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28

Plantain and Chocolate Cookies

Prep 10 min
Total 30 min
Ingredients 12
Servings 24

Who doesn’t love plantains? Baked or fried, they can make the perfect mid afternoon snack. They’re also great as a side dish or garnish in baking and dessert recipes. They can also be great in classic uses like tostones, chips or mofongo. This time I would like to show you a very original way to use them if you want to get the younger members of the family to eat more vegetables and fruits: chocolate cookies! Although it sounds a little crazy, they make the perfect pairing with chocolate and I assure you that one cookie won’t be enough. MORE + LESS -

Ingredients

large ripe plantains

Raisins or walnuts, to taste (optional)

1 1/2

teaspoon extra virgin coconut oil, unrefined

teaspoon baking powder

organic eggs

3/4

cup flour

pinch sea or kosher salt

1 1/2

teaspoon vanilla extract

1/2

teaspoon cinnamon, optional

3/4

cup dehydrated coconut

1 1/2

tablespoons organic cane sugar

teaspoons semisweet chocolate chips

Directions

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1

Preheat oven to 375° F.
2

Line a baking tray with parchment paper, aluminum paper or lightly grease with coconut oil.
3

Place plantains in a food processor and lightly process until you have a puree. Add raisins or nuts, if desired.
4

Add rest of the ingredients to the food processor, except chocolate. Process until everything is well combined.
5

Add everything to a bowl and add chocolate. Use a spatula to combine everything.
6

With a spoon, shape the dough into small balls and place them on the previously prepared baking tray. Bake for 20 minutes. Remove from oven and let cool before serving.
7

Serve and enjoy!

Expert Tips

For a lower calorie or sugar-free version, use stevia.
You can process just one of the plantains and add the other one at the end for more texture.
For gluten-free cookies, use almond or coconut flour.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Who doesn’t love plantains? Baked or fried, they can make the perfect mid afternoon snack. They’re also great as a side dish or garnish in baking and dessert recipes. They can also be great in classic uses like tostones, chips or mofongo. This time I would like to show you a very original way to use them if you want to get the younger members of the family to eat more vegetables and fruits: chocolate cookies! Although it sounds a little crazy, they make the perfect pairing with chocolate and I assure you that one cookie won’t be enough.