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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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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times! 

Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy! 






Maple Pecan Blondies
Makes 9-12 servings
Original recipe from Bigger Bolder Baking

Ingredients
¾ cup butter, melted or browned
1¼ cups dark brown sugar
½ cup maple syrup
1 large egg 
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
¼ teaspoon baking soda
I ¼ cups pecans, toasted and chopped 

Directions 
Preheat the oven to 350°F.

Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner.

Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt.

Stir in the flour and baking soda just until combined. 

Stir in the pecans.

Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to three days or freeze to enjoy later. 
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