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Tropical Plantain cookies

Tropical Plantain cookies


Recipe makes 36 cookies



  • 1 ½ cups Pereg’s Plantain Flour
  • 1 ½ cups brown sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 2 large eggs
  • 2 Tbsp. of milk
  • ¾ cups vegetable oil
  • 1 tsp. vanilla extract
  • ½ cup sweetened dried pineapple
  • ¾ cup chopped walnuts
  • ¾ cup shredded coconut (sweetened)



Preheat oven to 350 ̊ F. In a large bowl mix together flour, sugar, baking powder, salt, and cinnamon. Lightly beat eggs, milk, oil, and vanilla together. Add egg mixture to dry ingredients and mix thoroughly. Chop pineapple into quarter inch cubes. Mix pineapple, walnuts, and coconut into batter. Using a 2 tbsp. scoop, place batter on a baking sheet with 2” of room between each cookie. Bake for 12 minutes or until a toothpick comes out clean.

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