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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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Vegetable Soup with Bacon

Fresh green peas or canned lima beans would be yummy in this soup.


 Vegetable Soup with Bacon
Makes 8 servings

Ingredients
  • 3 strips bacon, diced
  • 1 small onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 large potato, diced
  • 1 cup chick peas (garbanzo beans)
  • 1 tablespoon tomato paste
  • 8 cups chicken stock (approx., but I don't measure)
Directions
  1. Fry the bacon and onions in a large pot over medium heat just until browned.
  2. Add the veggies and beans and stir.
  3. Add enough chicken stock to come at least 2 inches over the veggies.
  4. Cover a simmer on medium until the veggies are tender.
  5. Stir in the tomato paste and simmer for 5 minutes more.
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