Serve with a little sweet basil ponzu dipping sauce on the side for a savory treat, or have them plain as an energy-boosting, sugar-free snack. These are also awesome post-workout to refuel without tipping the blood sugar scale into crazy-land. They're also just really decadent while being entirely guilt-free. Everyone wins!

Baked Plantain Fritters [Vegan, Gluten-Free]





Cooking Time




  • 2 large ripe plantains, peeled
  • 2 cups chickpea flour
  • 1 tablespoon rice flour
  • 1/4 teaspoon baking soda
  • a pinch of chili powder or cayenne
  • 1/2 teaspoon sea salt
  • 1 teaspoon cumin
  • 1/4 cup coconut oil


1. Preheat oven to 350°F. 2. In a food processor, combine plantains and coconut oil. Blend until smooth. 3. Transfer to a large mixing bowl or stand mixer and add in remaining ingredients. Whisk vigorously or mix on medium-high for about 90 seconds until everything is combined and slightly fluffy. 4. Form into cookie shapes (round or lady-finger-like) and place on a foil-lined baking sheet. Transfer to the oven and bake 15 minutes. Edges will brown slightly, and a toothpick inserted in the middle should come out clean. 5. Allow cookies to sit for 5 minutes before removing from tray.

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Nutritional Information

Per serving: Calories 256 | Carbs: 42 g | Fat: 9 g | Protein: 6 g | Sodium: 67 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.