These Chewy Gingersnap Plantain Cookies are the BEST soft, perfectly spiced, grain free ginger cookies. They’re made with green plantain flour, egg free, dairy free and sweetened with honey. A delicious, ginger, molasses and nutmeg infused Paleo cookie recipe and no one would ever guess they were healthy.
I’ve baked with plantains many times over the years, but it wasn’t until recently that I tried using plantain flour in my recipes. Guys, there’s no turning back! Plantain flour will definitely be a staple in my baking.
What is Plantain Flour?
Plantain flour is made from peeled, dried plantains that are ground up into a fine powder. The plantain flour I used in this recipe comes from green, unripe plantains. One extra large, green plantain can produce about two cups of plantain flour.
It is the perfect all-purpose flour alternative. (Use 3/4 cup plantain flour for every 1 cup all-purpose flour.) In addition, it is completely:
- Gluten free
- Grain free
- Paleo friendly
- Vegan friendly
- Allergy free
Basically, you can’t go wrong with plantain flour, as it fits most diets. In addition, it has a neutral flavor, making it perfect for any type of cooking or baking.
Ingredients in Healthy Gingersnap Cookies
These cookies are Paleo and allergy free. Meaning, no grains, eggs, dairy, gluten, nuts or refined sugar. They are sweetened with honey, but you can use maple syrup to make the recipe Vegan friendly.
Here’s what you need:
- tahini (or any drippy nut butter)
- honey (or maple syrup)
- plantain flour
- baking soda
How to Make Chewy Gingersnap Cookies
These Paleo plantain flour cookies are made in one bowl, chilled for 30 minutes and then baked in the oven for less than 15 minutes.
First, combine all ingredients in a medium sized mixing bowl. Then, place the dough in the fridge to chill. You’ll want to give the cookies at least 30 minutes to chill. This helps them keep their shape when baking and gives these gingersnap cookies the perfect texture and consistency.
While the dough is chilling, preheat your oven to 350 degrees.
Next, scoop chilled cookie dough onto a baking sheet. Each cookie is about 1 tablespoon in size. Place the cookies in your preheated oven and bake at 350 degrees for 14 minutes.
After baking, remove the cookies from the oven. Cool about 5 minutes on the baking sheet, then transfer to a wire cooling rack. Cool to room temperature before placing them in an air-tight storage container.
Gluten free, egg free and dairy free gingersnap cookies made with green plantain flour. Perfectly spiced, deliciously sweet and secretly healthy!
- In a medium-sized mixing bowl, combine all ingredients. Mix well.
- Refrigerate dough for at least 30 minutes. While dough is chilling, preheat oven to 350 degrees F.
- After dough has chilled, remove from fridge. Scoop about 1 Tbsp of dough per cookie onto baking sheet.
- Place in the oven and bake at 350 degrees for 14 minutes.
- Remove cookies from oven and cool on baking sheet for 5 minutes before transferring to a cooling rack.
Keywords: cookies, holidays, ginger, gingersnap, gingerbread, plantain, plantain flour, egg free, nut free, dessert