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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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Carrot and Zucchini Ribbon Salad

This simple salad is delightful. It's got such a fresh flavour - perfect for summertime. 


Carrot and Zucchini Ribbon Salad
Makes 4 servings

Ingredients
  • 1 zucchini, peeled
  • 2 large carrots peeled
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups fresh chopped parsley & dill
Directions
  1. Use a vegetable peeler to make ribbons out of the zucchini and carrots.
  2. Toss with lemon juice, oil , salt, pepper and herbs.
  3. It tastes better if it sits in the fridge for an hour or two before serving.
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