Chewy Plantain Apple Cookies (AIP/Paleo/Sugar-Free)

Before starting AIP, I knew what plantains were but I had never cooked or baked with them. I’m not even sure if I even had tasted a fresh plantain?! I know I had tried a plantain chip but remember them being stale and probably full of msg seasoning. It all changed once I discovered The Paleo Mom’s plantain fritter pancakes. Since then I’ve been experimenting with more and more plantain recipes!

The cashiers are always asking what I do with them (plantains are not a common food here in northern Ontario, Canada).  This is my usual reply, “they are SO versatile! Green plantains are not sweet and taste more like a potato, yellow to brown plantains are sweeter and have that banana taste. I love slicing green plantains and frying in coconut oil, with a sprinkle of pink salt, tastes like a chip but healthy! Satisfies that carb and fat craving I get more often that not since I am still nursing my little one. The yellow to brown plantains are great for satisfying that sweet tooth without any refined sugar. A yellow/brown plantain sliced and fried in coconut oil with a sprinkle of cinnamon and a dash of pink salt is Ah-mazing!” Then they just stare and nod, and try to be polite.

I just love simple recipes though. I look back at my gluten free, dairy free baking recipes and remember always wanting the perfect cookie. I could never get that chewy texture I craved. I would often make a cookie that included mashed banana, gluten free oats, and coconut oil. I liked making these since they were so easy and quick to throw together. I would make a big batch to freeze and then I had a quick convenient snack to grab if I was on the go. These plantain cookies remind me of those banana oat cookies because they are so, SO simple to prepare but there are two things that make these even better: they are ch-ch-cheewy once cooled, and they don’t make me sick. Win win!

Oh and how can I NOT include some apple with it being the start of fall and all?!

Chewy Plantain Apple Cookies (AIP/Paleo/Sugar-Free)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Dozen

Chewy Plantain Apple Cookies (AIP/Paleo/Sugar-Free)

Ingredients

Instructions

  1. Preheat oven to 350ยฐF
  2. Mix all ingredients together, adding the apple in last.
  3. Drop by the tablespoon onto a parchment lined baking sheet.
  4. Bake for 25-30 minutes until edges turn slightly brown.
  5. Allow to cool and become chewy.
  6. Enjoy!

http://lichenpaleolovingaip.com/chewy-plantain-apple-cookies-aippaleosugar-free/

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16 Comments on "Chewy Plantain Apple Cookies (AIP/Paleo/Sugar-Free)"

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Shoshana
Guest

This is a really nice recipe and very easy. I am allergic to apples and substituted shopped ginger crystal or rehydrated dried apricots. Wow. Chewy and habit forming.

Cheri
Guest

These are sooo good, and whipped up so easily in the food processor! Thanks for giving me some guiltless snacks for my weekend!

Kelli
Guest

Should these be stored room temp? Do they freeze well? Don’t get me wrong, I could eat them all in one sitting, but I’m thinking about for a trip.

Xie
Guest

How much arrowroot starch do you mean with “1/3 + 2 tbsp cup”? Is it 2 tbsp?

Colleen Chao
Guest

These are AMAZING! My 5-year-old and I are scarfing these down tonight! Thank you for the wonderful recipe!

Jackie King
Guest

These hit the spot! I was craving something baked for Christmas but didn’t have all the ingredients for recipes I found. I went to the store yesterday and low and behold they had really ripe plantains. I was going to make fritters but found your recipe. I hope when I reintroduce foods I can eat pecans which was a food group before. I think they would be a nice addition. Thanks so much for experimenting and posting your recipe!

amanda
Guest

Am I the only one who had trouble getting them off the parchment / waxed paper? Followed the recipe to the letter. I’ll be honest. They were so good that I just ate some waxed paper…

joris
Guest

Looks yummy!! We don’t find arrowroot starch here (don’t even know it). Would i replace with cassava starch por coconut flour? What you suggest better? Thank you!