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Plantain and Chocolate Cookies

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  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 24
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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.
by Fernanda Beccaglia
Updated Sep 20, 2016
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Ingredients

  • 2 large ripe plantains
  • Raisins or walnuts, to taste (optional)
  • 1 1/2 teaspoon extra virgin coconut oil, unrefined
  • 1 teaspoon baking powder
  • 2 organic eggs
  • 3/4 cup flour
  • 1 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
  • 2 teaspoons semisweet chocolate chips

Directions

  •  
    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

  • tip 1
    For a lower calorie or sugar-free version, use stevia.
  • tip 2
    You can process just one of the plantains and add the other one at the end for more texture.
  • tip 3
    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.
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