Plantain Cookies
Discover a tropical twist on dessert with these irresistibly soft and chewy Plantain Cookies! Perfectly sweetened with ripe plantains and a touch of maple syrup, this recipe combines the natural sweetness of fruit with the nutty richness of shredded coconut and coconut oil for a flavor-packed treat. Enhanced with fragrant cinnamon and vanilla, these cookies boast a hint of spice and warmth, while optional add-ins like chocolate chips or chopped nuts make them fully customizable. Quick to prepare in just 10 minutes and baked to perfection in 15, Plantain Cookies are a healthier alternative to traditional sweets. Perfect as a snack or a light dessert, these unique cookies are sure to attract attention with their tropical flair and rich texture. Ideal for gluten-conscious bakers, family gatherings, or anyone looking for a nutritious spin on baked goods!
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Recipe Information
Ingredients
- 2 large ripe plantains
- 1 cup unsweetened shredded coconut
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup all-purpose flour
- 0.25 cup optional add-ins (e.g., chocolate chips or chopped nuts)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel and mash the ripe plantains in a medium-sized bowl until smooth.
Add the coconut oil, maple syrup, and vanilla extract to the mashed plantains, and mix well until combined.
In a separate bowl, whisk together the shredded coconut, ground cinnamon, baking powder, salt, and all-purpose flour.
Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. If you're using optional add-ins like chocolate chips or nuts, gently fold them in now.
Scoop heaping tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon to form cookie shapes.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 289.7 g | 105% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 132.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3140 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
