One ingredient that I have been really digging lately is plantains. While they are similar to bananas, I have really fallen in love with their starchy texture, and mild flavor. My most recent plantain experiment turned into these sweet and super soft cookies and I am so excited to be sharing this creative new recipe with you all!
Lets talk about plantains…I find that plantains are perfect in savory dishes when they are green still because they act almost like potatoes. When they are super ripe (we’re talking brown here) they are as sweet as ripe bananas. Thus, ripe plantains are awesome in sweet foods like oatmeal, smoothies, and…cookies. On top of that, plantains are dirt cheep—so experiment all you like—plantains will not break the bank!
You know that feeling you get when you try something incredible for the first time? (My friends experience this pretty often when I take them out for sushi). You get excited and want to know what makes it so good? Well I don’t get that feeling often with cookies, but I got it with these! My plantain cookies have a texture and flavor like no other cookie. They are sweet—in an earthy sort of way—and soft—but also sticky so they hold together nicely. In essence, they are perfect.
I am so excited for you all to try my plantain cookies! As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
My plantain cookies are nothing like you’ve ever had before and are so easy to make! These cookies come together quickly in a blender or food processor and are sure to impress all your friends!
Author: The Local Sprout
Recipe type: Dessert, Snack
Cuisine: Gluten Free, Paleo
Serves: 15-20 cookies
- 1 very ripe plantain
- 2 eggs
- 2 tbsp honey
- 2 tbsp coconut oil, melted
- ¼ cup nut milk
- 1 tsp vanilla
- ¾ tsp baking powder
- ½ cup coconut flour
- 3 tbsp arrowroot powder*
- ⅛ tsp salt
- chocolate chips (optional--use dairy free if desired)
- Preheat ovan to 350 degrees F. Lightly grease a large baking sheet.
- In a blender or food processor, blend plantain with eggs, honey, coconut oil, milk, and vanilla. Once smooth and creamy, add the baking powder, coconut flour, arrowroot powder, and salt. Blend again until completely combined.
- Using a Tbsp measuring spoon, drop dough onto greased pan. The cookies can be relatively close together as they won’t expand much.
- Press two chocolate chips (if desired) onto the top of each cookie.
- Bake for 20-25 minutes or until edges of each cookie are lightly browned and a toothpick can be inserted into the center of a cookie and come out clean.
- Let rest on pan for 5 minutes and then transfer to cooling rack. Cookies are best eaten day-of but will last on counter in airtight container for 3 days or in the refrigerator for a week.
*A staple for gluten free baking. Arrowroot powder helps hold these cookies together and keeps them fluffy!