½ cup semisweet or bittersweet chocolate chips or chunks
Preheat oven to 350F. Line a baking sheet with parchment paper.
Puree plantain in a food processor or blender with molasses and honey for 2-3 minutes, until very smooth.
Melt chocolate and coconut oil together (you can do this in the microwave or on the stovetop, up to you), being careful not to burn it.
Add melted chocolate to the food processor. Add vanilla and process to combine.
Combine cocoa, tapioca, salt, and baking soda. Add to food processor (if you’re using a blender, you probably want to pour this out into a bowl and mix in the dry ingredients by hand). Pulse to form a uniform dough.
Remove from the food processor and fold in chocolate chips. The dough should be cool enough to handle (but still slightly warm).
Take large spoonfuls of batter and drop onto the prepared baking sheet. Flatten and smooth out with your hands, a spatula or the back of a spoon (think of this like making cookie patties). You are completely shaping the finished cookie since these cookies don’t spread while baking. Form 11 or 12 large cookies–about 3” in diameter and 3/8” thick. You can change the size if you want, but then you’ll have to adjust the baking time.
Bake for 9-10 minutes. Remove from the oven and let cool at least a few minutes on the baking sheet (you can let these cool completely on the baking sheet if you want).