Do you ever go to the store looking for green plantains for a recipe only to find that the only plantains they have are way too ripe for any baking recipes? So annoying. When I don’t have green plantains around to fry up or make into baked goods, I actually crave them. Weird, I know.
The other super-annoying plantain-related circumstance is when you do find green plantains at the grocery store, buy a million of them (we do this a lot…), then get caught up by life while your helpless plantains slowly but surely ripen on the counter. Poor little plantains, they can’t help it.
If you are ever afflicted with either of these circumstances, this recipe will save your life! Why? Because you MUST use a medium-ripe, fairly sweet plantain in order to make the cookies sweet. These breakfast cookies are sweetened only with plantain and a few dates, and taste kind of like a granola bar in cookie form (best of both worlds!!).
These cookies are also super-portable. They aren’t messy or melty or crumbly or gooey, just cookie-ish granola bar-ish yumminess. They are also good for you, because they contain chia seeds, almonds,and healthy carbs. They are perfect for breakfast with hard-boiled eggs or a quick snack that will sustain you through all your active summer activities. (Has anyone gone swimming yet? I really want to because it’s getting pretty hot here!)
The cookies also have chia, which I know is kind of trendy right now. I don’t think of chia as a superfood, but I think it is great for cooking and it does contain some nutrition. Plus it just makes you feel kind of superior to eat chia seeds in your breakfast.
Let’s get cooking!!!
Recipe Notes:
- You’re probably wondering what exact ripeness your plantain should be at for this recipe. You’ll want one that is yellow with a few black spots. It will still contain some starch to bind the recipe, but it will have enough simple sugars to yield a pleasantly sweet cookie.
- I know some people will be wondering if they can use bananas instead of plantains in this recipe. You might be able to if you use fairly yellow bananas that are not uber-ripe.
- Chia seeds can be found on Amazon.com.
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Shared at Naturally Sweet Tuesdays.
- medium-ripe plantain – 1, peeled and cut up
- egg – 1
- chia seeds – 2 tablespoons
- unsweetened coconut flakes – 1/4 cup
- medjool dates – 4, pitted and chopped
- blanched almond flour – 1/2 cup
- ground cinnamon – 1 teaspoon
- pure vanilla extract – 1/2 teaspoon
- baking soda – pinch
- raw pecans – 1/3 cup finely chopped
- Preheat the oven to 375 degrees Fahrenheit.
- Grease a medium-sized baking sheet with a bit of coconut oil.
- To the bowl of a food processor, add the plantain, egg, chia, coconut, and dates. Process until smooth.
- Scrape the batter into a bowl and stir in the almond flour, cinnamon, vanilla, and pecans.
- Drop the batter by tablespoonfuls (I use a cookie scooper) onto the greased baking sheet. Flatten out with the back of a spoon.
- Bake for 10-13 minutes.
Hey! I have the same troubles with plantains! Drives me bonkers, lol. Excited to try this recipe though, I think it will work well for snack at school for my 1st grader. Quick question, do you think these would freeze well after they have cooled? Thanks again!
Hey Heather! I am bout to put these scoops of yumminess in the oven. Instead of a greased cookie sheet, is it ok to put them on parchment paper?
Thanks~ Heather
Totally 🙂 🙂
Wow! These are amazing! They are easy and quick to make and they are SOOOOO good! I’m actually sort of surprised (sorry)! I used walnuts instead of pecans (I didn’t have any pecans). These are PERFECT for that quick (and healthy) breakfast while I’m running out the door late! THANK YOU!!!
Hi Lisa, Lol and so glad you loved them!!
I wish I could print out your receipes but I don’t see a link for them
Hi Peggy; you’re right; my blog needs a print button. I just added one; you should see it at the bottom of my blog posts. 🙂
Terrific recipe! Of course I had to tinker with success and make a batch with chocolate chips and walnuts, and throw in a (additional) small handful of coconut flakes. Thank you!
Tried these last week with two very ripe plantains. I thought the cookies were very good. I made a double batch (having two plantains to work with) and put some chocolate chips in part of the dough since I adhere to the general principle that chocolate improves almost everything. Much to my surprise, I actually preferred these without chocolate! (The ones with chocolate chips were good too though.) I froze a bunch of them, partly to prevent me from eating too many right out of the oven. I enjoyed them warm from the oven, room temperature the next day, frozen straight from the freezer and microwaved after having been frozen. Great recipe Heather!
Thank you so much for your comment I am so glad that you found that they are freezable! So glad you enjoyed them! 🙂
These look SO good! Wanted to let you know that this recipe was the most clicked last week at Naturally Sweet Tuesday – thanks for linking up! 🙂 ~Aubree
p.s. the linkup for this week is live 🙂 http://livingfree.aubreecherie.com/2014/06/naturally-sweet-tuesday-june-10-2014/
Wow what an honor! Thanks for stopping by and you will see me again this week at the linkup 🙂