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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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Asian Coleslaw

I’m sure everyone has some variation of this recipe in their recipe box.

 We got this recipe from a friend many years ago. Here’s how we make it.

Asian Coleslaw
Makes 12 servings

Ingredients
  • 1 medium nappa cabbage, shredded
  • 1 bunch scallions, chopped
  • 1 packet ramen noodles (the one with the little flavour packet)
  • 4 tablespoons sugar
  • 6 tablespoons white vinegar
  • 3/4 cup avocado (or unflavoured) oil
  • sliced almonds and sunflower seeds (optional, we didn’t use them)
Directions
  1. Place your shredded cabbage and onions in a large bowl.
  2. Separate the noodles from flavour packet and crush the noodles. We used the oriental flavour, but you could use chicken. Set aside.
  3. Place the sugar and vinegar in a bowl and microwave for 30 seconds or until warm. Stir it up to dissolve the sugar. Add the oil and flavour packet and stir again.
  4. Toss the dressing with the cabbage until coated and store in the fridge until ready to serve (or pack for your picnic).
  5. This salad can be made the day before.
  6. The cabbage is nice because it doesn’t wilt as fast as lettuce would, but be sure to add the noodles, nuts and seeds just before serving otherwise they’ll get soggy.

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Comments

  1. Dorothy at ShockinglyDeliciousJuly 13, 2013 at 10:14 AM

    Always love a good ramen noodle slaw!

    ReplyDelete
  2. The Weekend GourmetJuly 13, 2013 at 10:47 AM

    We were on the same wavelength...I made a similar salad this month too! It's one of my favorites to take...and eat...at Summer parties.

    ReplyDelete
  3. Marlene @Nosh My WayJuly 13, 2013 at 11:03 AM

    I love Asian American combinations so this would be right up my alley.

    ReplyDelete
  4. Lesa @ Edesias NotebookJuly 13, 2013 at 11:31 AM

    Mmm, I love this salad! But I have never made it myself. I'll have to try it soon. BTW, the linky is showing up multiple times in your post.

    ReplyDelete
  5. Cookaholic WifeJuly 13, 2013 at 10:06 PM

    I've been meaning to try this, but the ramen noodles keep throwing me off. I can't picture them in a coleslaw for some reason.

    ReplyDelete
  6. UnknownJuly 13, 2013 at 11:17 PM

    I have never tried Ramen Noodles in a salad before. I bet the crunch would be really good! So glad you planted this seed in my head!

    ReplyDelete

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