Plantain & Oat Soy Nut Butter Cookies

Not only are these fiber-packed cookies a great source of potassium, they are low in sugar and a great source of natural energy. Plantains reap all the health benefits of bananas (high potassium and fiber content) but are lower in natural sugars. The plantains, in combination with the oats and oat flour, provide an excellent source of fiber, not to mention a burst of rich flavor.

I did not want these cookies to be as dense as nut butter cookies; however, I still wanted the soy nut butter to add a punch of flavor and a subtle density to these treats. The use of oat and spelt flour, agave nectar, soy nut butter and plantains makes these cookies a wholesome, energizing and fibrous breakfast or snack.

Plantain & Oat Soy Nut Butter Cookies
Makes about 20 medium cookies

1c Spelt flour
½ c Oat flour
½ c + 1/3 c Rolled oats (not instant)
½ c Soy nut butter
½ c Canola oil
½ c Agave nectar
1 c plantain puree
2 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
1 tsp cinnamon

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

To make the plantain puree, peel 2 ripe plantains and process in a food processor until smooth.

In a medium bowl combine all wet ingredients: canola oil, soy nut butter, agave nectar, vanilla extract and plantain puree. Mix well until smooth.

In a larger bowl combine the dry ingredients: oat flour, spelt flour, cinnamon, baking powder and salt.

Stir the wet ingredients into the dry and mix just until there are no traces of dry flour (be sure not to over mix). Lastly, fold in the rolled oats.

Spoon out about 1 tsp of dough per cookie. Using your hands, roll the dough into a ball and then flatten slightly to shape each cookie.

Bake for 12-15 minutes or until cooked to your liking. Remove the cookies and let cool on a cooling rack.