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!






Blueberry oatmeal muffins

I got some organic blueberries on super sale at the farmers market last weekend and we’ve already eaten most of them right out of the package but I wanted to save some back for some blueberry muffins. 



These are super delicious- a great grab-and-go breakfast or snack option when you’re in a hurry!  Also, I’ll never buy supermarket blueberries again after trying these from the farmer’s market. So. Much. Better!


Blueberry Oatmeal Muffins

(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5 min

Cook Time: 20-25 min

Ingredients (12 muffins)

  • 11/2 cup whole wheat pastry flour
  • 1/2 cup oats
  • 1/2 t salt
  • 1 T baking powder
  • 1/2 cup sugar
  • 1 cup milk (I used unsweetened almond milk!)
  • 1/2 cup applesauce
  • 1 t vanilla
  • 11/2 cup fresh blueberries



Preheat oven to 350 F. Spray muffin pan lightly with cooking spray.

Combine dry ingredients in a medium sized bowl.

Add wet ingredients and stir until just combined.

Carefully fold in blueberries.

Divide batter evenly into the muffin pan. You should get 12 muffins.

Bake muffins for 20-25 minutes until toothpick inserted into a muffin comes out clean.

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Hope you enjoy these- have a great day!


Smoky Black Eyed Peas

Hey!!  Hope everyone had a wonderful Easter weekend spend with friends and family!  I spent a lot of time thinking about what Easter was really about and it had nothing to do with bunnies and chocolate eggs.  I thought a lot about sacrifice, hope, and blessings that I’ve received and in no way deserve.  I also spent time thanking Jesus for his sacrifice for me.  That’s what Easter is about.

We spent part of the day with family- my brother and his wife and my brand new little niece!! My parents and my sister in laws wonderful family was there and we had some serious chow for Easter lunch!  We had two types of grits, spinach salad, asparagus, biscuits, and these black eyed peas! (also I think there was ham there, but honestly I pay absolutely no attention to meat).  We also had really great seats at the Rangers game and watched them whoop up on the White Socks!

These black eyed peas are pretty amazing over grits or you could serve them with some corn bread and a big ole mess of greens!  The key to the deliciousness of this dish is the smoked paprika, so don’t skimp on it! (tip: in grocery stores that have bulk spices smoked paprika is super cheap- we’re talking 50 cents versus the $5 you’ll pay for it in a bottle!)

Smoky Black Eyed Peas

(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5-10 min

Cook Time: 30 min




  • 1 onion, diced
  • 1 poblano pepper, diced
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 t ground cumin
  • 1 t garlic powder
  • 1/2 t salt (or to taste)
  • 1 cup tomato sauce
  • 1 cup vegetable broth
  • 2 (15 oz) bags frozen black eyed peas


Saute diced onion and poblano over medium heat in a little olive oil or cooking spray in a large saucepan until onions are translucent.

Add chili powder, cumin, smoked paprika, garlic powder, and salt. Cook for 1 minute.

Stir in tomato sauce and vegetable broth.

Reduce heat to low, cover and let simmer for 30 minutes stirring occasionally. During the last 10 minutes of cooking uncover your pot and so that the sauce will thicken and some of the liquid will evaporate.

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Hope you love this as much as I did!


Apple Spice Donuts

There’s not much that’s more cozy when it’s cold outside that any thing that is apple-spiced!  If you don’t have a donut pan you could totally make these into muffins and they would be amazing!

Apple Spice Donuts  (makes 10 regular sized donuts)
(Print this recipe)

For Donuts:
1 cup AP flour
1 cup whole wheat pastry flour
1 T baking powder
1/2 cup sugar
1/2 t cinnamon
1/4 t nutmeg
1/4 t ginger
1/2 cup applesauce
1/2 cup peeled, grated apple
1 cup nondairy milk
1 t vanilla
pinch of salt

For Icing:
1/2 cup powdered sugar
2 T nondairy milk
a small pinch each of cinnamon, nutmeg, and ginger

Preheat oven to 350 degrees F.

Combine dry ingredients in a medium sized bowl.

In a small bowl combine applesauce, grated apple, nondairy milk, and vanilla

Add wet to dry and stir until just combined.

Spoon mixture into a donut pan that’s been sprayed with cooking spray.

Bake for 12-13 minutes until donuts are firm and slightly brown.

Let cool in pan for 5 minutes.

For glaze mix together the confectioners sugar and milk and dip each donut into glaze.  Let donuts sit until glaze hardens. (NOTE: if you store these in an airtight container the glaze will melt so plan accordingly!)






These are SO good!


Whole Wheat Cinnamon Rolls

Good morning!!!  School is officially OVER for the semester, grades are in (p.s. I got a 4.0 this semester- woo hoo!!!), and it’s Christmas break!!

When I think of winter break I automatically think of sleeping in, lounging with a cup of coffee, reading, and home made goodies like these cinnamon rolls.  These would also be great to serve on Christmas morning!

I make my dough with a bread machine on the dough setting, but if you don’t have a bread machine (first of all, why in the world don’t you have a bread machine- they’re amazing!) you can certainly make this dough by hand.

Whole Wheat Cinnamon Rolls
(Print this recipe!)

For Dough:
1 cup warm water
2 t yeast
2 t sugar
1 1/2 cup AP flour
1 1/2 cup whole wheat flour
2 T Earth Balance (or butter)
1/4 cup agave nectar
1/2 t salt

For Filling:
1/4 cup Earth Balance, softened (room temperature)
1/4 cup brown sugar
1 T cinnamon
1/2 cup chopped walnuts or pecans

For Icing:
1 cup confectioners sugar
2 T nondairy milk
1/2 t vanilla


Combine warm water, sugar and yeast in bread machine and allow the yeast to “proof” for 10 minutes.

Add the rest of the dough ingredients, turn the bread machine to “dough” setting and let it do it’s thing.  (If you’re making the dough by hand you’ll combine the dough ingredients after the yeast “proofs” and knead the dough until it’s smooth and elastic.  Then cover and let rise in a warm place for 1 to 2 hours)

When dough is ready it will be a tiny bit sticky coming out of the bread machine- sprinkle with a little flour before you try to roll it out.

Roll dough into a rectangle (around 12 inches or so)



Brush on softened Earth Balance, sprinkle the brown sugar, cinnamon, and chopped nuts evenly over the dough.




Roll the dough into a log and slice into 16 pieces for regular sized cinnamon rolls or 8 pieces for gigantic cinnamon rolls.


Arrange pieces on a baking sheet, cover, and let rise for about an hour, or until they’re doubled in size.

Preheat oven to 350 degrees F.

Bake for 20-25 minutes until golden brown.

Let cool for 5 minutes before icing.

To prepare icing, combine confectioner’s sugar, nondairy milk, and vanilla in a bowl.

Drizzle icing on top of cinnamon rolls.






Delish!  Enjoy!!