Who loves cookies? Yep, me too!
How about we make them with whole food ingredients so they nourish our bodies too?
How about we can have them as a breakfast option? You know, for those days when you’re *truly* running out of time to prepare anything decent (not every day).
How about me make a big batch that lasts almost a week and keeps well in the fridge?
You’re in for a treat!
These super delish sweet potato cookies with coconut are The. Bomb. Fully approved by regular cookie eaters too!
I adapted the recipe from A Soucy Kitchen, and reduced the fat and sugar content significantly. The subtle sweet taste makes them a perfect snack for when you’re out and about, or for an afternoon snack for kids.
You can find the original recipe here.
INGREDIENTS (for 24 medium sized cookies)
750-800g sweet potatoes (approx. 3 big potatoes)
280g / 4 cups desiccated coconut
100-120g / 1/2 cup coconut sugar (add more if you wish)
120g / 1/2 cup coconut oil
200-240g / 1 cup pumpkin seeds
5tbsp flax meal + 15tbsp water
5tbsp chia seeds
1. Cut sweet potatoes into cubes and steam for about 15-20mins or until soft OR poke potatoes with a fork and bake in the oven (170C) for about 45mins or until soft
2. Combine flax meal + water to make the flax egg. Let it sit for about 5-10mins until gelatinised
3. Let the sweet potatoes cool down a bit. Combine all ingredients (apart from pumpkin seeds) in a food processor. Mix until thoroughly combined. OR mix ingredients by hand in a big bowl (just as good). Coconut oil is easier to mix when liquid
4. Preheat oven to 170C and line a big baking tray (the oven size) with greased baking paper
5. Form the dough into small balls (2tbs), add to the tray and press the balls down to flatten them
6. Bake from 20mins (softer cookies) up to 40mins (harder cookies)
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