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)
- 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
- Food processor (where to buy a food processor)
- Cookie sheet (where to buy)
- Parchment paper (where to buy parchment paper)
- Peel the plantain by cutting off the edges, cutting it in half and scoring it along the length
- Place your thumb under the edge and peel back the skin – if there is any skin left on the plantain cut it out
- In the food processor puree the plantain
- Add the coconut concentrate, vanilla, stevia, cinnamon and honey and combine well
- Add the finely shredded coconut and just mix
- Place the batter into a bowl for ease
- 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
- Fill the cookie sheet with the batter – you will need two
- Bake at 325º F for 15 minutes, or until the top is just browned a bit
- Don’t over bake or they will become dry
- 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