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?!
- 2 ripe plantains mashed, approx 2 cups
- 2 tbsp coconut oil
- 1/3 cup + 2 tbsp arrowroot starch
- 1/4 tsp Himalayan pink salt
- 1 tsp cinnamon
- 1/3 cup chopped apples
- Preheat oven to 350°F
- Mix all ingredients together, adding the apple in last.
- Drop by the tablespoon onto a parchment lined baking sheet.
- Bake for 25-30 minutes until edges turn slightly brown.
- Allow to cool and become chewy.
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