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 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.
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
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