So yeah. You remember that day that I made the roti flatbread? Right.
I made cookies that day too! [I had a very productive day]
And guess how long it took us to eat all of that delicious carby goodness?
Yep. Like six hours.
Let me see… I made roti around 11… and they were gone by 12:30. And then I made the cookies around 11:30 and they were gone by 8 pm. Okay okay so more like 8 hours but do you see my point?! Delicious. Granted, there were four of us and I made half batches due to lack of coconut, but even so. Impressive, wouldn’t you say?
Besides, these are good for me so obviously this is an excuse to make them again…
Sweet Potato Coconut-Almond Cookies
Recipe lightly adapted from the legit blog Mangia!, here! I made a half batch and got 11 cookies, but I’ll post the full recipe here. These are deeelicious. Healthy fats, beta carotene, and whole grains. Winner, winner.
- 2 flax eggs (2 tbsp+6 tbsp water)
- 1 sweet potato, mashed (I microwaved mine, laaaazy)
- 1/2 c unsalted almond butter
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup (I use grade B)
- 1 tsp vanilla extract
- 1/2 c almond flour
- 1.5 c rolled oats
- 1/2 c whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 c unsweetened, shredded coconut\
Preheat oven to 350, and line a baking sheet with parchment paper.
Make your flax eggs and set them aside to gel. In a smallish bowl, combine mashed sweet potato, almond butter, coconut oil, maple, and vanilla: stir until just combined. In a larger bowl, whisk together almond flour, oats, flour, baking powder and soda, salt, cinnamon, and coconut. Pour wet into dry, and stir until the batter is incorporated (I added a tablespoon or two of water to help it all come together). Drop dough by the spoonful onto the prepared baking sheet, and flatten slightly. Bake for 11-12 minutes (Mine were done perfectly at 11, with slightly golden tops). Let cool on the sheet for a few minutes before moving to a cooling rack!