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.
Table of Contents
Why you will love this recipe:
- These cookies have the best flavour! They are perfectly sweet and are so soft and chewy.
- Besides making a great dessert these cookies are also great as a snack and are healthy enough to have for breakfast.
- This cookie recipe is naturally gluten-free, dairy-free, refined sugar free, grain-free, paleo and AIP compliant.
- These cookies store well and freeze really well so they are a great option for meal prep.
Ingredients and substitutions:
- Plantains - fresh plantains are used to make the dough for these cookies. I recommend using green plantains rather than yellow plantains. 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 - to add moisture and give these cookies the best texture while keeping them dairy free.
- Honey or maple syrup - either of these natural sweeteners will work for sweetening these cookies and keeping them refined sugar free.
- Eggs - these help bind the cookies and give them extra moisture. Instead of eggs you could make a gelatin egg instead (instructions for this are in the recipe card).
- Vanilla extract - to help enhance the sweet flavour of these cookies.
- Apple cider vinegar - when combined with the baking soda this helps the cookies rise when they bake.
- Coconut flour - to help give these cookies the perfect texture. Do not try swapping the coconut flour for another flour - the cookies won't turn out.
- Tapioca flour - also known as tapioca starch this helps make these cookies nice and light and fluffy. Do not try swapping this for another flour.
- Baking soda - to help the cookies rise and become nice and light and fluffy. Do not try using baking powder instead.
- Sea salt - to contrast the sweetness of these cookies.
How to make (step-by-step):
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!
Top 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 cookies.
- Be sure to leave room between each cookie as they do expand when they bake.
- These cookies are large, jumbo cookies rather than small cookies.
- Let these cookies cool completely before serving.
Recipe variations:
- Turn them into chocolate chip plantain cookies by adding chocolate chips to the dough.
- You could also add chopped nuts to give these cookies more flavour and texture.
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 in an airtight container or freezer safe bag.
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.
Other recipes you will love:
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Recipe
Plantain Cookies
Equipment
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
- This recipe yields 24 cookies.
- 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).
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Erica
Hey, I had randomly bought a plantain never tried one before, I also randomly bought coconut flower a a different day. And was thinking it go well together possibly.. and then I typed in what I had n wanted to make cookies. And this came up. So I hope they are tasty 😉 thank you
Dr. Erin Carter
I hope you like them!!
Erin Carter
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 🙂
Jenny Brooks
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.