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!






Sweet and spicy refrigerator pickles


I have a recipe to share today! I’ll get right to the point since I still don’t have Internet and I’m writing this on my iPad. Hopefully we can get Internet soon- typing up a post on an iPad is no easy feat! Especially when it’s a recipe!

Let’s give it a shot and see what happens!!

Sweet And Spicy Refrigerator Pickles

by Sarah Collins Chapman

Prep Time: 10 min

Cook Time: Overnight


  • 2 cucumbers sliced
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 cloves garlic, chopped into big chunks
  • 1 teaspoon whole peppercorns
  • 2 teaspoons salt
  • 1/4 cup plus 2 Tablespoons sugar
  • 2 serrano peppers, cut in half (if you want it just a little spicy you can take the seeds out)


Place sliced cucumbers into jars or a bowl that can be covered with a lid

In a small pan bring the remaining ingredients to a boil.

Remove from heat and let cool for around 10 minutes.

Pour liquid over cucumber slices and cover with lid.

Place in refrigerator overnight and enjoy your sweet and spicy pickles the next day!

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I can’t stop eating these things- so delicious and incredibly simple to make!!

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!


    Spicy Black Bean Dip

    Hey everyone!!  One of the appliances I love most in my kitchen is my food processor.  Hands down.  But really great food processors are pretty expensive.  We were very blessed to receive ours as a wedding gift.  Also it’s sometimes too big to do the job I need it for, like making small batches of dips and chopping small quantities of veggies.  Enter my new toy…


    The mini food chopper!  This bad boy was on sale at Target this past weekend- I think I paid $30 for it.  I had been thinking about getting one and as I saw this one on sale I knew it was the one!  I’ve had a super cheapy one before but it didn’t work well and I ended up throwing it away.  Spend a little money if you’re going to get something like this.  It’s worth it, I promise! 

    This little food chopper is absolutely PERFECT to make the dip recipe I’m sharing with you today!  Also I hear there’s some kind of football game this weekend, and that it’s kind of a big deal.  So maybe you should make this to snack on during said game!


    Spicy Black Bean Dip

    (Print this recipe!)

    by Sarah Collins Chapman

    Prep Time: 10 min

    Keywords: food processor appetizer dip vegan vegetarian black beans Super Bowl




    • 1/4 small onion
    • 1 jalapeno, seeded
    • 1 clove garlic
    • 1 can black beans, drained and rinsed
    • 1 t salt
    • 1/4 t ground black pepper
    • 1 T nutritional yeast (optional but it adds a lovely flavor!)
    • 1/2 t chili powder
    • 1/4 t ground cumin
    • 1 T cilantro
    • big squirt of lime juice
    • 1-2 T water


    Place onion, jalapeno, and garlic in a food processor and pulse it until finely chopped.

    Add black beans, salt, pepper, nutritional yeast, chili powder, cumin, cilantro, and squirt of lime juice and process until the dip starts to come together.

    Stream in water until the dip meets desired consistency (I used 1 T).

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    Sooooooo good!!




    And not too shabby in the caloric department either!









    Delish!  Enjoy!