Hey guys, it's a great day to have a great day! Starting off with something extremely delicious!

So my family is somewhat obsessed with chocolate chip cookies. I think they would be completely happy if I made them everyday but how boring would that be? It’s pretty hilarious because I am always wanting to try some new flavor or recipe and everyone just wants to eat chocolate chip cookies. This is where we have a problem.

I mean, I think chocolate chip cookies are great and I’m sure you do too but I can’t exactly post the recipe everyday and I just don’t have the time to make a bunch of different recipes everyday either.

Trying to make everyone happy at once seems impossible most of the time but I’m used to that. With a big family there is always someone who doesn’t like this or that ingredient and you just have to live with it. It’s just that I am a people pleaser, at least in the food department I am.

That’s why I love it when I do find ways to make everybody happy. This is one of those times. I made a huge batch of Chocolate chip cookies and just reserved some of it for my recipe so that I could make these yummy trifles. These are so easy and everyone loved them.

I have to confess that I fell in love with mini chocolate chip cookies. They are like, ADORABLE! I don’t know if I can ever make full size again. You have to make this recipe if for no other reason than just to have these little cuties.

Mini Chocolate Chip Cookie Trifles

Sometimes a chocolate chip cookie is all you need.......but then other times you gotta get really extra and make them into an indulgent treat!

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 - 12 servings

Ingredients

Mini Chocolate Chip Cookies:
6 tablespoons 3/4 stick Miyoko's "butter" or any dairy free butter, cut into pieces
1 1/2 tablespoons coconut cream *see note
1 1/2 tablespoons applesauce or pumpkin puree
1/2 cup brown sugar packed
1/4 cup organic granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup + 2 tbsp all-purpose flour
3/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
Chocolate Pudding:
2 cups plant-based milk
3/4 cup sugar
1/4 teaspoon salt
1/4 cup cocoa powder
1/4 cup cornstarch
1 cup coconut cream *see note
1 1/2 teapoons vanilla extract

1 can dairy-free whipped cream or you can whip your own coconut cream

Instructions

Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
Roll into teaspoon sized balls and place about 1 inch apart on baking sheet. Bake for 6 - 8 minutes until edges start to turn golden brown. Remove from oven and cool for about 5 minutes.
**Chocolate Pudding: **
Whisk sugar, salt, and milk in a large mixing bowl. Slowly whisk in cocoa and cornstarch until very smooth.
Pour mixture into a saucepan and bring to a boil, stirring constantly, over medium heat until the first bubble pops and splutters. Turn off heat and continue stirring rapidly as it will start to get really thick, then remove from heat and stir in coconut cream and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl or if your pudding is smooth you can skip the sieve. Cover with plastic wrap directly on top to prevent it from forming a film.
Allow it to cool until you can handle the bowl comfortably without burning your hands, then place in refrigerator to chill for at least 2 hours. (If your in a rush you can put in the freezer for aboout an hour to chill it faster.)
Assemble Trifles:
In a glass or trifle dish layer pudding, then whipped cream, then crumbled cookies. Repeat layers until full then top with extra cookies and serve or chill for up to 4 hours before serving.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Simply Frosted Carrot Cake
2. Springtime Pasta Salad
3. Coconut & Pistachio Dark Chocolate Brownies
4. Vanilla + Chai Oats
5. Peanut Butter Chocolate Protein Bars