oatmeal chocolate chip cookies

These cookies! So very good! Nice and chewy with just the right amount of melty chocolate. Perfect with a nice glass of my favorite almond milk!


Oatmeal Chocolate Chip Cookies

by Sarah Collins Chapman

Prep Time: 10 min

Cook Time: 10-12 min

Keywords: bake vegan cookie


  • 1/2 cup butter (or earth balance)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 flax egg (1 T ground flax seed + 3 T water)
  • 1 t vanilla
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 cup all purpose flour
  • 1 cup oats (quick oats or rolled oats will both work)
  • 1/2 cup chocolate chips


Preheat oven to 350 F

Whisk flax egg (1 T flax + 3 T water) together and set aside

Beat butter and sugars together (I used a hand mixer) until creamy

Add flax egg and vanilla and beat until combined

Beat in remaining dry ingredients except for chocolate chips

Fold in the chocolate chips by hand

Drop by the tablespoon onto a prepared baking pan and bake for 10-12 minutes

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mmmmm… just look at em!






Chewy Triple Chocolate Cookies

Is there really anything better than a warm cookie?  Maybe one with THREE kinds of chocolate!  That’s right… it’s a triple threat!

These delicious little cookies taste like a brownie and a chocolate chip cookie had a love child.  That’s no joke friends… I never joke about cookies!


Chewy Triple Chocolate Cookies

by Sarah Collins Chapman

Prep Time: 10 min

Cook Time: 10 min

Keywords: bake dessert vegan vegetarian chocolate cookie



Ingredients (2 1/2 dozen)
(Print this recipe!)

  • 1 T ground flaxseed
  • 1/4 cup water
  • 1/3 cup butter (I used Earth Balance)
  • 1/2 cup brown sugar
  • 1/2 cup organic sugar
  • 1 t vanilla
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips (if you’re looking for dairy free they can be hard to find in the store but they’re easy to find and order on the internet)


Preheat oven to 350 degrees F

In a small bowl combine ground flax seeds and water. Set aside for 2-3 minutes

In a large bowl cream together butter and sugars (I used a hand mixer). Add flax mixture and vanilla and mix well.

In a medium bowl combine flour, cocoa powder, baking soda and salt.

In small batches, add the dry ingredients into the wet mixing well with each addition.

Fold in chocolate chips by hand.

Drop by the tablespoon onto an ungreased cookie sheet about an inch apart. Press down a little on each ball of cookie dough to flatten it so that each cookie will spread evenly while baking,

Bake 10 minutes.

Let cookies cool 2-3 minutes before transferring to a cooling rack.

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I felt like cookie monster when I was making these.


Mmmmm… COOKIE!!!




Chocolate Covered Strawberry Donuts

I’m don’t these need an introduction.  They’re that good.  Heart shaped.  Strawberries.  Chocolate.  Enough said.

Love is in the air y’all!


Chocolate Covered Strawberry Donuts

(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5-10 min

Cook Time: 10-12 min

Keywords: bake dessert vegan vegetarian strawberries Chocolate whole wheat pastry flour donuts


Ingredients (12-16 donuts depending on pan)

    For Donuts:

    • 1 cup whole wheat pastry flour
    • 1 cup all purpose flour
    • 1/2 cup sugar
    • 1/2 T baking powder
    • 1/2 t salt
    • pinch each of cinnamon and nutmeg
    • 1 cup frozen strawberries, defrosted and mashed up (I just used a fork to lightly mash them)
    • 1 cup nondairy milk
    • 1/4 cup applesauce
    • 2 T Earth Balance (or butter), melted
    • 1 t vanilla extract

    For Chocolate Glaze:

    • 1/2 cup powdered sugar
    • 2 T cocoa powder
    • 2 T nondairy milk


    Preheat oven to 350 degrees F. Spray donut pan with nonstick spray.

    In a medium bowl, combine flours, sugar, baking powder, salt, cinnamon and nutmeg.

    Add milk, applesauce, mashed strawberries, Earth Balance (or butter), and vanilla. Stir until just combined.

    Pipe batter into donut pan using a piping bag or a Ziploc bag with the corner snipped off. You can spoon it in but they look better after being baked if you pipe it in.

    Bake for 10-12 minutes until lightly brown.

    While donuts are cooling prepare the chocolate glaze by combining the powdered sugar, cocoa powder, and milk in a small bowl.

    Dip the top of each donut into the chocolate glaze and let them hang out on a cooling rack until the glaze firms up.

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    How cute is this heart shaped donut pan?!


    Love at first bite!!





    P.S. Don’t fret if you don’t have a donut pan- just make them into muffins in your muffin pan and drizzle the tops of each muffin with some of the chocolate glaze!

    Happy Valentine’s Day!


    Chocolate Cupcakes with Vanilla Frosting

    Happy National Chocolate Cake day!!!

    Sometimes you want to splurge on something full of sugar, fat and pure decadence.  And that’s A-Okay!  In fact moderation is a big part of living a healthy lifestyle!  But sometimes you just want something sweet and chocolatey without breaking the calorie bank. Without it being full of fat and sugar.  This recipe is for you! 

    In the past 6 months or so I’ve stopped cooking with oil (oil is totally over rated!)  And I’ve found that you don’t lose any flavor or moisture cooking with applesauce instead of oil or margarine- try this recipe or any of my muffin recipes if you don’t believe me- I swear you won’t miss the oil or butter!!

    The thing about these cupcakes though is that you can’t tell that they’re almost fat free!  They taste super decadent without losing that sweet chocolatey flavor or a bit of moisture.  Give them a try- you won’t regret it!


    Chocolate Cupcakes with Vanilla Frosting

    (Print this recipe!)

    by Sarah Collins Chapman

    Prep Time: 10 min

    Cook Time: 20 min

    Keywords: bake dessert vegan vegetarian whole wheat pastry flour applesauce cupcake


    Ingredients (12 cupcakes)

      For chocolate cupcakes:

      • 1 cup unsweetened almond milk
      • 1 tsp apple cider vinegar
      • 1/2 cup AP flour
      • 1/2 cup whole wheat pastry flour
      • 1/3 cup cocoa powder
      • 3/4 tsp baking soda
      • 1/2 tsp baking powder
      • 1/4 tsp salt
      • 1/2 cup organic cane sugar
      • 1/3 cup unsweetened apple suce
      • 1 tsp vanilla extract

      For Vanilla Icing:

      • 1 cup organic powdered sugar
      • 2 T unsweetened almond milk
      • 1/2 tsp vanilla extract


      For chocolate cupcakes:

      Preheat oven to 350 degrees F. Line a cupcake pan with liners and spritz them with a tiny bit of cooking spray (don’t skip this step- it’s important since there is practically no fat in the cupcakes! Otherwise they will stick to the liners)

      In a liquid measuring cup stir together milk and vinegar. Set aside.


      In a large bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.


      In a medium bowl combine the milk, sugar, applesauce, and vanilla.

      Add the wet ingredients to the dry ingredients and stir until just combined.


      Divide evenly into the 12 muffin liners (I like to use an ice cream scoop to do this- 1 scoop of batter per muffin liner!)


      Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely before icing.

      For icing:

      Stir together powdered sugar, milk, and vanilla. Adjust to your liking- if it’s too thin add a little more powdered sugar, if it’s too thick add a little more milk.

      Ice each cupcake with 1 Tablespoon of icing.

      Note: The icing works best if you refrigerate it for a bit before you ice your cupcakes- this will make it much easier to work with. Also refrigerate your cupcakes immediately after icing to make sure the icing doesn’t melt.






      Here’s the nutrition info if you want it!

      1 cupcake with 1 Tablespoon of icing…



      1 cupcake without icing…




      National Coffee Day: Peanut Butter Mocha

      Happy National Coffee Day friends!!  Sorry this is so late in the day, but I HAD to post something on national coffee day!  I celebrated by recreating an awesome coffee drink that they have at my favorite coffee house.

      I’m not going to lie.  This drink is really really rich.  This is more like a dessert treat than a morning coffee.  That doesn’t mean it isn’t still insanely delicious though!  Chocolate and peanut butter are a match made in heaven!

      Peanut Butter Mocha
      (Print this recipe!)

      1/2 cup nondairy milk (if you want it frothy use soymilk- it froths like nobody’s business!)
      2 Tablespoons dark chocolate chips
      1 Tablespoon creamy peanut butter
      1 shot espresso or 1/2 cup really strong coffee
      sweetener to taste (I used a drizzle of agave nectar)

      In a big mug add chocolate chips and peanut butter and melt in the microwave- about 45 seconds.


      Make your espresso or brew your coffee.  I have a cute little espresso maker that’s super easy to use.


      Carefully stir your hot espresso or coffee into your melted peanut butter/chocolate mixture.  Mix well.

      In a microwaveable cup heat your nondairy milk for about a minute.

      Blend your hot nondairy milk in your blender until nice and frothy.

      Slowly add frothy milk to your espresso/chocolate/peanut butter mixture.




      To. Die. For.



      How did you celebrate National Coffee Day?!