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.
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)
- 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 12 minutes.
After baking, remove the cookies from the oven. Cool about 5 minutes on the baking sheet, then transfer to a wire cooling rack.
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.
More Recipes Using Plantain Flour
- chocolate chip plantain cookies
- plantain mug cake
- cinnamon apple plantain muffins
- plantain flour pancakes
These chewy gingersnap plantain cookies are soft and tender with a bold gingerbread flavor. Gluten free, dairy free, nut free and paleo friendly!
- 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 12 minutes.
- Remove cookies from oven and cool on baking sheet for 5 minutes before transferring to a cooling rack.
*These cookies have a bold ginger flavor. Feel free to use just ½ tsp for a more mellow taste.
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