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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 Tortillas

This recipe is one of my favourite things to make. There's some chopping involved but overall it's pretty easy to put together.

 I used sharp cheddar inside the tortillas and topped them with mozzarella. You can use all cheddar or whatever other cheese you like.

Chicken Tortillas
Makes 12 servings

 Ingredients
  • 12 large whole wheat tortillas
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 cup sliced button mushrooms
  • 4 chicken breast halves, cut into chunks or slices
  • 2-4 tablespoons Tex-Mex spice mix
  • 1 cup shredded cheese of choice (or more)
  • 1 recipe guacamole
  • 1 recipe Pico de Gallo
  • sour cream
  • chopped green onions for garnish
Directions
  1. In a large nonstick pan, sauté onions, peppers and mushrooms in oil on medium high heat until tender.
  2. Stir in chicken pieces and continue to cook until chicken is no longer pink.
  3. Stir in spice mix. Sometimes I also add a tablespoon or two of sour cream to make a sauce - this is optional.
  4. Divide the chicken mixture between the tortillas and top with grated cheese.
  5. Roll the tortillas and place them seam side down in a glass baking dish. Sprinkle more cheese on top and bake on 425F until cheese is golden and the tortillas are slightly crisp.
  6. Top with chopped green onions and serve with guacamole, Pico de Gallo and sour cream.
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