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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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Raisin Tea Cakes

These cake-y little gems are the result of me trying to find a way to use up some egg whites that I had sitting in the fridge. I have a jar of saffron infused water in my fridge all the time, but if you don't just soak a pinch of crushed saffron threads in 2 teaspoons of hot water and let it cool down.




Raisin Tea Cakes
Makes 16 cookies

Ingredients
  • 1/4 cup unsalted butter, softened
  • 2 egg whites
  • 2 teaspoon saffron water
  • 1 teaspoon vanilla
  • 3/4 cup confectioners' sugar
  • 3/4 cup all purpose flour
  • 1/2 cup raisins
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Whip the butter until it turns lighter in colour.
  3. Beat in the eggs, saffron water and vanilla. 
  4. On low speed, add the sugar and flour until well combined, then stir in the raisins with a spatula.
  5. Use a medium cookie scoop or a teaspoon to drop batter onto the prepared pan about 2" apart.
  6. Bake for 12 minutes or until the edges start to turn golden. The tops don't really change colour so just keep your eye on them. Press one with your finger and if it feels spongy they're done. 


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