(175 degrees C.) Place the spelt, or whole wheat flour, and the quick rolled oats (oatmeal) in a bowl and mix together.
Add the cinnamon, allspice, nutmeg, and cloves and mix well.
Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.
Place the apple juice, peeled plantains, and the remaining cup of raisins in the container of a high speed blender.
Cover and run at high speed until all the ingredients are thoroughly blended and smooth.
Add the plantain-raisin mixture (liquid) to the flour mixture (dry) and mix thoroughly with a stiff spatula or spoon.
After adding all the blended, liquid ingredients, if the cookie dough is too stiff you may add a little more apple juice.
A thinner dough will make a flatter cookie.
A stiff dough will make irregular, thick cookies like the ones shown in the photo.
(To test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright.) On a non-stick or lightly oiled baking sheet, place the cookie dough in 24 equal sized"mounds.
"Smooth and shape each cookie with a spoon or spatula, as desired.
Place the pecan halves on the top of each cookie and press lightly into the dough.
Place the baking sheet in the preheated oven and bake at 350 degrees F.
for 20-25 minutes.
Various ovens bake differently, so we suggest that you begin checking the cookies after 15-20 minutes of baking.
The cookies should be firm, but still soft enough to be a little"springy.
"Be careful not to over-bake.
When the plantain coconut raisin oatmeal spice cookies are baked, remove from the oven, cool, and enjoy.