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Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
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Emelia's Mac and Meatballs with Cheesy Gravy


Emelia's Mac and Meatballs with Cheesy Gravy
Makes 1 serving

Ingredients
  • 1/2 cup cooked elbow macaroni
  • 5 meatballs
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 tbs flour
  • 1/4 cup shredded cheddar
Directions
  1. In a small pot, boil the meatballs in the chicken broth until cooked (or reheated). Remove from broth.
  2. Bring the broth to a boil.
  3. Mix cold milk and flour until the lumps are out. Add to boiling stock and stir until thickened. 
  4. Remove from heat and stir in the cheese.
  5. Toss a few spoons of sauce with macaroni and meatballs.
  6. Store the rest of the sauce in the fridge for a day or two. Just heat it up with some more pasta and meatballs.
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