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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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Homemade Butter

This was an accident. I over-whipped my whipped cream and it started to separate. Oopsie.

Making butter is so easy you won't believe it. After I made it, I used it to fry some veggies. It works just like real butter. Oh wait! It IS real butter!

 You can get butter on sale for less than it would cost you to buy the cream to make it, but it's still fun and your friends will be impressed when you tell them you made it.

Above: After the whipping cream stage, a little more beating will turn it into this.
Keep whipping and the liquid will start to come out.
Now it's drained. I should have whipped a bit longer but it still worked!
Butter!
Homemade Butter

Ingredients
  • heavy cream (35%)
  • salt (optional)
Directions
  1. Place the cream in a large bowl and whip it on medium speed until it turns into whipped cream. Looks pretty right? 
  2. You're not done yet. Keep whipping. Oops, now it looks curdled! Your whipped cream is ruined! BUT don't throw it away. Keep whipping! The solids will separate from the liquid and you will have butter! 
  3. Drain off as much liquid as you can, then whip a bit more. There may still be some liquid left to whip out. I think I could have whipped it slightly longer because I  noticed some liquid coming out when I put a blob in the hot pan to melt. You can also add some salt if you like. Store the butter in the fridge, or freeze it if you won't be using it within a few days.
  4. You can use the buttermilk in your baking.  You could also add some cinnamon or herbs and spices to the butter. Wouldn't that be fun?!
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Comments

  1. LisaMay 13, 2013 at 12:22 AM

    That looks like such a fun project.

    ReplyDelete
  2. RebekahMay 13, 2013 at 8:26 AM

    It's always good to know how to make your own butter, just in case of emergencies! My mom would make butter from fresh (raw) cream - back when buying/selling raw milk was legal - by shaking it in a glass jar. Yeah, it takes a LOT longer than using a mixer but it works. Eventually. :)

    ReplyDelete
  3. UnknownMay 13, 2013 at 9:00 AM

    I've made butter before when I was a child but haven't made it since. Homemade butter is so much better than store bought so it's nice to have that little indulgence every once in awhile. Great SRC choice!

    ReplyDelete
  4. Judee@ Gluten Free A-Z BlogMay 13, 2013 at 9:00 AM

    Bet the homemade butter was such a treat. I would love to try it and maybe add some herbs to it.. yum.

    ReplyDelete
  5. shelley c.May 13, 2013 at 2:17 PM

    I agree - making homemade butter is more fun than practical, but fun it definitely is. And it's a great way to experiment with flavors, too, since you have total control over the ingredients. Great job trying something new!

    ReplyDelete
  6. Miz HelenMay 13, 2013 at 9:09 PM

    Nothing taste as good as homemade butter, and this looks so good I can almost taste it. This is a great recipe choice for the SRC.
    Have a fun week!
    Miz Helen

    ReplyDelete
  7. Morsels of Life | CJ HuangMay 13, 2013 at 10:48 PM

    I remember making butter as part of some science projects! Brings back the memories. :)

    ReplyDelete
  8. Sidsel Munkholm - AuthorMay 14, 2013 at 10:04 AM

    Thanks for the kind comments on my blog and my butter making skills. I've played around with my butter by adding herbs from time to time, but really, I like it just plain, with a touch of salt. Just one caution, if using it for baking, unless you 'wash' it really well, and expel most of the liquid, it really doesn't work that well. But it sure tastes good on some homemade bread or toast.

    ReplyDelete
  9. UnknownMay 16, 2013 at 2:31 PM

    Huh, I never would have thought of making butter either. SRC is all about doing something different.

    ReplyDelete
  10. JulieMay 19, 2013 at 2:41 PM

    It was great meeting you through SRC this month. I enjoyed making your muffins, they were delicious.

    ReplyDelete

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