Does the paleo blogosphere really need another chocolate chip cookie recipe?
When it comes to this plantain chocolate chip cookies recipe, the answer is, in a word, YES! I’ve been baking with plantains more lately, and I just love that I can made nut-free baked goods with them without having to use eggs in many cases. My dad can’t eat eggs, and he loves chocolate chip cookies. So I whipped up this recipe last night as a special weekend treat.
My family doesn’t love plantain baked goods because you can taste the plantain a little, but these plantain chocolate chip cookies were gone within two hours of them coming out of the oven.
The reason I like these cookies is that they bake up really nice; they are soft and chewy on the inside but still light, though not cakey. The outside is just a teensy bit crisp. MMmmmmm….
These are perfection with a tall glass of cold coconut milk!
Pin for later:
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Shared at Fat Tuesday, Tasty Tuesday, Lou Lou Girls Fabulous Party, Allergy-Free Wednesday
Where to buy:
- green plantain – 1, peeled and sliced
- organic brown sugar or coconut sugar – 1/3 to 1/2 cup (I used brown sugar because it’s all I had)
- large flake coconut flakes – 1/2 cup
- ghee or coconut oil – 1/4 cup, melted
- coconut flour – 1 tablespoon
- unflavored gelatin – 1 tablespoon
- salt – 1/3 teaspoon
- baking soda – 1/4 teaspoon
- chopped dark chocolate – 1/2 to 3/4 cup (I used 83% cacao)
- Preheat oven to 350 degrees Fahrenheit and grease a large baking sheet with some coconut oil.
- In a food processor, combine the plantain, sugar, coconut, and ghee or coconut oil. Process until smooth. Scrape into a mixing bowl.
- Stir in remaining ingredients and drop by heaping tablespoonfuls onto the baking sheet. Flatten out a bit.
- Bake for 20 minutes.
- Let cool a little and enjoy.
Do you now if subbing apple pectin for the gelatin would work? My daughter is vegan.
I’ve never cooked with apple pectin so not completely sure. You might be able to use a little tapioca starch instead.
I made these cookies and they are great, however, my daughter is vegan and I wondered if I can sub something for the gelatin with it tasting the same and texture staying the same?
Yum – I’ve only ever had savory and fried plantains – but yum! I love repurposing foods into my goodies!
I absolutely love this! Pinned and tweeted. Thank you so much for bringing such a masterpiece to our party. I hope to see you tomorrow at 7 pm. We can’t wait to party with you! Lou Lou Girls
How delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Great recipe. I’m always on the lookout for grain-free cookies that done use nut flour! Thanks for posting.
Do you think this would work with shredded coconut instead of the flakes? it looks really good!
Yes that would be fine; I would decrease the amount to maybe 1/3 cup though.
They look amazing, can’t wait to try them out. One question though about the measurement “tablespoon” since I have been living in Germany and am a bit unacquainted with this still. It would be great if you could help me out here, do I have to convert these (in this case coconut flour and gelatin) into cups (or grams 🙂 ? And if yes, how likely is this for all the other recipes from the US, in which tablespoons are also listed?
Doing some research and it seems that a tablespoon of both coconut flour and gelatin equals 7 grams. Yes, you’ll need to convert the measurements if you don’t have tablespoons/measuring cups; maybe with a calculator like this: http://www.convert-me.com/en/convert/cooking/