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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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Chicken and Mushroom Salad


Chicken and Mushroom Salad
Makes 1 serving

Ingredients
  • 1/2 cup sliced mushrooms
  • 2 tbsp diced onion
  • 1 tsp olive oil
  • 1 tsp butter
  • 2 cups chopped lettuce
  • 1/2 cooked corn cob, kernels removed
  • 1/2 chopped tomato
  • 1/2 diced avocado
  • 4 oz skinless, boneless chicken breast
  • 1/4 cup shredded cheddar
  • 1/4 cup sour cream
Directions
  1. Saute the mushrooms and onions in oil and butter until nice and golden.
  2. Fry chicken breast in the same pan until no longer pink inside. You could grill it instead if you like. Allow it to rest for 5-10 minutes before slicing.
  3. Layer all ingredients. The sour cream becomes the dressing.

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