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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.
- 2 whole green plantains, peeled* and cut into 1/2" slices
- 2/3 cup carob
- 1/2 cup extra virgin olive oil or melted coconut oil
- 1/2 cup local, raw honey
- 2 tsp. sustainably-sourced gelatin, Great Lakes or Vital Proteins brands
- 2 tsp. cinnamon
- 1/4 tsp. sea salt
- 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.
- Scoop 1-ounce portions onto lined dehydrator tray or greased cookie sheet (if using a low-temperature oven).
- Dehydrate cookies at 140 degrees for 5-10 hours, depending on the dehydrator, until cookies are brownie-like in texture: soft and chewy.
- Cool cookies and refrigerate for storage.
*How to peel green plantains- Have plantains at room temperature.
- Cut off both ends.
- Cut in half length-wise.
- Cut each half in half again, width-wise.
- Insert thumb between flesh and peel and unwrap sticky peel.
Looking for more egg-free treats? This cookbook is just out! It’s an eCookbook with 12 egg-free cookie recipes. They’re wonderful and worth the small purchase price, sure to become family favorites!
Comments 18
Mmm…these look great. And so healthy!
Thanks, Jessica!
These sound delicious! I wish I had some to snack on right now.
So does my little person. 😉 Thanks, Emily.
Love plantains and carob so for sure I’m gonna like these!
Great!
I will be making these as soon as I can grab some green plantains!
Yay, Renee, so glad!!
These look super yummy and healthy! I’ll be pinning these for when I’m off GAPS!
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.
These look great! I love cooking with plantains 😉
Me too, Jen, thanks!
I love that you’re using plantains. I have never heard of that!
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.
I was recently able to reintroduce cocoa. If I were to use cocoa instead of carob, would I use the same amount or less?
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.
These taste awesome! I made them with cocoa powder since I didn’t have carob – so yummy!
Yay, I’m so glad. Thanks for the feedback!