‘Tis the season to cranberry all the things! And I…
I’m a morning person. You can blame this on my mom who would wake me from summer-holiday slumber by blasting Carole King’s “Beautiful”: “You got to get up every morning with a smile on your face and show the world all the love in your heart.” I’m sure this was her attempt at pre-empting the volatility of my hormonal teenage antics, a veritable gong show that was known to strike at any time.
Anyway, that sage mother of mine knew what she was doing because Carole King’s lyrics always had a smile-inducing effect on me.
All of that being said, I totally get how chipper-woohoo-let’s-get-this-party-of-a-day-started people like me annoy the hell out of people who feel that mornings categorically suck.
So in an attempt to make everything right in the universe (don’t you just love grand, sweeping statements?) and to “show the world” — especially my non-morning peeps — “all the love in my heart,” I’m sharing this Morning Glory Cookie recipe.
Here’s to glorious mornings filled with many moments of smiley-faced nomming. Truth be told, though, you can munch on these delicious little bites any time of day!
Morning Glory Cookies (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
- ⅓ c dates, chopped
- 1 green plantain*
- 2 tbsp coconut oil
- 2 tsp alcohol-free vanilla extract
- 1 tsp cinnamon
- ½ tsp baking soda
- pinch of salt
- 1 medium apple, peeled and grated (about ½ c)
- 1 medium carrot, peeled and grated (about ½ c)
- ½ c unsweetened medium shredded coconut
- ¼ c coconut flour
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Process plantain until the consistency of a paste (or at lest very finely chopped). Then add chopped dates. Pulse a few times until plantain and dates are well combined, but dates are not pureed. Add oil, vanilla, cinnamon, baking soda, salt, and coconut flour. Pulse to combine.
- Add the shredded apple, carrot, and coconut. Pulse a few times more, but, again, be careful not to over process.
- Drop batter by heaping tablespoonfuls onto parchment-lined baking sheet. The shape will not change during baking.
- Bake for 10 minutes. Remove from oven and allow to cool completely in order to firm up.
- Store in the refrigerator. These can also be frozen.
- *I've also tried using mashed banana instead of plantain, which renders a more delicate and sweeter cookie. And although I prefer the texture and taste of this recipe with plantain, both methods are quite nice.