Spiced Plantain Cookies (vegan, grain-free, nut-free, autoimmune)
Elimination diet cookies made from plantains! You'll love these chewy spice cookies if you are following our Elimination Diet or another special diet such as an autoimmune diet, gluten-free diet, paleo diet, or vegan diet! They are also a perfect treat to introduce to older babies and toddlers—once your baby is okay chewing soft foods, try making these cookies.
Use this recipe during Phase 2 of our Elimination Diet program.
While on an elimination diet, you'll find that many of the foods you are accustomed to eating everyday are off-limits—which means that you'll get to experience new flavors and new foods! The Elimination Diet keeps out sweets and treats for the most part, but we also know how wonderful it is to have something comforting to eat, like these cookies made from super nutritious plantains! This recipe has been slightly adapted from a recipe I created for the FREE Elimination Diet Cookbook that you can download when you purchase the Elimination Diet Book.
If you are curious about trying an Elimination Diet and you're not sure where to begin, check out our Elimination Diet book and an online Elimination Diet Support Program, both of which provide excellent tools that walk you through each step of an Elimination Diet.
Spiced Plantain Cookies
Serve cookies with warm spice tea or rooibos tea—a tasty and nutritious elimination diet treat! If you don't have a kitchen scale then peel and thinly slice your plantains, and then measure out 2 cups—that should equal about a pound of plantains.
Look for greenish-yellow plantains for this recipe. To peel, take a paring knife and cut the ends off, then run the knife down one of the ridges on the plantain. Gently peel the plantain open.
- Preheat oven to 350 degrees F. Line a cookie sheet with unbleached parchment paper.
- Place the chopped plantains into a food processor fitted with the “s” blade; process until very smooth and creamy. Make sure you process as long as possible to get an ultra smooth texture!
- Add the shortening and coconut sugar and process again until incorporated.
- Add the remaining ingredients and process until combined. The dough should look like traditional chocolate chip cookie dough. The longer it sits, the firmer it will become as the coconut flour absorbs moisture.
- Drop dough by the large spoonful onto the cookie sheet. With wet or oiled hands, gently flatten each cookie.
- Bake for 15 to 18 minutes. Cool on a wire rack. Cookies are soft and chewy, not crunchy. Serve warm or store in a glass jar and store on your counter for up to 4 days.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
I am OBSESSED with these cookies! During the elimination phase of AIP there is nothing more exciting than finding a super delicious cookie recipe. Thank you so much for sharing this! (:
If I wanted to sub olive oil for the shortening, would it be the same quantity?
Hi Kristen,
I have not tested this recipe with olive oil, but I would probably start with slightly less, maybe 5 tablespoons.
WOW!!! These are delicious! Thank you for the recipe!
Thanks Pam! So glad you enjoyed these! :)