The Planted Kitchen

Banana Chocolate Chip Cookies


banana cookies

I’m not going to lie, I’ve been listening to A LOT of podcasts. All kinds! And I’ve learned so much from them. My brother had mentioned over the summer that he listens to podcasts so I immediately found some that suited my interest and since then they’ve been so educational! Anywho, because of one of the podcasts I listen to (the One Part Podcast), I was turned on to a book called We Need To Talk by Celeste Headlee. So so so good! And I’m not even halfway through it, but I’ve learned so much about how to have a more meaningful conversation and about conversing in general. I HIGHLY recommend this book to everyone. I also want to  recommend the One Part Podcast to everyone, especially women, but men can listen too. It’s one of my favorites.So good!banana cookies

Anyways. Cookies.  This recipe. These cookies. So freakin amazing. Like I could just eat these for the rest of my life and be happy. Okay actually that’s a lie because I need guacamole and tacos. But still these cookies are so yummy! They are vegan, gluten free,and refined sugar free. I mean, how can I not want to eat ten of these at a time? They don’t last very long in my house, I can tell you that.

Is it bad that I eat them for breakfast sometimes?

Speaking of yummy goodies, with the holidays coming up, I was wondering if any of you have any holiday recipes you’d like to see made vegan and gluten free? I have a few in mind, but I thought I’d ask you if there was anything in particular that you’ve been missing. Comment on this post, or shoot me an email with your suggestions! I’d love to hear them!


Banana Chocolate Chip Cookies-Vegan, Gluten Free

Course Dessert
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 2 dozen


  • 2 Over Ripe Bananas
  • 2 Cups Gluten Free Oat Flour
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Almond Butter
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 2 Tsp Vanilla Extract
  • 1-1.5 Cups Chocolate Chips


  1. Preheat oven to 375 F.

  2. In a large bowl, mix together oat flour, coconut sugar, baking soda,baking powder, and salt.

  3. In another bowl, mash the bananas with a fork until they are a pureed consistency. When done mashing, add maple syrup, almond butter, vanilla extract to the banana puree and mix. 

  4. Add wet ingredients to dry ingredients and mix until combined.

  5. Fold in chocolate chips.

  6. Using a cookie scoop, place dough on a lined cookie sheet about an inch apart.

  7. Bake for 9 minutes. When taken out of the oven, they may have to be "squished" with the bottom of a cup so that they lay down more. Let cool completely and enjoy.

  8. Store in an air tight container for up to 4 days.

How to Make Homemade Nut Milks


I know it’s been a long time since I’ve posted, but I’ve been crazy busy between going out of town and my husband’s grandfather passing away. Anyways, In this post I’m going to show you how to make homemade nut milks. I have replaced cow’s milk with nut milks in everything: baking, smoothies, coffee, and anything else that would require cow’s milk. I’ve tried a few different nut milks. My favorite by far though is definitely cashew milk because it’s a little thicker and, therefore, a lot more creamy. My second favorite is almond milk. I’ve tried coconut milk too, but I’m not really a fan. Plus I have no idea how to make it homemade.

Lately at the grocery store I’ve seen all kinds of different dairy-free milks from soy milk to oat milk to hemp milk. I’ve had soy milk but the only other dairy-free milks I’ve tried have been nut milks because they are delicious and have a variety of variations. If it ain’t broke don’t fix it, right?

Making homemade nut milks is a lot easier than it sounds, and no it does not involve “milking” them. You don’t need a lot of fancy equipment; just a large bowl, some cashews (or almonds, hazelnuts, etc), some filtered water, and good blender, and for some nut milks, a nut milk bag.They don’t have to be boring or bland either. You can add maple syrup to sweeten it or cocoa powder to make it chocolatey. Most of the time I leave mine plain and unsweetened so that I can use it for multiple things.

Print Recipe
Homemade Nut Milks
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
  1. Soak cashews in water (this is not the 4 cups of filtered water, this is extra just for soaking) 4-8 hours or overnight.
  2. Strain and rinse cashews and place in a blender.
  3. Add the 4 cups of filtered water and vanilla extract (if using) to the blender.
  4. Blend for 5-10 minutes, or until there are no more chunks.
  5. Strain through a nut milk bag.
  6. Store in an airtight container in the refrigerator for up to 5 days.
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