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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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Chicken Salad


Chicken Salad
Makes 1 serving

Ingredients
  • 1 skinless, boneless chicken breast half
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon dried onion flakes
  • 2 cups lettuce, chopped
  • 1 tomato, diced
  • 1/2 cup Balkan style yogurt
  • 1/4 cup cucumber, grated and squeezed (use paper towel)
  • 1 teaspoon dried mint
Directions
  1. Marinate your chicken for at least an hour in lemon juice, olive oil and spices. Grill or fry until no longer pink inside. Set aside to rest.
  2. Mix yogurt with cucumber and dried mint. You can also add garlic if your little heart desires.
  3. Top lettuce and tomato with yogurt and then place sliced chicken on top.
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