Wednesday, July 18, 2012

Paleo Nutty Plantain Cookies

I bought more than one plantain last week when I was shopping before making PaleOMG's Plantain & Mango Beef. They've been getting blacker and blacker on my counter, as I tried to think of something new to make with them.

Today I came up with a pretty tasty treat. As I've mentioned before, my daughter doesn't like bananas but loved the cookies I created with the ripe plantain today. I think these would even be more decadent with some Enjoy Life mini chocolate chips stirred into the batter, but I'm currently out. It was actually good to make them without the chocolate, though, so that I could gauge if they're sweet enough without (which they are).

You could easily make this recipe with a ripe banana, which would save the step of having to caramelize the plantain first.

Paleo Nutty Plantain Cookies

1 very ripe plantain, thinly sliced
1 tbs. coconut oil
2 tsp. honey
2 tbs. almond butter
1 tsp. baking soda
1/2 tsp. cinnamon
pinch of salt
1 1/4 cup almond flour (blanched or meal would work)
1/2 cup coconut or almond milk
1/2 cup raw nut pieces (I used cashew)
small handful Enjoy Life chocolate chips (optional)

Preheat oven to 350. Melt coconut oil in a small skillet. Add plantain slices and cook for about 1-2 minutes, then add honey. Stir to coat and remove plantains from heat once they're brown.

Add them to a stand mixer bowl along with almond butter through milk. Mix on high speed until well-blended. I still had some plantain chunks (you could always run them through a food processor first if you want a perfectly smooth batter).

Stir in nut pieces and chocolate chips, if using. Place in heaping spoonfuls onto greased or Silpat-lined baking sheet. I made 6 jumbo cookies for fun. Bake at 350 for 15-20 minutes, depending on size of cookie. These are a bit fragile, so allow to cool for at least 5 minutes before removing to a cooling rack.

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