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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

Last year I tried a new recipe for truffles and it was a huge success. I decided to make them again this year because the little balls are a nice addition to my cookie platters (they also taste divine).

 I recommend using only chocolate sprinkles for these. I have tried using other colours but the chocolate gets all over them and it’s really not a good look.    
chocolate rum truffle balls

chocolate rum truffle balls
Above: Here's our batch of truffles rum balls from Christmas 2022.

Chocolate Rum Truffles
Adapted from Baker by Nature 
Makes about 30 truffles

 Ingredients
  • 2 + 2/3 cups semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons instant coffee
  • 6 tablespoons butter, softened
  • 1 tablespoon white rum
  • Chocolate sprinkles 
Directions
  1. Place the chocolate chips in a heatproof bowl. 
  2. In a small pot, heat the cream until it starts to steam. Stir in the coffee until it’s completely dissolved. 
  3. Pour the hot cream over the chocolate and allow to sit for a minute or two.  Give it a stir. 
  4. Add the butter and rum to the bowl and stir again until well combined. Taste it and add more rum if you wish. We like ours rummy. 
  5. Cover and refrigerate for a few hours until it’s firm  enough to scoop and roll. 
  6. Use a small cookie scoop to scoop out the mixture and then roll the ball between your hands. Coat the ball in chocolate sprinkles and place into a mini muffin liner. Once all the mixture is used up, refrigerate to firm up.
  7. Keep them in the fridge until you’re ready to serve them so they don’t become too soft. Definitely do not store them in a warm place. 
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