perfect vegan chocolate chip cookies

soft in the middle, and crispy around the edges. a buttery, nearly caramel-y cookie that melts in your mouth. and 100 percent vegan- we love !! it's actually adapted from this cookie cake recipe, which I tried and was great.. but this time I wanted the same yumminess in cookies. If you're not into olive oil flavor in dessert yet, try a more neutral-tasting vegetable oil. enjoy!

1 cup granulated sugar
1/2 cup brown sugar
3/4 cup quality extra-virgin olive oil*
1/4 cup unsweetened apple sauce
2tsp egg replacer (such as 1tsp water mixed with 1tsp ground flax seeds)
1tsp vanilla extract
1tsp salt
2 1/3 cups all-purpose or whole wheat flour (or a mix)
1 tsp baking powder
1 1/2 cups dark/ dairy-free chocolate chunks
1/2 cup chopped walnuts
1 banana, cut into small pieces (optional)

preheat oven to 375 F.

combine sugars through salt in a medium bowl and mix until thoroughly combined.

sieve flour and baking powder together and add to wet ingredients. mix until combined, then add in extras.

bake on an ungreased cookie sheet for about 12 minutes, rotating sheet halfway between baking. cool on wire rack.

makes about 36 cookies.

* such as my family's l'otani ;)

banana bread

This recipe is from my mum, the one she's always made. It dates back from her seventh grade cooking class! We always stuff it with nuts and chocolate chips.

1/3 cup butter

3/4 cup sugar

1 cup mashed bananas (2-3 bananas)

2 eggs

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

1/2 cup milk

1/2 cup chopped walnuts and/or chocolate chips (more or less as desired)

preheat oven to 350 degrees F. cream together butter and sugar. add eggs one at a time, beating well after each addition. stir in mashed banana. combine flour, salt and baking soda. add the dry ingredients, alternating with milk (in thirds, mixing each time until just incorporated). bake in wax paper-lined loaf pan for 1 hour, then turn out onto rack to cool. wrap in foil. better to slice on second day-- otherwise it looks like this!