Guest Post from PreparingItPaleo.com: Pumpkin Plantain Spice Cookies
October 10, 2012 in Cookies, Nut-Free Baking
A former biology professor, Karen has a Ph.D. in Cell Biology. Now a stay at home mom, she has taken on other projects including raising two boys, ages 8 and 11. You can find more of Karen’s delicious paleo recipes at her blog http://preparingitpaleo.com/
Motivated by Sarah’s success using plantains in pancakes, I’ve been testing various recipes to see if I can replace almond flour with plantain. It’s worked rather nicely. Plantains are less expensive, contain little omega 6*, and remove a common allergen: tree nuts.
The first time I made these soft cookies, I’d not yet ‘discovered’ plantains. I’d used a cup of almond flour instead of a plantain. My eldest son, who views my current use of plantains suspiciously, asked to see the recipe. I happily handed him an old copy with the original ingredients. “There,” I said. “You don’t taste any plantain, do you?” My husband raised his eyebrows. I put my finger to my lips as my son looked over the recipe. “No!” replied my son with a grin. “These are great!” I had to cut him after his fifth cookie.
*17.44 g in a cup of almonds, only 43 mg in a cup of mashed plantain
Ingredients:
- 1 green plantain, peeled and quartered
- 1 can pumpkin puree
- 1 egg
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
Mix in separately:
- ¼ cup coconut flour
Pulse in:
- ½-1 cup chocolate chips, nuts or raisins
- Preheat the oven to 350F.
- Toss all ingredients into a food processor and run until the plantain is pureed (1-2 minutes).
- Add the coconut flour and run briefly (30 seconds) to mix it in. Wait 2-3 minutes to allow the coconut flour to absorb moisture. Now pulse in, according to taste, either chocolate chips, nuts or raisins.
- Scoop spoonfuls of the mixture onto a baking sheet and spread dough slightly (the cookies will not spread in the oven). Bake for 30 minutes.
- Enjoy!
Looks fantastic! My bookmarks section is getting filled up with so many pumpkin recipes this year it will take me until spring to eat them all!
[...] thrilled to be sharing this recipe for Pumpkin Plantain Spice Cookies over at The Paleo Mom. My original recipe used almond flour. But I am happy to report it is now [...]
I have got to try these…RIGHT NOW!
I’m not a big chocolate person, but I might be persuaded to try one of these!
Oh, Man! That’s awesome! Just this morning, I was making the plantain pancakes for my kids, and decided to dump in some pumpkin and some pumpkin spice to the second half of the batter…they were pretty amazing, too! But it never occurred to me to make cookies out of them.
These look awesome, however I have a fatal allergy to ALL nuts, including coconut (which I know, isn’t really considered a nut but test results proved they can kill mr).Any thoughts on what I could substitute for he coconut products that isn’t a nut??
I’m working on some nut-free coconut-free recipes. It’s tough. You can play with sweet potato flour, plantain flour, arrowroot powder, tapioca flour, and seed flours if you can handle those.
I just made these in my donut tin and made the most amazing donuts ever! I’m going to find a nice glaze to go along with them now for a really special treat.
Thank you, these are so good! I made them with choc. chips are they are really yummy, without the yucky feeling that almond flour gives me. I love your plantain recipes. I would love these with raisins too. The real success was that my 2 teenage boys said they were good, woo hoo! I really appreciate your efforts to create these fabulous recipes!