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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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Lentil Soup


V To make this vegan, leave out the bacon.

Lentil Soup
Makes 6-8 servings

Ingredients
  • 1 onion diced
  • 1 large carrot diced
  • 2 celery stalks diced
  • 3 stips bacon diced
  • 1 teaspoon olive oil
  • 1 1/2 cups dry lentils
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp dry dill
  • 1 tsp chili powder
  • salt & pepper to taste
  • 5 cups water
  • 1 19oz can diced canned tomatoes with juice
  • 1 cup chopped fresh parsley
  • Lemons
Directions
  1. Cook the vegetables and bacon in oil until they're tender.
  2. Stir in lentils to coat and stir in spices.
  3. Cover with water and simmer until the lentils are tender. If it seems too thick add more water.
  4. Add the can of tomatoes with their juices and stir.
  5. Add parsley and cook for another 5 or 10 minutes.
  6. Serve with a squeeze of lemon.
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