I have been making these Paleo Chocolate Cookies for almost 2 months now and even baked them at altitude today. They have been coming out consistently and I have even baked variations of the recipe that I will share. I started off experimenting to develop a grain-free recipe that didn’t include almond or tapioca flours. My husband reacts to almonds and I react to tapioca, two ingredients I often find in baked goods recipes. Since I had cooked Perfect Paleo Pancakes using green plantains, I decided to try baking with them. My husband loved the trial run of these cookies as they are cake-like in consistency, which he prefers.
I made them again to take to work. There are several people at work who are paleo for various reasons and a couple of people who are gluten-free for medical reasons. They also liked them. I was asked for the recipe but wanted to bake them a couple more times to be sure the recipe worked.
I went home for my family’s Christmas party which would be the big test. I have two sisters, a five-year-old niece and a sister-in-law who are all gluten-free. My sisters and my sister-in-law all do a lot of baking so I was nervous for, but wanted, their opinions. So I baked them again while staying at my mom’s house. I had been using a gas oven at home but used a convection oven there. They came out to rave reviews. Most importantly, they were five-year-old approved!
That brings us to today where I baked them again, at altitude, using an electric oven. I made a half recipe since I only had access to a small food processor. Once again, they came out nicely and to good reviews from people who aren’t gluten-free. They were gobbled up immediately!
Paleo Chocolate Cookies
- 2 medium or 1 1/2 large green plantains, peeled and chopped into 1/2 inch pieces
- 2/3 cup cocoa powder
- 1 cup coconut sugar
- 6 Tbsp. coconut oil or ghee
- 2 large eggs
- 2 tsp gluten-free vanilla
- 1/2 tsp salt
- 1/4 tsp baking soda
- ¼ tsp baking powder
- 1 cup chopped pecans or nut of choice (optional)
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Pre-heat oven to 375 degrees. Place plantains, cocoa powder and sugar in a food processor and process until it forms a dough ball. Break up the dough ball with a spoon while it is still in the processor and add the rest of ingredients, except nuts, and process again until smooth. Add nuts, if using, and incorporate them in with a couple of pulses on the food processor. Line a cookie sheet with parchment paper. Drop a 2 inch round spoonful of cookie dough onto lined cookie sheet. Leave 2 inches between cookies to allow for spreading. Bake for 12-15 minutes at 375 degrees. Allow to cool. Makes approximately 2 dozen cookies.
