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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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Potato Salad

I don't know about you, but I could eat potatoes every day!


Potato Salad
Makes 6-8 servings 

Ingredients
  • 6 large yellow potatoes, peeled, cubed and boiled or steamed
  • 1/3 cup frozen peas, thawed
  • 1/3 cup mayo of choice (I used avocado - you can also use vegan or regular)
  • 1  tablespoon grainy mustard (not spicy)
  • 1/4 cup minced pickles (I use Iranian ones)
  • 1/4 cup pickle juice
  • 1/2 teaspoon each salt, pepper, onion powder and garlic powder
  • 1 tablespoon dried dill (use more if fresh)
Directions
  1. Mix all ingredients except potatoes and peas. 
  2. Stir dressing into the potatoes and peas. Add a little more mayo if you need to.
  3. Refrigerate until ready to eat. 
  4. You can make this recipe with either warm or room temp potatoes. If you make it with warm potatoes they will mash a little and you'll have a different texture. You may also need to increase the mayo as the warm potatoes will absorb the dressing a lot more. 



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