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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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Soft Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy, cake-y and perfect for dunking in your coffee or tea. You can use chocolate chips in place of the raisins - this was actually a recipe for chocolate chip oatmeal cookies, originally.







Soft Oatmeal Raisin Cookies
Adapted from Allrecipes.com
Makes 40 cookies

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 teaspoons vanilla 
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup raisins
Directions
  1. Preheat the oven to 325F and line some baking sheets with parchment.
  2. Beat butter, sugars and vanilla on medium speed until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Add flour, baking soda, cinnamon and salt to the bowl. Mix on low just until combined. 
  5. Stir in the oats, nuts and raisins by hand.
  6. Use a small cookie scoop or tablespoon to drop batter onto the prepared pans about 2" apart.
  7. Bake for 10-12 minutes until the edges start to turn golden.
  8. Allow to cool on the pans for 2 minutes before transferring to wire racks to cool completely.
  9. Store in an airtight container for several days, or freeze for several weeks. 
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