Chocolate chip cookies are my favorite cookie. They are so simple, yet so perfect. There is nothing better than a warm chocolate chip cookie fresh out of the oven. Although, there are many different types of chocolate chip cookies. One way to categorize cookies is by texture. Thin and crispy or thick and chewy. Personally, I love them both! But if you love thick and chewy chocolate chip cookies, then you will love this recipe. Warning: the following recipe is seriously addicting!

Why this recipe works

These Vegan Chocolate Chip Cookies are perfectly soft, chewy, and filled with chocolate in every bite.

Almond Flour and Oat Flour work together in this recipe to make extra chewy cookies. Almond flour has a high-fat content, which helps ensure these cookies have a thick and chewy texture. If you do not have almond flour, almond meal will also work in this recipe. Extra bonus: both of these flours are gluten-free!

Coconut oil and natural nut butter also help add to the thick and chewy texture of these decadent cookies. You can use any nut or seed butter that you would like. I have only used peanut butter and tahini, both worked wonderfully!

Maple syrup provides a natural source of sweetness in these healthier vegan cookies. If you like a sweeter cookie, try the batter and adjust the level of maple syrup to taste. Chocolate chips also help add to the sweetness of these cookies. I love using trader joe’s chocolate chips because they are cheap, made with vegan ingredients, and so delicious!

If you love cookies, be sure to check out some of my other favorite vegan cookie recipes here. Are you loving this recipe? Be sure to let me know by leaving a comment below! Follow me on Instagram, Pinterest, and TikTok for video recipe tutorials!

Happy Baking!

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Made with wholesome ingredients like oat flour, zucchini, and naturally sweetened with maple syrup and banana, this quick bread makes the perfect healthy snack.

My grandmother was the most amazing baker. Throughout my childhood, my cousins and I would constantly look forward to her homemade desserts. One of her most famous recipes was her amazing zucchini bread. It was always perfectly sweetened, spiced with cinnamon, and devoured within minutes. Needless to say, I wanted to create a healthier vegan version of this amazing treat, and while it is not quite the same as my grandmother’s – it is pretty damn good!

Why this recipe works

So why does this Healthy Zucchini Bread recipe work? It took many attempts to nail down the right combination of ingredients for this recipe. The main ingredients in this quick-bread include oat flour, zucchini, bananas, maple syrup, natural nut butter, cinnamon, and chocolate chips.

Key Ingredient Breakdown

Oat flour is a wholesome and affordable gluten-free flour alternative that I love using in my recipes. It can easily be made by processing whole oats in a blender or food processor until flour consistency is reached. Oat flour makes a wonderful base for this zucchini bread.

Of course, this zucchini bread calls for zucchini! Zucchini keeps this bread moist because it obtains a high water content. This is why it is important to pat or squeeze your grated zucchini dry before adding to the batter to prevent the zucchini from releasing too much water during the baking time.

Bananas and maple syrup are what give this bread it’s sweetness. It is best to have overripe bananas for this recipe to ensure that the bread will be sweet enough. If you taste the batter and decide you would like a sweeter bread, add extra maple syrup.

Natural nut butter is the healthy fat source in this recipe. I usually opt for peanut butter because it is what I have on hand. It does not add too much flavor to the bread, but it may affect the flavor slightly. Although, you may use whatever you prefer!

Cinnamon and chocolate chips work together in this recipe to give this zucchini bread it’s flavor and add an extra touch of sweetness. Since this bread does not have a lot of sugar in it, the chocolate chips play an important part in the flavor profile.

If you love this recipe be sure to check out my recipe for Zucchini Breakfast Cookies, Vegan Pumpkin Bread, the Best Vegan Banana Bread, Healthy Chocolate Banana Bread.

If you try out this recipe, feel free to leave a comment below! Happy Baking!

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Vegan Chocolate Chip Zucchini Bread

Course Breakfast, Dessert, Snack

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 8 servings

Ingredients

• 2 cups oat flour made by processing whole oats in blender or food processor until flour consistency is reached
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1.5 teaspoons cinnamon
• 1/4 cup dairy free milk
• 1 cup grated zucchini patted or squeezed dry
• 2 mashed overripe bananas
• 4 tablespoons maple syrup
• 3 tablespoons natural nut butter
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 and grease a small bread pan with coconut oil (I use a 6×3 pan or line muffin tray).
• Combine the first 5 dry ingredients in a medium bowl and stir until combined.
• Add in the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined.
• Stir in chocolate chips.
• Pour batter into prepared pan and bake in preheated oven for 35-45 minutes or until a toothpick comes out clean.
• Allow to cool in pan for 10-15 minutes before removing onto a wire rack. Enjoy!

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This recipe for Healthy Pumpkin Muffins is vegan, gluten-free, and refined sugar-free! These muffins are packed with warm fall flavors and filled with chocolate chips in every bite.

Fall is my favorite season for many reasons, one of which being all of the pumpkin-flavored desserts! Although in reality, I eat pumpkin desserts all year round because why would I deprive myself of something SO good?! These pumpkin muffins have become one of my latest obsessions, and I am so excited to share this recipe with you!

If you love pumpkin, you will love these healthy pumpkin muffins. They are moist, flavorful, and secretly made with healthy ingredients! The flavor combination of warm spices, pumpkin, and chocolate chips is one that is truly addicting. These muffins make the perfect breakfast, snack, or dessert and I hope you love this recipe as much as we do!

Ingredient Breakdown

This recipe is simple and easy, and can be made in just one bowl. I always start by stirring together all of the dry ingredients to a medium bowl first. Then once everything is evenly combined I stir in the wet ingredients, and lastly the chocolate chips. These muffins are made with healthy ingredients that you can feel good about. Let’s breakdown some of the key ingredients in this recipe:

These muffins call for Almond Flour or Almond Meal, either option will work wonderfully for this recipe. I love using almond flour as a gluten-free flour substitute because the high-fat content keeps baked goods extra moist and decadent. Almonds are also a healthy fat source that contain a variety of nutrients like fiber, protein, vitamin e, and many other antioxidants.

Oat Flour is one of my favorite gluten-free flour alternatives that is easy to make and affordable. To make oat flour, you just have to take regular whole oats and place them in a blender or food processor and blend until flour consistency is reached.

Pumpkin Pie Spice and Cinnamon work together to ensure these muffins are full of warm fall flavors. If you do not have pumpkin pie spice, you can make your own at home by combining ginger, cinnamon, nutmeg, and cloves.

Pumpkin is obviously one of the most important ingredients in these muffins! Make sure that you are using canned pure pumpkin that only lists “pumpkin” on the ingredient list. You do not want to confuse canned pumpkin with pumpkin pie filling, which has many other added ingredients. Pumpkin is not only delicious, but it is low in calories and full of nutrients! It is packed with vitamins and nutrients that are good for your vision, skin, hair, and immune system. Plus, it is linked to many other health benefits.

These muffins call for Dairy-free Milk. I usually use almond milk because it is what I have on hand. Although, you can use any dairy-free milk that you would like. Just make sure it is unsweetened or else the flavor may differ slightly.

Just three tablespoons of Coconut Oil help ensure that these muffins are perfectly moist. You want to make sure that the coconut oil is in its liquid state so you may need to melt it on the stove or in the microwave. This helps evenly combine the coconut oil into the batter.

Of course these pumpkin muffins call for Chocolate Chips because who doesn’t love the combination of pumpkin and chocolate!? The recipe calls for 1/2 cup of chocolate chips, which I think is the perfect amount without being too chocolatey. Although, you can add more or less depending on how much chocolate you like.

If you love these Healthy Pumpkin Muffins, be sure to check out some of my other favorite pumpkin recipes like these Pumpkin Almond Flour Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Vegan Pumpkin Bread, Maple Pumpkin Granola.

Happy Baking!

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Healthy Pumpkin Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 3/4 cups of almond flour or almond meal
• 1 and 1/4 cups oat flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup dairy free milk
• 1/4 cup plus 1 tablespoon maple syrup
• 3 tablespoons coconut oil melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a muffin tray with 10-12 liners or grease with coconut oil.
• In a medium bowl combine the first 7 dry ingredients and stir to combine. Add the rest of the wet ingredients and stir until combined.
• Stir in chocolate chips.
• Evenly distribute batter into prepared muffin tray and top with additional chocolate chips.
• Bake for about 35 minutes or until a toothpick come out clean and tops are slightly golden brown. Allow muffins to cool on wire rack for 15 minutes before enjoying.

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These super fudgy Flourless Vegan Brownies contain a secret ingredient that makes this decadent recipe gluten-free, protein-packed, and secretly healthy.

Can you guess what the secret ingredient in these amazing brownies is? If you guessed chickpeas, you’d be correct! Also known as garbanzo beans, these legumes are not only filled with health benefits but are also an amazing flour alternative in gluten-free baking!

If you are familiar with my blog or any of my recipes, you know that I love finding ways to make decadent desserts that utilize healthy, vegan, and gluten-free ingredients! These brownies are no exception, but you would never know because they are extra fudgy and chocolatey!

Flourless Vegan Brownie Recipe Breakdown

These fudgy brownies are unbelievably easy to make and only call for a handful of healthy ingredients! But I have a few helpful tips and tricks to ensure your healthy brownies turn out perfectly!

This brownie batter comes together in your food processor. It is important to blend all of the ingredients together until the batter is completely smooth, this should take between 2-3 minutes. It is helpful to stop processing a few times to scrape down the sides to ensure that all of the ingredients are evenly combined.

I prefer to make these brownies in a muffin tin with cupcake liners because I love how they turn out when they are individually proportioned. Plus, just look how cute these are! If you do not have a muffin tin, you can feel free to make this recipe in an 8×8 brownie pan or a bread pan.

Key Ingredients

As I mentioned above, the base for this recipe is chickpeas. It is important to use canned chickpeas for these brownies. Additionally, be sure to rinse and drain them before adding them to your food processor along with the rest of the ingredients.

These brownies call for 3 tablespoons of natural peanut butter, but you may substitute any nut butter that you desire.

4 tablespoons of Maple syrup gives these brownies their source of sweetness. Although, if you prefer a sweeter dessert you may add an additional 1-2 tablespoons.

High-quality cocoa powder and high-quality vegan chocolate chips give these brownies their extra chocolatey flavor and fudgy texture. You can find my favorite chocolate chips at Trader Joe’s for only $1.99! They have an amazing flavor and they are made with vegan ingredients!

Looking for more chickpea recipes? Try out some of my favorites like these Peanut Butter Chickpea Cookies, Flourless Peanut Butter Blondies, Healthy Edible Cookie Dough, or my Easy Homemade Hummus.

Happy baking!

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Flourless Vegan Brownies

Course Dessert

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 1 15 oz can Chickpeas rinsed and drained
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ¼ cup natural peanut butter or nut butter of your choice
• 2.5 tablespoons cocoa powder
• 4 tablespoons maple syrup you may an additoinal 1-2 tablespoons for a sweeter brownie
• 1 teaspoon vanilla
• 1 pinch salt
• 1/2 cup vegan chocolate chips (plus more for topping)

Instructions

• Preheat oven to 350 degrees and line a muffin tin with 6-8 liners or grease an 8×8 pan with coconut oil or line with parchment paper.
• Add all ingredients to a food processor and process until completely smooth (about 3 minutes), stopping and scraping down the sides as necessary.
• Stir in desired amount of chocolate chips. Evenly divide brownie batter between into prepared muffin tin (these brownies do not rise too much so fill liners almost to the top). Top with additoinal chocolate chips.
• Bake in preheated oven for 20-25 minutes or until the tops of the brownies no longer appear wet. Allow brownies to cool for 30 minutes on cooling rack. Enjoy!

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Who doesn’t love getting in your vegetables by eating cookies!? Of course, these cookies have the addition of chocolate chips because chocolate is acceptable to eat for breakfast…right? I based this cookie recipe off of the most popular recipe on my blog, which is my recipe for Healthy Banana Oat Cookies (which has been saved over 3,000 times on my Pinterest, featured in Nyota Magazine, and reviewed on the For Vegans By Vegans YouTube Channel!).

Zucchini is a wonderful vegetable that is versatile and delicious during the summer months. Although, one of my favorite ways to eat zucchini happens to be in baked goods like bread, muffins, and these cookies!

Zucchini Breakfast Cookie Recipe Breakdown

These cookies are made with a gluten-free base of oats and oat flour. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender or food processor until you have reached flour consistency.

Of course, these Zucchini Breakfast Cookies call for grated zucchini! It is important to squeeze out most of the water from the zucchini once it has been grated. You may use a thin dish towel or paper towels to do this. Squeezing out more water will result in a slightly lighter cookie while leaving more water will result in a denser texture.

A combination of peanut butter and coconut oil helps give these cookies a moist and chewy texture while adding a healthy source of fat. I like to use natural chunky peanut butter in this recipe because I enjoy the texture of the peanuts, but you may use whatever you prefer as long as it is natural. Natural peanut butter should only have two items on the ingredient list: peanuts and salt. You may also substitute another nut or seed butter, although it may slightly alter the taste.

Mashed banana works in this recipe as a vegan egg replacement as well as a source of natural sweetness. These cookies also call for 4-5 tablespoons of maple syrup depending on desired sweetness. These cookies are super versitile and the dough is very forgiving, so feel free to add even less or more maple syrup to make them your own!

The addition of ground cinnamon is optional in this recipe, but I really enjoy the depth of flavor that it adds to these amazing cookies! You may also add more or less chocolate chips to this recipe depending on how much chocolate you desire. Sometimes I opt to just put them on top of each cookie rather than combine them in the batter.

Looking for more healthy cookie recipes? Check out some of my other favorite cookie recipes like Healthy Banana Oat Cookies, Chickpea Peanut Butter Cookies, Date Brownie Cookies, Healthy Peanut Butter Patties, and these Almond Flour Pumpkin Cookies.

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Zucchini Breakfast Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Servings 12 cookies

Ingredients

• 1 1/2 cups of old fashioned oats gluten-free if desired
• 1/2 cup plus 2 tablespoons of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 overripe mashed banana
• 1 cup of grated zucchini – about one small-medium zucchini patted and squeezed until dry
• 4-5 tablespoons maple syrup depending on desired sweetness
• 1/2 teaspoon vanilla
• 3 tablespoons melted coconut oil
• 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change
• 1/3 cup chocolate chips I like to use mini and vegan if desired plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the first 6 dry ingredients in a medium bowl until combined.
• Add in the rest of the ingredients to the dry ingredients and stir until well combined.
• Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
• Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!

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This Chocolate Banana Nice Cream is a healthy and vegan version of ice cream only that only requires two simple ingredients, and is unbelievably delicious.

If you are not familiar with Nice Cream, it is a wonderful version of ice cream that is sugar-free, dairy-free, and healthy! This Chocolate Banana Nice Cream is made from frozen bananas and cocoa powder. I promise that you will be blown away by how creamy, flavorful, and decadent this vegan frozen dessert is.

This frozen treat is naturally sweetened from the natural sugars in bananas. Bananas are a healthy and delicious sweetener that have tons of health benefits! Cocoa powder is another key ingredient that is also packed with nutritional value. These two simple ingredients make this recipe the perfect healthy snack or dessert.

Tips for making perfect Nice Cream

Making Nice Cream is extremely easy and versatile, but I have a few helpful tips to get you started:

Make sure you thinly slice your bananas before placing them in the freezer. Thinner slices will make it easier for your food processor to blend them into creamy nice cream! Overripe bananas work best for this recipe to ensure that your nice cream is extra sweet.

Once your bananas have been frozen, it can be helpful to allow them to thaw on the counter for a few minutes before blending them. This will be useful if your food processor or blender is having trouble blending your bananas. Another option to help your bananas blend easier is to add 2-3 tablespoons of dairy-free milk to your mixture.

This recipe is extremely versatile! Feel free to add in chocolate chips, peanut butter, or shredded coconut!

If you love this recipe be sure to check out my Healthy Chocolate Milkshake recipe and this Peanut Butter Banana Swirl Nice cream.

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Chocolate Banana Nice Cream

Course Dessert, Snack

Prep Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 2 people

Ingredients

• 2 bananas thinly sliced
• 2 tablespoons of cocoa powder

Optional toppings/Add-ins:

• chocolate chips
• peanut butter

Instructions

• Thinly slice your bananas, place in a ziplock bag and place in the freezer until completely frozen (about 3-4 hours).
• Remove bananas from freezer and allow 3-5 minutes to thaw very slightly (this will make it easier to blend). Place in food processor or high powered blender along with cocoa powder. Blend until smooth and creamy (if it is not blending try adding 1-2 tablespoons of dairy free milk).
• Serve immediately along with optional toppings like chocolate chips, peanut butter, coconut whipped cream or anything else you enjoy!

The post Chocolate Banana Nice Cream appeared first on Splurge with Ella.

My idea for this recipe was inspired by my recipe for these Healthy Banana Oat Cookies. I wanted to utilize a similar ingredient list and create moist, flavorful, and healthy muffins, and I am so excited to share this recipe with all of you.

These Healthy Banana Chocolate Chip Muffins make a wonderful morning or midday snack, and you would never guess that they are made with vegan and nutritious ingredients. Just look at these photos of how happy these muffins make my beautiful roommate! Who is my favorite taste tester, and also happens to have her own vegan blog (Hangin’ with Hales) that is a great resource for information about veganism, health, and loving yourself!

And I promise that when you try these amazing Healthy Muffins you will be just as excited as she is! Because how could you not be excited about a decadent muffin that is made with good-for-you ingredients!?

Key Ingredients

Let’s go over the key ingredients in this recipe.

Oat Flour is the base for these muffins. If you have never heard of oat flour before, it is a wonderful gluten-free flour alternative that is perfect for healthy baking. You can make your own oat flour by processing two cups of whole oats in your blender or food processor until you have reached flour consistency.

This recipe calls for three overripe Bananas. Bananas give these muffins their flavor, are a natural source of sweetness, and work as a vegan egg-replacement.

These muffins call for three to four tablespoons of Maple Syrup depending on desired sweetness. I usually only add three tablespoons because the natural sugar from the bananas also adds sweetness. Although, if you prefer a sweeter muffin I would add in four.

Natural Peanut Butter is another key ingredient in this recipe. It works as a healthy fat source to keep these muffins moist. It is important to note that the peanut butter in this recipe is natural. Natural peanut butter has a much different consistency than other brands of peanut butter that contain added sugar and oil. I like to use Natural Chunky Peanut Butter because I like the texture that it gives these muffins. You may substitute other kinds of natural nut or seed butter if you prefer, but it may alter the taste.

Of course, these muffins have the addition of Chocolate Chips! Banana and chocolate is one of my favorite flavor combinations. Chocolate helps add the perfect amount of decadence to these wholesome muffins, but peanut butter chips would also work well here!

If you’re looking for more ways to use your overripe bananas? Check out these banana recipes Banana Blueberry Muffins, the Best Vegan Banana Bread, Healthy Banana Oat Cookies, Vegan Chocolate Banana Bread, Peanut Butter Swirl Banana Nice Cream, Chocolate Banana Milkshake, and these Blueberry Banana Baked Donuts.

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Healthy Banana Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9

Ingredients

• 2 cups oat flour (made by processing whole oats in a blender until flour consistency is reached)
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3-4 tablespoons maple syrup depending on desired sweetness
• 1/4 cup almond milk or dairy-free milk
• 3 overripe mashed bananas
• 1/2 teaspoon vanilla extract
• 1/4 cup natural peanut butter smooth or chunky
• 1/3 cup mini chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line/grease a muffin tray for 9 muffins.
• Combine the first four dry ingredients in a medium bowl and whisk together until evenly combined.
• Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined. Stir in chocolate chips.
• Evenly distribute batter into the prepared muffin tray, filling each muffin cup almost to the top. Bake in preheated oven for 20-25 minutes or until a toothpick comes out clean.
• Let cool for 10-15 minutes before removing from the tray and cooling on wire rack. Enjoy!

The post Healthy Banana Chocolate Chip Muffins appeared first on Splurge with Ella.

This rich, fudgy, and chocolatey Vegan Banana Bread is secretly made with healthy and gluten-free ingredients.

This Vegan Chocolate Banana Bread is the perfect way to satisfy your sweet tooth. Plus, it is totally acceptable to eat for breakfast! After a lot of recipe testing, I am so excited to be sharing this Perfect Chocolate Banana Bread recipe!

If you are familiar with my blog, you know that I am obsessed with utilizing healthy ingredients in vegan baking to ensure that I can splurge on desserts completely guilt-free! This Chocolate Banana Bread recipe is no exception.

Why this recipe works

This recipe is gluten-free, vegan, and refined sugar-free thanks to a wholesome ingredient list. Let’s break it down, shall we?

Oat flour: One cup of oat flour is my favorite gluten-free flour alternative. It can easily be made by placing (gluten-free) oats in your blender blending until flour consistency is reached.

Almond flour: Since almond flour obtains a high-fat content, half of a cup of this ingredient helps create a rich and fudgy banana bread. Similarly to oat flour, if you do not have almond flour, you can blend almonds in your blender or food processor until you have reached flour consistency.

Cocoa Powder: Three tablespoons of cocoa powder adds the perfect amount of chocolate flavor.

Mashed banana: This recipe calls for two mashed bananas which equal a little more than half of a cup. Banana also helps add sweetness and a moist texture.

Maple syrup: Three tablespoons of maple syrup help add a natural source of sweetness.

Coconut Oil: Two tablespoons of coconut oil work alongside the almond flour to help give this banana bread a moist and fudgy texture.

Flax egg: This recipe calls for one flax egg to help give this banana bread structure. Flax eggs are a simple and easy vegan egg replacement to help create the perfect texture in baked goods. Although, if you do not have flax seeds on hand, you can still make wonderful banana bread without it. I have tested this recipe with and without flax egg many times, and it turns out delicious either way.

If you have never made a flax egg before, it’s simple! Just combine one tablespoon of ground flax seeds with 2.5 tablespoons of water and stir. Allow this mixture to sit for 5-10 minutes until the consistency has thickened, and voilà! You now have a vegan egg replacement.

If you love banana bread, check out my recipe for The Best Vegan Banana Bread, Vegan Blueberry Banana Muffins, and Double Chocolate Banana Muffins.

Be sure to subscribe to my email list below to receive exclusive recipe updates! Happy Baking!

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Vegan Chocolate Banana Bread

Course Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Ingredients

• 1 tablespoon ground flax seeds
• 2.5 tablespoons water
• 1 ¼ cups oat flour
• ½ cup almond flour
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 mashed bananas about ½ cup plus 2 tablespoons
• 2 tablespoons coconut oil melted
• 3 tablespoons maple syrup
• ¼ cup almond milk or dairy-free milk of choice
• 3/4 teaspoon vanilla
• 1/4 cup of vegan chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and grease a 5.75-inch x 3-inch bread pan with coconut oil (you may use a larger pan, but the bread will come out thinner).
• Make your flax egg: Combine the ground flax seeds with the 2.5 tablespoons of water, stir thoroughly, and allow to sit for 5 to 10 minutes.
• Combine all of the dry ingredients in a medium bowl (oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt). Stir or whisk until evenly combined. Add in the rest of the wet ingredients along with your flax egg and stir until well combined.
• Stir in chocolate chips. Add batter to prepared pan and top with desired amount of chocolate chips.
• Bake in preheated oven for 40-45 minutes (less time if using a larger pan) or until a toothpick comes out clean.
• Allow to cool in pan for 15 minutes before removing from pan. Enjoy!

The post Vegan Chocolate Banana Bread appeared first on Splurge with Ella.

I am always looking for an excuse to incorporate chocolate into my breakfast, and this chia seed pudding is the perfect opportunity. This recipe is naturally sweetened with maple syrup and packed with chocolatey flavor, which makes this the perfect feel-good treat that pairs perfectly with fresh berries, oatmeal, or yogurt.

Recipe Notes

This chia seed pudding requires at least 3 to 4 hours to set in the fridge before serving. If you plan on making this chia seed pudding for breakfast, be sure to make this pudding the night before and place it in the fridge overnight.

The recipe calls for almond milk, but you can use your favorite dairy free milk.

Chia seed pudding is extremely versatile and adaptable so you can add any additional flavors or toppings that you like. This recipe pairs wonderfully with smoothies, oatmeal, yogurt, granola, and fruit!

If you love this recipe, try this Vegan Chocolate Banana Milkshake that is totally acceptable to eat for breakfast!

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Chocolate Chia Seed Pudding

Course Breakfast, Snack

Prep Time 5 minutes minutes

Total Time 4 hours hours

Servings 1

Ingredients

• 2 tablespoons of chia seeds
• 1.5 tablespoons cocoa powder
• ½ cup almond milk
• ¼ teaspoon vanilla
• 1-2 tablespoons maple syrup depending on desired sweetness

Optional

• small pinch of salt
• pinch of cinnamon

Instructions

• Combine chia seeds and cocoa powder in a bowl and stir until combined. Add the rest of the ingredients and stir until completely combined and no clumps remain (this may take a minute or two but just keep stirring).
• Place in the fridge to set for 3-4 hours or overnight. Enjoy with coconut milk yogurt, granola, oatmeal, and/or fresh fruit.

The post Chocolate Chia Seed Pudding appeared first on Splurge with Ella.

If you’re the type of person who’d rather eat spoonfuls of cookie dough than eat an actual cookie, then you will LOVE this recipe. There is something so nostalgic and magical about devouring cookie dough by the spoonful, and this recipe gives you the power to indulge completely guilt-free!

I adapted this Edible Cookie Dough recipe from my Flourless Peanut Butter Chickpea Blondie recipe because I constantly found myself devouring half of the blondie batter before the blondies would make it into the oven. This quick and easy recipe makes the perfect healthy treat when you are looking for something to satisfy your sweet tooth. Once you try this Edible Cookie Dough, you will understand why I make this recipe multiple times a week!

Recipe Breakdown

This healthy cookie dough calls for six simple ingredients and only requires two simple steps.

All you have to do is process chickpeas, peanut butter, maple syrup, vanilla, and salt in your food processor until you have a completely smooth texture with no lumps remaining. You may have to stop and redistribute the dough throughout your food processor at times and process for a few minutes, but I promise the end result will be the perfect texture.

Once you have smooth cookie dough, all you have to do is add your desired amount of chocolate chips and stir them in by hand. If you want a sweeter dough or more peanut butter flavor, feel free to add more maple syrup or peanut butter. This recipe is extremely flexible and versatile so feel free to let your creativity run wild!

Now grab your spoon and enjoy amazing cookie dough that is guilt free and completely safe to eat!

If you love this recipe, be sure to check out my recipe for these Healthy Peanut Butter Chocolate Chip Cookies!

Happy baking!

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Healthy Edible Cookie Dough

Course Dessert, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Ingredients

• 1 15oz can of chickpeas drained and rinsed
• 1/2 cup of peanut butter
• 1/3 cup of maple syrup you may add more depending on desired sweetness
• 3/4 teaspoon of vanilla
• 1/4 teaspoon of salt
• 1/3-1/2 cup of vegan chocolate chips

Instructions

• Combine all ingredients in food processor and blend until well combined and the dough has reached a thick and creamy consistency.
• Add desired amount of chocolate chips and mix in by hand. Serve and enjoy immediately. Store in fridge.

The post Healthy Edible Cookie Dough appeared first on Splurge with Ella.