Makes about 12 cookies
MY CHOCOLATE CHIP COOKIES! The ones I loved as a child, and missed so desperately after my diagnosis! Well, not exactly, but these cookies replicate those old favorites—and the good news is that they aren’t just gluten free, but also completely grain free. Yes, it’s true what I am implying here: You can enjoy chocolate chip cookies, even when you are eating Pure! They aren’t exactly the same, but, if memory serves, I think they might even be a little bit better, especially factoring in how good they will make you feel (and how bad they will not make you feel).
The secret is plantains, and just knowing that really makes my day. Plantains are those savory banana-like fruits I use to make pizza crust (here), and lo and behold, they can also make killer chocolate chip cookies. When one ingredient can transform into a pizza one moment and a chocolate chip cookie the next and keep you Pure and grain free, I call that magic! This is the secret to chocolate chip cookies that don’t cause inflammation. Bake some and share the Pure love.
2 large ripe plantains (yellow or black), peeled and chopped
¼ cup solid coconut oil or palm shortening
¼ cup maple sugar or coconut sugar
2 tablespoons cassava flour
1 tablespoon arrowroot starch
1 tablespoon tapioca starch
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground vanilla bean (or 2 teaspoons gluten-free vanilla extract)
Pinch of ground or freshly grated nutmeg
2 tablespoons raw chocolate chips, unsweetened*
2 tablespoons raw cacao nibs*
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place the plantains in a high-speed blender and blend until smooth. Add the coconut oil, sugar, flour, arrowroot starch, tapioca starch, baking soda, cinnamon, vanilla, and nutmeg. Blend to combine the dough. Stir in the chocolate chips and cacao nibs.
Drop tablespoonfuls of dough onto the lined baking sheet and press down on the tops with the back of the spoon. Bake for 10 to 15 minutes, until the cookies are firm to the touch. Let cool for 10 minutes, then transfer to wire racks or a plate. Enjoy warm or at room temperature. Store the cookies in an airtight container on the counter for up to 24 hours, or in the refrigerator for 3 days.