Comments on: Sugar-Free Chocolate Chip Cookie Pie

By: SH

SH — Thu, 18 May 2023 21:16:20 +0000

I was going to ask if it would be a good sub, glad to know it works!

By: Doreliz

Doreliz — Tue, 09 Jan 2018 18:07:28 +0000

I made this recipe last night from my husband as a cookie cake for his birthday. It didn’t turn out the way I expected. When the timer was done and I open the oven the butter was boiling and above the cookie cake. I had to drain out some of the butter because there was so much of it. I double checked all my measurements and I used 12 tablespoons of butter as the recipe called which is one and a half butter sticks. I’m just wondering where I went wrong with it. Or is that how it’s supposed to look?

By: Helen Guin

Helen Guin — Mon, 12 Jun 2017 03:22:38 +0000

Homerun Brenda!

I subed 1/4 c Sukrin Gold brown sugar for part of the Swerve and added a few chopped pecans. Absolutely satisfies the Chocoate Chip Cookie cravings. Thanks! A gal above was looking for a lower carb flour and I will try Bob’s Paleo Flour next it has worked well in some if your other recipes

By: Brenda

Brenda — Thu, 18 Feb 2016 21:56:49 +0000

In reply to Stephanie. Your guess would be as good as mine as that isn't a sub I've tried. Let me know if you do indeed try it.

By: Stephanie

Stephanie — Thu, 18 Feb 2016 08:48:26 +0000

YUM! This looks fabulous! Would I possibly be able to sub the gluten free flour for oat fiber? Or would that make it too dry? Thanks for sharing! 🙂

By: Brenda

Brenda — Wed, 18 Nov 2015 11:58:44 +0000

In reply to Loida. Thanks for sharing your adaptions!

By: Loida

Loida — Wed, 18 Nov 2015 05:33:16 +0000

Made this tonight with half the amount of Swerve. Used almond flour instead of the gluten free flour. Added a little handful of walnuts. Turned out wonderful! Will make this again for sure. Thanks!

By: Deidra

Deidra — Wed, 22 Jul 2015 15:10:16 +0000

In reply to Brenda. Dark Chocolate Chips (sugar free) from Nuts.com

By: Brenda

Brenda — Tue, 21 Jul 2015 18:35:34 +0000

In reply to Deidra. Swerve is actually much less sweet than using Truvia. So I would think that if you used as much truvia as Swerve in thsi recipe it would be even more sweet than when you made it with Swerve. I would say to reduce the Truvia to half the amount of swerve and remove the stevia as well to make it less sweet. What kind of chocolate chips did you use?

By: Deidra

Deidra — Tue, 21 Jul 2015 17:00:59 +0000

I made the pie however it is too sweet for me. This is the first time I’ve used Swerve and it left a funny sensation in my mouth. I use Stevia and Truvia do you know if I could replace the Swerve with one of them and if so how? Thank you

By: Brenda

Brenda — Sun, 28 Jun 2015 03:21:41 +0000

In reply to Maria Lybrand. powdered is superfine and works well in making frosting, both work well in baking, depends what you want to make.

By: Maria Lybrand

Maria Lybrand — Fri, 26 Jun 2015 23:51:40 +0000

Hi Brenda, which Swerve is best? Powdered or grandular? Thanx

By: Meg

Meg — Sun, 03 May 2015 05:08:23 +0000

I like your website! Thanks for taking the time to post healthier recipes for others. I love my new life style of healthier eating, especially when I find websites like these that won’t make you feel like you are missing out on fond childhood recipes. I am going to make this recipe this week and use almond flour b/c that is what I have right now. I will let you know how it turns out, but I am sure it will work beautifully, I love that flour!

By: Louise

Louise — Sat, 28 Mar 2015 20:50:32 +0000

OMG! The only word for this pie is Heaven…
Thank you for taking the time to create these recipe’s.

By: Ian

Ian — Tue, 24 Mar 2015 00:56:38 +0000

Hi,

Love your site, I have made a bunch of your pudding recipes and they were great and this is the next recipe I think I am going to tackle.. Can I replace the flax seed and gluten free flour with just AP flour? Also, by swerve sweetener did you mean the granulated swerve?

Thanks!