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
Scale
- 1 flax egg*
- 1/2 cup unsweetened almond butter
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup green plantain flour (46g)
- 1/2 tsp baking soda
- 1/4 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