Preheat oven to 350 °F / 180 ℃.
Combine the dry ingredients in a large bowl.
2 cups gluten-free rolled oats, 1 cup unsweetened shredded coconut, 1 tablespoon baking powder, 1 teaspoon Ceylon cinnamon powder, ½ cup black raisins, ¼ cup chopped walnuts (optional)
Place the seed butter, molasses (or maple syrup), plantain, and vanilla extract in a high-speed blender or food processor. Blend until smooth.
4 tablespoons tahini butter or sunflower butter, ½ cup blackstrap molasses or maple syrup, 1 cup packed sliced plantain (about one large ripe plantain), ½ teaspoon vanilla extract
Stir the beaten eggs into the plantain mixture or add the reserved egg replacer (see notes below). Stir well until thoroughly combined. Note that the mixture might smell unsweet and even a bit bitter, but the cookies will turn out sweet.
2 eggs beaten
Then add the wet ingredients into the bowl containing the dry ingredients and stir until well combined.
Cover the bottom of a large baking sheet with baking paper.
Scoop large spoonfuls (about 2 tablespoons for each cookie) of the cookie dough onto the baking paper, leaving enough space in between (about 2 inches). Slightly flatten them with your fingers to even out the dough and shape them into round cookies.
Bake for 25-30 minutes or until golden brown at the top with crispy edges—always check after 25 minutes.
Take the baking sheet out of the oven and allow the cookies to cool for 10 to 15 minutes.
Enjoy as a breakfast cookie with your favorite morning drink or as a snack.
Store the cookies in an airtight container at room temperature for up to 5 days, or store them in the fridge for a firmer texture and longer storage.