If you are missing oatmeal cookies you may like this recipe. It has the texture of oatmeal cookies and a nice chewy feel. Add a little frosting and wow! It’s a real treat that anyone would love!

You can make this with green plantains to get more resistant starch, but I used very ripe plantains because it is a cookie, after all, and you want it to taste sweet.

What I love about plantains, both green and black, is that they are great at holding things together in a recipe. If you have to eliminate eggs, plantains really help in keeping things together. That’s why I decided to try to use them in a cookie.

Plantains Have Good Nutrition

Plantains contain more potassium and vitamin A than regular bananas. They also have plenty of folate and the B vitamins, vitamin C and phosphorus. Plantains contain moderate amounts of mineral like calcium and zinc. (source)

When you start to eat a prebiotic food that contains resistant starch, such as green plantains, use caution as to how much you eat. If you experience intestinal gas, upset or bloating, that is a sign that your bacteria need nurturing and you need to take it slowly.

Vanilla Plantain Cookies (Grain-free, Paleo, AIP)

Ingredients

• 2 large black plantains (you want these to be sweet)
• 1/2 ripe banana
• 2 cups finely shredded coconut (I like this one)
• 1/2 cup coconut concentrate (where to buy)
• 3 Tbsp vanilla extract (where to buy sweeteners and spices)
• 1/4 cup honey (taste the batter to see if it is sweet enough + 2 Tbsp)
• 1/2 tsp stevia (this is not AIP so substitute more honey or other acceptable sweetener)
• 1 heaping tsp cinnamon

Equipment

• Food processor (where to buy a food processor)
• Cookie sheet (where to buy)
• Parchment paper (where to buy parchment paper)

Instructions

1. Peel the plantain by cutting off the edges, cutting it in half and scoring it along the length
2. Place your thumb under the edge and peel back the skin – if there is any skin left on the plantain cut it out
3. In the food processor puree the plantain
4. Add the coconut concentrate, vanilla, stevia, cinnamon and honey and combine well
5. Add the finely shredded coconut and just mix
6. Place the batter into a bowl for ease
7. Place a teaspoon of batter onto the cookie sheet and smooth over with your finger or use a small melon scoop of tablespoon measuring spoon
8. Fill the cookie sheet with the batter – you will need two
9. Bake at 325º F for 15 minutes, or until the top is just browned a bit
10. Don’t over bake or they will become dry
11. Cool on a rack

Instructions for Frosting

Use the vanilla frosting recipe here and when the cookies are cool, apply with a butter knife.

Prep Time: 10 minutes
Cook Time: 15 – 18 minutes
Yield: about 46 – 48

Tip: Double the recipe and freeze the extras