Chipperdoodles (vegan!) | Whole Pure Recipes

Something about this time of year makes me crave snickerdoodles. The problem is, I can never seem to stick with the original. Well maybe it isn’t such a problem. In fact, it’s led me to all sorts of cookie delight. This season’s rendition? The chipperdoodle. I debated about name for quite a while. Snickerchipper? Chocolate Doodle? Both fine names, but eventually I decided that chipperdoodle was the cutest. And who can argue with a cute and tasty treat? Not I, that’s for sure.

Chipperdoodles (vegan!) | Whole Pure Recipes

So about these cookies. I was so excited when one of my coworkers told me it tasted like a chocolate chip snickerdoodle. Up until that point, I didn’t know if I had biased taste buds. These cookies have all the cinnamony goodness one expects in a snickerdoodle, with the added bonus of a crunchy turbinado sugar coating, and a very generous sprinkling of mini chocolate chips. Because, obviously, miniature chocolate chips are cuter than their full size counterparts. Plus you can fit so many more of them in each bite. Which is a priority.


Anyway,I made these cookies for a work meeting, and they were gone within the hour. I guess that’s a good sign. And in fact, I’ve decided to make cookies (or muffins, cakes, etc. a weekly thing at work. This way I’ll for sure have something worthwhile to share with all of you at least once a week. I’m aiming for more, though!



Yield: 20


  • 1 flax egg (1 tablespoon ground flax plus 3 tablespoons water)
  • 1/2 cup coconut oil, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons non dairy milk of choice plus more if necessary
  • 2 cups white whole wheat or whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup turbinado sugar
  • 1 teaspoons ground cinnamon
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine ground flax and water. Set aside to gel for 2-3 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the coconut oil, granulated sugar, and vanilla extract until light and fluffy, about 3 minutes. Pour in non dairy milk and flax egg and mix until full incorporated.
  4. Pour in the flour, baking powder, 1/2 teaspoon cinnamon, and salt, and mix until fully incorporated, careful not to over mix. The dough will be slightly crumbly, but should stick together when you squeeze it in your hands. Add additional non dairy milk if necessary, a tablespoon at a time, until you reach this consistency.
  5. In a small bowl, stir together the turbinado sugar and cinnamon. Pour the chocolate chips into a small bowl.
  6. Roll about 1 tablespoon of dough into a ball, then roll in the cinnamon sugar, and press into the chocolate chips. Place on baking sheet and flatten with fingers, leaving about an inch between each. The cookies spread minimally while baking.
  7. Bake cookies for 12-14 minutes, until golden on the edges.
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P.S. If you’re thinking about your annual holiday cookie baking extravaganza (we all have those, right? Right. Phew.) these cookies certainly fit the bill. You won’t get one complaint. Not a single one. Unless, of course, you invite someone into your home who doesn’t like chocolate. And if that’s the case, well they’ve already lost their right to an opinion! If you’re looking for other seasonally appropriate cookie options, be sure to try my chewy pumpkin chocolate chip oatmeal cookies!


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Bakery Style Chocolate Chunk Hazelnut Spice Muffins


Wow. It has been quite some time since I’ve made an appearance here. That is not to say, of course, that I haven’t been in the kitchen. No, no. I’ve spent countless hours cooking and baking my heart out. I just got out of the groove. I was, perhaps, in a rut. I didn’t feel all too inspired.


Maybe it was the warmer months that really threw me off. But come Autumn, my favorite season (of course), pumpkin arrives on the grocer’s shelves, the scent of cinnamon fills the air, and the crisp fall breeze gently nudges me back to the kitchen (now that I can bear to turn the oven on). And what better way to start off the season than with warm, comforting, muffins.


They’re the perfect fall treat, if you ask me. Especially with that big, bakery-style domed top. That is, after all, the best part of a muffin. And, in fact, the only part I would eat as a child. The domed top comes from baking these muffins at high heat for a brief time before lowering the oven to a more traditional muffin making temperature.  These autumn-inspired muffins are full of texture from crunchy toasted hazelnuts, melty chocolate chunks, and the perfect bakery-style streusel topping. A batter full of spicy cinnamon and ginger, along with a healthy dose of molasses, remind us that Autumn is here to stay. Happy first day of Fall (well almost . I just couldn’t wait)! Celebrate with muffins! You’ll thank me, but not before you’ve consumed half the batch in one sitting.


Bakery Style Chocolate Chunk Hazelnut Spice Muffins

Yield: 12 Muffins


  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • 3 cups whole wheat pastry or all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup unsweetened almond milk
  • 3/4 cup plus 2 tablespoons turbinado sugar, divided
  • 1 tablespoon blackstrap molasses
  • 1/2 cup melted coconut oil or other neutral oil*
  • 1 tablespoon vanilla extract
  • 1/2 cup dark chocolate chunks or chocolate chips
  • 1 cup chopped hazelnuts, divided


  1. Preheat oven to 425°F. Line or lightly grease a standard muffin tin.
  2. In a medium bowl, whisk together the ground flaxseed and water. Set aside to gel for 5 minutes while you mix the dry ingredients.
  3. In a large bowl, mix together flour, baking powder, salt, cinnamon, and ginger until dispersed. Set aside.
  4. To the flax egg, whisk in almond milk, 3/4 cup sugar, molasses, coconut oil, and vanilla extract until a homogenous mixture is formed. Pour wet mixture into dry mixture and fold in until just combined, then fold in chocolate chunks and 3/4 cup hazelnuts. Be careful not to over mix. The batter will be very thick.
  5. Spoon batter into prepared muffin tin, filling all the way to the top. Sprinkle with remaining hazelnuts and sugar.
  6. Bake at 425°F for 5 minutes, then lower the temperature to 375°F and bake for an additional 24-26 minutes, until golden.
  7. Remove from oven and let cool in pan for 5 minutes, then transfer to a baking rack to cool completely.


*You can replace up to 1/4 cup of the oil with applesauce

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What are your staples in Autumn? I  can’t seem to help myself from stirring a bit of pumpkin into everything. And apples, oh the apples! My cravings for apples have been simply insatiable. I think I actually screamed a little when I saw Honeycrisps for the first time of the season. I see all sorts of apple filled  goodness in the future. There is serious potential for a pumpkin-apple pairing, too.


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Vanilla Maple Pumpkin Superseed Butter


Here’s a common scene at the grocery store: I walk down the nut butter aisle, excited to find what’s new and interesting. Something catching my eye. And inevitably, it’s the most expensive thing on the shelf. Sigh… I allow myself these purchases once in a while, but if I were to indulge every time I wanted to, I’d be broke.The funny thing is, a lot of these “specialty” spreads are made of relatively inexpensive ingredients. I recently found Naturally Nutty’s Pepita Sun Seed butter – an irresistible combination of pepitas, sunflower seeds, flax seeds, hemp seeds, and some lovely warming spices. Pepitas and sunflower seeds are some of the cheapest items I can find in the bulk bins at my local market, so I quickly decided that since I’d already spent ten dollars on the first jar, I’d save a bit of money and make my own!


Rather than flax seeds, I used chia seeds in my version, and I had just enough hemp seeds left in the pantry to include them, as well. A splash of maple syrup and vanilla extract add wonderful depth to this delightful spread, and a touch of seal salt really makes the flavors shine.


Roasting the seeds with maple syrup brings out their rich flavors, and caramelizes the maple syrup, creating a brittle of sorts. I can’t say I didn’t sample just a teeny tiny bit of this before turning it into a delectable spread. I’ve been enjoying it with oatmeal, apples, and, of course, straight off the spoon. I’ll have to make more before the week is up!


You can easily customize this butter with whatever nuts or seeds you have on hand, but keep in mind that the flavor will be affected, especially in more strongly flavored nuts and seeds. I imagine cashews and almonds would make a wonderful base.



Vanilla Maple Pumpkin Superseed Butter

Yield: About 2 cups


  • 2 cups raw pepitas
  • 1 cup raw sunflower seeds
  • 3 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt


  1. Preheat oven to 300°F. Line a baking sheet with parchment paper or a non-stick baking mat.
  2. Combine pepitas, sunflower seeds, chia seeds, hemp seeds, and maple syrup in a large bowl and stir to coat.
  3. Spread mixture into an even layer on prepared baking sheet. Bake for 30 minutes, stirring 15 minutes through. Remove pan from oven and allow to cool for at least 10 minutes.
  4. Transfer seed mixture to the bowl of a food processor and process until smooth and creamy, scraping down the sides of the bowl as necessary. Pour in vanilla extract and salt and process until incorporated.
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What are your favorite brands of “gourmet” nut butters? I’ve heard such great things about Nuttzo, but haven’t yet been able to convince myself to spend fifteen dollars on a jar. Maybe someday…


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