Chocolate Covered Katie

I love the website Chocolate Covered Katie. She is a vegan and does a lot of baking (baked goods are my weakness) so many of her recipes come out healthier and lower calories than their original versions. Sometimes healthier is a relative term. If using whole wheat pastry flour you get alot of fiber and vitamins, but using coconut oil adds fat. So depending on your personal diet concerns (I won't judge!) you can use her recipes, follow my variations, or make alterations to suit your own tastes. There are a ton more recipes (her pancakes are the bomb too!) on her website. These are just two that I've made and really enjoy.

The following recipes adapted from Chocolate Covered Katie.Com. Italics indicate my variations


“Not Guilty” Chocolate-Chip Cookies

(makes 9-15 cookies)

t= teaspoon, T=tablespoon, C=cup

* 1/3 C plus 1/4 C flour (I used Whole Wheat Pastry Flour)
* 1/8 t salt
* 1/4 t baking soda (not baking powder)
* 2T to 1/3 cup chocolate chips, depending on your preference (I used 3 TBS organic dark choc)
* 2T brown sugar (do not omit or sub with white) (20g)
* 1T plus 2tsp white sugar (If you have no sweet tooth, like Katie, you can omit) (21g) (I did not use it, and I do have a very big sweet tooth)
* 1/2 t vanilla extract
* 1T vegetable oil (or pre-melted margarine) (12g) (I used the pre-melted margarine because it used less than a T oil and had less calories - 70 for a solid tablespoon.)
* 3T nondairy milk, or more if needed (feel free to switch proportions of milk and oil) (45g) (I used a little more than 3 T of almond milk)

Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies (i.e. smoosh them down. I didn't do this and I ended up with muffin tops, not cookies. These don't spread like a normal cookie) and bake 6-8 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard.


I made 8 good sized portions and with my ingredients - check your labels! - I got 50 cal out of each. If I do it again, I will make 10 smaller cookies.


Single Lady Cupcake/ Microwave Mug Cake

(makes just one cupcake)

* 3T flour (30g) (I use whole wheat pastry and end up with muffin like consistancy)
* heaping 1/16th t salt
* 1T applesauce, oil, pre-melted vegan butter, or a combo (Katie like coconut oil, I use the applesauce because it is fat free)
* 1T plus 1 t liquid (I use almond milk)
* 1/4 t vanilla extract
* 1/4 t baking powder
* Sweetener (Katie recommends 1 to 1 1/2 T sugar for a sweet tooth. I use 1 packet of Stevia. Using more than one packet gives it a weird after taste. You could use splenda if natural isn't your thing. Or Agave nectar if it is. If you use liquid sweetener like agave use less liquid above).

Directions: Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes.



Microwave Directions: Spray the inside of a small (tea size) mug with cooking spray and microwave 60-90 seconds. It will rise! don't freak out. Test with a toothpick after 60 seconds. It is done when it comes out clean.