Chocolate Peanut Butter Cookies


I made these as a thank you to my neighbor who kindly watched my cat while I scooted down to Florida for a few days. I modified a recipe for a chocolate crinkle, omitted the powdered sugar and added some peanut butter chips. The pb chips make it vegetarian (they contain dairy), feel free to use a vegan friendly chip instead.


  • 1 2/3 c flour
  • 1/2 c cocoa
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 c sugar
  • 1/4 c real-deal maple syrup
  • 1/2 c canola oil
  • 1 tsp vanilla extract
  • 3-4 Tbls non-dairy milk
  • 1/2 c peanut butter chips
  1. Whisk the dry ingredients together, set aside
  2. Mix the sugar, syrup, oil, vanilla and milk together, really well, and pour into the dry mix
  3. Stir everything together and add the chips
  4. Bake at 350F for 10 minutes

Cranberry Citrus Oatmeal Cookies with Cinnamon and Cardamom


With winter settling in, I was in the mood for a hearty cookie. I absolutely love these oatmeal cookies. I used ground flax as a substitute for the eggs. Flax is a fabulous ingredient that is jam-packed with nutrients such as omegas and fiber. If you aren’t keen on cranberries, feel free to use raisins or chocolate chips!


– 1/3 c almond milk
– 2 Tbls ground flax
– 2/3 c light brown sugar
– 1/3 c canola oil
– 3/4 c flour
– 1/4 tsp baking soda
– 1/4 tsp cardamom
– 1/2 tsp cinnamon
– 1 tsp vanilla
– 1/4 tsp salt
– 1 1/2 c oats (I only had old-fashioned oats, which worked alright, but use quick-cooking if possible)
– 1/2 c cranberries
– zest of one orange

1. Combine the milk and flax in a small bowl and set aside
2. In a large bowl, whisk the brown sugar, canola and vanilla. Next, pour in the thickened flax mix. Whisk until it’s well combined
3. Sift in the flour, and add the cardamom, cinnamon, baking soda, zest and salt
4. Stir ingredients until flour mix becomes incorporated. Fold in the oats and cranberries
5. Cook in a preheated oven (350) for 10-12 minutes

Butterscotch Coconut Crunch Cookies


It’s not every day I use butterscotch in my baking. For one, it’s not vegan. And two, I find it way too sweet for my liking. However, my dad is quite fond of the flavor and when I saw this recipe, I thought I’d be the delightful daughter that I am and whip him up a batch. The cookies turned out really well. I modified it slightly and you can certainly tweak it to your liking. Feel free to sub the egg for a flax egg (1 tbls ground flax+3 tbls water) and/or chocolate or carob chips to make the dessert vegan friendly.



  • 1/2 C canola oil
  • 1/2 C light brown sugar
  • 1/4 C granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 C flour
  • 3/4 tsp baking soda
  • 3/4 C unsweetened coconut
  • 3/4 C crushed chowmein noodles
  • 1 C butterscotch chips
  • pinches of sea salt to top cookies with


1. Mix the canola oil through vanilla in a large bowl. Beat until everything is well combined

2. Sift together the baking soda and flour. Add the dry to the wet. Fold in the coconut, noodles and chips

3. Using a teaspoon, spoon batter onto a cookie sheet. Sprinkle with sea salt. Bake in a 350F preheated oven for about 12 minutes

Everything Cookies


I’m reuniting with a friend that I met in South Africa this weekend and cannot wait! To make the day extra special, I made some awesome “everything cookies.” I call them everything because, well, it has a bit of everything in them; somewhat resemblant an everything bagel. They turned out a little crispy and crunchy, which is normally not my style of cookie (I’m a firm believer that all cookies should be soft and chewy), yet I love the complexity of each bite. You never know what you’ll get, maybe a piece of pretzel or perhaps a bite of granola… Forget all of those boring, generic cookies. Have fun and get creative with these everything cookies!


– 1 1/2 c flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 1/2 sticks softened butter (I used Earth Balance)
– 1 c sugar
– 1/2 c packed brown sugar
– 1 flax egg (1 Tbls flax + 3 Tbls water)
– 1 tsp vanilla
– 1 c chocolate chips
– 1/2 c crushed pretzels
– 1/2 c pecans
– 1 c granola (highly recommend this one)

1. Whisk together the dry ingredients, set aside
2. Cream butter and sugars. Once they are well mixed, add the flax egg and vanila. Stir for a minute or two then slowly add the dry mixture.
3. After the flour has been added, fold in the remaining ingredients. Use a small ice cream scooper to measure out cookies. Roll into balls and place an inch or two apart. Freeze for about 20 minutes (or, if you live in a frozen tundra such as myself, let them sit outside for 10-15 minutes)
4. Preheat oven to 375F and bake for about 13 minutes
5. I made about 32 cookies with this recipe!


Double Mocha Cookies

I am a caffeine phene. I was in seventh heaven when I worked as a barista a few years back. It’s not uncommon for me to pop a few roasted beans in my mouth before heading out the door. I seriously enjoy coffee.

So it’s no surprise that this new recipe has perhaps become my most esteemed cookie. I’m calling it double mocha because, well, it reminds me of a double shot mocha. I would guess that one cookie is close to the equivalent of one cup of coffee.


  • 2 c all-purpose flour
  • 2 tsp baking soda
  • 1/3 c cocoa powder
  • 3/4 c chocolate chips
  • 1/4 c freshly ground espresso beans
  • 1/4 c brewed coffee, plus 1/4 c cold water
  • 1/2 c sugar
  • 1/2 c canola oil
  • 1/2 c dark brown sugar
  • 1 1/2 tsp vanilla
  1. First, combine all of the dry ingredients, then set aside
  2. In a smaller bowl, combine the wet ingredients
  3. Add the wet into the dry


4. Stir until everything is well mixed. Drop heaping tablespoons onto parchment lined cookie sheets

5. Bake at 350F for about 12 minutes. Let cool then transfer to a cooling rack


Nutty Double Chocolate Chip Cookies


All I have for you tonight is this Instagram picture. I have a major Statistics test to be studying for and took a brief break to whip up a batch of cookies. I quickly searched for a ‘vegan chocolate chocolate chip cookie’ and here is what I came up with. I made a few modifications. I will definitely make these again!!

Nutty Double Chocolate Chip Cookies

  • 3/4 c canola oil
  • 1 c granulated sugar
  • 1 c brown sugar
  • 2 tsps vanilla
  • 1 Tbls + 1 tsp ground flax
  • 1/2 c non-dairy milk
  • 2 c flour
  • 3/4 c cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c semisweet vegan chocolate chips
  • 1/2 c chopped peanuts
  1. Preheat oven to 350°F
  2. Whisk flax and milk together, let sit
  3. In a large bowl, sift together cocoa, flour, baking soda and salt
  4. Cream the sugars and oil in a separate large bowl. Add in the flax/milk mixture and the vanilla
  5. Add the dry ingredients slowly into the wet
  6. Mix in the chocolate chips and nuts
  7. Scoop tablespoon sized portions onto a pan. Bake for 10 minutes. Remove and let the cookies fully cool (if you can!)

Chocolate Peanut Pretzel Drops


A view from my kitchen window on this cold, snowy day. I am pretty sure we have around 10″ or so right now on the ground. This front seems to be hovering around central Minnesota…

After a morning of shoveling and working on my final exams, I thought a baking break was well overdue. I saw this recipe for Peanut Apple Pretzel Drops on Isa’s site and decided to give them a whirl (with a few modifications). On a day like today, an “everything but the kitchen sink” cookie sounded darn good.

Chocolate Peanut Pretzel Drops

  • 2 c mini pretzels, crushed into small pieces
  • 1 c roasted, shelled peanut halves
  • 1 c chocolate chips
  • 1  3/4 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 c non-dairy milk
  • 2 Tbls ground flax seeds
  • 1/2 c canola oil
  • 1 c light brown sugar, tightly packed
  • 1/3 c granulated sugar
  • 1 1/2 tsp vanilla

Preheat oven to 350°F. Line baking sheet with parchment paper or spray with cooking spray.

In one of three large bowls – combine pretzel pieces, peanuts, and chocolate chips.

In bowl two – sift together flour, baking powder, baking soda, cinnamon and salt.

my bowl assembly line

my bowl assembly line

And, in bowl three – whisk together non-dairy milk (I used vanilla almond) and flax seeds. Add oil,  brown sugar, granulated sugar and vanilla. Whisk or beat with an electric mixer until lumps of brown sugar are dissolved and mixture is  very thick. To this, stir in flour mixture and mix just until dry ingredients are  moistened and a thick, soft dough forms (you might want us a rubber  spatula for this step). Fold in pretzel mixture and stir to completely  coat everything with batter. The resulting dough will be very chunky and  sticky. Drop heaping tablespoons of dough onto lined baking sheets  about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and  edges are lightly browned.


Chocolate Chip Brownie Cookies

If you ever feel a chocolate attack coming on, these are the cookies to throw in the oven. Chocolate Covered Katie knows her chocolate. These cookies turned out great and I love the small portions the recipes make. These are definitely being labeled in my recipe book as a go-to cookie.

I highly recommend you make these soon!

  • 1/2 c white flour
  • 1/4 c cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt (just under level)
  • 1/4 plus 1/8 tsp baking soda
  • 1/4 c + 1 Tbls sugar
  • 1 tsp pure vanilla extract
  • 5 Tbls canola oil
  • 1 Tbls almond/non-dairy milk
  • 1/3 c mini-chocolate chips (or chopped regular sized chips)
  1. Combine dry
  2. Combine wet. Stir wet into dry. Fold in chips
  3. Roll into balls and place on a greased cookie sheet. Freeze for 15 minutes
  4. Pre-heat oven to 325 F, bake for 10 minutes




Not Quite Vegan, Chow Mein Noodle Cookies

I rarely post recipes that I haven’t been able to veganize, but this is one. I’ve chosen to post it because it is one of those recipes that are near and dear to my heart. When I think of the holiday foods and treats, they are not complete without my mom’s chow mein noodle cookies. The reason I haven’t been able to veganize is because the stores around me don’t carry dairy free butterscotch chips. I’ve found vegan chocolate chips just fine, but not butterscotch. And I don’t have the funds to purchase these from Vegan Essentials. Until I do, they will remain vegetarian.


  • 1 bag of semi-sweet chocolate chips
  • 1 bag of butterscotch chips
  • 1 bag of chow mein noodles
  1. Heat the chips in the microwave, or over a double boiler. Stir every so often until everything is melted together
  2. Break up the noodles by elbowing the bag on a countertop
  3. Add the broken noodles to the melted chocolate-butterscotch. Stir. Scoop onto wax paper and let harden

Not a very photogenic cookie, but they taste terrific!

Pumpkins Gone Wild!

I currently live without a TV and at times I am very grateful for this. Tonight was one of those times. To unwind after a long day of work and class, I ate my dinner while getting caught up on the Facebook. Post after post was about this debate. I had yet to catch any of the debates, so I decided to tune into Wow. Big mistake. After a few minutes I was in need of foods from the top of the pyramid. I’ve been wanting to try out a pumpkin cookie recipe and dabbled with two recipes. The first is a plain pumpkin oatmeal chocolate chip and the second is a maple chocolate pumpkin. Enjoy!

Pumpkin Oatmeal Chocolate Chip


  • 1 1/4 c rolled oats
  • 1 1/4 c whole wheat
  • 1 c sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbls baking powder
  • 1/3 c water + 1 tsp flax seeds + 1 tsp chia seeds (flax/chia egg)
  • 1 tsp vanilla extract
  • 1 c pumpkin puree
  • 1 tsp apple cider vinegar
  • 2 tbls canola oil
  • 3/4 c vegan chocolate chips


  1. Preheat oven to 375 F
  2. Combine oats through baking powder
  3. Make the flax/chia egg
  4. Stir wet ingredients together, adding in flax/chia egg
  5. Add wet into dry. Fold in chocolate chips
  6. Let cookie mixture firm up in the fridge for 15 minutes (I usually let the oven preheat during this time)
  7. Form into tablespoon sized balls and cook for 12-15 minutes

Maple Chocolate Pumpkin Cookie

(I basically halved the recipe above – to utilize one can of pumpkin, and added in cocoa)


  • 1/2 c whole wheat flour
  • 1/2 c oats
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tbls baking powder
  • 1/4 c cocoa powder
  • 1/6 cup water + 1 tsp chia
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract
  • 1/2 cup pumpkin puree
  • 1/2 tsp apple cider vinegar
  • 2 tbls canola oil


  1. Add flour through cocoa
  2. Mix the chia egg. Stir into wet ingredients
  3. Combine wet into dry. Store in fridge for at least 15 minutes (preheat to 375 F)
  4. Roll into tablespoon sized balls and cook for 12-15 minutes