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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Banana Choc-Chunk Cookies

Soft, chewy, delectably sweet cookies filled with banana and rich, dark chocolate chunks. No one will even know that these delicious treats are vegan AND made without added oils!

Prep Time: 10 Minutes
Cook Time: 12 Minutes
Yield: Makes 12-15

Notes:

This recipe is one of our biggest crowd pleasers- and for obvious reasons! The cookie has a soft centre, a chewy, golden crust, and one of our all-time favourite flavour pairings: banana and chocolate.

To get the texture just right for this cookie, it's important not to over mix the batter when the dry ingredients are added. Baked goods that are made without added oil or fats are prone to becoming tough and chewy when mixed well. So, when you add the flour and oats, gently mix them through with a fork until just combined.

It's best to look for a chocolate that has a high percentage of cocoa, around 70-80%, and as few ingredients as possible (with no dairy or coconut oil.) You can also use any variety of dairy-free chocolate chips. Keep in mind that pretty much all chocolate is high in fat, as cocoa butter is one of the main ingredients. So naturally, this is a recipe best reserved for special occasions- not something for every day! 

If you'd like to make a healthier, non-chocolate version of this cookie, you can substitute 1/3 cup of raisins, dried cranberries, or chopped dried apricots instead. Another great option would be 1/3 cup chopped walnut or pecan pieces.

To make this recipe soy-free, use almond or rice milk in place of soy milk.

Ingredients:

  • 1 tbsp. chia or flax seed
  • 1/4 cup soy, almond, or other plant-based milk
  • 2 medium overripe bananas, mashed
  • 1 tsp. vanilla extract
  • 1/3 cup brown sugar
  • 1 tsp. baking soda
  • 2/3 cup rolled oats (not oatmeal)
  • 1 cup whole wheat flour
  • 70g (2.5 oz) dark dairy-free chocolate, cut into chunks

Instructions:

  1. Preheat the oven to Preheat the oven to 180°C / 370°F. Line a large tray with baking paper.
  2. In a small bowl, combine the chia or flax seeds with your plant-based milk of choice. Stir to combine, and set aside for 5 minutes to gel.
  3. In a mixing bowl, combine the mashed banana, vanilla, and brown sugar. Stir to combine. Add the seed and milk mixture, and stir again. Add all remaining ingredients and stir gently with a fork until just combined. Be careful not to over mix as this can make your cookies tough!
  4. Drop dessert-spoonfuls of the mixture on the tray, about 2 cm (1 inch) apart. Bake for 10-12 minutes until just golden brown. Remove from the oven and allow to cool slightly before eating.

Cookies will keep in a sealed container for 2-3 days. They can also be frozen in bags or containers for up to 3 weeks. To defrost, leave them out on a wire rack for 2-3 hours at room temperature, or warm them in a 160°C/320°F oven for 6-7 minutes.