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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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Maple Cinnamon Chickpeas

Chickpeas make a great little snack for humans, but dogs like them too. My dogs stuck their tongues in the bowl before I had the chance to really enjoy them. I only got a small handful. I was going to sit down with them and enjoy a nice movie, but it didn't happen. Never leave food unattended for even 3 seconds, when there are animals in the house.

 **Do not throw away your canned chickpea liquid (aka aquafaba). You'll want to use it to make chocolate chip cookies later!

Maple Cinnamon Chickpeas

 Ingredients
  • 1 15oz can of chickpeas (or 1 ½ cups cooked chickpeas is fine)
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • 1 teaspoon coconut oil
Directions
  1. Preheat the oven to 350F.
  2. First, drain, rinse and dry (with paper towel) your chickpeas.
  3. Spread the chickpeas onto parchment lined cookie sheets, so that they're in a single layer.
  4. Bake them for about 30 minutes, tossing them every now and then so they don't burn on one side. They should be almost crispy. Taste one.
  5. Combine the syrup, cinnamon and coconut oil in a bowl and toss the hot chickpeas in the mixture. The coconut oil will melt if it wasn't already melted.
  6. Place the chickpeas back on the baking sheets and cook for another 10 minutes or so, tossing them at least once.
  7. Let them cool a little before you eat them, and remember to hide them from the pets!

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