Plantain Cookies
These cookies are paleo, gluten free, grain free, AIP, dairy free and can also be made egg free. So hopefully that means you can try them! I always try to make my recipes as versatile as possible so that no matter what your dietary restrictions are you can still enjoy delicious food.
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 tbsp maple syrup or honey
- 1 tbsp organic vanilla extract omit for AIP
- 1 tbsp organic apple cider vinegar
- 2 eggs or substitute with 2 grass-fed gelatin eggs**
- 3/4 cup coconut flour
- 1/2 cup tapioca flour/ starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
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Preheat your oven to 350F
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Puree your plantains in your vitamix (I use this vitamix) or food processor (I use this food processor)
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Transfer the pureed plantains to a large glass or ceramic bowl
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Add the remaining wet ingredients and blend well
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Add the dry ingredients and blend well with a pastry blender
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Line 2 baking sheets with parchment paper
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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
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Place the baking sheets in the oven
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Bake for 25 minutes
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Remove from the oven and let cool for 5-10 minutes
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Serve and enjoy!
Recipe Notes
** To make a gelatin egg: combine 1 TBSP grassfed gelatin with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)