Carob Brownie Bites

Carob BROWNIE BITES- AIP, egg-free, resistant starch

Megan Treats, Whole Food Recipes 18 Comments

I got great reactions, ones that exceeded my expectations, when I served these cookies. My husband kind of swooned, really catching me off guard.

“These bring me back. I wish you could have known Grandma Pat,” he said. She was the grandma who cooked with carob instead of chocolate, and juiced for the grand kids. “You would have loved her.” He loved the cookies.

When my oldest son had his first bite his eyes got big.

“These are the best brownies I’ve ever had. You know how much I like brownies.” I had perceived them as cookies. But my other kids agreed emphatically: they are brownies. And my youngest wanted to know what was in them and when I’d make more.

Now it was my turn to have big eyes. WOW. I hadn’t tasted them yet myself and didn’t expect such rave reviews. I was hoping they’d turned out, but yay! Eureka! These are my first go at dehydrator cookies; so they were an experiment. SO happy to have nailed it.

What do I love about these cookies nutritionally?

Resistant starch! I have mentioned it to you before but now I offer it to you in cookie form! Because the green plantains in the cookies are dehydrated instead of being baked at a higher temperature, the resistant starch remains and becomes food for flora in your gut, a prebiotic. Here’s more information about, and sources of, resistant starch if you’re interested.

Also, they’re egg-free, safe for the AIP diet, and sweetened with honey.

What do I love about these cookies nutritionally? Resistant starch! I have mentioned it to you before but now I offer it to you in cookie form! Because the green plantains in the cookies are dehydrated instead of being baked at a higher temperature, the resistant starch remains and becomes food for flora in your gut, a prebiotic. Here's more information about, and sources of, resistant starch if you're interested. Also, they're egg-free, safe for the AIP diet and sweetened only with honey. And you can use whatever fat your body most needs. I like them with extra-virgin olive oil; but the recipe is versatile: coconut oil, tallow, ghee, any fat will work well.

 

Carob Brownie Bites
Yum
Print Recipe
A 1-ounce scoop with an automatic release mechanism is helpful when scooping cookie batter.
Servings Prep Time
16 cookies 20 minutes
Passive Time
5-10 hours
Servings Prep Time
16 cookies 20 minutes
Passive Time
5-10 hours
Carob Brownie Bites
Yum
Print Recipe
A 1-ounce scoop with an automatic release mechanism is helpful when scooping cookie batter.
Servings Prep Time
16 cookies 20 minutes
Passive Time
5-10 hours
Servings Prep Time
16 cookies 20 minutes
Passive Time
5-10 hours
Ingredients
Servings: cookies
Instructions
  1. Place all ingredients in high-powered blender, blending on low speed for about 1 minute, until plantain is pureed. Small pieces of plantain will be speckled throughout.
  2. Scoop 1-ounce portions onto lined dehydrator tray or greased cookie sheet (if using a low-temperature oven).
  3. Dehydrate cookies at 140 degrees for 5-10 hours, depending on the dehydrator, until cookies are brownie-like in texture: soft and chewy.
  4. Cool cookies and refrigerate for storage.
Recipe Notes

*How to peel green plantains- Have plantains at room temperature.

  1. Cut off both ends.
  2. Cut in half length-wise.
  3. Cut each half in half again, width-wise.
  4. Insert thumb between flesh and peel and unwrap sticky peel.
Share this Recipe
 

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  • Jessica from SimplyHealthyHome

    Mmm…these look great. And so healthy!

  • Emily @ Recipes to Nourish

    These sound delicious! I wish I had some to snack on right now.

  • naturalfitfoodie

    Love plantains and carob so for sure I’m gonna like these!

  • Renee Kohley

    I will be making these as soon as I can grab some green plantains!

  • Megan Stevens

    Yay, Renee, so glad!!

  • Megan Stevens

    Great!

  • Megan Stevens

    So does my little person. 😉 Thanks, Emily.

  • Megan Stevens

    Thanks, Jessica!

  • Chloe

    These look super yummy and healthy! I’ll be pinning these for when I’m off GAPS!

  • Megan Stevens

    Sounds great, Chloe! Yes, my kids are beginning to phase off. And we introduced plantains and carob as two of their first foods. Both went over great.

  • Jens Sweet Plantains

    These look great! I love cooking with plantains 😉

  • Loriel

    I love that you’re using plantains. I have never heard of that!

  • Megan Stevens

    Me too, Jen, thanks!

  • Megan Stevens

    I’ve only been using them for the past year and they feel like a boon! When the green plantains aren’t cooked, but rather dehydrated, they offer the added health bonus.

  • Stephanie

    I was recently able to reintroduce cocoa. If I were to use cocoa instead of carob, would I use the same amount or less?

  • Megan Stevens

    Hi Stephanie, I would use the same amount, knowing they would be DARK chocolate. If you decrease the amount then the ratio of ingredients will change. Good luck! Sounds like a fun experiment.

  • Allie

    These taste awesome! I made them with cocoa powder since I didn’t have carob – so yummy!

  • Megan Stevens

    Yay, I’m so glad. Thanks for the feedback!