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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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Honey Mustard Chicken

This was really delicious! I adapted the recipe a little from How Sweet It Is. 

One thing I did a bit different is that I brushed the honey mustard on both sides of the chicken once it was cooked, and then let it cook for a minute longer on each side. Jessica brushed hers on at the end.


Honey Mustard Chicken
Adapted from How Sweet It Is
Makes 4 servings

Ingredients
  • 1 teaspoon honey
  • 2 teaspoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 2 8oz chicken breasts, sliced in half
  • salt
  • pepper
Directions
  1. Combine honey and both mustards. Set aside.
  2. Heat the oil in a nonstick pan over medium high heat.
  3. Dry the chicken with paper towels (a nice tip from How Sweet It Is), and season both sides with salt and pepper.
  4. Fry the chicken on one side for about 4 minutes. Remember we sliced them in half so they're thinner, but if you keep yours thick, you'll need to cook them longer. Flip them over and cook for another 4 minutes. Brush one side with the honey mustard and let the chicken cook on that side for another minute. Brush the other side with honey mustard and let that side cook for another minute.
  5. I'm serving mine with salad, but you could serve it with rice, potatoes or bread. I'm sure it would make an amazing sandwich with all that honey mustard flavour!
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