I haven’t had chocolate chip cookies in a really, really long time. And usually, I’m pretty OK with that. But sometimes a girl just longs for the delicious sweetness, comfort and fond memories a fresh-from-the-oven, warm and gooey chocolate chip cookie can evoke. I was very happy to find a recipe for chocolate chip cookies made from plantains on a favorite blog, Purely Twins, last week. Unfortunately, it used coconut flour, coconut sugar, and coconut oil, all of which Aurora is allergic to. So of course, I did a little tinkering and I am so pleased with the results.
My husband was pretty amazed when he walked in the kitchen to see what the delicious smell was. He thought they smelled, tasted, and looked like the real thing. (The texture isn’t the same- these have a pretty soft cake-like texture- but we can’t have everything, can we?) Aurora really enjoyed them, too. I know she was very happy to be able to take a cookie with her in her snack bag to church. And now that I have a good cookie alternative for her, maybe I can keep her from snagging her brother’s cookies, since she is allergic to the nuts and coconut I use when baking for Jonathan.
Enjoy my version of these delicious Chocolate Chip Cookies.
- 7 oz. ripe plantain, peeled (yellow/black)- about 1 large
- 2 Tbsp arrowroot
- 2 Tbsp plantain flour
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 Tbsp palm sugar
- 2 Tbsp palm shortening (coconut oil would be great here)
- 3 Tbsp chocolate chips (or more!)
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Roughly chop the peeled plantain and puree in blender. Add remaining ingredients, except chocolate chips. Blend until batter is well-combined and smooth. Stir in chocolate chips.
- Spoon onto prepared baking sheet, and lightly press down with back of spoon.
- Bake 10-12 minutes until cookies are golden brown and firm to the touch.
- Makes about 16.
- For an extra dose of chocolate, add 2 Tbsp cocoa powder. Sooo good!