Plantain Cookies

4.39 from 13 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: cookies

Calories: 98kcal

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!

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.