This post is also available in: Español (Spanish)
Healthy Recipe: Sweet Potato cookies
I LOVE cookies, but ‘normal’ cookies probably aren’t the best idea to eat every day… however, these are SO GOOD and healthy enough to eat for breakfast! Check out the recipe below, and let me know what you think!
If you follow me on Instagram, I put out a poll to see which recipe I should post first… and these cookies won!
I try to eat as seasonally as I can- Its a lot cheaper, and fruit and veggies are always tastier in season. In the winter, sweet potatoes are a go-to for me. They are so easy to make savoury or add to sweet recipes, and they are full of nutrients, are a great healthy carb source, and a great source of gut-healthy fiber.
Esta galletas fueron un ‘experimento’.. y salieron GENIALES. Tienen super buena textura, y no son demasiado dulces. Llevan avena y boniato, que son hidratos saludables, y grasas en forma de nueces, harina de almendra y crema de cacahuete. Además, si eres sensible al gluten, solo hace falta utilizar avena sin gluten para que sean ‘gluten free’, no llevan lácteos, y son SUPER bajos en azúcar. Serían un desayuno perfecto con un par de huevos o un Skyr, o genial para llevar contigo al trabajo para un postre o merienda!
In January, I will be running my nutrition challenge, Eat REAL Good, for the 4th time (currently only available in Spanish, but depending on how many English speakers want in, I will run it in ENGLISH and SPANISH!) During the challenge, we focus on recipes like this- easy to make, not a ton of weird ingredients, and super tasty! I’m just like you- I love to eat well, but I hate long, involved recipes.. they just don’t work for my busy lifestyle!
It has been a while since I’ve made a cookie recipe that I am really excited about, and these are exactly what I was craving. Not too sweet and perfectly chewy, full of healthy carbs from the oats and sweet potato and fats from the walnuts, peanut butter and almond flour. Not to mention, gluten free (if you use gluten free oats), dairy free AND low in sugar! Have a couple for breakfast with some eggs, or take one with you for something sweet to have after lunch!
I would say these would probably work with pumpkin or butternut squash as well, but I haven’t tried it, so I can’t be sure. If you don’t want to wait an hour for a whole sweet potato to cook, you can easily poke a few holes in a sweet potato and stick it in the microwave for 5-7 minutes depending on the size. Just let it cool a bit before mixing in the other ingredients!
Here you go:
100g cooked sweet potato
60g peanut butter
60 ml (1/4 cup) oat milk
25g honey (a bit more than a tbsp)
130g rolled oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
20g almond flour
25g chopped walnuts
Preheat the oven to 180c, and line a baking sheet with parchment paper.
In a mixing bowl, add the oats, almond flour, baking powder, salt and walnuts. In another bowl, blend together the sweet potato, peanut butter, oat milk, egg and honey. A hand blender is perfect to help out with this, or you can mix by hand! Just make sure to get out as many lumps as you can. Pour the wet ingredients into the bowl of dry ingredients, and mix together to make a sticky dough.
Use a spoon to measure out cookies- and make sure to press them down with the back of the spoon before baking! Bake for 15 minutes- they will be super soft when you take them out of the oven, let them cool a bit before removing from the baking sheet.
These cookies will not spread in the oven. Recipe makes about 12-14 cookies. Store in a tupperware, or freeze for up to 3-4 weeks.