Plantains lend an incredible flavor to these chewy cookies, and I love making the batter in a blender.
Prepare the pan and oven:
Preheat the oven to 375°. Line a large baking sheet with parchment paper.
Prepare the plantains:
Using a sharp knife, cut off the ends of each plantain. Then cut a thin slit just through the skin and follow it all the way down the back of the plantain. Peel off the skin and roughly chop each one into smaller pieces.
Make the batter:
In the blender jar, add the plantain, secure the lid and blend on high until smooth. Next add the listed ingredients up through vanilla extract, secure the lid and blend again on high. Then, stir in the cacao nibs.
Drop the dough:
Using a large cookie scoop (1 1/2 tbsp), drop the dough onto the lined baking sheet and press down the tops with a solid spatula or wooden spoon until all the batter is used. Bake for 12 to 15 minutes until the cookies are firm to the touch.
Cool the cookies and serve:
Let cool for 10 minutes on the pan, then transfer to a wire rack. Chill the cookies in the fridge for 30 minutes before serving.
Store the cookies:
Store in an airtight container in the fridge for up to 2 days.
Notes: Green plantains are lectin free and provide digestive benefits; however, this recipe calls for ripened plantains that can either be yellow or black which do contain a protein called lactin. Although ripe plantains do contain a lower lectin content, this recipe is considered to only be gluten free. An electric hand mixer can be used instead of a blender but won't yield as smooth of a result.
Ingredients
Directions
Prepare the pan and oven:
Preheat the oven to 375°. Line a large baking sheet with parchment paper.
Prepare the plantains:
Using a sharp knife, cut off the ends of each plantain. Then cut a thin slit just through the skin and follow it all the way down the back of the plantain. Peel off the skin and roughly chop each one into smaller pieces.
Make the batter:
In the blender jar, add the plantain, secure the lid and blend on high until smooth. Next add the listed ingredients up through vanilla extract, secure the lid and blend again on high. Then, stir in the cacao nibs.
Drop the dough:
Using a large cookie scoop (1 1/2 tbsp), drop the dough onto the lined baking sheet and press down the tops with a solid spatula or wooden spoon until all the batter is used. Bake for 12 to 15 minutes until the cookies are firm to the touch.
Cool the cookies and serve:
Let cool for 10 minutes on the pan, then transfer to a wire rack. Chill the cookies in the fridge for 30 minutes before serving.
Store the cookies:
Store in an airtight container in the fridge for up to 2 days.