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!

The post The Best Vegan Chocolate Chip Cookies 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!

Print

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.