Plantain Flour
Chocolate Chip Cookies
Sweetened with only honey!
Prep Time: 10 min. Cook Time: 10-12 min.
Total Time: 20-22 min.
Makes: 20 small cookies
Macronutrients: 1.2g protein · 11.9g carb · 6.4g fat (1 cookie)
About the Dish:
Chocolate chip cookies are such a staple dessert. No matter what way of eating I was following throughout my life, I craved this treat!
Growing up, I ate nestle tollhouse cookie dough straight out of the fridge, or really anything I could get my hands on. Sometimes I would make them from scratch but mostly I would buy the pre-prepped bags of dry ingredients and whip something up for the family.
As I transitioned into a more paleo lifestyle in my early 20’s, I created a really tasty almond flour chocolate chip cookie recipe that tasted VERY similar to the nestle tollhouse ooey gooey goodness. But, after finding out how high in oxalates almonds are, I wanted to steer clear of this recipe.
Plantain flour sits well with me for an occasional treat so this was an obvious transition for a lower toxic baking flour. It took me about 6 months of not so often baking to finally get the recipe right!
This recipe tastes like the crispy on the bottom, soft and gooey on the inside, melt in your mouth chocolate chip cookies that I remember from childhood, enjoy!
Instagram video for visual coming soon!
Why Plantain & Coconut Flour?
Plantain flour is made from simply dehydrating plantains and blending them into a fine powder. They contain antioxidants, nutrients such as magnesium, iron, potassium, Vit A,K,C, & B6, and are overall a low inflammatory flour for most people.
Regular white flour made from highly processed wheat is very inflammatory and contains gluten, which most people do not tolerate well. The high starch content of refined grains and lack of fiber due to the removal of the bran and germ produces a rapid increase in blood sugar when consumed. The chemicals and pesticides used to produce mass quantities of the white flour we see on grocery store shelves is also very concerning and has been linked to cause many cancers.
I also like using coconut flour, which is also made from dehydrating coconut meat and blending. It has a higher protein, fat, and fiber content than white flour and is also gluten free.
I am not trying to say that flours are a MUST in an optimal diet. They are by no means necessary and they serve as a treat. Whole foods are much healthier and any flour should be consumed in moderation. As you know, I love treats and these are the two flours I feel most comfortable using!
The chocolate I use is only sweetened with dates or honey!
HU chocolate used to be my go-to but these chocolate chips are very hard to find now and they have also tested high in lead (like most chocolate).
Down below is my new go-to! They are only sweetened with honey and this brand specifically tests for heavy metals. I use the sea salt one and chop it into small pieces for my recipes that call for chocolate.
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Equipment:
2 medium mixing bowls
Whisk or hand mixer
Cookie dough scoop or spoon
Small pan to melt butter
Baking sheet
Plate or baking rack
Ingredients:
1 C plantain flour
1/4 C coconut flour
1/2 tsp baking soda
1/2 tsp salt
1 stick (8 Tbsp.) salted butter- melted
1/2 C raw honey
1 Egg
1 tsp. vanilla extract (optional)
3-4 oz. chocolate chips (optional)
Steps:
Pre-heat oven to 350°F.
Melt your butter on stovetop (or in microwave if preferred)
In one mixing bowl, mix all of your dry ingredients (plantain flour, coconut flour, baking soda, and salt)
In your other mixing bowl, whisk your melted butter and honey. Then add your egg and vanilla, mixing thoroughly.
Slowly add your dry ingredients to your wet ingredients, whisking simultaneously. Plantain flour is very messy and floats into the air so I like adding it in fairly small batches.
Once everything is well combined with no flour clumps, add your chocolate chips and mix.
You may place your cookie dough into the fridge for 30 minutes to firm up if you want a more picture perfect cookie dough ball, this also adds a little crisp to the edges. The cookie dough can also be added to the fridge overnight, but you may need to push the cookie dough balls down to get a flat cookie.
Scoop your cookie dough into desired size, leaving at least an inch in between each ball. I use a 1 inch cookie scoop. You may use parchment paper if you wish for easier cleanup, I didn’t find these cookies to stick and I prefer not to use any added paper.
Place your cookie dough balls into the pre-heated oven and bake for 10-12 minutes (or until the bottom edges are started to turn golden). I prefer my cookies soft on the inside and slightly crispy on the bottom. If you want the cookies to be more firm and FULLY cooked, cook for 12-15 minutes.
Remove cookies from the oven and let cool on the baking sheet for 3-5 minutes.
Transfer cookies to a plate or baking rack with a small spatula.
Enjoy! These cookies will stay fresh on the counter for a few days or in the fridge for a week or more. I have also prepped this cookie dough, made them all into balls, and then froze for weeks! Then you can remove a few at a time to enjoy as a frozen snack or bake whenever you want.
Changes/Substitutions:
Baking is such a science, that it would take some effort to change key components of this recipe and produce the same result.
However, you can easily omit the vanilla and chocolate chips if you just want a plantain honey cookie!
I’m sure you could replace the butter with ghee although I have not personally tried this.
You could also replace the honey with another sweetener but make sure you know the recommended ratio conversion depending on the sweetness of the other ingredient. For example: maple syrup would be an equal conversion but granulated sugar or coconut sugar you may need more (around 3/4-1 cup).
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
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