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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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Crustless Quiche Muffins

Try using ham, Swiss cheese and frozen (thawed and squeezed) spinach. Mushrooms would be good, too! You can pretty much add anything you want!


Crustless Quiche Muffins
Makes 6 muffins

Ingredients
  • 3 large eggs
  • 3/4 cup 2% milk
  • 3 slices turkey bacon
  • 1/4 cup sliced onion
  • 1 diced red pepper
  • olive oil
  • 1/2 cup cooked broccoli pieces
  • 1/2 cup shredded sharp cheddar
  • salt
  • pepper
Directions
  1. Beat eggs with milk and set aside.
  2. Fry the bacon, onion and pepper in a touch of olive oil or butter until golden. Set aside and allow to cool.
  3. Mix all ingredients into the egg mixture and divide between 6 muffin cups that have been sprayed with cooking spray or rubbed with oil. I would skip the paper muffin cups on this one as the egg will probably stick to it.
  4. Bake at 350F for about 20 minutes or until toothpick comes out clean. Serve hot.
  5. Leftovers are also good reheated the next morning.
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