Name: 'Chocolate' Plantain Chip Cookies (AIP, paleo, vegan)
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 1/4 cup + 2 TBSP palm shortening; 3 TBSP maple syrup; 1 tsp pure vanilla extract; 1/2 cup + 3 TBSP cassava flour; 2 TBSP roasted carob powder (or cacao powder for non AIP); 1/4 tsp baking soda; 1/4 tsp sea salt; 2 cups sea salt plantain chips, crushed; 1 TBSP coconut oil; 2 TBSP coconut butter; 1 TBSP roasted carob powder

Description

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!

Ingredients

Scale

1/4 cup + 2 TBSP palm shortening
3 TBSP maple syrup
1 tsp pure vanilla extract
1/2 cup + 3 TBSP cassava flour
2 TBSP roasted carob powder (or cacao powder for non AIP)
1/4 tsp baking soda
1/4 tsp sea salt
2 cups sea salt plantain chips, crushed

Carob sauce

1 TBSP coconut oil
2 TBSP coconut butter
1 TBSP roasted carob powder

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Instructions

Preheat oven to 350F
Add palm shortening, maple syrup and vanilla extract to a stand or hand held mixer and mix until combined.
In a large bowl add cassava flour, carob powder, baking soda and sea salt and mix until combined. Make a well in the center and add in palm shortening mixture. Use a fork and then your hands to combine ingredients into a ball of dough.
Remove dough from bowl and place between two pieces of parchment paper.
Use a rolling pin to roll out dough to a rectangle 1/8 -1/4 inch in thickness
Refrigerate rolled out dough for 7-8 mins.
Use a cookie cutter of desired size/shape to cut out cookies.
Carefully transfer parchment paper with cookies to a large baking sheet.
Bake in middle rack of oven for 12- 13 minutes.
Once the cookies are out of the oven, allow them to cool completely before handling or they will break.*
Place 2 cups sea salt plantain chips into a large ziplock bag and use a rolling pin to crush chips.
To make ‘chocolate’ sauce, combine coconut oil and coconut butter in small saucepan over medium heat. Remove from heat and whisk in carob powder.
Once cookies are completely cool, dip half of each cookie into sauce (or spread onto half the cookie using a knife) and then dip into crushed plantain chips.

Notes

* These cookies will be incredibly fragile once out the oven before they have cooled. I do not suggest moving them off the cookie sheet until they have cooled.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Cookies