Type what you have

Ingredients

• ✓ baking soda
• chickpea
• yellow onion
• parsley
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• coriander
• cayenne pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ baking soda
• rolled oat
• all-purpose flour
• salt
• butter
• honey
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
2. 2 In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
3. 3 Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

By Terri Thompson

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
2. 2 In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

By Amy Seiter

Ingredients

• ✓ baking soda
• all-purpose flour
• butter
• margarine
• white sugar
• brown sugar
• vanilla pudding mix
• egg
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour and baking soda in a bowl.
2. 2 In a large bowl, mash the butter and margarine together until thoroughly blended, and mix in the white sugar, brown sugar, and instant pudding mix. Beat in eggs and vanilla extract until the mixture is smooth and creamy. Mix in the flour in several additions, then mix in the chocolate chips. Dough will be stiff.
3. 3 Drop by tablespoon onto an ungreased, nonstick baking sheet, about 2 inches apart; flatten the cookies slightly.
4. 4 Bake in the preheated oven until light brown and still soft on top, 8 to 10 minutes. Do not overbake. Allow to cool for 1 minute on the baking sheets before removing and cooling completely on racks.

By Laurie Ditch

Ingredients

• ✓ baking soda
• all-purpose flour
• white sugar
• baking powder
• salt
• date
• buttermilk
• egg
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
2. 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
3. 3 Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
4. 4 Spoon batter into prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

By Jeannette

Ingredients

• ✓ baking soda
• butter
• brown sugar
• egg
• all-purpose flour
• vanilla extract
• salt
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.
2. 2 Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.
3. 3 Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

By benson_lorraine

Ingredients

• ✓ baking soda
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
3. 3 Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
4. 4 Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
5. 5 Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Jamie7

Ingredients

• ✓ baking soda
• all-purpose flour
• cornstarch
• baking powder
• brown sugar
• egg
• apple
• cinnamon
• clove
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, cornstarch, baking soda, and baking powder together in a bowl.
3. 3 Mix brown sugar and egg together in a bowl; stir in apples, cinnamon, and cloves. Blend softened butter into the apple mixture with a fork. Slowly stir flower mixture into the apple mixture until combined. Spoon batter onto a baking sheet.
4. 4 Bake in the preheated oven until lightly brown, about 12 minutes.

By TASTYMEL

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• water
• cocoa powder
• banana
• greek yogurt
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Whisk flour, baking soda, and salt together in a bowl.
3. 3 Whisk hot water and cocoa powder in a large bowl until smooth.
4. 4 Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined.
5. 5 Mix half of the banana mixture into the cocoa mixture until well combined.
6. 6 Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

By Chef V

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• cream of tartar
• butter
• shortening
• white sugar
• egg
• vanilla extract
• candy sprinkle

Instructions

1. 1 Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
2. 2 Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
4. 4 Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
5. 5 Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

By Kristine

Ingredients

• ✓ baking soda
• oat
• all-purpose flour
• brown sugar
• salt
• butter
• date
• apricot
• orange juice
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
3. 3 Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
4. 4 Bake in the preheated oven until starting to brown, 10 to 15 minutes.
5. 5 Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
6. 6 Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
7. 7 Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

By Jan Mowbray

Ingredients

• ✓ baking soda
• banana
• white sugar
• egg
• vanilla extract
• whole wheat flour
• baking powder
• salt
• vegetable oil
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Mash bananas and sugar together in a bowl; add egg and vanilla and mix well. Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

By Lisa in Port Hope

Ingredients

• ✓ baking soda
• date
• water
• vanilla extract
• all-purpose flour
• rolled oat
• brown sugar
• walnut
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring dates and water to a boil in a saucepan over medium heat. Reduce heat; simmer and stir until thick, 3 to 4 minutes. Remove from heat; stir in vanilla extract.
3. 3 Combine oats, flour, brown sugar, walnuts, salt, and baking soda in a large bowl. Add melted butter; mix until blended.
4. 4 Pour 2/3 of the oat mixture into an 8-inch square baking dish, pressing over the bottom and sides. Spread the date mixture over the oats; crumble remaining oat mixture evenly on top. Press down lightly.
5. 5 Bake in the preheated oven until golden, about 25 minutes.

By cherie

Ingredients

• ✓ baking soda
• coconut oil
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• milk chocolate chip
• old-fashioned oat

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
3. 3 Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
4. 4 Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
5. 5 Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.

By House of Aqua

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• sugar
• brown sugar
• coconut oil
• butter
• persimmon puree
• egg
• vanilla extract
• date
• rolled oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
4. 4 Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
5. 5 Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

By Nancy Anne Morris Martin

Ingredients

• ✓ baking soda
• whole wheat flour
• brown sugar
• pumpkin pie spice
• salt
• baking powder
• coconut oil
• egg
• vanilla extract
• pumpkin puree
• zucchini

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
2. 2 Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
3. 3 Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
4. 4 Scoop batter into the prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

By Stefani Danielle

Ingredients

• ✓ baking soda
• honey
• coconut oil
• egg
• banana
• spelt flour
• cinnamon
• salt
• stevia powder
• blueberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
3. 3 Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By April Fear

Ingredients

• ✓ baking soda
• gluten-free baking mix
• vanilla protein powder
• cacao powder
• salt
• banana
• turbinado sugar
• butter
• egg
• semisweet chocolate chip
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
2. 2 Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
3. 3 Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
4. 4 Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

By SherriM

Ingredients

• ✓ baking soda
• all-purpose flour
• rolled oat
• brown sugar
• salt
• butter
• raspberry jam

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan; line with greased foil.
2. 2 Combine flour, oats, brown sugar, baking soda, and salt in a large bowl. Rub in butter using your hands or a pastry blender to form a crumbly mixture.
3. 3 Press 2 cups oat mixture into the bottom of the prepared pan.
4. 4 Spread jam to within 1/4 inch of the edge.
5. 5 Sprinkle remaining crumb mixture on top; press down lightly into jam.
6. 6 Bake in the preheated oven until lightly browned, 35 to 40 minutes.
7. 7 Allow to cool before cutting into bars.

By MARBALET

Ingredients

• ✓ baking soda
• sorghum flour
• rice flour
• xanthan gum
• salt
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• milk chocolate chip
• hemp seed heart

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.
3. 3 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.
4. 4 Place cookie dough in the refrigerator to firm up, at least 20 minutes.
5. 5 Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.
6. 6 Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.

By Christine

Ingredients

• ✓ baking soda
• butter
• sugar
• brown sugar
• vanilla extract
• kosher salt
• egg
• all-purpose flour
• semisweet chocolate chip
• cocoa powder
• white chocolate chip
• sea salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
3. 3 Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
4. 4 Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
5. 5 Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ baking soda
• sugar
• pumpkin puree
• all-purpose flour
• banana
• vegetable oil
• egg
• nutmeg
• cinnamon
• allspice
• clove
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
3. 3 Divide batter between prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.

By Linda Massey Hetherington

Ingredients

• ✓ baking soda
• spelt flour
• salt
• cinnamon
• banana
• brown sugar
• vegetable shortening
• applesauce
• egg
• maple syrup
• rolled oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.
3. 3 Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.

By juliacooks

Ingredients

• ✓ baking soda
• all-purpose flour
• oat bran
• baking powder
• salt
• brown sugar
• butter
• egg
• vanilla extract
• banana
• almond milk
• cranberry
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
3. 3 Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
4. 4 Fill each muffin liner with 1 tablespoon batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

By kwat65

Ingredients

• ✓ baking soda
• butter
• vegetable shortening
• white sugar
• brown sugar
• vanilla extract
• egg
• cocoa powder
• all-purpose flour
• salt
• semi-sweet chocolate chip
• peanut butter candy pieces

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
3. 3 Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
4. 4 Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

By kes6833

Ingredients

• ✓ baking soda
• whole wheat flour
• all-purpose flour
• chocolate chip
• vanilla whey protein powder
• white sugar
• cocoa powder
• milk
• peanut butter
• egg
• vegetable oil
• yogurt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.
2. 2 Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.
3. 3 Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.

By Sasa's Kitchen

Ingredients

• ✓ baking soda
• shortening
• sunflower seed butter
• white sugar
• brown sugar
• egg
• all-purpose flour
• ginger
• salt
• candied ginger
• dark chocolate
• sunflower seed

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
3. 3 Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
4. 4 Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

By Alessandra Martellacci

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• white sugar
• butter
• banana
• egg
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Sift flour, baking soda, and salt into a large bowl.
3. 3 Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended.
4. 4 Pour wet ingredients into flour mixture and stir just until blended.
5. 5 Divide the batter evenly between the two prepared pans.
6. 6 Bake in the preheated oven until a paring knife inserted into the crown of each loaf comes out clean, 60 to 70 minutes.
7. 7 Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out onto a cooling rack, and let cool completely, about 30 minutes.
8. 8 Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the moisture, then refrigerate for at least 2 hours before serving.

By SASEIGEL

Ingredients

• ✓ baking soda
• coconut oil
• water
• flaxseed meal
• black bean
• coconut sugar
• avocado
• coconut oil
• cocoa powder
• baking powder
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

Ingredients

• ✓ baking soda
• cooking spray
• all-purpose flour
• baking powder
• cinnamon
• vegetable oil
• white sugar
• soy yogurt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Sift flour, baking powder, cinnamon, and baking soda into a bowl.
3. 3 Mix vegetable oil, sugar, and soy yogurt together in a bowl. Stir in flour mixture until dough comes together.
4. 4 Drop tablespoons of dough 2 inches apart onto the prepared baking sheet.
5. 5 Bake in the preheated oven until golden, about 7 minutes.

By xherbivorex