These chocolate chip plantain cookies are so good, no one would ever guess they're healthy. They are paleo and vegan friendly and have the perfect cookie texture - slightly crisp on the outside with a soft interior.
I'm always hesitant to give my husband a recipe that contains plantains and/or plantain flour because he isn't a fan of this starchy fruit.
I get it, people have different taste buds and some people just don't like plantains. (My children and I are definitely NOT a part of that group, haha!)
But these Chocolate Chip Plantain Cookies?! He gladly devoured them! (I actually had to stop him from eating them all). So, I feel it's safe to say that, although these cookies have plantain flour in them, you can't taste it. Also, any plantain-hating husband is sure to like this cookie recipe 😉
Cookie Highlights
These Chocolate Chip Plantain Cookies not only taste amazing, but they have pretty stellar ingredients and are actually healthy. Furthermore, these cookies are:
- Paleo
- Vegan
- gluten free & grain free
- dairy free
- egg free
- easy to make
- contain simple ingredients
Ingredients in Chocolate Chip Plantain Cookies
Here's what you need to make this plantain cookie recipe:
- flax egg (ground flax + water)
- almond butter
- maple syrup
- vanilla extract
- green plantain flour
- baking soda
- salt
- dark chocolate
Flax Egg
These vegan plantain cookies use a flax egg rather than a "real" egg. 1 flax egg = 1 tablespoon ground flax + 3 tablespoons water.
Ground chia seed would be an acceptable alternative. Real eggs have not been tested, so I cannot say whether that substitution will work.
Nut or Seed Butter
I used an unsweetened almond butter to make these cookies. Any nut or seed butter should work in this recipe but it will slightly change the cookie taste and texture.
Sweetener
These cookies are sweetened with maple syrup. However, any liquid sweetener will work as a substitute. Honey is a great paleo alternative.
Green Plantain Flour
These cookies need green plantain flour, as this is a plantain flour cookie recipe. But, if you are interested in some other chocolate chip cookie recipes that are vegan and paleo, then take a look at these: Tigernut Flour Chocolate Chip Cookies, Chocolate Chip Sweet Potato Cookies, Chocolate Chip Tahini Cookies.
How to Make Chocolate Chip Plantain Cookies
These paleo plantain cookies are made in one bowl and baked in the oven for 12 minutes. Here's what you need to do:
First, preheat your oven to 350 degrees F.
Next, make the flax egg. Do this by combining 1 tablespoon ground flax with 3 tablespoons water. Mix with a fork and then let sit for 5 minutes to thicken.
Add all remaining ingredients (besides chocolate) to the bowl. Mix until well combined. Then, fold the chocolate into the dough. If using chocolate bars, chop or crush chocolate prior to adding it.
Use a small cookie scoop (about one tablespoon in size) to scoop the dough. Roll the dough into a ball, then place it onto a baking sheet and slightly flatten.
Place the plantain cookies in the oven and bake at 350 degrees for 12 minutes.
Lastly, remove the cookies from oven, cool 5 minutes on the pan, then transfer them to a wire cooling rack.
How to Store Plantain Cookies
This easy plantain cookies recipe can be kept in an air tight container at room temperature for a couple days. However, I prefer storing them in the fridge or freezer.
More Green Plantain Flour Recipes
For more recipes using green plantain flour, check these out:
Enjoy!
Print
Chocolate Chip Plantain Cookies (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
These Chocolate Chip Plantain Cookies are easy to make and have the perfect cookie texture - a crispy outer layer and soft interior. They are paleo, vegan, gluten free, dairy free and egg free.
Ingredients
- 1 flax egg*
- ½ cup unsweetened almond butter
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- ⅓ cup green plantain flour (46g)
- ½ tsp baking soda
- ¼ tsp salt
- 1-2 oz dark chocolate
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, make the flax egg. Let the mixture rest 5 minutes to thicken.
- Place all remaining ingredients (except chocolate) into the mixing bowl and mix until well combined.
- Chop dark chocolate (or use chocolate chips) and fold into the dough.
- Use a small cookie scoop to scoop the cookie dough and roll it into a ball. Place it on the baking sheet and slightly flatten. (Each cookie should be about 1 rounded tablespoon of cookie dough.)
- Place the cookies your oven (middle rack) and bake at 350 degrees F for 12 minutes.
- Remove from oven, cool on pan for 5 minutes, then transfer to a wire cooling rack.
Notes
*1 flax egg = 1 Tbsp ground flax + 3 Tbsp water
Eric
I’m not a huge fan of plantains but these were great!
B
These turned out great! I used honey instead of maple syrup, and sunflower seed butter instead of almond butter. Thanks for this wonderful recipe!
Katie
Thank you for the review and sharing your substitutions 🙂 So glad you enjoyed them!
JulieAnne
Hi!! Do you know how much half a cup of almond butter is in grams, approx? Thank you! Also, i have goya plantain flour, but it doesn't say green- will it work?
Katie
Hi! 1/2 cup almond butter is about 120 grams. I think any plantain flour should work 🙂
JulieAnne
So, i finally made them! Unfortunately these didn't spread at all for me (subbed the flax egg for actual egg though) so half way thru i sqashed them down a liiittle bit with the back of a spoon. Oh, my goodness, i did NOT expect them to taste SO good and so much like a normal choc chip cookie. This is the 1st time i something straight from the oven and go to leave a review immediately. You deserve 1000, bc you craft really cool, delicious recipes.
Katie
I just saw your comment and it brought the biggest smile to my face! Thank you SO much for the detailed review. I'm thrilled that you love them 🙂
Ann
these cookies are great! I used an egg and added ground flax and also added a tbsp of coconut butter and they are delish!! I was able to find 71% cacao chips too. I learned from my first attempt to pay attention to the timer - in my oven 10 min. is perfect. Thanks again. Ann
Katie
I'm so glad you enjoyed them Ann! Thank you for leaving a review 🙂
Jennifer
I don't know what I did wrong, but mine did not come out like everyone described them, and I used green plantain flour that I have used before for a delicious zuchini bread recipe. They came out grainy and I literally follwed the recipe exactly. Help, because I really want this recipe to work for the nutritional restrictions I have.
Katie
Hmmm, I'm not really sure how I can help if you followed the recipe. I've made them many times and we love them. Do you think the plantain flour you used is grainy? Or maybe it was the nut butter?
Jennifer
The plantain flour is not grainy, I have used it to make an amazing moist zucchini bread before. I used plain smooth almond butter (no sugar) I am going to try again.