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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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Chocolate Rum Truffles

Our family has been adding these truffles to our Christmas cookie platters forever. I have no clue where this recipe originally came from.

The recipe called for 1 raw egg yolk (mix it in with the butter and sugar if you want to use it) but I'm not comfortable with that so I leave it out. I'm not really sure what the purpose is anyway. If you can tell me, I'd love to know!




Chocolate Rum Truffles
Makes about 41 truffles

Ingredients
  • 6oz semi sweet chocolate, chopped
  • 2/3 cup butter, softened
  • 1 1/4 cups powdered sugar
  • 1 tablespoon rum (or more)
  • 1 teaspoon instant coffee
  • chocolate sprinkles
Directions
  1. In the microwave, melt the chocolate for about 1 minute. Stir it. If it's not done, heat it for another 15 seconds at a time until you can mix it and it's smooth. Set aside to cool.
  2. Cream butter (I use a wooden spoon) then stir in the sugar. Stir in the cooled chocolate. Dissolve the coffee in the rum (mix it to make sure there are no more granules left, they can be bitter if you bite in to one) and add that to the mix. Taste it and add more rum if you want a stronger flavour. You may also need to add a little extra powdered sugar.
  3. Chill the mixture for several hours until it's firm enough to scoop and roll into balls.
  4. I use a small cookie scoop and got 41 balls. Roll the balls between your hands then roll in the sprinkles. Place them in mini paper cups. Place them in the fridge to firm up again. I store them in the fridge as well.
Tips:
You can use coloured sprinkles but because you're rolling the chocolate in your hands they might get muddy looking, especially if you use white.
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Comments

  1. JocelynDecember 18, 2011 at 8:10 AM

    These sound super easy to make and even more delicious!!! I heart anything made with coffee:-) I shared these on my Sweet Swap roundup!!!

    ReplyDelete
    Replies
    1. JenniferJanuary 10, 2017 at 11:22 AM

      They are delicious! I made them with vanilla when I couldn't find my rum. I bet Irish cream would be nice too.

      Delete
  2. BridgetJanuary 9, 2017 at 11:58 PM

    salted or unsalted butter. using x-sugar vs. heavy cream sounds like these would be overly sweet.

    ReplyDelete
  3. BridgetJanuary 10, 2017 at 12:00 AM

    salted or unsalted butter? using the x-sugar vs. heavy cream seems like these truffles would be overly sweet

    ReplyDelete
  4. BridgetJanuary 10, 2017 at 12:02 AM

    This comment has been removed by a blog administrator.

    ReplyDelete
  5. JenniferJanuary 10, 2017 at 11:20 AM

    Salted or unsalted butter will work. I have not tried this recipe using cream though. They are sweet, but I make them small. You don't want to eat too many of these at once! I sent an email to the address you added to your last comment with this info in case you don't see this reply.

    ReplyDelete

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