Plantain and peanut butter cookies
Sometimes I wander around in the kitchen, itching for a quick snack that is both delicious and goes well with my afternoon tea. There are certainly days where I don’t feel like baking but fear not, because these vegan plantain cookies are here to satisfy your sweet tooth while also providing a easy to make snack option.
Growing up in the Caribbean islands, I have fond memories of eating plantains. Now living in Canada, I still enjoy my plantains! Plantains are a staple in Caribbean cuisine, and of course, everywhere in the African diaspora and motherland. Back home in Guadeloupe we call them “bananes jaunes”, and yes, this literally translate to “yellow banana” but hear me out: I still don’t know why we call them that! Hahaha!
If you don’t know plantains, well, they are similar to bananas - those we call “bananes dessert”… - but are typically larger and less sweet, with a firmer texture that makes them perfect for cooking. I still remember the rich aroma of the plantains cooking in the kitchen back home, and the satisfying crunch when I bit into fried plantain fritters.
I wanted to incorporate the delicious flavor of plantain, that crunch also, in recipe that is quick to make and vegan-friendly. That's where these vegan banana cookies come in. They are made with extra ripe plantains that should be a little bit soft to the touch, with a black spotted skin (you can even go all the way black, fear not!).
These vegan plantain cookies are the perfect snack for any time of day. They are soft and chewy, with a subtle sweetness from the ripe bananas and peanut butter.
To take your snacking to the next level, try them with a glass of plant-based milk or a cup of herbal tea. The cookies also go well with vegan ice cream or some fruits on the side.
Soft vegan plantain and peanut butter cookies
Ingredients:
1 really ripe plantain
1 flax “egg”: 1 tbsp ground flax seeds in 3 tbsp lukewarm water
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
Cinnamon, allspice, vanilla to taste
Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, mash your plantain then add the sugar, the flax “egg” and the cinnamon, allspice and other flavorings of your choice. Mix well.
Add the peanut butter followed by the flours, baking soda and baking powder. Mix well. You should be able to knead and form the dough into a ball.
If the dough is not coming together in a ball, add 1 tsp of soy milk. If the dough is too loose, add 1 tbsp of whole wheat flour.
Divide the dough in 8 to 10 biscuits and put them on the lined baking sheet.
For a more fancy finish, you can brush the top slightly with plant-based milk and top with some crushed peanuts.
Bake for 15-20 minutes, or until the edges are golden brown and the cookies are firm to the touch.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.