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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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Iced Vanilla Coffee Milk

This recipe is adapted from The South Beach Diet's Taste of Summer cookbook. Adjust the sugar/Splenda to your taste.

Iced Vanilla Coffee Milk
Makes 1 serving

 Ingredients
  • 1 tablespoon boiling water
  • 1 heaping teaspoon instant coffee
  • 1-2 teaspoons sugar or sweetener
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/3 cup 1% milk (dairy-free milk for vegan)
  • ice cubes
  • 1-2 tablespoons whipped topping (or whipped coconut milk for vegan)
  • ground cinnamon and cinnamon stick (optional)
Directions
  1. In a measuring cup, mix water, coffee and sugar to dissolve. Stir in cold water and vanilla. Stir in milk. Pour into a large glass over ice cubes.
  2. Garnish with Cool Whip, cinnamon (I forgot) and a cinnamon stick.

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