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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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Mock Danish

Here we have the popular low carb mock danish.

 This is a really easy recipe that you can eat for breakfast or dessert. I used to make it all the time when I did Atkins years ago. Top it with sugar free (or regular) syrup or jam.

 You could also grate some lemon zest into this, or add cocoa. It's a good base recipe.

If you're on South Beach you'll need to use light cream cheese.


 Mock Danish (cheesecake-like microwavable breakfast)
Makes 1 serving

Ingredients
  • 1 large egg
  • 2 oz cream cheese
  • splash vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1-2 packets Splenda
Directions
  1. Heat the cream cheese in the microwave for 10 seconds to soften it. Remove the cream cheese from the microwave and stir in the rest of the ingredients until well combined. Don't worry about lumps.
  2. Microwave for about 2 minutes or until cooked through. Top with something sweet.

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