Chocolate Chia Seed Pudding

February 16, 2026

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 ...

It's ridiculous how easy this pudding is to make. You can make so many different flavours, and the toppings you can put on are endless.

The first time I made chia pudding, I made a blended version. The texture was gloppy, and my kids didn't like it.

This time I decided to go with an un-blended version, and it was much better! I will leave out the cinnamon next time, because I found it too over-powering.

For the blended version, you basically add everything to a blender. Dana (Minimalist Baker) says you can add dates to sweeten the blended version if you wish.

For the un-blended version, you're simply not going to blend the mixture.

Chocolate Chia Seed Pudding
Adapted from Minimalist Baker
Makes 4 Servings

Ingredients

1 1/2 cups non-dairy milk (I used homemade almond milk)
1/3 cup chia seeds
1/4 cup unsweetened cocoa powder
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon pink salt
1/2 tsp vanilla extract
toppings of choice (I used fresh berries)

Directions

Place all ingredients in a bowl and whisk. You can use a fork, just be sure to break up any clumps of chia seeds before you transfer to your airtight glass container.
Place in the fridge for a minimum of 3 hours so the chia seeds can absorb the liquid. Consume within 3 days.