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    Home » Dietary Consideration » Gluten-Free

    Plantain Cookies

    Published: Oct 25, 2016 · Modified: Oct 26, 2023 by Erin Carter · This post may contain affiliate links · 2 Comments

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    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.

    Plantain cookies on a baking sheet.

    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:

    Step one:

    Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

    Step two:

    Next, puree the plantains in your high speed blender or food processor.

    Step three:

    Then transfer the pureed plantains to a large glass or ceramic bowl.

    Step four:

    Now add the remaining wet ingredients to the bowl and stir everything well to combine.

    Step five:

    Next add the dry ingredients to the bowl and blend well with a pastry blender until you have a smooth dough.

    Step six:

    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.

    Step seven:

    Then bake the cookies for about 25 minutes, until golden brown on the bottom.

    Step eight:

    Now let the cookies cool, then serve and enjoy!

    Chef's tips:

    • 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.

    Plantain cookies on a baking sheet.

    Frequently asked questions:

    Can I use plantain flour to make these cookies?

    No, I have not tested this recipe with plantain flour and don't think they would work out.

    Can I make these cookies egg free?

    Yes! I included an option for making these cookies egg free in the recipe card.

    Other recipes you will love:

    • Plantain pancakes
    • Paleo ranger cookies
    • Coffee cookies
    • Paleo pumpkin chocolate chip cookies

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    Plantain Cookies

    You will love these plantain cookies. They are soft and chewy and sweet but not too sweet. These cookies are gluten free, dairy free and paleo.
    4.39 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 24 cookies
    Calories: 98kcal
    Author: Dr. Erin Carter

    Equipment

    • Vitamix blender
    • food processor

    Ingredients

    • 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

    Instructions

    • 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!

    Notes

    1. 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).
    2. These cookies freeze really well. 

    Nutrition

    Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 101mg | Fiber: 2g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Jenny Brooks

      October 28, 2016 at 12:22 pm

      Hi Erin, my daughter loves cooking cookies at home with me, and this post about plantain cookies just came super in handy for me. I'm pretty sure I'll give it a try with her this weekend. Many thanks for sharing. Please visit my site whenever you can.

      Reply
    2. Erin Carter

      October 29, 2016 at 2:34 am

      Hey Jenny! That's so great that your daughter loves baking! I hope you guys like the cookies. Please let me know what you think. I will definitely check out your site 🙂

      Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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    197 shares