Tag: chocolate

Whole Wheat Oatmeal Chocolate Chip Cookies

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Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]

Double Chocolate Chunk Muffins With Pumpkin

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If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!

You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate.  It’s extremely subtle.  The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.

They’re unbelievably soft and delicate, making them truly melt in your mouth!  Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!

Main Supplies Needed:

  • A Muffin Pan + Liners
  • Toothpicks
  • A Cooling Rack

Servings: 12 Muffins

Ingredients:

  • 1/4 Cup Unsalted Butter, melted
  • 1/4 Cup Melted Virgin Coconut Oil
  • 1.5 Cups Pumpkin Puree
  • 3/4 Cup Light Brown Sugar, lightly packed
  • 1 Egg, room temperature
  • 1 Tsp Dark Maple Syrup
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Dutch-process Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided

INGREDIENT NOTES:

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.

Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)

LINKS TO INGREDIENT RECOMMENDATIONS:

All-Purpose Flour | Dutch-process Cocoa Powder | Pumpkin Puree | Virgin Coconut Oil | Semi-Sweet Chocolate Chunks

Directions:

Let an egg come to room temperature

Preheat the oven to 350º

Line a muffin tray with 12 liners

Melt the butter in a large, microwave-safe bowl in the microwave then let it cool for 10 minutes

Add the melted coconut oil into the melted butter, then stir in the pumpkin puree

Add in the brown sugar, egg, and maple syrup, and stir again

In a second medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt with a fork

Gently stir the dry ingredients into the wet ingredients until thoroughly combined

Add in the 1 cup of chocolate chunks and stir them in (saving the other divided portion for sprinkling on top later)

Add the batter into the 12 muffin liners and place the remaining 1/3 cup of chocolate chunks on top (a few per muffin)

Bake for 25 minutes, or just until a toothpick in the center comes out clean

(Avoid hitting a chocolate chunk while testing for doneness as those will remain gooey throughout!)

Place the pan onto a cooling rack, letting the muffins cool in the pan

Serve and enjoy!

[Store the cooled leftover muffins airtight at room temperature!]

In the mood for more chocolate? Try my Coconut Oil Brownies!

Easy Vegan Chocolate Pudding Oats

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READY IN 5 MINUTES!

These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast!  The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor.  The strawberries on top round them out with fruity freshness.

Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient.  You can simply combine cocoa powder, sugar, and salt to taste!

The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.

If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)

This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!

Servings: 1

Ingredients:

  • 1/2 Cup Quick Oats
  • 1 Tbsp Chia Seeds
  • 1 Packet NibMor Hot Cocoa** (or equivalent)
  • 4.5 oz. Plain Coconut Yogurt (or to taste)
  • Fresh Strawberries
  • [Optional Topping: A Sprinkle Of Shredded Coconut]

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Directions:

Cook the oats with water (I used the microwave), making sure they aren’t too dry so that there is enough liquid for the chia and hot cocoa add-ins

Mix in the chia seeds

Then, stir in the hot cocoa packet

Mix in the coconut yogurt

Top with fresh chopped strawberries (and shredded coconut if you wish)

Enjoy!

Want more easy chocolate oats? Try my Chocolate Chip Banana Protein Oats!

Looking for oats of a different flavor? These Sunbutter Berry Overnight Oats are a favorite!

Coconut Oil Brownies

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DAIRY-FREE + ONLY 7 SIMPLE INGREDIENTS!

Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world!  The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.

The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce.  The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.

While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later.  (Yes, I did sample one the following morning at breakfast and it was a very good decision.)  Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!

They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.

They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!

Servings: Approx. 9 Brownies

Ingredients:

  • 2/3 Cup Virgin Coconut Oil, melted
  • 2 Cups Cane Sugar
  • 1/3 Cup Unsweetened Applesauce
  • 1 Cup All-Purpose Flour
  • 1 Cup Unsweetened Dutch-process Cocoa Powder
  • 4 Eggs, room temperature
  • 1 + 1/3 Cup Semisweet Chocolate Chips

INGREDIENT NOTES:

Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

LINKS TO INGREDIENT RECOMMENDATIONS:

Virgin Coconut Oil | Applesauce | All-Purpose Flour | Dutch-process Cocoa Powder

Directions:

Preheat the oven to 350º

Line a 9 x 9 baking pan with parchment paper and set aside

Add the coconut oil to a large microwave-safe bowl  (You can use this trick this speed things up:  How To Measure Cold Coconut Oil)

Microwave the coconut oil until just melted (In my microwave it took about 60 seconds)

Once the oil has cooled slightly, stir in the sugar and applesauce, then the flour, then the cocoa, then the eggs

Stir in the chocolate chips

Pour the batter into your baking pan and bake for 35 minutes

Let cool

Enjoy!

[Leftovers can be stored in an airtight container at room temperature for up to 5 days.]

VIDEO TUTORIAL:

Matcha Chocolate Chip Cookie Cake

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Heavy on the chocolate with subtle undertones of green tea, this Matcha Chocolate Chip Cookie Cake is guaranteed to become a new favorite! You don’t need to be a fan of drinking straight green tea to enjoy the background matcha flavor.  It provides an understated earthy backdrop to balance out the sweet chocolate.

A little goes a long way with this decadent dessert.  It tastes amazing on its own, but also with some vanilla ice cream on top! (An added bonus: the green color is super festive for holidays such as St. Patrick’s Day or Christmas.)

If you tried my Chocolate Chip Pumpkin Cookie Cake last fall, this cake is definitely in the same family; The dough is only lightly sweet, with the majority of the sweetness coming from the chocolate!

Servings: Approx. 8 Slices

Ingredients:

  • 3/4 Cup Unsalted Butter, softened
  • 3/4 Cup Light Brown Sugar
  • 3 Tbsp Cane Sugar
  • 1 Egg
  • 3 Tsp Vanilla Extract
  • 1 3/4 Cup All–Purpose Flour
  • 2 Tsp Cornstarch
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Tbsp Matcha Powder
  • 1 Cup Semi Sweet Chocolate Chips (plus 1/6 cup extra for sprinkling on top)

Directions:

Preheat the oven to 350º

Grease a 9 inch pie dish with butter, then very lightly dust with a tiny sprinkle of flour, tapping the edges of the dish to evenly distribute

If the butter has not yet been softened to room temperature, warm up the butter in the microwave in a large microwave-safe bowl, until just softened (not melted)

Add the light brown sugar (not too tightly packed) and cane sugar to the bowl

Blend the butter and sugars with a hand mixer on low until evenly combined

Add in the egg and vanilla extract and blend again

In a second medium-sized bowl, add the flour, cornstarch, baking soda, and sea salt, and stir with a spoon until well mixed

Add in the matcha powder and thoroughly stir again

Add the dry ingredients into the wet ingredients, first beating together on low then finishing mixing with a large spoon

Stir in the chocolate chips

Press the cookie batter evenly into the prepared pan, then sprinkle the extra chocolate chips on top

Bake for approximately 28 minutes, or less if you prefer a gooey center.  (Keep an eye on it for your preferred doneness as every oven is different!)

Slices can be served straight up, or with a topping of vanilla ice cream

Leftovers should be stored in an airtight container

Enjoy!

Ingredient recommendations linked!

Easy Matcha Pancakes

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These Easy Matcha Pancakes are quick and delicious!  The matcha flavor is subtle, but pairs perfectly with the honey. While the chocolate chips are optional, they’re surprisingly complimentary! Using a pre-made pancake mix as the base speeds this meal up immensely. It only takes a few minutes to throw everything together!

This colorful green breakfast is perfect for holidays like St. Patrick’s Day or Christmas, as well as for fun family weekend mornings!

If you’re not a traditional chocolate person, you could also try adding in a sprinkle of white chocolate chips as a sweet add-in. If you prefer pairing your pancakes with fruit, bananas and strawberries work well.

(Of course keep in mind that matcha does contain caffeine, so depending on how sensitive you are these may give you a boost!) We used Mighty Leaf Matcha, but use whichever brand you prefer.

Servings: Approx. 4 Pancakes

Ingredients:

  • 1 Cup Birch Benders Organic Classic mix
  • 2/3 Cup Water (or as needed)
  • 1.5 Tsp Matcha Powder
  • (Optional: A light sprinkle of chocolate chips)
  • Honey for serving

Directions:

Combine the pancake mix and water according to package instructions

Add in the matcha (and chocolate chips if using)

Cook the pancakes on medium heat

Drizzle with honey

Enjoy!

Ingredient recommendations linked!

Love matcha?  You need to try my Matcha Chocolate Chip Cookie Cake!

In the mood for more breakfast? Here are a few sweet choices to check out!

Sourdough Banana French Toast

Sunbutter Berry Overnight Oats

Whole Wheat Blackberry Cobbler Cups

Chocolate Strawberry Protein Oats

Chocolate Chip Pumpkin Cookie Cake

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If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome!  As I’m a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn flavor and spice.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece! 

The ingredients are very simple, and many of them you likely already have in your pantry.  The baking process is also extremely easy.  The instructions contain one unconventional step: To let the partially baked dessert cool before placing it back in the oven.  This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat!  It adds just the right amount of heartiness and body that keeps it from being overly sugary.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient!  (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Fresh out of the oven, the chocolate will be very melty.  While I love melty chocolate, I highly recommend letting it completely cool before consuming so that it can solidify.  Like many desserts, it reaches its “perfect consistency” by the following day!  It is best baked with a little time buffer before serving.  It’s worth the wait!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A 9 x 13 Baking Dish
  • 1 Medium + 1 Large Bowl

Servings: About 12 – 15

Ingredients:

  • 2 Cups White Whole Wheat Flour
  • 3/4 Teaspoon Ground Saigon Cinnamon
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Ginger
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Sea Salt
  • 2 Sticks Unsalted Butter (plus enough extra to grease the pan)
  • 1 Cup Sugar
  • 1 Egg
  • 2 1/8 Teaspoons Vanilla Extract
  • 1 Cup Pumpkin Purée
  • 2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 baking dish with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger microwave-safe bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy.  Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Add the doughy batter into the prepared baking dish and smooth out the surface

Evenly sprinkle on the topping of extra chocolate chips

Bake on the middle rack of the oven for about 32 minutes, until the outer edges get slightly browned and firm

Remove it from the oven and let it cool down (for approximately 2 hours)

Add the baking dish back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier.  The whole tray should now appear lightly browned

Let it cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the baking dish with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!

Want more cookie cake? Try my Matcha Chocolate Chip Cookie Cake!

Pumpkin Chocolate Chip Baked Oatmeal

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Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!

Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!

The best part – All of the ingredients are mixed right in the pan!

Servings: About 5

Ingredients:

Directions:

Preheat the oven to 350°

Lightly grease a 9×13 pan with the oil

Pour the pumpkin puree directly into the pan

Add the honey and evenly combine the two

Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined

Add in the cinnamon and combine again

Add the chocolate chips and gently mix in

Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid

Let cool to a safe temperature, and top each serving with maple syrup and a pinch of sea salt to taste

Enjoy!

[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]

Ingredient recommendations linked!

Want more pumpkin and chocolate?  You have to try my Chocolate Chip Pumpkin Cookie Cake!

Chocolate Chip Banana Protein Oats

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When you need a protein-packed and nutrient-dense start to the day, these Chocolate Chip Banana Protein Oats are perfect for anyone with a sweet tooth!  They’re thick and creamy, have loads of added texture from the toppings, and can be whipped up in under 5 minutes!

The great thing about most oats recipes is that when it comes to the toppings, they’re pretty customizable to your taste!  Feel free to play around with the ratios that work for you, though I’ve provided my personal recommendations within the ingredients list!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Servings: 1

Ingredients:

Directions:

Cook the oats with water (I use the microwave)

Stir in the hot cocoa packet

Stir in the yogurt until creamy and evenly combined

Slice up the banana and add it on top along with the hemp hearts and chocolate chips

Enjoy!

If you liked these Chocolate Chip Banana Protein Oats, check out my Banana Chocolate Overnight Oats too!

Chocolate Chip Cookie Muffins

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If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place!  These Chocolate Chip Cookie Muffins are perfect when I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon.  They pair perfectly with a cup of coffee or tea!

Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready.  They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out!  If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving.  It’s the best way to eat them!

What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring.  I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate.  The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!

Servings: 10 Muffins

Ingredients:

Directions:

Preheat the oven to 400º

Line your muffin pan with 10 liners

Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon

Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended

Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined

The batter will be a bit dry, so add in the water here until the batter becomes more viscous

Add in the chocolate chips and shredded coconut and gently mix in

Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners

Sprinkle a few extra chocolate chips on top of each muffin

Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)

Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator

For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds

Enjoy!

Ingredient recommendations linked!

Want more chocolate chips for breakfast?  Try a loaf of Whole Wheat Chocolate Chip Pumpkin Bread!