After the success of the plantain bread, I decided to try making something a little fancier. These were my latest lunch box treats I baked for the girls. They love them! And I love that they have no oil or sugar in them and are super quick and easy to make. Since they have oats in them, they aren't for cavemen, but they are gluten-free if you can't have gluten.
Chewy Cocoa Cranberry Plantain Cookies
1 semi-ripe or ripe plantain
2 eggs (or flax eggs*)
1/4 cup powdered stevia or coconut sugar
1 tsp vanilla extract
1/4 cup cocoa powder
2 cups oats (gluten-free, if necessary)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries (juice sweetened, if possible)
Puree plantain in food processor. Add eggs, sweetener, vanilla and cocoa and puree again until smooth. Add remaining ingredients, except cranberries, and pulse until combined. Stir in cranberries by hand.
Drop large spoonfuls onto parchment-lined baking sheet. Bake at 350F for 10 minutes. Let cool completely before removing from pan. Makes 20 cookies. Keep in air tight container for up to a week or freeze.
*I think flax eggs will work, but I didn't try them this way.
This recipe was submitted to Vegetarian Mamma's Gluten-Free Friday.