trying and sharing your recipes!
    Charlie

  203. Terry says

    Hi Katie, I’m making a couple of your chocolate goodies for Christmas dinner with family, especially for my Dad who thinks chocolate is a vegetable. I should have done a test bake, but didn’t, of course. The Guinness brownies are out and cooling before refrigeration. As you mention, they don’t look done, but I’m trusting the recipe.

    Next, I baked the Hostess Cupcakes. I added a couple of minutes to the bake time and have my fingers crossed that they are done. You don’t mention inserting a knife or toothpick to test, so I didn’t do that. I checked the FAQs for a mention of testing doneness but didn’t find anything. I do alot of traveling, in fact so much that I don’t have a permanent kitchen, so it is difficult to calibrate the oven in each kitchen I use. Is there a way to tell when the cupcakes or other items are done by sight?

    Thank you for your blog. I enjoy trying the dishes you create or re-engineer.

    Happy holidays!

    • Unofficial CCK Helper says

      The toothpick method really is probably the only way to test for doneness aside from looking to see if the cupcakes are domed. And when they start to smell, that’s a good sign sometimes of doneness, too. But the toothpick method is best!

    • Unofficial CCK Helper says

      The toothpick method really is probably the only way to test for doneness aside from looking to see if the cupcakes are domed. And when they start to smell, that’s a good sign sometimes of doneness, too. But the toothpick method is best!

  204. Terry says

    Hi Katie, I’m making a couple of your chocolate goodies for Christmas dinner with family, especially for my Dad who thinks chocolate is a vegetable. I should have done a test bake, but didn’t, of course. The Guinness brownies are out and cooling before refrigeration. As you mention, they don’t look done, but I’m trusting the recipe.

    Next, I baked the Hostess Cupcakes. I added a couple of minutes to the bake time and have my fingers crossed that they are done. You don’t mention inserting a knife or toothpick to test, so I didn’t do that. I checked the FAQs for a mention of testing doneness but didn’t find anything. I do alot of traveling, in fact so much that I don’t have a permanent kitchen, so it is difficult to calibrate the oven in each kitchen I use. Is there a way to tell when the cupcakes or other items are done by sight?

    Thank you for your blog. I enjoy trying the dishes you create or re-engineer.

    Happy holidays!

  205. Mackenzie says

    Hi Katie,

    LOVE your blog. Just tried the pumpkin cookie dough baked oatmeal and thought it was delicious!

    Quick question – what brand of rolled oats do you use in your oatmeal recipes?

  206. Mackenzie says

    Hi Katie,

    LOVE your blog. Just tried the pumpkin cookie dough baked oatmeal and thought it was delicious!

    Quick question – what brand of rolled oats do you use in your oatmeal recipes?

  207. Hailey says

    Hi Katie. I’ve made your skinny cookie dough dip millions of times and all my friends love it! I was wondering if you thought it could be frozen and thawed later for consumption? I always make a full batch, but don’t always eat it all in the following week. I wanted to maybe make a batch and freeze it in portions as snacks. What do you think?

  208. Hailey says

    Hi Katie. I’ve made your skinny cookie dough dip millions of times and all my friends love it! I was wondering if you thought it could be frozen and thawed later for consumption? I always make a full batch, but don’t always eat it all in the following week. I wanted to maybe make a batch and freeze it in portions as snacks. What do you think?

  209. Liz says

    Hi Katie, Thank you for all your wonderful recipes! I have made your chocolate zucchini brownies a couple times and find the texture grainy, which I think is the coconut flour. Is that normal? I’ve used Bob’s Red Mill and Trader Joe brands – same texture both times. What kind do you recommend? I followed the recipe exactly, except that I blended the zucchini in the Cuisinart instead of shredding (which I’ve done with other desserts w/o coconut flour and the texture is always great). Your wisdom is much appreciated!

  210. Liz says

    Hi Katie, Thank you for all your wonderful recipes! I have made your chocolate zucchini brownies a couple times and find the texture grainy, which I think is the coconut flour. Is that normal? I’ve used Bob’s Red Mill and Trader Joe brands – same texture both times. What kind do you recommend? I followed the recipe exactly, except that I blended the zucchini in the Cuisinart instead of shredding (which I’ve done with other desserts w/o coconut flour and the texture is always great). Your wisdom is much appreciated!

  211. Naomi Dillon says

    What cacao or cocoa powder do you recommend? I have only tried the Trader Joe’s brand, but it doesn’t taste very good. Thank you for your blog and cookbook!! So thankful to be able to make yummy things for my daughter that aren’t awful for her to eat! 🙂 Grateful!

  212. Naomi Dillon says

    What cacao or cocoa powder do you recommend? I have only tried the Trader Joe’s brand, but it doesn’t taste very good. Thank you for your blog and cookbook!! So thankful to be able to make yummy things for my daughter that aren’t awful for her to eat! 🙂 Grateful!

  213. M says

    Any idea if substituting with date sugar works in some recipes? What about powdered peanut butter instead of full-fat peanut butter?

  214. M says

    Any idea if substituting with date sugar works in some recipes? What about powdered peanut butter instead of full-fat peanut butter?

  215. Clare Lanaux says

    Hi Katie!

    I love your 100 Calorie Chocolate Cake recipe and am including it in a healthy Valentine’s Day Guide. With your permission, I would like to repost the picture with a link back to your blog. If you’d like anything else included, please let me know!

    Best,

    Clare

  216. Clare Lanaux says

    Hi Katie!

    I love your 100 Calorie Chocolate Cake recipe and am including it in a healthy Valentine’s Day Guide. With your permission, I would like to repost the picture with a link back to your blog. If you’d like anything else included, please let me know!

    Best,

    Clare

  217. Mich says

    Hi Katie,

    First I have to tell you what you already know – I LOVE your recipes!! Your website is really a lifesaver, as I have a couple friends and family members who have to stick to very strict diets and it’s so hard for them to enjoy desserts.

    I was wondering if you had any ideas as to how to make this recipe healthier?
    http://www.kraftrecipes.com/recipes/frozen-double-peanut-butter-pie-55479.aspx
    A friend made it and it’s delicious, but one look at the ingredients and I shudder. An idea for a new CCK recipe perhaps? 🙂

    Thanks for all the delicious recipes!!

  218. Mich says

    Hi Katie,

    First I have to tell you what you already know – I LOVE your recipes!! Your website is really a lifesaver, as I have a couple friends and family members who have to stick to very strict diets and it’s so hard for them to enjoy desserts.

    I was wondering if you had any ideas as to how to make this recipe healthier?
    http://www.kraftrecipes.com/recipes/frozen-double-peanut-butter-pie-55479.aspx
    A friend made it and it’s delicious, but one look at the ingredients and I shudder. An idea for a new CCK recipe perhaps? 🙂

    Thanks for all the delicious recipes!!

  219. Gen Smiley says

    Hi Katie! Many of your delicious recipes calls for oats which I’m allergic to. What would you recommend as a good replacement? Thanks for your reply and your inspiring work that always makes me smile. 🙂

    • Unofficial CCK Helper says

      It depends very much on the recipe. Sometimes quinoa flakes can be subbed, but like I said, it depends on the recipe.

    • Unofficial CCK Helper says

      It depends very much on the recipe. Sometimes quinoa flakes can be subbed, but like I said, it depends on the recipe.

  220. Gen Smiley says

    Hi Katie! Many of your delicious recipes calls for oats which I’m allergic to. What would you recommend as a good replacement? Thanks for your reply and your inspiring work that always makes me smile. 🙂

  221. Nancy says

    What is the sugar amount per serving in your Cookie Dough Protein Shake? I didn’t see it listed under the nutrition facts. Thank you.

    • Unofficial CCK Helper says

      It is not listed because stevia is an option and if you use stevia then it will have 0 grams. Otherwise, just add the grams it says on the sugar package for however much sugar you use.

    • Unofficial CCK Helper says

      It is not listed because stevia is an option and if you use stevia then it will have 0 grams. Otherwise, just add the grams it says on the sugar package for however much sugar you use.

  222. Nancy says

    What is the sugar amount per serving in your Cookie Dough Protein Shake? I didn’t see it listed under the nutrition facts. Thank you.

  223. CMars says

    Hello CCK!
    I have a suggestion for a recipe I would like to see on this site, if you’re up for it 😉
    I didn’t happen to find any banana fritter recipes! 🙂 I just made a batch of oat flour and wanted to make some healthy fritters, but couldn’t find a recipe here. It’s just a suggestion 🙂 though 🙂
    Thanks!
    C

  224. CMars says

    Hello CCK!
    I have a suggestion for a recipe I would like to see on this site, if you’re up for it 😉
    I didn’t happen to find any banana fritter recipes! 🙂 I just made a batch of oat flour and wanted to make some healthy fritters, but couldn’t find a recipe here. It’s just a suggestion 🙂 though 🙂
    Thanks!
    C

  225. Amber Kinney, RD CSG LDN says

    I would like to know how you come up with your calorie information. I am a registered dietitian and when I saw that your Chocolate Infinity Pie claims to only be 140 calories per 8 slices I did my own calculations and came up with something completely different. Your recipe calls for 1 1/3 cups semi sweet chocolate chips, melted. For the sake of rounding, 1 cup melted = ~1 1/2 cup unmelted. Are you aware that 1 Tbsp of chocolate chips = 70 calories and there are 16 tablespoons in 1 cup which is equal to 1120 calories, this alone contributes to 140 calories per slice not including the other ingredients. I made the pie and the filling tastes wonderful but there is no way this is only 140 calories per slice. You may want to consider working with a professional if you are going to be including nutrient content.

    • Chocolate Covered Katie says

      Hi Amber,

      The recipes in the book were actually not calculated by me. It lists in the very beginning more on how nutrition is calculated, but they should be professionally accurate for the book. In terms of the pie, the word “melted” comes at the end, meaning measure first. So only one cup, not 1 1/2 cups.

    • Chocolate Covered Katie says

      Hi Amber,

      The recipes in the book were actually not calculated by me. It lists in the very beginning more on how nutrition is calculated, but they should be professionally accurate for the book. In terms of the pie, the word “melted” comes at the end, meaning measure first. So only one cup, not 1 1/2 cups.

  226. Amber Kinney, RD CSG LDN says

    I would like to know how you come up with your calorie information. I am a registered dietitian and when I saw that your Chocolate Infinity Pie claims to only be 140 calories per 8 slices I did my own calculations and came up with something completely different. Your recipe calls for 1 1/3 cups semi sweet chocolate chips, melted. For the sake of rounding, 1 cup melted = ~1 1/2 cup unmelted. Are you aware that 1 Tbsp of chocolate chips = 70 calories and there are 16 tablespoons in 1 cup which is equal to 1120 calories, this alone contributes to 140 calories per slice not including the other ingredients. I made the pie and the filling tastes wonderful but there is no way this is only 140 calories per slice. You may want to consider working with a professional if you are going to be including nutrient content.

  227. Grace says

    Hi Katie,
    I made your Chocolate Banana Soft Serve today, but it tasted too cocoa-y, has the feel of bananas, and doesn’t taste very good or act like ice cream at all.
    I added more milk, and had to thaw the bananas, but that’s all I think I changed.
    Do you know what I did wrong?

  228. Grace says

    Hi Katie,
    I made your Chocolate Banana Soft Serve today, but it tasted too cocoa-y, has the feel of bananas, and doesn’t taste very good or act like ice cream at all.
    I added more milk, and had to thaw the bananas, but that’s all I think I changed.
    Do you know what I did wrong?

  229. Tan says

    Hello Katie! I love your blog. I have a question regarding vinegar used in the recipes. The vinegar curdles the milk. Is it okay to continue with the curdled milk? Thank you

  230. Tan says

    Hello Katie! I love your blog. I have a question regarding vinegar used in the recipes. The vinegar curdles the milk. Is it okay to continue with the curdled milk? Thank you

  231. O says

    Hi Katie! I love your recipes. I just made the Eggy Breakfast Bread and that was great. I am not vegetarian or vegan and am wondering if you could recommend a way to substitute eggs *into* your recipes. I ask because eggs are easy for me to use, and I often have them on hand. I am slightly allergic to flaxseed, and prefer not to buy special egg replacement products. Any ideas? For example, how would I modify “Eggy Breakfast Bread” to include eggs? Thanks much! 🙂

  232. O says

    Hi Katie! I love your recipes. I just made the Eggy Breakfast Bread and that was great. I am not vegetarian or vegan and am wondering if you could recommend a way to substitute eggs *into* your recipes. I ask because eggs are easy for me to use, and I often have them on hand. I am slightly allergic to flaxseed, and prefer not to buy special egg replacement products. Any ideas? For example, how would I modify “Eggy Breakfast Bread” to include eggs? Thanks much! 🙂

  233. D Neff says

    The recipe for the Lemon Meltaway Pie in your book calls
    for frozen cauliflower, can fresh cauliflower be used instead and if so
    does it need to be cooked first?

    • Unofficial CCK Helper says

      Probably not. They are very different, and the fresh one when cooked will have a cauliflower strong taste that the frozen does not have.

    • Unofficial CCK Helper says

      Probably not. They are very different, and the fresh one when cooked will have a cauliflower strong taste that the frozen does not have.

  234. D Neff says

    The recipe for the Lemon Meltaway Pie in your book calls
    for frozen cauliflower, can fresh cauliflower be used instead and if so
    does it need to be cooked first?

  235. kaytee says

    Hi Katie, thanks for all the chocolate recipes, I’m enjoying my chocolately breakfasts and snacks 🙂
    I have a question about salt – why do you include it in your sweet-flavoured recipes? Is it for flavour, or does it affect something else? (such as how the mixture rises, for example?). I’m inclined to leave it out unless I know it’s essential. Thanks!

    • Unofficial CCK Helper says

      Salt heightens the flavor of sweet baked goods. As it says in Katie’s FAQ above, you are free to experiment with leaving ingredients out, but you do so at your own risk. It will change the flavor, not the texture.

    • Unofficial CCK Helper says

      Salt heightens the flavor of sweet baked goods. As it says in Katie’s FAQ above, you are free to experiment with leaving ingredients out, but you do so at your own risk. It will change the flavor, not the texture.

  236. kaytee says

    Hi Katie, thanks for all the chocolate recipes, I’m enjoying my chocolately breakfasts and snacks 🙂
    I have a question about salt – why do you include it in your sweet-flavoured recipes? Is it for flavour, or does it affect something else? (such as how the mixture rises, for example?). I’m inclined to leave it out unless I know it’s essential. Thanks!

  237. Carolynn says

    I just love your blog! Your recipes are great!
    Just a quick question though, what brand coconut oil do you recommend? And where do you buy it?
    Thanks so much!

    • Unofficial CCK Helper says

      Trader Joes is the cheapest and tastes great. Whole Foods brand (the unrefined one) is a second best.

    • Unofficial CCK Helper says

      Trader Joes is the cheapest and tastes great. Whole Foods brand (the unrefined one) is a second best.

  238. Carolynn says

    I just love your blog! Your recipes are great!
    Just a quick question though, what brand coconut oil do you recommend? And where do you buy it?
    Thanks so much!

  239. Terri Hastings says

    I love your modern ideas, Kate. Cro Magnon is not too interesting
    If you explain any details, I might make a new recipe:

    A striking presentation: Two very wide, but not deep, wedges of key lime pie, with no pie crust, circled by a delicious raspberry coulis. The key lime pie wedges were plated beautifully. A key lime pie wedge was placed pointing to the two o’clock position and the other key lime pie wedge pointed to the three o’clock. Very artful and superbly delicious.

  240. Terri Hastings says

    I love your modern ideas, Kate. Cro Magnon is not too interesting
    If you explain any details, I might make a new recipe:

    A striking presentation: Two very wide, but not deep, wedges of key lime pie, with no pie crust, circled by a delicious raspberry coulis. The key lime pie wedges were plated beautifully. A key lime pie wedge was placed pointing to the two o’clock position and the other key lime pie wedge pointed to the three o’clock. Very artful and superbly delicious.

  241. Teri Vanderpol says

    Hi, can you tell me the name of the gadget you prefer to use for making zucchini spirals? Are you still using the Spiralizer? Thank you!

  242. Teri Vanderpol says

    Hi, can you tell me the name of the gadget you prefer to use for making zucchini spirals? Are you still using the Spiralizer? Thank you!

  243. Hayley says

    Hi, are your recipes considered to be as cheat meals or can they be included as healthy snacks of a diet or clean eating lifestyle? Thank you

  244. Hayley says

    Hi, are your recipes considered to be as cheat meals or can they be included as healthy snacks of a diet or clean eating lifestyle? Thank you

  245. Susan says

    Hi, I’m so happy my daughter gave me your book as a present. I’m allergic to wheat and oats, and your Superfood Chocolate Bowl Is my favorite breakfast. I tried going down the blog, but I didn’t find any that can answer my question. Can I use Bob’s Red Mill Gluten free 1 to 1 baking flour when the recipe calls for spelt or Any flour? Thank you!

    • Unofficial CCK Helper says

      Usually in recipes, Katie will list a gf option. Is there a recipe you’re thinking of that doesn’t already have bob’s or another option listed for gf?

      • Susan says

        The book has gf option on most of the recipes. I thought I could only use Bob Red Mills GF flour plus xantan gum. I got the “1 to 1 GF Baking Flour”. I just made today page 25 “chocolate pixie cookies”. I’m a newbie baker, I used weight, per my research, it is 120-135 gr. I used 135 gr, I followed the recipe strictly, and it is absolutely delicious, I can’t even believe it’s gf. That was my 2 cookie try. First was the Superfood Chocolate bowl as I mentioned, then the sinless peanut butter, which I used almond flour and its do addicting, it’s now my regular office cookie. My co workers love it and are asking where I got the recipe, and I shared the book. I will try all the recipes. I love this book, the recipes are easy, healthy, and delicious, most of all, with gluten free option. Thank you so much. I will be looking forward for the next book.

      • Susan says

        The book has gf option on most of the recipes. I thought I could only use Bob Red Mills GF flour plus xantan gum. I got the “1 to 1 GF Baking Flour”. I just made today page 25 “chocolate pixie cookies”. I’m a newbie baker, I used weight, per my research, it is 120-135 gr. I used 135 gr, I followed the recipe strictly, and it is absolutely delicious, I can’t even believe it’s gf. That was my 2 cookie try. First was the Superfood Chocolate bowl as I mentioned, then the sinless peanut butter, which I used almond flour and its do addicting, it’s now my regular office cookie. My co workers love it and are asking where I got the recipe, and I shared the book. I will try all the recipes. I love this book, the recipes are easy, healthy, and delicious, most of all, with gluten free option. Thank you so much. I will be looking forward for the next book.

    • Unofficial CCK Helper says

      Usually in recipes, Katie will list a gf option. Is there a recipe you’re thinking of that doesn’t already have bob’s or another option listed for gf?

  246. Susan says

    Hi, I’m so happy my daughter gave me your book as a present. I’m allergic to wheat and oats, and your Superfood Chocolate Bowl Is my favorite breakfast. I tried going down the blog, but I didn’t find any that can answer my question. Can I use Bob’s Red Mill Gluten free 1 to 1 baking flour when the recipe calls for spelt or Any flour? Thank you!

  247. Kim says

    How many servings are in the 4-ingredient ice cream? I made a batch- loved it- but have to calculate my macros.

    Please please let me know asap!!

  248. Kim says

    How many servings are in the 4-ingredient ice cream? I made a batch- loved it- but have to calculate my macros.

    Please please let me know asap!!

  249. Terri Hastings says

    July 11, 2015

    Dear Kate:
    I want to use store bought cacao paste for filled dates. I notice that cacao paste also is written as cacao liqueur. Alternatively, I have also seen it written as cacao/cacao liqueur.
    It appears that some references to cacao, depending on the seller, mean a food product using fermented beans. However, I have seen some food products that specifically omit this information. Always have a choice. Can you describe any information? This is a special recipe for filled medjool dates using store bought cacao energy bites (with ingredients listed); slivered salted roasted hazelnuts; vanilla stevia; and vanilla extract. I have my own recipe that uses cacao energy bites from the D.C. suburbs Mom’s Organic Market. Look in Pennsylvania and Maryland too. Can I also use a small amount of homemade date paste? Thanks for Kate’s help.
    Terri

  250. Terri Hastings says

    July 11, 2015

    Dear Kate:
    I want to use store bought cacao paste for filled dates. I notice that cacao paste also is written as cacao liqueur. Alternatively, I have also seen it written as cacao/cacao liqueur.
    It appears that some references to cacao, depending on the seller, mean a food product using fermented beans. However, I have seen some food products that specifically omit this information. Always have a choice. Can you describe any information? This is a special recipe for filled medjool dates using store bought cacao energy bites (with ingredients listed); slivered salted roasted hazelnuts; vanilla stevia; and vanilla extract. I have my own recipe that uses cacao energy bites from the D.C. suburbs Mom’s Organic Market. Look in Pennsylvania and Maryland too. Can I also use a small amount of homemade date paste? Thanks for Kate’s help.
    Terri

  251. Margaret says

    Just read the note about mixing melted coconut oil with cold milk! I definitely did this while making the healthy blueberry muffins and it was a disaster! However, I zapped it in the microwave and it seemed to fix things! The muffins still turned out delicious! Loving your recipes and information you provide. Keep it up 🙂

  252. Margaret says

    Just read the note about mixing melted coconut oil with cold milk! I definitely did this while making the healthy blueberry muffins and it was a disaster! However, I zapped it in the microwave and it seemed to fix things! The muffins still turned out delicious! Loving your recipes and information you provide. Keep it up 🙂

  253. Sena says

    Hi! I am a big fan of your recipes because they both taste amazing and are good for you but I was wondering, for the recipes that use flour can I use whole wheat flower? Thanks.

  254. Sena says

    Hi! I am a big fan of your recipes because they both taste amazing and are good for you but I was wondering, for the recipes that use flour can I use whole wheat flower? Thanks.

  255. SD says

    Hi Katie!

    I seem to only find soft silken tofu in my grocery stores in the refrigerated section. Our whole foods does not carry mori-nu tofu or any shelf stable tofu. Where do you find firm silken tofu? Thanks!

  256. SD says

    Hi Katie!

    I seem to only find soft silken tofu in my grocery stores in the refrigerated section. Our whole foods does not carry mori-nu tofu or any shelf stable tofu. Where do you find firm silken tofu? Thanks!

  257. Melissa says

    I looked through your FAQs and didn’t see a direct answer to this question. Can I ask, why do you prefer spelt flour? I noticed it’s what you use in most of your recipes. Spelt flour has SO much more sugar than whole wheat flour, which seems like a healthier option to me. Is it a texture thing? Is it the few calories you save using spelt flour? Wanted to know, before I went out and bought some spelt flour. I’ve always used whole wheat.

    That being said, I love your site! The recipes are great, and love that you did the nutrition information work for us all! Thank you!!

  258. Melissa says

    I looked through your FAQs and didn’t see a direct answer to this question. Can I ask, why do you prefer spelt flour? I noticed it’s what you use in most of your recipes. Spelt flour has SO much more sugar than whole wheat flour, which seems like a healthier option to me. Is it a texture thing? Is it the few calories you save using spelt flour? Wanted to know, before I went out and bought some spelt flour. I’ve always used whole wheat.

    That being said, I love your site! The recipes are great, and love that you did the nutrition information work for us all! Thank you!!

  259. Carrie says

    This may have been asked before, but couldn’t find it.
    Many of your recipes include lining the baking dish or pan with parchment paper. What is the significance of this? Is it a disaster if I don’t?

    Thanks so much for your recipes!

  260. Carrie says

    This may have been asked before, but couldn’t find it.
    Many of your recipes include lining the baking dish or pan with parchment paper. What is the significance of this? Is it a disaster if I don’t?

    Thanks so much for your recipes!

  261. Allison says

    Hi Katie!
    I’m 13 years old and I just got your recipe book for my birthday. My whole family enjoys your desserts! I’m looking for a recipe for dairy-free caramel. I want to make candied caramel apples, but my brother has a dairy allergy. Do you know of a recipe for dairy-free caramel that will harden around an apple? Thanks!

  262. Allison says

    Hi Katie!
    I’m 13 years old and I just got your recipe book for my birthday. My whole family enjoys your desserts! I’m looking for a recipe for dairy-free caramel. I want to make candied caramel apples, but my brother has a dairy allergy. Do you know of a recipe for dairy-free caramel that will harden around an apple? Thanks!

  263. Cynthia says

    I didn’t see the recipe for the crust that you used for your cheesecake recipe that you just showed. I would love to know what was in the crust. Thank you, Cynthia

  264. Lynn Luetgers says

    Hi Katie! I’ve enjoyed recipes from your site and book and love the look of the new website! -I’m wondering if i can still search via specific ingredient (ex-tofu, sugar free, etc)? On the old site the tab was located at the bottom of the landing page under the pix and I can’t seem to find now.
    Thanks for all the delicious and healthy desserts! Lynn

  265. Nana says

    My printer is working perfectly and I have no problem printing any recipes except yours. WHY? None of them will print and I am desperate to try them. Please help.
    Thank you.

  266. Sarah says

    Hi Katie!

    I’m a professional dancer, so nutrition has always been very important to me. I’ve admired the food on your blog for much too long, and I’d love to start creating some of your recipes at home so I can satisfy my sweet tooth in a healthy way. I’ve read a lot of these recipes and have noticed that there are some ingredients that I don’t usually have readily available in my kitchen. Is there a list of frequently-used ingredients you recommend having on hand that may not be commonly found in a “typical” kitchen? Thank you!

    Sarah

      • Sarah says

        I feel really silly but I don’t seem to be seeing it. I have an old computer and it won’t load all the responses before the whole page just goes white (I know, I need a new laptop!) If it’s not too much trouble, do you mind copying and pasting the answer you’re seeing into a reply here? I’d really appreciate it!

  267. Diana Fleming, PhD, LDN says

    Katie, I really enjoy your website and recipes as I’m a longstanding vegan who only eats vegan desserts. 🙂 I have asked this question before but can’t seem to get an answer. Could you please tell me if you used packed brown sugar when a recipe calls for brown sugar. If it’s not packed, how do you measure it? Thank you so much for clarifying this.

  268. Diana Fleming, PhD, LDN says

    Hi Katie, Read through the FAQs for recipes hoping to find the answer to my question but I didn’t see it. Maybe it is somewhere else. Anyway, would you mind telling me whether you use Dutch process cocoa powder or natural cocoa powder (non-alkalinized)? Thanks for answering. Diana

  269. Lisa says

    You had a recipe for chocolate mousse torte (Instagram?) a few weeks ago, but now I can’t find it. How can I access/find that recipe? (coconut milk, avocado, dates, cocoa powder . . .) I think you had a link with the recipe, but I can’t remember which site you linked it to. It was an amazing dessert and want to make it again this week! Hope you can help!

  270. Amber Latner says

    Hi Katie,

    I was wondering if you’ve ever baked with erythritol instead of xylitol? A lot of people have an easier time digesting erythritol, and I’d like to learn to cook with it, but in my (admittedly limited) experience it has left my baked goods grainy. Any suggestions?

    Thanks,
    Amber

  271. Heather says

    I love your recipes and your cookery book which I’ve just got. However the number I make is never the same as stated in the book. For example your chewy outmeal crinkle cookies are supposed to make between 15 – 20. I got 5 tiny ones. I’ve checked and rechecked the recipe but I just cannot see where I went wrong. Do you have any ideas?

    • Unofficial CCK Helper says

      I definitely haven’t had that same problem with the book and I’ve made the crinkle cookies twice now. So no clue what you could be doing except that maybe yours are too big. Try using a mini cookie scoop, as they will spread out as they cook.

  272. Anna says

    Hi Katie! I want to preface this by saying that I love your recipes and I can’t wait to make these!

    One comment on the nutrition facts on your site – to me it seems a little misleading to calculate nutrition facts using xylitol or stevia, and not specifically call that out on the nutrition facts page (I know it says in FAQ that the lower calorie alternative is used, but it’s unlikely everyone will see that). For this recipe, for instance, it says there are just 2.7g of sugar per bar, but with 2/3 cup of sugar in the recipe that would actually be significantly higher for anyone using regular sugar (more like 10-11g). I know not everyone cares about nutrition facts, and those who do may be more likely to use a lower-sugar alternative, but it just seems that since you clarify what is used for the other ingredients, it would make sense to be more transparent with sugar as well.

    Again, love your blog and recipes, just a piece of feedback from a consistent reader.

  273. Stephanie says

    Hi- I love your recipes- the ones that I have tried have been so helpful- I have a 3 yo son who has intense allergies (dairy, soy, eggs, wheat/gluten, corn, garlic, peanuts) and the list grows- just found out we have to add oats- his favorite (and only dessert) was your black bean brownies – any thought on substitution for the oats? He hates trying new things…

  274. Marilyn Orens says

    Katie, love your recipes, but just wondering if you there’s a reason you list the nutrition facts on a separate page. I always want to know the weight watcher points & would love not having to click to the nutrition facts especially when on the Facebook page. Just a thought!

  275. anna says

    I NEED recipes that are sugar free AND low carbohydrate…but am just about dying for a good fudge recipe! Is there ANYTHING that I can use as a bulking agent? I like the cheese idea, but want something NOT cold…I have seen sugar free fudge on ebay but have no idea what they are using to make this…polydextrose? or something totally non-nutritious? Any suggestions???

  276. Cheryl Gordon says

    Have been following you for a while, saw you on Dr Oz the other day, very cool. My question is about aquafaba. All the recipes say use a can. How much liquid is in the can? I cook my own beans, so need to know how much of my liquid to use. Thanks

  277. V says

    Hi, I just found your blog a few days ago. But for the past few months I’ve been making other healthy dessert recipies off other blogs. I think your blog is great! I had never heard of spelt flour before your blog I know you say you can sub. all purpose flour for it but I don’t want to use that and don’t have spelt flour. When I googled it it said it was similar to whole wheat flour. Can I use whole wheat flour or whole wheat pastry flour or even oat flour instead? I understand the results are not guaranteed, but is there anything to suggest one of these would probably work or not work? Thank you

  278. Yvonne says

    I recently purchased your cookbook. How can I find the WW points that are based on their new plus system? I couldn’t find your chocolate donut recipe on your site that is in your cookbook.i love your site. So glad I found you!

    • Chocolate Covered Katie says

      Thank you!! Unfortunately Weight Watchers changed their system a year after the book came out, so there’s no way to go back and change the book (all books with old WW points will have the same issue). But if a new printing is done, maybe the publisher will hire someone to reformulate the nutrition facts? In any case, I am working on a second book and it will include whatever WW points are most current when the new book comes out. 🙂

  279. Anna says

    Hi Katie,
    I love your blog! Do you take recipe requests/ideas at all? I think it would be really great to have a healthy recipe for English scones.
    Thanks in advance,

  280. Maha says

    Hi Katie, I just wanted to say I am in LOVE with your recipes, I can’t believe I didn’t know about the voluminous oatmeal trick!! I wanted to ask if you could replace the wholewheat flour in the pancake recipes with oat flour? Thanks

  281. Alice says

    What would be the proper amount of cooked black beans to substitute for 1 can when making the Chocolate Peanut Butter Protein Bars?

  282. Steven Meredith says

    My friend is gluten free I was wondering if some of the recipes I have that have all purpose flour, can I use gluten free flour. Thanks, Steven Meredith Fort Worth Texas

    • Unofficial CCK Helper says

      Most of the recipes will already list a gluten-free all purpose flour right there in the recipe (such as Bob’s). Is there a particular recipe you were looking at that doesn’t have a gf option?

  283. Jennifer says

    Katie,
    I follow you on Instagram and last night I saw a raw raspberry (?) cheesecake bar recipe that I was really interested in but when I went to write it down today, it was gone. Is there any way I can get it or where might I find it? Thanks! P.S. I make your Healthy Lemon Bars & Sugar Free Chocolate Chip Cookie Dough Pie for friends & guests and they are always totally WOWED!!!! by how great they are. Thanks for the great recipes!

  284. Adrienne Norton says

    Have you ever come across a yeast or baking soda/powder free way of making pancakes or baked goods? Baking soda/powder bother my tiny joints.

  285. Debbie Sammons says

    I would like to know if the comment “new points system” refers to the new (2016 SMART POINTS) or the last “new” points called “Points Plus” Thank you.

    • Unofficial CCK Helper says

      All recipes on Katie’s site posted after December 2015 are SmartPoints. All recipes posted before this time are Points Plus. Hope that helps!

  286. Christine says

    I’m confused. I was trying to figure out how many WWPP are in your Black Bean Brownies and Zucchini Brownies. You state one brownie recipe makes 9-12 servings, the other 20-24 brownies. So are the WWPP for 1/9th of the Black Bean Brownies and 1/20 of the Zucchini Brownies? Maybe I missed the information when reading through the recipe. Please clarify. Thanks.

  287. Janis says

    I can’t believe no one else has seen a problem with the Chocolate Chip Peanut Butter Bar recipe.
    The ONLY chocolate chips listed are 1/4 cup OPTIONAL!!! I’m sure these are intended to be the chips you can sprinkle on the top if you like. But the recipe is for CHOCOLATE CHIP Peanut Butter Bars! How can 1/4 cup OPTIONAL Choc Chips be the only choc chips in the recipe?? Further, the recipe says to “stir together the baking soda, salt, flour, sugar, and CHOCOLATE CHIPS, then pour the wet into the dry and keep stirring.” So where are the Not Optional Chocolate Chips that are supposed to go INTO the batter listed in the recipe?? There aren’t any!!
    I have been trying and trying to figure out how to get Katie’s attention so she can fix what surely must to be an oversight.

  288. Dahlia says

    Hi Katie! Hope you’re having a good day. I was just wondering if you had any intentions of adding nutrition information to your older recipes at any point? Also, is there a page that shows some of your non-recipe blog posts? I really love your writing style and it’s always something cheery to read when I’m avoiding people (not that I do that a lot, of course 😉 )

  289. Darlene says

    where can we find the recipe for the homemade Sesame Ginger Dressing you mention in your blog about what you eat in a day?

    Love all of your recipes!!!
    Darlene

  290. Clare says

    Dear Katie,
    I can’t find the substitution recommended for instant oats in the black bean brownie recipe. Please can you advise. Many thanks

  291. Ellen says

    Your recipes are a trip! I visit your web page just about every day. When I get a new email from you I think ” What is she up to now! ?”; it’s always exciting. I have made several and would like to know where do I go to give stars and reviews on them? Keep up the good work!

    • Unofficial CCK Helper says

      When you leave a comment on the blog, there is a checkbox that says “include review” so just add the stars you want and keep that box checked then leave your comment 🙂

  292. lauren says

    Hi katie. I love your blog and I rarely comment on anything, so this is a first for me! Had a question for you….do you have any no sugar chocolate bars that you love?

  293. Susan says

    Would like to see cholesterol amounts for the recipes. My total cholesterol just went over 200, so I’m going to try to watch it more and exercise and take cinnamon bark.
    Thanks!

    • Unofficial CCK Helper says

      Katie’s recipes are actually ALL 100% cholesterol-free! As long as you use nondairy milk (such as almondmilk, available at Target and regular grocery stores), the recipes don’t have any cholesterol because only animal products have cholesterol. 🙂

  294. Julien Hook says

    Hi Katie, I have been informed by my doctor that for health reasons I have to become more active, eat healthier and lose a bit of weight. With that being said I LOVE my sweets.. I was wondering what desserts are lowest calorie but high in taste? anything you would specifically recommend? Thank you! I’m a huge fan & own your cookbook 🙂

  295. Claudine says

    Hi Katie, in your recipe Chocolate Chip Cream Cheese Cookies you instruct to freeze the cookie dough before cooking. Can you advise if I need to thaw the dough before cookie or cook directly from frozen? Thanks!

  296. Beth Midavaine says

    I was just looking at your Oatmeal Cherry Crumble Pie – Clean Eating Recipe and wanted to double check that I can use the 1:1 Gluten Free Flour? If you could email me your response that would be great!

  297. Dennis A. says

    you have a link to an “ingredient chart” on many of your recipes. how are the listings calculated? is it done professionally or is it a “guestimate”?

  298. Mary says

    I am making chicken corn tortilla enchiladas. The tortillas break when I fill & roll them. How prevent breakage?

  299. Elle says

    When you say spelt flour is it whole wheat spelt or white spelt? Also would whole wheat white flour work? I could not find spelt flour in our small local grocery store, but they did have white whole wheat. I love your recipes! Just wanted to make them healthier than all purpose flour 🙂 thanks!

  300. Elle says

    Hello. When you say spelt flour is it whole wheat or white? I’ve never used it before and found that there are both kinds. Also I wasn’t able to find spelt at our little local store so I bought whole wheat white. Would you recommend that in a certain amount or not at all? Just trying to make things more healthy than just all propose flour. Thank you for your great recipes!

    • Elle says

      Oh sorry I could not find my post so I thought I hadn’t done it correctly now it’s on there twice! My apologies

  301. KPG says

    Hi there! When you calculate the Weight Watchers Smart Points, are you using the numbers from the nutrition panel, or are you entering the ingredients into the WW recipe builder? I reason I ask is that the recipe builder won’t count zero-point food, like a banana, towards the sugar/protein/cals/fat.

  302. Barbara says

    Hi, need help.
    I really want to make the black bean brownies and was looking forward to making them today. Thoroughly disappointed as my supermarket only has dry black beans, not tinned. What do I need to do? Can I literally mill them and use as flour? Do I need to just soak them for a while or do I need to soak and cook them as well? Any advice greatly appreciated.

  303. Anna Ball says

    Hi Katie.
    I LOVE your website and have become quite addicted to trying out as many recipes as I have time to make. I’ve just made the banana gingerbread (all ingredients as stated) but found it didn’t cook in the middle. It tastes fab but I’d like to be able to cook it properly. Any ideas why this may have happened?
    Anna.

  304. ALAN says

    Oh, I forgot to mention that I love your blog. Honestly, I have been trying to find a good sugar-free dessert blog for so long! And I have to say yours is the best!

  305. Marcia Onfroy says

    Hi Katie
    Would you know why I am not able to print some of the recipes on your site? One of them is your coconut breakfast cake with the pineapple in it. It sounds delicious. Thanks.

    • A H says

      Some of the older recipes didn’t have the print function, but the newer ones do. If you want to print an older one, just hi-light the recipe itself and copy it to a new Word document. You can then print the recipe from that document.

  306. Erin says

    Hi Katie,
    I was wondering if you’ve ever considered replacing chocolate with carob? Because chocolate takes so much water to produce, I’d like to be more environmentally friendly and use carob instead. Could you please post some recipes featuring this overlooked alternative?

    • A H says

      Try substituting carob powder for the cocoa in some of Katie’s recipes. Let us know how it turns out if you do. Also, you can substitute carob chips for the chocolate chips in any recipe that calls for chocolate chips.

  307. Anna says

    Hey Katie!
    I’m not vegan and was very sceptical about this recipe as the last vegan one I tried tasted very much like a gigantic chewing gum!! So to be sure I halved this one but now I wish I would have doubled it!
    Katie, these are amazing! You can’t taste the kidney beans (living in Austria I couldn’t find black ones) at all and I can reeeeeeally recommend them to non-vegans as well!
    Thank you so much, this won’t be the last one of your recipes I try!:)

  308. Anna says

    Hello Katie!
    I’m from Austria and therefore not at all used to cup measurement, so I’m happy that many of your recipes are given in grams as well. But when I tried one of your recipes yesterday it didn’t turn out at all, although I followed it exactly. I tried to convert the cups using converters on the internet and now I’m confused! According to all the grams converters there 1.5 cups spelt flour are 150 g, but in the recipe it says 180 g? Have you tried all your recipes using gram measurement too?:)
    Thank you so much!

  309. Carolyn says

    Hi Katie! I have your cookbook and was interested in the coconut cloud cupcakes. I was just wondering if there was a typo on the recipe since there are no coconut ingredients listed, or if the coconut flavor comes from the frosting only. Thanks!

  310. Joni Bee says

    Hey Katie…

    Just wondered when you say preheat oven to 350F that translates to 176 degrees….would you bake a cake on Fan Bake or standard Bake?

  311. Nina says

    Hi Katie, I love your blog and your Chocolate Banana Bread is made almost weekly and I can’t tell you how much friends and family rave about it – so big thanks for the recipe!

    I would like to make it to give to my sons girlfriend (who lost her mum to cancer last year) she is holding a Macmillan coffee morning to raise money for the charity. I can’t be there on the day sadly. I wanted to make it a couple of weeks in advance. Do you know if the cake would freeze? Whole or sliced? If not have you ever frozen any of your recipes successfully? I also wanted to ask if you can freeze peanut butter chocolate brownies, not made these yet but look fab…

    Finally. Any date when your next book due out in UK? Thanks again.

  312. Diana says

    What brand of peanut butter to you use? Can powdered natural peanut butter be used in place of jarred peanut butter – like PB2?

  313. Tari Mitcheff says

    I recently purchased your Chocolate Covered Katie cookbook. Most things have been very successful, however when I made the coconut cloud cupcakes – using Bob’s Red Milk GF flour & Nathan gum – as I’m gluten sensitive they came out very dense and “gummy” I even left them in the oven longer than called for. Checked all ingredients to make use nothing had been omitted and I had followed instruction to the letter.

    Now today I made the frosted lemon donuts a and am fin the same thing. NOTHING light and fluffy, and again they are ‘gummy”

    Any suggestions?

  314. Sarah says

    Hi!! I made over night oats for the first time tonight and I’m wondering if I’m supposed to eat this cold tomorrow?

  315. Helen Krasner says

    Hi Katie,
    I made your 100 calorie chocolate cake yesterday. It was delicious, but I simply couldn’t see how it could only be 95 calories, as you say in the nutrition facts section. So I checked, using Google’s calorie amounts for the ingredients. I’ve got news for you; it isn’t. Here are my calculations…
    1 cup flour 455 calories
    3/4 cup xylitol 354
    1/4 cup peanut butter 379
    6 tbsp cocoa 72
    1/4 cup no fat yogurt 35
    TOTAL 1295
    Divided by 9, and this gives 144 calories per slice. Not bad, but over 50% more than 95!!!!!
    What do you have to say?

  316. julie says

    Katie, for the cookie dough recipes, what “nut butter” do you recommend? I tried peanut butter and it was too much of a peanut butter taste. I will also try a food processor, as I’m sure it works better than a blender! (And you said it does! 🙂 )

    Thank you!

    • Julie Dove says

      Coconut oil works really well too (use refined for less of a coconut taste). Or almond butter or raw cashew butter are more mild in taste. Walnut butter is fantastic here if you can find it and don’t mind the price!

  317. Molly says

    Hello, Katie!

    I must say, I love your website. I have a question with regard to the NuNaturals Stevia that you use. Do you use the NoCarbs Blend, the White Stevia Powder, or Reb99? I must admit that the current stevia I use is slightly bitter 🙁 Thanks for your help!

  318. Kellie says

    Hi Katie,

    I am not a fan of coconut anything–milk, butter, etc. When your recipes call for coconut milk is there anything I can substitute it with for the same expected great flavor? Thanks!

    P.S. Will your new breakfast cookbook ever be put in print? Thanks!

    • Julie Dove says

      It very much depends on the recipe. Cashew cream can often be substituted though. Did you have a specific recipe in mind? Her book is sadly not coming to hardcover, but we can send a link to a printable version if that could work! At least it means no shipping costs 🙂

  319. Jessie says

    love the look of these recipies but as Im allergic to nuts I’ve been trying to click on nut free only but a lot of them that seem nut free at fist glance need ‘nut oil’ which then means I can’t make them 🙁 for all/any that require nut oil what would be a good alternative?

    • Julie Dove says

      Not sure if you are thinking of a different blog, but none of Katie’s recipes call for “nut oil.”

  320. Brittany says

    Hi Katie!! I love your blog, you are such an inspiration for this girl who loves sweets but wants to eat healthier. I have a question for you – have you ever experimented with using freeze-dried fruit powder (such as banana) as the sweetener in a cookie or dessert recipe? I’m on a low-fodmap diet, and a lot of sugar alternatives (honey, dates, xylitol) won’t work for me. Again, thanks for the awesome recipes! I appreciate what you do. 🙂

    • Jason Sanford says

      I know the Chocolate Kitchen Sink Blondies use freeze-dried strawberries, and her Supergirl Chocolate Bars also can have freeze-dried fruit added!

  321. Toni J Audirsch says

    Katie – What is the serving size on the Kung Pao Eggplant recipe? The nutritional fact chart just says “3” – 3 what? Also, when I plugged in the nutritional facts into my Weight Watcher calculator, it calculated 3 Smart Points per serving…. so not sure how you arrived at 1 point per serving. Just wanted to get clarification. Thanks for all the great recipes!!

    • Jason Sanford says

      It makes three servings. Remember that the numbers from vegetables are excluded when calculating smartpoints.

  322. Susan says

    Ok so I made the 5 Minute Pineapple Fantasy Pie, following the recipe exactly. You didn’t say to drain the pineapple, so I didn’t. When you say “blend”, I took that as in a blender, so that’s what I did. The mixture curdled. Did I do something wrong?

  323. Lorraina says

    Have you ever baked with PB Fit? If so, When using Pbfit do you add it to liquid ingredients in it’s powder form, or do you reconstitute it to peanut butter form first?

    • Jason Sanford says

      If one of her recipes calls for pb2, use just the powder. If it doesn’t mention pb2 as an option, you can always experiment but just know it might not turn out well.

  324. Audrey says

    If you have dogs and share nibbles from your treats you need to know that zylitol is poisonous to them. It’s fine for people but damages a dog’s liver. I think there should be a warning on every recipe with zylitol options. (An absolutely no treat rule works too. It who can resist those sweet eyes all the time.)

    • Jason Sanford says

      Chocolate, raisins, and avocado are also poisonous to dogs. So it is a good idea to just never feed a dog people food in general unless that specific food has been given the okay from a vet.

  325. Edie Simbeck says

    I see oil in your recipes and am curious what type of oil you use and I’m curious why you don’t specify any specific type.

    • Jason Sanford says

      Hi, what recipe are you referring to? Most of her recipes that call for oil will indeed specify what type. If one doesn’t, using canola or veg oil are a safe bet.

  326. Sheryl says

    Can I replace stevia or xylitol called for in your recipes with erythritol? And if so, what conversion formula do you suggest? Thanks so much! My daughter and I are newcomers to your site and we have fallen in love with it! We’re trying to avoid sugar as much as possible because of a diagnosis of PCOS, and we’ve found erythritol has the best sugar taste to us.

    • Jason Sanford says

      Katie can only vouch for a substitution if she has tried it in a recipe, but you are definitely free to experiment! Be sure to report back for other readers if you do try!

  327. Betty says

    Hi!
    Do you use Xylitol and Stevia interchangeably?
    I know you like NuNaturals for Stevia, but what brand do you use for Xylitol?
    Thanks!
    Betty

    P.S. I love all your recipes!

  328. Wendy Mesa says

    Hi Katie, Love your posts which I have been saving for years now! I am in love with the Meyer Lemon Hail Mary Tarts and would be super happy if you could come up with something in this area for all their fans to make at home! Thank you and you really make trying new ideas fun!

  329. Bree says

    Could you make a ‘guide’ of sorts about gluten free flours? What each one is best for kind of thing. Sometimes you recommend a specific brand of gf flour (bob’s, arrowmills, etc.) and I’m never sure if it really makes that big of difference with the recipe. Is it worth having a cabinet full of different flours when you’re a student on a budget?!

  330. Diane says

    Hi! I just got your book from Amazon. The recipes look amazing. However, I can not eat any form of oil. That eliminates most of your recipes. Any suggestions?

    • Jason Sanford says

      Hi, I’m looking through the book now and don’t see many recipes with oil. Which recipes are you wanting to make? Also her second cookbook is low-fat-friendly so that might be a better option if you can still return the first.

  331. Connie Eisley says

    Hi!!
    I am not necessarily techo smart, but there are a number of recipes that don’t have a way to print them off, as far as I can see. Some do and some don’t. Wondering if I am missing something or if I can request a way to print those.
    I am looking for these in particular:
    -Choc peanut butter cup pie
    -Healthy chocolate peanut butter fudge’
    -Healthy oreos
    -Deep dish cookie pie
    -No sugar choc chip cookie pie
    I am planning on following you forever, now that I found you. Please let me know how to print your recipes, even if it doesn’t have a “print recipe”
    Thanks so much

    • Jason Sanford says

      Hi! All of her recipes that were posted after 2015 will have the print button. So all recipes she posts in the future will as well. For the older ones, just highlight the recipe part and copy (or press “control” and “c” keys on your computer to copy, then paste into a word document and print! 🙂

      Jason (media relations)

  332. Therese debono says

    Your flourless banana muffins recipe calls for beans… from the picture it looks like its chick peas being used… please guide me… might be mistaken

  333. Julie Winston says

    Hi Katie,

    I’ve got a recipe question for you. When your recipes call for “quick-cooking oats,” do you mean instant oats or rolled oats?

    Thanks ever so much!

  334. Julie says

    Hey Katie – love your site and I’ve made so many of your recipes (most recent the oatmeal to go & pumpkin blender balls!) super random but I just had a baby and they recommend lactation cookies for boosting milk supply (tmi?!) I’ve only found recipes online that contain so much sugar and butter, and didn’t know if you would be willing to Katie-Ify the recipe. Truth be told, they’re regular cookies with brewers yeast and flaxseed meal…that’s it. So I don’t know with your brand if you would be willing to go in this direction, but I thought I would ask and see since you target mostly women. Thanks so much for the consideration, and again, I love your site and have recommended it to SO many people.

    http://www.geniuskitchen.com/recipe/oatmeal-chocolate-chip-lactation-cookies-by-noel-trujillo-192346

  335. Lara Sangra says

    Dear Katie,

    I have made the 3min bars, with vanilla flavoured protein. I found it too sweet got my teste. Could I leave out either the peanut butter to the honey.

    Thank you

    Lara

    • Jason Sanford says

      I would recommend just using unsweetened protein powder in that case. You need the full amount of liquid sweetener to have enough of a binder.

  336. Cristina says

    Hi,

    I’m trying to make the chocolate chip cookies with marshmallow… but I can’t find unrefined sugar in my country! What other kind of a healthier sugar can I replace it with? ( no white refined sugar)
    Thank you!
    Cristina

  337. Elaine says

    Hi Katie,
    Can I use honey for sugar substitute?
    Thanks!

    Love your recipes! I’m trying them one by one 🙂
    Regards,
    Elaine

  338. Cindy says

    Hi Kate,
    I just made your 5 minute pineapple fantasy pie and it is in the freezer as I type this. When I figure out the nutrition info it is much higher than what you came up with. I used coconut cream, which is 310 calories per 100 gr with 10 servings per can. I was wondering if you used coconut milk instead of coconut cream? Thanks!

  339. Frank says

    Hi Katie,

    If you could give oil substitutes, that would be great! I took oil out of my diet 3 years ago and got off cholesterol meds ever since.
    Coconut oil actually has more saturated fat than lard. Hard to believe but its not healthy.

    Thanks for your great recipe’s!!
    Frank Nicotera

  340. Berna says

    Hi Katie,
    I was wondering about one of the recipes of yours banana chocolate muffins… for ingredients tou have given “white beans” unfortunately in the photi they seems like chickpeas.. i really appreciate if you can clarify if both would.be fine to use..

    Thanks

  341. Erin says

    Some of your recipes call for Apple cider vinegar. Can this be left out? Just wondering what it does for the recipe? Does it cause some kind of baking reaction?

  342. michelle says

    I’d love to sign ups for your weekly recipes, however, the verification system that I have to go through after trying to sign up is awful! I had to verify that I’m ‘not a robot’ eleven times! After that I quit trying.

    • Jason Sanford says

      We are so sorry about that and are working to fix it, hopefully changing email services in the next few weeks. I added you manually, so just look out for the confirmation email! Let me know if you don’t see one, and sorry again for the trouble!

      Jason (media relations)

  343. Lynita says

    I couldn’t find how to email and ask a question so will do so here.

    I have just purchased the latest breakfast e-book and one of the recipes that I was after (that was advertised) in it was the vegan mozzarella cheese. However I cannot find the recipe. What page is it on??

    • Jason Sanford says

      Hi, sorry for the confusion! That recipe is in the bonus pack, which should have sent out automatically to you – let me know if you didn’t receive it in your email inbox!
      Jason (media relations)

  344. Leslie Honberget says

    I made a few changes to your yogurt, tofu cheesecake and would like to share them with weight watchers. Everyone loves the cheesecake and I tell them all to go to Chocolate Covered Katie’s and check out the recipes. Please let me know if I may share with the Weight Watchers.
    Thanks!

    • Jason Sanford says

      Katie’s main goal with this site is to help people. She’s thrilled when her recipes can be helpful and make peoples’ lives easier, so please do feel free to share, and thank you for telling people about her site as well – she really appreciates that too!

      Jason (media relations)

  345. Siquidi Chin says

    If I want to substitute date paste or date puree in your vegan brownie recipes, how much puree would you recommend? Should I also reduce water or other liquids that you have specified and by how much. Your response is really appreciated. Thank you for sharing your recipes.

  346. Jeanette says

    Hi Katie,

    Are your nutritional information per serving or for the whole batch? And how much is a serving? I am especially talking about the Chocolate Frosting made out of coconut cream, cacao and sweetener of choice.

    Btw – I love your site (and have for years) Thank you for posing such great receipts

  347. Silvia says

    You once mentioned an on-line site that you purchase a lot of your goods from, however I can’t find that email. Could you let me know which site it was, as I remember the prices were reasonable compared to others. Thanks Silvia

  348. doreen says

    Hi Katie!

    Can you tell me how I should be storing the “Healthy Nutella?”

    Or really any of the recipes that have “milk” in them….

    Thank you!

  349. Clare Reese says

    Your “Thin Mintz” cookie recipe says to use “ap flour” as a gluten free option. What is “ap flour”?

  350. Amy Snee-Pollmann says

    Hi Katie
    I am living in Germany and I was really interested to be introduced to your blog via a healthline article. I notice your response and dislike of offering nutrition information but it is an easy way for those people trying to lose or manage weight to keep track of increasing fiber while reducing fat sugar and sodium. I noticed your nutrition info for the cupcakes to go with optional chocolate chips. After calculating with the USDA website, my nutrition info yields many more calories. If posting nutrition information possibly you should clarify weather it includes chocolate chips or nuts etc when these ingredients are listed as optional. Or to avoid and not post the information.
    Kind regards
    AmyS

    • Jason Sanford says

      Hi Amy, definitely a good point! The recipe nutrition labels will never include optional ingredients unless it specifically states otherwise under a particular recipe’s nutrition label. Hope that helps!!

      Jason

  351. Santiago says

    I want to make more to take to work than the recipe makes. Is it possible to have a multiplier that will increase the ingredients per amount?

    • Jason Sanford says

      Unfortunately not all recipes work to just double all the ingredients. I don’t know why that’s the case, but if you google “doubling a recipe problems” it’s unfortunately true.

  352. Loretta Boshell says

    Hi I just found your website and have found several recipes that I am interested in trying, unfortunately I am allergic to coconut and many of the recipies call for coconut butter what could I use as a substitute?

  353. Max says

    Hi Katie,
    you recommend buying a kitchen scale. I have one, but I only see your measurements in cups. Do you provide ingredient measurements in grams and I’m just blind, or do I have to manually convert them?
    Cheers!

    • Jason Sanford says

      She used to provide gram measurements, and many of her older recipes will still include them. But when her first book came out, the publisher was adamant that only cup measurements be used and that providing both made recipes seem more confusing to read. So we took that advice to heart and most of the newer recipes only include cups. However you can easily convert to grams when you’re baking by just following whatever the gram measurements are on the packages. For example, if it calls for one cup of flour, just go by the grams for that amount on the flour package. Hope that helps!

      Jason (media relations)

  354. Ali says

    I can’t find conversion of your recipes to grams they all seem to be cups and we don’t use that measurement system in UK. Do you have recipes in grams anywhere??

  355. Rachel says

    Hi Katie,
    I’m not sure if this is different in the US but I live in the UK and I just want to check what type of ovens you use when you say a certain temperature? Over here, we have fan-assisted and conventional (without fan!) ovens and the cooking temperatures vary by around 70 f per recipe (non-fan ovens need hotter temperatures! I have a non-fan oven. Thanks for your time.

  356. Rachel says

    what kind of “white beans” do you use for your banana and pumpkin muffin recipes? In one picture it looked like garbanzon beans. Could I use other white beans?

  357. Tammy says

    Hello, Katie. I just discovered your site and it is incredible. Which cookbook contains your Homemade English Muffin recipe? Many thanks!

  358. Judy Brown says

    Katie
    I tried the keto chocolate mug cake. but I used coconut flour instead. I could not get a consistency of a cake. Maybe the flour? Maybe that it seemed dry and I added more milk? I added some chips too. It seems very grainy, and dry and not cake-consistency. and although the taste is good, I think I have a problem with the texture. I have made your black bean brownies several times and love them. Friends are shocked because no one can taste the black beans.

    I would like to have success with the mug cake. What did I do wrong?
    Judy Brown

    • Jason Sanford says

      Hi Judy, coconut flour is not listed as an option in the recipe, so that definitely would be the issue. It is not the same as any of the flours listed and so unfortunately would not work as a sub if not listed in a recipe.

  359. Rebecca says

    If it is mentioned somewhere I cannot find it, but I am wondering if when you list white flour as a sub if it can be assumed that white whole wheat would also work, or only if whole wheat is specifically mentioned? Thanks! I am currently obsessed with the baked pumpkin oatmeal and have been eating it for dessert and breakfast, thanks for the recipe!

    • Jason Sanford says

      Hi! Nope, whole wheat flour is denser and not one of Katie’s favorites to work with at all. You can absolutely experiment with using it in her recipes as long as you’re ok with the experiment part of not knowing if it’ll turn out dense or gummy. But if you do make any of the recipes with whole wheat or white whole wheat, definitely be sure to report back for other readers to know how it goes!
      Jason (media relations)

  360. Deb-do says

    Hi Katie! I was wondering, is there any good substitutes for coconut butter? I know you said not to substitute coconut oil for it but I was wondering if there was another option. ?

  361. Cathy Brewer says

    I have searched and searched and cannot find a printed recipe for the Keto chocolate chip cookies. Your video doesn’t give amounts and only gives 5 ingredients. I’m a little frustrated about this, I want to make the cookies.

  362. betty says

    I refuse to make a recipe without the calorie/nutrition info! It is insane not to provide this info on all recipes! Also it is maddening to have nutrition info without service sizes!! These things are deal breakers for MANY of us – so please consider adding nutrition info with recopies and most of all add this info with the per serving amount!!

    • Jason Sanford says

      Hi betty, are you possibly getting Katie’s site confused with another blog? Katie provides full nutrition facts for every recipe she’s ever posted since back in 2015. Serving sizes too 🙂

  363. Juanita says

    Dear KatieV,
    HELP!
    I am trying so hard to cook healthy, but the budget only stretches so far. I wanted to order the NuNaturals Pure White Stevia Powder, but there’s just no way I can afford $135 per pound!!! (https://smile.amazon.com/dp/B000HC0OVG/ref=sspa_dk_detail_5?pd_rd_i=B000HC0OVG&pd_rd_w=tn7e4&pf_rd_p=8a8f3917-7900-4ce8-ad90-adf0d53c0985&pd_rd_wg=u6rs7&pf_rd_r=XXVAF7DDTB2D39JYWE3V&pd_rd_r=0876f586-8f20-11e9-b9c7-5d8cc3e9497d&th=1)
    So, can you please tell me what is a reasonable amount to order? I am trying to provide food for a friend suffering from Lyme disease who has been told by her doctor that she must be on a gluten-free, dairy-free, sugar-free diet, and the recipes on your site are the only ones that seem doable. I will gratefully accept any advice/suggestions.

  364. Shelby says

    Vegan Mac and Cheese, my godson can’t have any dairy. I am wanting to make the vegan cheese sauce from this recipe, but I’m wanting to make bulk. Can I freeze, can or some way store it?

    • Jason Sanford says

      I wouldn’t see why freezing wouldn’t work! Texture might change a little, but otherwise seems like it would be fine.
      Jason

  365. Kay says

    Unfortunately I have a lot of food allergies. Bananas being one of them. Have you ever substituted applesauce for bananas? I’m thinking of making the Super Healthy Triple Chocolate Banana Bread substituting applesauce. So, I guess that would make it Super Healthy Triple Chocolate Applesauce Bread. What are your thoughts?

  366. Alisa says

    Hi Katie-I love your recipes! I would love to try making the Flourless Chocolate Fudge cookies. However, my son has a tree nut allergy so I wouldn’t be able to use the almond flour. Is there another flour you would recommend? Thanks!

  367. Sharesa says

    Hello Katie,
    Thank you for all the creative recipes! You sent a GF Cinnamon Roll recipe out today. Where is the GF Pizza Dough recipe to make it with? I cannot find it?
    Thank you!!!

    • Jason Sanford says

      It works with Wholly Wholesome, which is gluten free and vegan too. There are probably some homemade gluten free pizza dough recipes that would also work here, we just haven’t tried any others with this particular recipe yet.
      Jason (media relations)

  368. Savannah Raney says

    Hello! for your chocolate greek yogurt pie I have a question- what kind of yogurt do you recommend? Is it ok to be fat free plain, or does it need to be sweeter? I plan on making this in the next day or two, I am excited!

    • Jason Sanford says

      Fat free plain would probably be fine! If the batter isn’t sweet enough for your liking, just add a little extra sweetener 🙂
      Jason

  369. Elizabeth Heyd says

    Katie, I made the “Veggie Burger Recipe – Just 6 Ingredients!” and they didn’t hold together during baking or frying. Trying to troubleshoot. What size can of beans should be used here? I used 15 oz. I accidentally didn’t rinse the beans. Maybe that was it? But clarification on the can size would be helpful. Thanks – they taste **amazing**!.

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