You are going to love these plantain cookies! They are soft and chewy and made with fresh plantains to give these homemade cookies the perfect taste and texture. You will also love that this cookie recipe is gluten free, dairy free and paleo too.
Why you will love this recipe:
- These cookies made with plantains are so soft and chewy!
- They are sweet, but not too sweet.
- Besides making a great dessert these cookies are also great as a snack or even for breakfast.
- This cookie recipe is naturally gluten free, dairy free, refined sugar free, grain free, paleo and AIP compliant.
- Instead of using plantain flour these cookies are made with fresh plantains.
- Kid's love them!
- These cookies freeze really well so they are a great option for meal prep.
Key ingredients and substitutions:
- Plantains - fresh plantains form the base of the dough for these cookies. I recommend using green plantains rather than yellow plantains for this recipe. You can find plantains in the produce section of most grocery stores.
- Coconut milk - this helps add moisture and natural sweetness to these cookies. I recommend using full fat coconut milk for the best results.
- Coconut oil - this is my favourite dairy free swap for butter in cookies.
- Honey or maple syrup - either of these natural sweeteners will work for sweetening these cookies and keeping them refined sugar free.
- Coconut flour - to help give these cookies the perfect texture while keeping them gluten free and grain free. Do not try swapping the coconut flour for another flour - the cookies won't turn out.
- Tapioca flour - this helps make these cookies nice and light and fluffy. Do not try swapping this for another flour.
How to make:
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Next, puree the plantains in your high speed blender or food processor.
Then transfer the pureed plantains to a large glass or ceramic bowl.
Now add the remaining wet ingredients to the bowl and stir everything well to combine.
Next add the dry ingredients to the bowl and blend well with a pastry blender until you have a smooth dough.
With your hands, form the dough into round discs about 2-2.5 inches in diameter and place on the parchment paper. Note: leave a bit of room between each cookie as these do expand when they cook.
Then bake the cookies for about 25 minutes, until golden brown on the bottom.
Now let the cookies cool, then serve and enjoy!
- This makes a very large batch of cookies, so feel free to cut the recipe in half if you only want to make 12 copokies.
- These cookies are large, jumbo cookies rather than small cookies.
- Feel free to add chocolate chips or chopped nuts to give these cookies a different flavour.
- Let these cookies cool completely before serving.
How to store:
Store these cookies in an airtight container at room temperature for 3 days or in the fridge for 7 days. These cookies also freeze really well for up to 3 months.
Frequently asked questions:
No, I have not tested this recipe with plantain flour and don't think they would work out.
Yes! I included an option for making these cookies egg free in the recipe card.
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- 2 plantains, pureed (~ 1 3/4 cups pureed) I like to use green plantains or ones with just a little yellow
- 1 cup full fat coconut milk
- 1/3 cup coconut oil
- 2 tablespoon maple syrup or honey
- 1 tablespoon vanilla extract omit for AIP
- 1 tablespoon apple cider vinegar
- 2 eggs (or substitute with gelatin eggs)
- 3/4 cup coconut flour
- 1/2 cup tapioca flour/ starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat your oven to 350F.
- Puree your plantains in your high speed blender or food processor.
- Transfer the pureed plantains to a large glass or ceramic bowl.
- Add the remaining wet ingredients and blend well.
- Add the dry ingredients and blend well with a pastry blender.
- Line 2 baking sheets with parchment paper.
- With your hands, form the dough into ~2- 2.5 inch round discs and place on the parchment paper. NOTE: leave a bit of room between each cookie as these do expand when they cook.
- Place the baking sheets in the oven.
- Bake for 25 minutes.
- Remove from the oven and let cool for 5-10 minutes.
- Serve and enjoy!
- To make a gelatin egg: combine 1 tablespoon gelatin with 1 tablespoon cold water and stir vigorously until the gelatin dissolves, then add 2 tablespoon boiling water and beat well (it should make a frothy type substance).
- These cookies freeze really well.