These ‘Chocolate’ Plantain Chip cookies are thin, light, crispy, and so addictive. They’re the perfect chocolate wafer with a sweet and savory twist and they’re also AIP, paleo and vegan!
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I’m a sucker for sweet and savory baked goods. These cookies are delightfully crispy, crunchy and perfectly balanced between sweet and savory. The sea salt plantain chips really make these special! These are the perfect addition to your holiday cookie jar or dessert spread and are also great year round.
Here are the main ingredients in these ‘Chocolate’ Plantain Chip cookies
- roasted carob powder (can substitute cacao powder if not AIP)
- palm shortening
- cassava flour
- maple syrup
- vanilla extract
- sea salt plantain chips -I used Artisan Tropics Sea Salt Plantain Strips
- coconut oil
- coconut butter
FAQs about these ‘Chocolate’ Plantain Chip Cookies
Can I substitute the palm shortening?
Palm shortening is key in this recipe to mimic butter. I haven’t tried coconut oil cannot guarantee it would yield the same results in these cookies. You can purchase palm shortening here.
How do I store these cookies?
These cookies last 4-5 days stored in a sealed container in a cool, dry area like your kitchen countertop or store in the fridge for up to a week.
Can I make these coconut free?
Coconut oil and coconut butter are necessary here for the ‘chocolate’ sauce to harden. If you wanted to make the cookie without the plantain chips, then they’ll be coconut-free.
Here are some other AIP cookies you might enjoy:
If you loved these ‘Chocolate’ Plantain Chip Cookies I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print