Chewy Lemon Ginger Cookies {AIP}

I've made a ginger snap similar to this, and have gotten lots of positive feedback for it. However, with this recipe I changed it up a bit for a softer texture and a more colorful flavor. It's still simple and easy to prepare, and most importantly- AIP. 

    Ingredients

• 1 green (or slightly yellow) plantain
• 1 cup of dates (soaked overnight, or steamed until softened)
• 2 cups of organic shredded coconut
• 2.5 tablespoons of fresh, organic ginger {finely grated)
• 1.5 tablespoons of organic lemon zest (finely grated)
• 1/4 teaspoon of sea salt

1. Preheat oven to 375 degrees. 

2. Begin with softened dates. You can achieve this by either soaking them over-night, or steaming them for 5-7 minutes. Set aside. 

3. Puree plantain. You'll only need 1/2 cup of the puree. Store the rest of the puree in an airtight container in the refrigerator; you can use this amount as an "egg" in another appropriate recipe (like this one). 

4. In a blender or food processor, combine coconut, dates, plantain (only 1/2 cup of the puree!), ginger, salt, and lemon zest. Blend until you have a thick, sticky, cohesive dough.

5. Roll the "dough" out on parchment paper, until it is about 1/3" thick. Using a cookie cutter, or similar, cut out 3" in diameter cookies. Place on a parchment paper lined baking sheet. I came out with about 20 cookies. Bake for 25 minutes, or until the cookies begin to lightly brown around the edges.