Guest Post from PreparingItPaleo.com: Pumpkin Plantain Spice Cookies

October 10, 2012 in Categories: , by

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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: 

Mix in separately:

Pulse in:

  1. Preheat the oven to 350F.
  2. Toss all ingredients into a food processor and run until the plantain is pureed (1-2 minutes).
  3. 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.
  4. 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.
  5. Enjoy!

 

Comments

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.

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!

these are amazing, they are loved by everyone that tries them. I even used 100% unsweetened chocolate to a lot of success. I subbed out honey for maple syrup as that is what I had on hand the two times I made them

Hi love the website (found it a week ago!) We just made these and they are super soft and gooey in the middle. We followed the recipe to the tee. We are putting them back in, any suggestions? I know most paleo desserts are soft textured but these tasted almost not done in the middle? Thank you

Coryann, perhaps they were too big? I used a heaping cup of chopped nuts and ended up with 31 cookies. I spread them out a little bit. They were perfectly done at 30 minutes.

You can use ground chia mixed with water to substitute egg. I do 1 Tbsp chia powder mixed with 3 Tbsp water and let it stand for a few minutes till it gets gooey.

I made these today with pecans and I love them. I have tried a few of your recipes and my BlendTec really struggles with the plantains, it’s not that old, so I’m not sure what I’m doing wrong. I also only left them in for about 20 minutes as opposed to 30. They are nice and soft, but would start to burn if I left them in any longer, guessing my oven isn’t calibrated correctly. Making the pancakes next, and I can’t wait for the book!

Thank you so much for these recipes I can eat!! These sound wonderful, but I can’t always get plantains. Are they acting as a binder or something else? Do you know of anything I could use instead? Thanks!

Would ripe plantains work? I see them a lot more than green plantains. (and they’re discounted when really ripe!) I don’t mind if it changes the flavor, I just need convenience food I can eat with all my sensitivities and tight budget.

Thanks for the recipe! These were very good – tasted kind of like an oatmeal raisin cookie. My boys both liked them too. I made them as written using raisins. I think I could have left them for longer than 30 minutes because the insides are a little doughy but maybe I’ll just throw them in my dehydrator so that get a little more crispy on the outside too.

These are in the oven as I’m typing. So glad I looked at the comments. I’m trying these out today to see if we like them, then if so, I was going to try and figure them out without eggs so that my sister-in-law can eat them at thanksgiving. If they work for me, I’ll try the chia seed substitution, as she’s able to eat those.

Incidentally, if you can’t always find green plantains, when you do, get a bunch, process them and freeze in 1 cup increments in baggies. That’s what I do and it works out great. I just defrost what I need a day ahead.

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