Healthy Cookies We Can't Stop Eating

If you love banana bread and peanut butter cookies, these treats have your number. Instead of using bananas, though, the recipe—from Chapman and Larson—calls for a ripe plantain. The thicker-skinned fruit is less sweet than its more familiar relation (especially the overripe ones we tend to use in banana bread) and adds a subtle flavor that's an ideal match for nut butter. Plus, its texture helps keep the center of the cookies soft and chewy, even well after they've been baked. You can leave them plain or, depending on how healthy you're feeling, add some chopped nuts or chocolate chips.

Get the recipe: Peanut Butter and Plantain Cookies