Coconut Plantain Snickeroons (gluten, grain, egg, dairy, nut, seed free, autoimmune paleo)

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Coconut Plantain Snickeroons (gluten, grain, dairy, nut, seed free, autoimmune paleo) // deliciousobsessions.com Follow Me on Pinterest

{Today I would like to give a warm welcome Tyler, author of The Primitive Homemaker. She creates some delicious autoimmune friendly recipes on her site and today, she shares her recipe for these yummy AIP-friendly cookies! ~Jessica}

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Since I started my real food journey years ago, macaroons have always been my favorite treat. For a traditional macaroon, you only need honey, eggs whites, and coconut. Pretty simple! They’re probably the most fool-proof and easy to prepare treats out there- and not to mention one of the best tasting.

I came up with this recipe because eggs no longer agree with me, and eggs whites are essential for making traditional macaroons. So, I experimented with several ingredients until I found a “glue” to hold the coconut together: plantains.

This recipe is friendly for those who are following the Autoimmune Paleo Protocol, and any other gluten, grain, and sugar free-diet. The combination of cinnamon and plantain in this recipe is slightly reminiscent of peanut butter, making this cookies rich, creamy, and nutty.

Never peeled a plantain before? This video will help!

Delicious Obsessions Product Recommendations

My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too! 🙂

Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂

In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.

Mountain Rose Herbs is where I get all of my herbs and spices. Because of their exceptional products and customer service, I am happy to support them as one of my affiliate partners. I have tried many brands of herbs over the years and keep coming back to Mountain Rose.

Coconut Plantain Snickeroons (gluten, grain, dairy, nut, seed free, autoimmune paleo)
 
Prep time
Cook time
Total time
 
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Author:
Recipe type: Dessert
Serves: 9
Ingredients
Instructions
  1. Preheat oven to 375.
  2. In a blender or food processor, combine peeled plantain, coconut oil, cinnamon, and maple syrup. Puree completely.
  3. In a large mixing bowl, combine puree plantain mixture and shredded coconut. Use a fork to mash the ingredients together.
  4. Once combined, scoop out 3-4 tablespoons of the mixture and form a round macaroon. I used a an ice-cream scoop for this step.
  5. Bake for 25-30 minutes, or until macaroons begin to brown around edges.
  6. Enjoy!

 

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

20 comments

  1. These sound really interesting! I thought for sure you’d use ripe plantains, but nope! Green! Would the ripe ones make it too mushy and sweet? I definitely want to try this, maybe a batch of green and a batch of ripe! I’m curious now how different they’d be. 🙂

    reply 

    Sarah Auzina
    Posted 05/02/14

    • Hi Sarah – I am not sure. I’ll ask Tyler to swing by and offer her insight! 🙂

      reply 

      Jessica Espinoza
      Posted 05/04/14

    • Hi there Sarah! From my experience with plantain, the ripe ones leave baked goods mushy in the middle. You don’t use much for this recipe, so I’m not sure it would make a big difference. Please let me know if you try it with ripe plantains though; I’d love to know how it turns out.

      Tyler

      reply 

      Tyler Peacock
      Posted 05/04/14

  2. These look awesome! Can’t wait to try them 🙂

    reply 

    Marjorie
    Posted 05/02/14

  3. Yep, definitely trying these… 🙂

    reply 

    Raia
    Posted 05/02/14

  4. I made these and they are good but they are DRY. If I try again I may add some oil or only leave them in for 20 minutes.

    reply 

    Pam
    Posted 05/03/14

    • Hi Pam – Thanks for sharing your feedback! Perhaps Tyler can swing by and offer some suggestions.

      reply 

      Jessica Espinoza
      Posted 05/04/14

    • Hi Pam,

      Thanks so much for your feedback. Maybe the plantain I used for my recipe was bigger? I don’t think adding oil to the recipe would do any harm, or “mess” them up in any way. Please let me know if you try it with the oil, and if it improves the recipe for you.

      reply 

      Tyler Peacock
      Posted 05/04/14

  5. Hi I was wondering if sweet potatoes could replace the plantains? All of my plantains are frozen haha…thank you

    reply 

    Gabriella Schneider
    Posted 05/03/14

    • Hi Gabrielle – I am not sure if they would work or not. I am guessing they would, but I’ll ask Tyler to chime in! 🙂

      reply 

      Jessica Espinoza
      Posted 05/04/14

    • Gabriella,

      I’m so sorry, but I really don’t have much experience with baking with sweet potato. I do know that plantains are very sticky, and seem to hold mixtures together quite well. I’m not sure a sweet potato would. Please let me know if you try it though, you might be on to something! 🙂

      reply 

      Tyler Peacock
      Posted 05/04/14

      • Ok thank you!!

        reply 

        Gabriella Schneider
        Posted 05/14/14

  6. I was wondering if Yucca was one of the ingredients you tested as a “glue” ? I have used it for that reason and it’s pretty much flavorless and works very good. Love these cookies can’t wait to try these! Thanks!

    reply 

    Tisha
    Posted 11/12/14

    • Hi Tisha – I’m not sure if Tyler tested yuca out, but it does work amazing for a number of recipes. Hope you enjoy the cookies! 🙂

      reply 

      Jessica Espinoza
      Posted 11/12/14

  7. Wow, these sound too good to be true! Do you think they would work with regular shredded coconut (like you get in the baking aisle of a regular grocery) instead of the larger coconut chips? Or would it change the texture/consistency too much? Curious because I have some of those on hand, so the only thing I’d have to buy is the plantain!

    reply 

    Zena
    Posted 11/16/14

    • Hi Zena – I think that would work just fine. I can’t imagine the texture would change much, if at all. 🙂

      reply 

      Jessica Espinoza
      Posted 11/16/14

  8. Can you be more specific than 1 plantain? 1/4 cup mashed? I’m just guessing. Thanks

    reply 

    Heather
    Posted 01/23/15

    • Hi Heather – I am not quite sure about the specific measurement. I will ask the author of this recipe if she know. My rough estimate is that one normal sized plantain would be about 1/2 cup mashed? Maybe a little more?

      reply 

      Jessica Espinoza
      Posted 01/24/15

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