So, I’ve told you about my cookbook. I hope you are as excited as I am. Maybe you’ll even buy a copy, or send one to a friend..or your sister, or that distant aunt you never visit. You know, they might like it too.

But I’ve been neglecting you, my long-time readers, friends and loyal commenters. So I figured, before I leave on Wednesday for a long awaited trip to California for the 2013 Reebok CrossFit Games, I had better leave you with something delicious.

I spent a good deal of the weekend playing with this:

‘Cause that is my therapy, besides making bacon filled desserts that is.

Also there was this:

Let’s all take a minute to say what we’re really thinking, “Awwwwwwwwwwwwwwwwwwwwwwww!”

I knew it. Who doesn’t love a baby bunny!

But then what I really wanted to do after all the snatches, box jumps, running, back squats and overhead walking lunges around the track (my butt is dying right now) was make dessert. Something portable, in case I need to import them into the US on our flight on Wednesday. You know, cause they don’t really feed you anymore so much as stave off the hangry for a few minutes with “pretzel bites” or whatnot.

In any case, I had a bunch of black plantains hanging around and I can only eat so many a night, which meant I needed to get rid of them. I just so happened to have been thinking of making a “starch based” baked good for a few weeks now. I had thought sweet potato brownies would be good, but now I had plantains to get rid of. So I figured cookies would be a fit in my purse, right? Bingo.

So I made you these chocolate chip plantain cookies! No big.

And with that I’ll see you in a few days! If you see me in Carson City, throw me a wave!

One year ago: Quick Tuna Lettuce Cups
Two years ago: Salt Roasted Beet Salad with Creamy Lemon Vanilla Dressing
Three years ago: Key Lime and Vanilla Bean Buttermilk Ice Cream
Four years ago: Caesar Salad Vinaigrette, BBQ Baby Back Slow Cooked Ribs

Chocolate Chip Plantain Cookies

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Ingredients Method

Ingredients

2 Tbsp coconut oil
2 medium sized plantains brown or black
2 tsp pure vanilla extract
¼ cup coconut oil room temperature
2 pastured eggs
½ tsp apple cider vinegar
¼ cup coconut sugar
⅓ cup coconut flour
¼ tsp sea salt
1 tsp baking soda
⅓ cup chocolate chips or chopped dark chocolate (70% or higher)

Method

Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a heavy sauté pan, heat 2 tbsp of coconut oil on medium high heat. Peel plantains by slicing off tops and bottoms, slicing from top to bottom in half and peeling off the skin. Cut into manageable chunks (1/4s works best) and place in hot pan.
Brown plantains for 3-4 minutes per side or until golden brown. When done, transfer to food processor. Blend on high until pureed.
Add vanilla, coconut oil, eggs and apple cider vinegar to mash and whir again to combine.
In a small bowl, mix the dry ingredients (except the chocolate chips) together. Pour into food processor, pulse until mixed. Pour back into bowl and stir in chocolate chips.
Drop spoonfuls onto parchment (flatten slightly with a fork or hand) and bake for 20-25 minutes or until crisp on the edges.
Remove from oven and cool on a wire rack.

For similarly delicious Paleo fare, try these other fabulous food blogs:

Plantain Drop Biscuits from PaleOMG
Pumpkin Plantain Spice Cookies from The Paleo Mom