Wednesday, January 7, 2015

Paleo Chocolate Chip Cookies (egg free & nut free)

Paleo chocolate chip cookies that taste like soft Chips Ahoy? Made from plantains? You bet!

For all of you trying to stick to your healthy January plans, getting back to those good habits we gleefully forgot about over the holidays, this is what you should make when you are craving sweets and cookies. Because they taste sinful but are made of fruit!

For this recipe you want ripe yellow plantains. The ones I used are yellow but were not fully ripe. Its up to you, for a sweeter cookie, but more sugars, go for really ripe ones that are almost black. 

Peel the plantains, chop the fruit into smaller chunks and put 7 ounces into your food processor. (I started with a blender but it didn't work well with my semi-ripe plantains. So you will see I scooped it all into my food processor.) A vitamix would be awesome here. 

Measure various flours and sugars and baking things on top of the plantains. We have arrowroot, coconut flour, vanilla, cinnamon (optional), baking soda, coconut oil and coconut sugar. And chocolate chips, seriously. 

If you dont have arrowroot powder, tapioca powder or cornstarch will work in a similar way. 

Coconut sugar is one of those things, so delicious and good for you as sugars go. I love to bake with it and these days you can find it at most grocery stores. Maple syrup, honey, or cane sugar can all be substituted in the event you have eaten all the coconut sugar in your kitchen. It happens!

I love to use the mini chocolate chips I feel you get more chocolate in each bite that way. These vegan Enjoy Life ones are tasty. When I don't have those I use a bar of really dark chocolate, one that is so minimally processed, like 80% cocoa solids. The bar can be chopped up easily with a knife to get the 3 tablespoons of chips.  (Wait to add the chocolate until after all the blending, ok!

So there is the big mess of baking stuff.

(it got too messy to show in the middle here, so it was moved to the food processor.)

Now we are happily blending the life out of everything. We want it smooth. 

*Note: if it looks really dry during blending add some almond milk or something like that. start at 1 Tablespoon and add no more than a 1/4 cup. 

We are looking good! It is thick but without chunks. 

Sprinkle and fold in the glorious chocolate. (Seriously, what did humans live for before we got our hands on chocolate?) I wont tell if you put in even more chocolate. 

Prepare your baking sheets with parchment paper or a silpat. 

A small ice cream scooper for cookies is perfect here! This one scoops 1 and a half tablespoons. Use one of these or two spoons to make dollops of cookie dough on the paper. Keep them a consistent size so they cook at the same rate, I think 1 to 1.5 tablespoons if perfect. 

Press down the scoops to flatten the cookies. They don't melt much in the oven.

Dampen two fingers with water, to avoid cookie dough sticking, and press on the top of each cookie to flatten it, somewhere between 1/4 and 1/2 of an inch. So it is short. 

Bake at 375° for 10 - 12 minutes. 

The cookies with soften, puff and then sink. They have pretty cracks and the centers will set. 

Let cool on the hot pans for some minutes. When the cookies are warm you can sort of taste the plantain flavor. Once they cool, the same plantain flavor is all gone.

Soft Paleo Plantain Chocolate Chip Cookies
makes 14 cookies

7 oz peeled ripe plantain
2 Tablespoons arrowroot powder
2 Tablespoons coconut flour
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
3 Tablespoons coconut sugar
3 Tablespoons coconut oil
3 Tablespoons chocolate chips (or more!)
(up to 1/4 cup milk if necessary for mixing)

Note: I always regret it if I don't make a double batch of these! 

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