Name: Chewy Gingersnap Plantain Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Ingredients: 1/2 cup tahini; 2 Tbsp molasses; 2 Tbsp raw honey (maple syrup for vegan); 1 tsp vanilla extract; 1/4 cup green plantain flour (33g); 1/2 tsp baking soda; 1 tsp ground ginger*; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt

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These chewy gingersnap plantain cookies are soft and chewy with a bold gingerbread flavor. They're made with green plantain flour and tahini, sweetened with honey and spiced with ginger, cinnamon and nutmeg. These healthy ginger cookies are paleo, gluten free, egg free and nut free.

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.

I used it to make these chewy gingersnap plantain cookies. Which are made from a combination of green plantain flour, tahini, honey and molasses.

They have a rich gingerbread flavor and a chewy texture. They're incredible right out of the oven, or frozen and dipped into a glass of your favorite milk.

Before diving into the recipe, let's talk about plantain flour for a minute...

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 ¾ 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.

bite of a cookie to show the inside texture

Ingredients

These chewy gingersnap plantain cookies are paleo and free from top allergens. 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)
molasses
honey (or maple syrup)
vanilla
plantain flour
baking soda
ginger
cinnamon
nutmeg
salt

ingredients-in-gingersnap-plantain-cookies

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 12 minutes.

paleo gingersnap cookies on wire cooling rack

After baking, remove the cookies from the oven. Cool about 5 minutes on the baking sheet, then transfer to a wire cooling rack.

Storage

These vegan plantain cookies are best kept in an air-tight container or baggie in the fridge or freezer. Keep them for up to one week in the fridge, or one month in the freezer.

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