Not only are these peanut butter chocolate chip no-bake cookies deliciously easy to make, they also happen to be vegan.

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No-bake desserts are usually a summer thing when you don’t want to overheat your house by turning on the oven. But, sometimes I just don’t have the time to bake so to me no-bake recipes are a year round pleasure.

When I originally set out to make these cookies I was going to use the more popular version using butter, brown sugar, and milk. However, when I stumbled upon this version that uses maple syrup and just a little coconut oil I was intrigued.

I usually find the more classic version to be too sugary and has a granulated texture which I do not enjoy. But this version is just the right amount of sweetness and lacks the grainy texture beyond the actual oats. And the maple syrup adds a bonus fall flavor to them as well.

With the use of coconut oil instead of butter these no-bake cookies are also vegan in case that is something you value. I am clearly not vegan, just a lover of food. When something is delicious and also happens vegan, so be it.

And so goes today’s #PBchocSat recipe! It’s a night game against Indiana, oddly enough. So far our two night games have been Akron and Indiana – not exactly the big games you would expect for a night game. But next week is Penn Sate and it also is a night game. Now that one makes sense.

For some reason my husband, the PSU alum, decided not try finding tickets to that game. I think he’s just afraid of losing to us :-P.

Three years ago: Rehearsal Dinner at Bleu & Fig

Five years ago: Weekly Meal Plan #35

Seven years ago: Pumpkin Pecan Oatmeal

Eight years ago: Pumpkin Popcorn Balls

Nine years ago: Caramel Apple Cinnamon Roll Cupcakes

VEGAN PEANUT BUTTER CHOCOLATE CHIP NO-BAKE COOKIES

Print

Yield: 2 dozen Prep Time: 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup unsalted natural creamy peanut butter*
• 1/2 cup real maple syrup
• 2 Tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2-1/2 cups old fashioned rolled oats
• 1/2 cup mini chocolate chips

Directions

1. Line a tray or baking sheet with wax or parchment paper and set aside.
2. In a medium bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla, and salt. Add the oats and chocolate chips and fold in until evenly distributed.
3. Using greased hands or a medium cookie scoop, form into walnut-sized balls and place on the baking sheet. Flatten slightly with your fingers to a cookie shape. Cover and place in the fridge for 30 minutes or overnight until firm.

Notes

*Make sure you use natural peanut butter that is runny, not like JIF. Also, if your peanut butter is salted, halve the salt.

Source: Adapted slightly from Love & Lemons.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored by Kroger. All opinions remain my own.

Still get the chewy oatmeal chocolate chip cookie you love with whole wheat flour, less sugar, and also vegan to check all the boxes.

I may not have children but I do work in the world of academic science and definitely still feel the effects of Back to School – especially this past weekend which was move-in day for undergraduates. But I do enjoy all the great lunch ideas, healthier snacks, and weeknight dinner recipes that pop up around this time of year because I also need all of those things as just a household of two. And I like to cook for others as well, which may require taking dietary restrictions into account.

If you have kids, do any of them have dietary restrictions/allergies? Even though I do not, several people in my life have dairy restrictions, celiac, or voluntary eating styles (such as ketogenic or vegetarian) so I have some practice finding the right ingredients when cooking for said individuals. Thankfully, my Kroger right around the corner is a one-stop-shop for high quality ingredients to achieve wellness for every eating style, including innovative meal solutions with recipes, and helpful Kroger associates if you have any questions (such as I did when trying to identify the right vegan ingredients for this recipe).

I decided to make my oatmeal cookies both vegan and a bit healthier than the original in order to accommodate many people: those who cannot eat dairy/eggs, the vegans, and those who want a cookie they can feel good about feeding to their kids (or eating themselves). So I swapped the eggs for flaxseed eggs, shortening and coconut oil instead of butter, soy yogurt in place of some of the oil, used less sugar, half whole wheat flour, vegan chocolate chips, and nuts (optional if you have a nut allergy to consider). Despite the many variables, these cookies still came out chewy, just the way an oatmeal cook should be.

When addressing the vegan chocolate, I first didn’t realize that even semisweet or dark chocolate could have trace amounts of milk fat which to the more sensitive could be an issue. But Kroger actually carries allergy friendly semi-sweet vegan chocolate chips stocked right next to all the others in the baking aisle so there was no need to hunt down the specialty food section. I also picked up some vegan coconut oil located right next to all the other cooking oils. As much as I enjoy grocery shopping, I prefer to not wander around trying to find such specialty items in a different location.

One year ago: Easy Cheesy Corn Dip

Two years ago: Coconut, Mango & White Chocolate Chip Cookie Cake

Three years ago: Weekly Meal Plan #26

Four years ago: Spiralized Apple Fritters

Five years ago: Skirt Steak with Kale Chimichurri Sauce

Six years ago: Eggplant Manicotti with Creamy Pesto Filling

HEALTHIER VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1/2 cup vegan butter flavored shortening

1/4 cup coconut oil

1/4 cup nonfat plain vegan yogurt

1-1/4 cup light brown sugar, packed

2 Tbsp ground flaxseed mixed with 6 Tbsp warm water

2 tsp vanilla extract

3/4 cup flour

1 cup white whole wheat flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1-1/2 cup Kroger Simple Truth Organic Vegan Chocolate Chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. In a large bowl beat coconut oil, shortening, yogurt, brown sugar, granulated sugar, flax mixture, and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
3. Fold in rolled oats, chocolate chips, and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silicone-lined onto prepared cookie sheets and press down slightly into round disks (the cookies do not spread well on their own).
4. Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from my Healthier Oatmeal Raisin Cookies with tips from The Baking Fairy.

It’s ice cream season and I have the perfect addition to literally top off your favorite Turkey Hill Dairy ice cream – a peanut butter magic shell!

Obviously I kind of have a thing for desserts, and with the weather finally agreeing with the calendar telling us it’s almost summer I have been digging into all the ice cream. And since the rest of the country is probably on the same wavelength, Turkey Hill Dairy launched the Good Mooed Tour in select U.S. states spanning the East Coast to the Midwest.

On their tour they will be handing out free ice cream samples for you to try along with the giant cow for a great photo-op. This past weekend they were spotted at Rock on the Range here in Columbus, OH! Want to find the giant cow and enjoy some delicious ice cream? The cow will be at Taste of Cincinnati on May 27 and then in the Detroit area June 11-19th. More tour dates are being added! Find out more online at https://www.turkeyhill.com/events/good-mooed-tour. Also visit the Dairy online at www.TurkeyHill.com, on Facebook, or on Twitter (@TurkeyHillDairy).

Turkey Hill Dairy makes a high-quality all natural ice cream in Lancaster County, PA, using only the simplest of ingredients, like milk, cream, sugar, and natural flavors for unforgettable richness. (Turkey Hill’s All Natural Homemade Vanilla contains just four ingredients!) There’s also no artificial colors, no artificial flavoring, and no stabilizers. It’s ice cream the way it used to be made when Turkey Hill first started, more than 80 years ago. With these simple ingredients they are able to make 20 different all natural flavors including classics like Vanilla Bean and Belgian Style Chocolate, and fruit-infused favorites like Blueberry, Mango, and Blackberry Swirl.

For a little history lesson, Turkey Hill Dairy was founded in 1931 by Armor Frey, with the ideals of hard work and dedication to the community. Armor started by selling milk to friends and neighbors in Lancaster County and a few years later used extra milk to make ice cream! Years later this modest dairy farm and milk delivery route has grown into one of the nation’s leading producers of ice cream. Their products are available in 49 states and a dozen different countries!

Their high availability means it was easy to locate at a store near me, so I scooped up a carton to share a fun and easy recipe for you. You know those coatings that freeze on top of cold ice cream, resulting in a shell? I made a peanut butter version that was the perfect addition to the vanilla bean ice cream – not that I wouldn’t eat it straight up but I cannot resist an excuse to consume peanut butter. All you need is peanut butter and coconut oil and you have all you need to make your own magic shell!

Two years ago: BBQ Bacon-Wrapped Hot Dogs

Five years ago: Simple Lamb Meatball Gyros

Six years ago: Spicy Basil Chicken

Seven years ago: Buttermilk Ranch Mac & Cheese

PEANUT BUTTER MAGIC SHELL

Makes about 1/4 cup

Ingredients:

1/4 cup creamy peanut butter

2 Tbsp coconut oil (or unsalted butter)

Directions:

1. In a microwave-safe bowl, heat peanut butter and oil, stirring every 30 seconds for about a minute, until smooth.
2. Let cool to almost room temperature before drizzling over your favorite ice cream and add any other desired toppings.

Source: Adapted from my Dark Chocolate Shell.

In the process of naming these bars I learned something: a blondie is all brown sugar while a cookie bar has both brown and white sugar and could be baked either as a cookie or a bar. Sounds easy enough, right? But to throw a wrench in it, if you add coconut then it’s a congo bar. So while I thought I had a cookie bar on my hands to share with you today, apparently it is a congo bar. I can’t keep up with the things.

These congo bars were made with toasted coconut, coconut oil instead of butter, and dark chocolate chips. Dark chocolate chips that also happen to have a coconut flavored center. And the bars are behemoths due to baking an entire cookie dough recipe in a 9×9-inch square pan. My cookie recipe usually makes over 3 dozen cookies and I packed them all into 81-square-inches! It’s no wonder they are massively thick. But if you prefer tamer bars, bake them in a 9×13-inch pan instead. I personally think tamer is lamer (unless you are trying to be a healthy person and then you get a pass… this time).

No one complained about their size however. One friend even proclaimed them to the best the cookies he’s ever had and coming from someone who doesn’t get excited about desserts I was pretty stoked about this proclamation as he then reached for a second… and a third… and yes all giant-sized. Because sometimes you just need a giant cookie bar congo bar to the face.

One year ago: Easy Cheez-It Snack Mix

Two years ago: Parmesan & Herb Baked Eggs

Four years ago: Birthday Cake Oreo Cheesecake Cookies

Five years ago: Walnut-Strawberry Quick Bread

TOASTED COCONUT DARK CHOCOLATE CHIP CONGO BARS

Serves 16-24

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup coconut oil, softened but not melted (or you can use unsalted butter)

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

2 cups sweetened shredded coconut, toasted

9 oz. dark chocolate chips (I used NESTLÉ Delightfulls dark chocolate morsels with coconut filling)

Directions:

1. Preheat oven to 375 degrees. Grease and place parchment paper in the bottom of a 9-inch square pan (or 13×9 for less thick bars), leaving an overhang on two opposite sides.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat oil and sugar together until creamy, about 3-4 minutes. Mix in egg, egg yolk, and vanilla extract. Add flour mixture until combined. Stir in toasted coconut and dark chocolate. Dough will be thick and sticky.
4. Spread the dough out evenly into the pan. Bake for 18-20 minutes or until golden on top and middle is set (less time if baked in a 13×9-inch pan).
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely before cutting into squares.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies and Peanut Butter & Chocolate Kitchen Sink Cookie Bars.

Pump up your usual homemade granola bars with the addition of quinoa. You can mix in whatever accompaniments you desire but this time I went with coconut and almond.

When it comes to traveling, I never skimp out on the food experience part. This fact however is the very reason my pants are a bit too snug these days after a summer of travel, eating my weight in local fare, and not working out as much. Of course when I do work out I have pumped up my squats so that’s not exactly helping my thighs and behind fit into my pants either but at least that’s a more productive flux.

Now that my calendar is starting to calm down a little bit (not completely mind you), I am making more of an effort to pay attention to what I eat. Granted, that doesn’t mean I don’t have full-fat ice cream solidifying in my freeze as we speak/read (and will be sharing tomorrow) but it does mean that during my latest rendition of homemade granola bars I decided to pump up their nutritional value a bit with the addition of quinoa.

Four years ago: Brownie Fruit Pizza

NO-BAKE COCONUT ALMOND QUINOA GRANOLA BARS

Makes 1 dozen bars

Ingredients:

BARS

1/4 cup coconut oil, soft but not melted

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy natural almond butter (or homemade)

1 tsp vanilla extract

1 cup gluten-free quick oats

1 cup uncooked quinoa

1 cup shredded coconut

1 cup chopped dried fruit (I used dates and cherries)

1/2 cup chopped almonds

TOPPING (optional)

1/4 cup dark chocolate chips, melted

Coarse Sea salt

Directions:

1. Line the bottom and sides of an 8 x 8 inch baking pan with parchment paper, set aside.
2. In a large sauce pan, add coconut oil, brown sugar, honey and nut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, quinoa, coconut, dates, cherries, and almonds. Stir until well coated. Pour into the prepared pan and press the mixture evenly into the pan. Drizzle with melted chocolate and sprinkle with coarse sea salt.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting into bars.

Source: Adapted from my No-Bake Gluten-Free Cherry Pistachio Granola Bars.

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I am back! And so are your regularly scheduled posts. San Juan was awesome! My trip didn’t start out all that awesome however with my first flight being delayed, running to my next gate and getting there literally right after they closed the door so I then had to watch my friends, whom I was meeting up for the final flight from Chicago, pull away from the gate and fly off without me. Of course I was on the next flight out but that flight got arrived into Seattle just minutes after the shuttle left taking them to the ferry and then over to San Juan Island. It was just a bad day to play dominoes. Thankfully one of my friends stayed behind at the Seattle airport while the rest continued on so I wouldn’t have to spend the entire 21 hr day of travel all by myself. (Cue “All By Myself” airport YouTube video.)

Once we were finally all together we were pretty much nonstop. We didn’t make it to hiking and the winery/distillery as planned but we did kayak to see orca (AND THEY SWAM RIGHT BY/UNDER US), bike to a lavender farm, cook dinner together, boat to see more orca, zip line, wine and dine, bike some more, and then even spent a day in Seattle before going back to real life. Real life stinks. Every time I go on a trip such as this, seeing all the beauty that is in the world from the scenery to the wildlife, makes me want to quit my job, move out there, and become a tour guide of sorts. Happened every time I went hiking in the Smokies, when I went white water rafting and hiked out of the Grand Canyon, and pretty much every other outdoorsy trip I’ve taken. Some people say I should quit science and open up a bakery. Psh, only if it’s on one of the San Juan Islands!

Until I happen upon a small fortune and can make that a reality, I will just keep baking for you guys. These snickerdoodle banana bars are the perfect comfort to soothe the sadness that settles in after leaving your best friends in an airport after a spectacular trip. We’ve already started brainstorming our next trip. Until next time ladies!

One year ago: Lemon Chicken Orzo Soup

Two years ago: Slow Cooker General Tso’s Chicken

Three years ago: Dark Chocolate Banana Peanut Butter

SNICKERDOODLE BANANA BARS

Makes 24 bars

Ingredients:

BARS

3/4 cup brown sugar

1/4 cup sugar

3 over ripe bananas, mashed

1 tsp vanilla extract

1/3 cup melted coconut oil

2 eggs

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup cinnamon chips

TOPPING

1/2 cup brown sugar

1/4 cup flour

1 tsp cinnamon

2 Tbsp solid coconut oil

Directions:

1. Preheat oven to 350 degrees. Line a 13×9-inch pan with overhanging parchment paper and lightly coat with non-stick spray. Set aside.
2. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, and cinnamon chips. Set aside.
3. In a separate large bowl, blend together brown sugar, sugar, bananas, vanilla, corn oil, and eggs until well combined. Slowly add flour mixture, and mix until just combined. Pour into prepared pan.
4. In a small bowl using a fork, mix together the topping ingredients until it has the texture of coarse sand. Sprinkle evenly over the batter.
5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pan on wire rack then use parchment to lift out of pan. CUt into bars and serve.

Source: Adapted slightly from Dinners Dishes and Desserts.

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tag #TheSpiffyCookie

These healthier chocolate chip cookies provide everything you love about a chewy chocolate chip cookie with slightly less guilt. Customizable based on your preferences.

HAPPY NATIONAL CHOCOLATE CHIP DAY!! In preparation for this day, last night on Facebook and Twitter I asked you if you liked nuts in your cookies. As a lover of almost all cookies, I am always surprised by the number of people that are vehemently against nuts in their cookies, as if it’s crazy talk to even ask such a question, but having different opinions is what makes each of us unique and is likely the reason why there exist so many different types of cookies. Chocolate chip, oatmeal, peanut butter, double chocolate, and sugar cookies are just the tip of the iceberg as made evident by the 127 and counting cookie recipes on this blog. The Spiffy Cookie may be about more than just cookies but there’s a reason I chose that name for my blog.

For today’s 128th cookie recipe I went back into the archives and dug out the recipe for my “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies, where I took my favorite Big, Fat, Chewy, Multichip Cookies and gave them a healthier spin. Last time I added in some whole wheat flour, reduced the butter with Greek yogurt, reduced the sugar, and replaced 1 egg with a flax egg. I was so impressed by the results that I actually swore off the less healthy version for a period of time, but then I got sidetracked and forgot about them. Now it’s time for a revival! This time I gave them a little extra motivation for their workout by using coconut oil instead of butter and all dark chocolate chips. Since I was feeling a little frisky I decided to throw in some toasted walnuts too because they’re healthy, right? Nut haters, don’t freak out. The glory of cookies is that you can mix just about anything into them (as made evident by the now 128 cookie recipes). So in your case just make these with 2 cups of chocolate chips instead of half and half. Everyone wins when you make homemade cookies your way!

One year ago: Almond Chocolate Chunk Cookies

Two years ago: Strawberry Banana Granola

Three years ago: Raw Cookie Dough Bites

HEALTHIER CHOCOLATE CHIP COOKIES

Makes approximately 3-1/2 dozen

Ingredients:

1-1/4 cups white whole wheat flour

1 cup all-purpose flour

1 tsp baking soda

1 tsp salt

1/2 cup coconut oil, softened but not liquid

1 cup packed dark brown sugar

1/4 cup sugar

1 Tbsp vanilla extract

1/4 cup nonfat plain Greek yogurt (I used 0% Chobani)

1 Tbsp ground flax seed mixed with 3 Tbsp water

1 egg yolk

2 cups 60-70% cacao dark chocolate chips OR 1 cup + 1 cup chopped toasted nuts

Sea salt (optional)

Directions:

1. Sift together the flours, baking soda, and salt; set aside.
2. In a medium bowl, cream together the butter, sugars, and vanilla until light and creamy. Beat in the yogurt, flax mixture, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended. Fold in the chips (and walnuts if using) by hand.
3. Roll 2 tablespoons of dough into a ball (or use a medium cookie scoop) and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
4. When ready to bake, preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart, and sprinkle with sea salt.
6. Bake for 9 minutes in the preheated oven, or until the edges are lightly toasted. Allow to cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.

Source: Adapted from my “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies and The Cooking Actress.

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Get kissable lips at home with homemade lip balms made with coconut oil. So easy you make you may never buy lip balm again!

I love holidays. Any excuse to decorate things, eat candy and/or cook festive foods is alright by me. But my favorite part has always been handing out things, which came out in force for Valentine’s Day (although it pretty much extends to every holiday now). I poured so much attention into putting together little packages to hand out to my friends at school that even to this day I buy silly Valentine’s Day cards to hand out – this year it’s scratch-n-sniff dessert ones. But it doesn’t stop there, I usually whip up some sort of homemade goodie whether it be cookies, hot cocoa mix, or here lately it’s DIY gifts such as lip balms.

I’ve already shared the “recipe” for homemade lip balms on here but I thought they needed a little refresher. Last time I made two different types: peppermint and honey. This time around I made peppermint with a little bit of gold lipstick mixed in to give it a little shimmer and the second kind has actual chocolate in it because it’s Valentine’s Day (I used Spicely’s green earl grey chocolate from #TripleSBites). Change up the add-ins to make your preferred color and scent!

One year ago: Quinoa Turkey Meatballs

Two years ago: Red Velvet Molten Lava Cakes

Peanut Butter & Chocolate Saturdays is in honor of my alma mater Ohio State and the best treat ever, buckeye candies, because nothing beats peanut butter and chocolate. But the most common treat involving this combination comes in the form of Reese’s peanut butter cups. Several years ago they came out with an inside-out variety that I quickly became fond of. Unfortunately for me they stopped making them as quickly as they appeared. Thankfully the internet is full of recipes and I stumbled upon a slightly healthier version make with coconut oil and dates. Now I will feel less guilty about how many I eat while stress-eating during today’s football game.

Why all the stress? Today’s football game between Ohio State and Michigan State may end up being the biggest game of the season. The winner will take the lead in the East Division and will likely go on to the Big Ten Conference championship. In other words I will be glued to the TV cheering on the Buckeyes!

One year ago: Farro, Cranberry and Goat Cheese Salad

Two years ago: Chocolate S’mores Cupcakes

Three years ago: Guest Post: Red Velvet Cheesecake Brownies by Food + Words

HEALTHY INSIDE-OUT PEANUT BUTTER CUPS

Makes approximately 1 dozen

Ingredients:

1 cup creamy peanut butter

1/2 cup coconut oil or unsalted butter

1/4 cup powdered sugar

10 pitted medjool dates

2 Tbsp unsweetened cocoa powder

Directions:

1. Line a regular muffin tin with 12 liners.
2. Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered sugar until smooth.
3. Pour about a tablespoon of the peanut butter mixture into the bottom of eat liner and brush halfway up the sides. Place muffin tin in the freezer for about 10 minutes until almost fully hardened.
4. While in the freezer, add the pitted dates and cocoa powder to a food processor and process until it comes together and forms a sticky ball. About 20 seconds.
5. Remove the cups from the freezer. Flatten about 2 teaspoons of the date mixture into an 1/8-inch thick disk and place on top of the cup. Leave about an 1/8-inch border around the edge.
6. Top with about 1 tablespoon of the melted peanut butter mixture to cover the chocolate (should fill the cups halfway).
7. Place in the freezer for 8-10 minutes until set. Keep stored in a sealed container in the fridge or freezer.

Source: Adapted slightly from Edible Perspective.

I decided to try this oil out in two different ways in one recipe – Hazelnut Baci Cupcakes which consist of hazelnut cupcakes topped with Nutella buttercream, chopped hazelnuts and even white chocolate Baci. Side note: Baci is the Italian word for “kisses” and the name for a truffle filled with milk chocolate, hazelnut gianduia, and a whole hazelnut, and coated with dark chocolate. I first experienced these little nuggets while on a trip to Italy with my highschool Italian class. In the U.S. I typically have only been able to find them at stores like Home Goods, and recently stumbled upon the white chocolate variety. I knew instantly that something special had to be made with them.

For these cupcakes, coconut oil was used in place of the canola oil and butter in the batter and even some of the butter in the frosting. The end result was a soft, fluffy cupcake topped with creamy frosting, and admirers that were clueless to the switch. These cupcakes may not be diet friendly, but I am a sucker for cutting out even minimal amounts of guilt from my baking and cooking. When you cannot taste the difference, why not make those little substitutions?

One year ago: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

Two years ago: Blizzard Oreo Stuffed Chocolate Cookies

Three years ago: Buttermilk Pancakes

HAZELNUT BACI CUPCAKES

Makes 1 dozen cupcakes

Ingredients:

CUPCAKES

1 cup hazelnuts

1/4 cup + 2 tsp LouAna coconut oil, divided

1-3/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sugar

1 tsp vanilla extract

2 eggs

2/3 cup milk

FROSTING

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup LouAna coconut oil

1/4 cup Nutella chocolate hazelnut spread

3 Tbsp hazelnut coffee creamer

4 cups powdered sugar

2 Tbsp chopped hazelnuts

12 white chocolate Baci, unwrapped

Directions:

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners, set aside.
2. Spread hazelnuts onto a cookie sheet. Bake for ten minutes.
3. Once the hazelnuts are cool enough to touch, roll around in your hands or in a towel to remove the dark brown skins.
4. Place the hazelnuts and 2 teaspoons coconut oil in a food processor and pulse until it becomes a thick paste.
5. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
6. In a large bowl, cream together the sugar, 1/4 cup coconut oil, hazelnut paste and vanilla. Add eggs, one at a time. Mix in 1/3 of the flour mixture, followed by 1/3 of the milk. Repeat until just incorporated.
7. Fill cupcake liners 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Place on cooling rack.
8. While the cupcakes cool, prepare the frosting. In a medium bowl cream together the butter and coconut oil until smooth. Add Nutella and creamer and mix until combined. Slowly add the powdered sugar until incorporated. Beat until fluffy. Add more powdered sugar or creamer to reach desired consistency.
9. Spread or pipe frosting on top of cooled cupcakes. Top with chopped hazelnuts and Baci.

Source: Cupcakes adapted from Cupcake Project. Frosting is The Spiffy Cookie original.

Disclosure: I was provided with complimentary product by YC Media. I was not compensated for this post. All thoughts and opinions are my own.