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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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Roasted Pumpkin Seeds

Don't throw away your Halloween pumpkin seeds. Eat them!

Roasted Pumpkin Seeds
Makes 8-10 servings

Ingredients
  • 2 1/2 cups fresh pumpkin seeds
  • 1 tablespoon unflavoured oil
  • 1 tablespoon melted butter
  • 2 tablespoons seasoning salt or regular salt
Directions
  1. Collect the seeds from the pumpkins that you're about to carve. Place the seeds (and any stringy stuff that's attached to them) in a giant bowl of cold water. Use your hands to separate the seeds from the strings. The seeds will float to the top. Scoop them out with a slotted spoon and rinse them in a strainer.
  2. Boil the seeds for about 20 minutes then strain and place on a large tray to dry over night. You could use cooling racks if you have the kind where the seeds won't fall through. DO NOT put them on paper towels. They WILL stick.
  3. The next day, preheat the oven to 300F and line a baking sheet or two with parchment.
  4. Toss the seeds with butter, oil and salt and spread in a single layer on the baking sheet lined with parchment. Bake for about 45 minutes or until the seeds are golden, tossing every 15 minutes.
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