Plantain Cookies Recipe – Vegan & Delicious Drop Cookies

Introduction

Welcome to LoveWithRecipes.com! Today, we are excited to present a recipe that combines wholesome ingredients with irresistible flavor — the Plantain Cookies. These cookies are a celebration of plant-based baking, showcasing the natural sweetness and moisture of ripe plantains, paired with warm spices, oats, coconut, and a hint of raisins for added texture and sweetness. Perfectly suited for vegans and those seeking healthier dessert options, these cookies are versatile enough to serve at breakfast, snack time, or as a delightful treat at gatherings. With a preparation time under 30 minutes, they offer a quick yet satisfying baking experience, making them ideal for busy households, novice bakers, or anyone craving an easy-to-make, nutritious dessert. Whether you’re baking for a large group or just indulging yourself, these plantain cookies promise a harmonious balance of flavor, texture, and wholesome goodness that will have everyone asking for seconds.

Time

• Preparation Time: 10 minutes
• Baking Time: 20-25 minutes
• Total Time: Approximately 30-35 minutes

Needed Equipment

• Oven – capable of reaching and maintaining 350°F (175°C)
• Large mixing bowls – for combining dry and wet ingredients
• High-speed blender or food processor – to blend the plantains, raisins, and apple juice smoothly
• Measuring cups and spoons – for accuracy in ingredient measurement
• Silicone spatula or sturdy mixing spoon – for mixing ingredients thoroughly
• Baking sheet – rimmed and non-stick or lined with parchment paper for easy cleanup
• Cookie scoop or tablespoon – for portioning the dough evenly
• Cooling rack – to cool cookies after baking
• Optional: Pecan halves or other toppings – for decoration and added crunch

Tags

Vegan, Plant-Based, Healthy Desserts, Quick Bakes, Nut-Free, Egg-Free, Dairy-Free, No Added Sugar, Naturally Sweetened, Breakfast Cookies, Snack, Comfort Food, Holiday Baking, Family-Friendly

Serving Size

Each batch yields approximately 24 cookies, with an individual serving size of one cookie. For nutritional purposes, the typical serving is one cookie, but they are delicious and satisfying enough to enjoy two or three in a sitting, especially when paired with your favorite beverage.

Difficulty Level

Beginner to Intermediate. This recipe requires basic baking skills, including blending, mixing, and shaping cookies. The process is straightforward, making it accessible for novice bakers, yet offers enough nuance to challenge more experienced cooks seeking a wholesome vegan treat.

Allergen Information

Dietary Preference

Vegan, Dairy-Free, Egg-Free, Nut-Free (if pecans are omitted), Plant-Based, Whole Food Plant-Based Option

Course

Dessert, Snack, Breakfast

Cuisine

Global — inspired by tropical flavors and plant-based baking traditions

Ingredients

Ingredient Table

Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Proper oven temperature is crucial to ensuring the cookies bake evenly, develop a slight golden hue on the exterior, and maintain a soft, tender interior. While the oven heats, gather all your ingredients and equipment, and prepare your workspace for efficient baking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the wheat flour and quick oats. Use a whisk or a sturdy spoon to blend thoroughly, ensuring an even distribution of the dry ingredients. Incorporating the warm spices—cinnamon, allspice, nutmeg, and cloves—at this stage helps to distribute the flavors evenly throughout the dough. Mix the spices into the flour and oats mixture until well combined, creating a fragrant, uniform dry base for the cookies.

Step 3: Incorporate Coconut and Raisins

Add the shredded coconut and raisins to the dry mixture. Stir well to coat the raisins evenly with the flour mixture, which prevents clumping during the blending process and helps distribute the sweetness and texture uniformly throughout the dough. The coconut adds a subtle tropical flavor and chewy texture, complementing the sweetness of the plantains and raisins.

Step 4: Prepare Wet Mixture

In a high-speed blender, combine the peeled ripe plantains, raisins, and apple juice. Blend on high until the mixture is smooth, thick, and lump-free. The ripe plantains should be fully mashed and integrated with the raisins, creating a naturally sweet, moist base that replaces the need for added sugars or oils. The apple juice acts as a natural liquid to facilitate blending and adds a light, fruity sweetness.

Step 5: Combine Wet and Dry Ingredients

Pour the blended plantain-raisin mixture into the bowl of dry ingredients. Using a sturdy spatula or spoon, fold the mixture together until evenly combined. The dough should be moist but hold together well. If it feels too stiff, add a small amount of additional apple juice, one teaspoon at a time, until it reaches a pliable consistency. Conversely, if it’s too wet, sprinkle in a little more flour or oats to balance the moisture content.

Step 6: Check Dough Consistency

Test the dough by inserting a spoon upright into the mixture. If the spoon stands upright without tipping over, the dough is at the right consistency. It should be firm enough to hold shape but soft enough to shape easily. Adjust moisture by adding more apple juice or dry ingredients as needed for your desired cookie texture—thinner for crispier cookies, thicker for chunkier bites.

Step 7: Shape Cookies

Using a cookie scoop or tablespoon, portion out the dough into 24 equal-sized mounds on the prepared baking sheet. Gently press each mound into a flat round shape with the back of a spoon or your fingers. For aesthetic appeal and added crunch, press a pecan half into the center of each cookie, pressing gently to embed it into the dough. Space the cookies about 2 inches apart to allow for spreading during baking.

Step 8: Bake

Place the baking sheet into the preheated oven. Bake for approximately 20-25 minutes, monitoring closely after the 15-minute mark. The cookies should be lightly golden on the edges but still soft in the center. Over-baking can lead to overly hard cookies, so remove them once they achieve the perfect balance of firmness and softness. For a more uniform result, rotate the baking sheet halfway through baking.

Step 9: Check for Doneness

Start checking the cookies around the 15-20 minute mark. Gently press the center of a cookie; it should be slightly springy but not sticky. The edges should be crisp, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If they are too soft, bake for an additional 2-3 minutes, but be cautious to prevent over-baking.

Step 10: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling helps them firm up and develop their full texture. Serve warm with your favorite beverage—tea, coffee, or plant-based milk—or pack them in an airtight container for later enjoyment. Once cooled, these cookies can last up to 4 days at room temperature or can be frozen for longer storage.

Preparation Tips

• Ripeness of Plantains: Use plantains with yellow skin and a few brown spots for maximum sweetness and moisture. Overly green plantains are starchy and less flavorful, while overripe ones may be overly soft and difficult to handle.
• Adjusting Moisture: The dough’s consistency is flexible—add more apple juice for softer, thinner cookies, or more dry ingredients for thicker, chunkier cookies. Use your judgment based on the desired texture.
• Flavor Variations: Incorporate a pinch of vanilla extract or a splash of coconut milk to enhance flavor complexity. For added spice, consider a pinch of ginger or cardamom.
• Gluten-Free Option: Substitute wheat flour with gluten-free flour blends or almond flour, adjusting moisture accordingly.
• Nut-Free Version: Skip pecan halves or replace with sunflower seeds or pumpkin seeds for crunch and visual appeal.

Nutritional Information

Tips and Tricks

• Use Ripe Plantains: Riper plantains impart more sweetness and moisture, reducing the need for added sugars or oils.
• Texture Control: Adjust the dough’s moisture content for desired cookie texture—thinner for crispier, thicker for chewy or chunky cookies.
• Flavor Boost: Mix in a teaspoon of vanilla extract or a pinch of sea salt to elevate flavors.
• Presentation: Decorate with extra pecans or shredded coconut before baking for visual appeal and extra crunch.
• Make-Ahead: Prepare the dough in advance, refrigerate, and bake fresh cookies when needed for maximum freshness.

Add-ons and Variations

• Chocolate Chips: Fold in vegan chocolate chips for a decadent twist.
• Other Nuts and Seeds: Use chopped walnuts, almonds, sunflower, or pumpkin seeds for variety.
• Spice Variations: Incorporate a pinch of ginger, cardamom, or allspice for different flavor profiles.

Side Dishes and Pairings

• Enjoy these cookies with a glass of almond, coconut, or oat milk for a nourishing snack.
• Pair with fresh fruit salad for a balanced breakfast or light dessert.
• Serve alongside vegan yogurt or a dollop of coconut whipped cream for extra indulgence.

Improvements and Customizations

• Switch to gluten-free flours to accommodate dietary restrictions.
• Add a tablespoon of flaxseed meal mixed with water to increase omega-3s and fiber.
• Infuse the dough with citrus zest (orange or lemon) for a bright flavor twist.
• Experiment with different dried fruits like cranberries or chopped dates for variation.

Save and Store

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed container or zip-top bag for up to 3 months. To re-crisp, warm in a low oven (about 300°F / 150°C) for 5-7 minutes or until warmed through.

FAQ

Can I make these cookies gluten-free?

Yes, substitute wheat flour with gluten-free flour blends or almond flour. Adjust moisture as needed because gluten-free flours can absorb liquids differently.

Can I omit the raisins?

Absolutely. Raisins add sweetness and texture, but you can replace them with dried cranberries, chopped dates, or leave them out for a simpler cookie.

Are these cookies suitable for children?

Yes! They are naturally sweetened, soft, and kid-friendly, especially when topped with fun toppings like extra pecans or shredded coconut.

Can I freeze the dough?

Yes, portion the shaped dough into balls, freeze on a tray, then transfer to a sealed container. Bake directly from frozen, adding an extra 3-5 minutes to the baking time.

Are these cookies suitable for diabetics?

While naturally sweetened with plantains and raisins, they still contain sugars; consumption should be moderated according to individual dietary needs.

Conclusion

These plantain cookies from LoveWithRecipes.com exemplify how wholesome ingredients can be transformed into delightful, satisfying treats. Their natural sweetness, warm spices, and chewy coconut texture make them a perfect choice for health-conscious dessert lovers and vegans alike. The simplicity of the recipe, combined with the flexibility to customize flavors and ingredients, ensures you’ll find joy in every batch. Whether enjoyed fresh out of the oven or stored for later, these cookies are a testament to the beauty of plant-based baking. Embrace the tropical flavor profile, nourish your body, and indulge your senses with this wholesome vegan cookie recipe that’s sure to become a household favorite.

References

• Nutrition data sourced from USDA Food Database
• Plantains, their nutritional profile and culinary uses, from “The World of Plantains,” Food and Agriculture Organization (FAO), 2020