The inspiration for this cookie came from a double chocolate brownie cookie that I used to make for special treats in the “olden days”. It used to be a hit at potlucks or parties because it was very intensely chocolaty and had a nice chew to it. I was thinking about Christmas cookies for this year and it’s been quite a while since I’ve worked on a cookie recipe, so I just felt that this was one I had to adapt.
Given that there wasn’t that much flour in the recipe to begin with, I thought it would relatively easy to adapt to paleo baking. Boy, was I wrong! This recipe is right up there with some of trickiest I’ve worked on (and therefore most rewarding to perfect). I’ve actually been working on this recipe for about 2 months (during which time I learned that I’m sensitive to chocolate, which made it much trickier and tortuous to work on). I think I tried 8 or 9 variations before this cookie met my expectations. I wanted this cookie to be chewy (the first few attempts were almost like shortbreads) and hold together for fairly large cookies. And I wanted the cookie to be not too sweet but potently chocolaty. Like super chocolaty. Not a cookie that looks vaguely chocolaty but one that tastes better than eating a square of chocolate. Well, I did it. This is for all you chocolate lovers out there!
I wanted this cookie to be not too sweet. My kids loved it, so it’s not like it’s that bitter. But, if you find it isn’t sweet enough for you, you could substitute 1-3 ounces of the 100% baking chocolate with semi-sweet chocolate.
I think this cookie would be amazing with a large pinch of cayenne pepper added, and maybe a generous pinch of cinnamon too.
If you need this recipe to be completely coconut free, you can substitute palm shortening, palm oil, or butter (maybe even lard) for the coconut oil.
You can also make these more reminiscent of brownies by adding chopped nuts (pecans or walnuts would be my first choice—and I would suggest toasting them first). You can either add these in addition to the chocolate chips or instead of them.
This is another recipe using green plantain (also called raw banana). The flavor does not work so well if you use ripe plantain, but it’s okay if it’s not super green. The ¾ cup green plantain puree is the equivalent of 1 average size plantain (the super large plantains usually yield closer to 1 cup of plantain). I have actually taken to buying a bunch of green plantains when I see them in the store, pureeing them all and then freezing the puree in 1 cup portions for future baking. It works very well!
This recipe makes 11-12 large cookies. They will keep a couple of days in an airtight container on the counter, but they are best fresh (they tend to soften as the days go buy due to the honey in them). If you aren’t going to eat them all right away (sharing them with your friends and family, of course), then I’d suggest freezing any leftovers.
Oh yeah. And this is a picture using my new camera! Given that chocolate cookies can be very challenging to photograph, I’m pretty pleased with this photo.
- ¾ cup pureed green plantain (about 1 average sized plantain)
- 3 Tbsp molasses
- 2 Tbsp honey
- 6 oz 100% unsweetened baking chocolate
- 2 Tbsp extra virgin coconut oil (you can substitute palm shortening, butter or lard)
- ¼ cup cocoa powder
- ¼ cup tapioca flour/starch
- 2 tsp vanilla (or substitute espresso)
- Pinch salt
- 1/8 tsp baking soda
- ½ cup semisweet or bittersweet chocolate chips or chunks
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Puree plantain in a food processor or blender with molasses and honey for 2-3 minutes, until very smooth.
- Melt chocolate and coconut oil together (you can do this in the microwave or on the stovetop, up to you), being careful not to burn it.
- Add melted chocolate to the food processor. Add vanilla and process to combine.
- Combine cocoa, tapioca, salt, and baking soda. Add to food processor (if you’re using a blender, you probably want to pour this out into a bowl and mix in the dry ingredients by hand). Pulse to form a uniform dough.
- Remove from the food processor and fold in chocolate chips. The dough should be cool enough to handle (but still slightly warm).
- Take large spoonfuls of batter and drop onto the prepared baking sheet. Flatten and smooth out with your hands, a spatula or the back of a spoon (think of this like making cookie patties). You are completely shaping the finished cookie since these cookies don’t spread while baking. Form 11 or 12 large cookies–about 3” in diameter and 3/8” thick. You can change the size if you want, but then you’ll have to adjust the baking time.
- Bake for 9-10 minutes. Remove from the oven and let cool at least a few minutes on the baking sheet (you can let these cool completely on the baking sheet if you want).