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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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Swimming Peeps Jello Cups

I made these really cute Jello cups for the kids this year for Easter. They were a huge hit! All of their mouths were blue after, but they loved them.

 The Peeps came in a pack of 10, so I made 10 Jello cups. It took 2 packets of Jello. I used plastic cups, but you could use glass if you're sure they won't end up falling on the floor. One of mine did so I'd still recommend plastic.


Swimming Peeps Jello Cups
From The First Year
Makes 10 Servings

 Ingredients
  • 2 packets of blue Jello
  • 1/2 a tub of frozen whipped topping, thawed
  • blue liquid food colouring
  • 10 Peeps
Directions
  1. Prepare the Jello according to package directions and divide among 10 plastic cups.
  2. Refrigerate for several hours until set.
  3. Mix the whipped topping with a few drops of blue food colouring. I think I used about 10 drops. I used a plastic zipper bag with the tip cut off to pipe the topping into the cups.
  4. Place one Peep on top of each and press down slightly. Refrigerate until ready to serve.
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