Cookies and Cream Chocolate Pudding with Oreo Cookies
This chocolate pudding recipe is not only decadent and creamy, but it's also free from dairy and gluten. Add layers of crumbled Oreo cookies (or gluten-free cookies of choice) to elevate your chocolate pudding recipe!
Prep Time2 minutesmins
Cook Time6 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate pudding, gluten-free oreos, oreo cookies, pudding and Oreos
2.5cupsSilk Cashewmilk, unsweeteneddivided (or any milk or plant-based milk alternative)
3Tbspcornstarch or tapioca starch
1/4cupcacao powder
1/3cuphoneyraw
1tspvanilla extract
1pinchsalt
6gluten-free Oreo cookiescrushed (or other cookie of choice)
Instructions
Combine 1/2 cup of the milk with the cornstarch. Mix well and set it aside. This is your "cornstarch slurry."
Combine 2 cups of milk, cacao powder, honey, vanilla, and a pinch of salt in a small pot and whisk with a wire whisk over medium-high heat until it comes to a gentle boil. Add the cornstarch slurry mixture while whisking the pudding, and continue whisking for about 2 minutes. The mixture will slightly thicken, although the majority of the thickening will occur in the fridge as the pudding sets. Remove from heat.
While the pudding mixture is slightly cooking, add the Oreo cookies to a zip-top bag. Bang the cookies to crush them into small bits.
Add about a tablespoon of crushed cookies to the bottom of each cup, then pour the pudding mixture over the crushed cookies, then top the pudding mixture with more crushed cookies.
Refrigerate the pudding cups 1-2 hours or overnight before enjoying them.
Notes
You can use any crushed gluten-free cookie of your choice. I have used both gluten-free Oreo cookies or Glutino sandwich cookies. You can use a crunchy chocolate chip cookie or any crispy cookie you have in your pantry.This recipe works well with milk and most plant-based milk alternatives. Some milk is creamier in texture like cashew milk or whole milk. Adjust the milk-to-starch ratio as needed.The texture will vary depending on the type of starch you use. Cornstarch will offer a smoother texture, and tapioca starch may be a bit gummier. Both options are delicious. Again, adjust the milk-to-starch ratio as needed.PS: If you forget to divide your milk at the beginning of the recipe, don't sweat it. Just mix your cornstarch with a few tablespoons of water, then add it to the mixture and whisk until the mixture begins to slightly firm up.