Description
These chewy gingersnap plantain cookies are soft and tender with a bold gingerbread flavor. Gluten free, dairy free, nut free and paleo friendly!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
*These cookies have a bold ginger flavor. Feel free to use just 1/2 tsp for a more mellow taste.