Sweet Potato Cinnamon Everything Cookies

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Once upon a time, when we used to eat grains, and thought we were being healthy, Wild Oats Market, had a cookie, called the Everything Cookie! My husband would devour these cookies. Inhaling the cookies, would be a better description of how he would go through them. In the past I have made versions of these cookies with almond flour. My almond flour cookies are amazing, but we have since quit making them, because it was hard for me to digest (thanks to belly issues). I have been dreaming of another alternative to making cookies, that would not require almond flour, or other gluten free flours. 


That was until the other day, when I accidentally blotched, made Health Bent's Paleo Sweet Potato Pancakes.  By not paying attention to exact measurements, and then trying to fix my failure, we eventually evolved the pancakes into even worse pancakes, that I tried to salvage into making muffins. Delicious success, that left me wondering, could I make these into a cookie?


Days later, after scouring the Internet for sweet potato cookies, or bread, or muffins, we found nothing. So back to Health Bent, and previous knowledge of cookie recipes, and voila, probably one of the most healthiest, yummiest, cookies ever made to date!

Ingredients:

• 3 cups potatoes ( about 3 small/medium)
• 1/3 cup coconut flour
• 1/2 to a 1 full cup shredded coconut flakes
• 2 tablespoons coconut milk 
• 1/2 cup of Kettle almond butter ( this is important, different brands will give different consistency)
• 5 eggs
• 2 tbsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp butter
• 1/2 cup chocolate chips
• 1 cup raisins
• 1 tbsp maple syrup
• 1 tbsp honey
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 tsp salt salt 

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Directions:

Peel sweet potatoes and chop. Boil in pot until you can puncture with a fork and it is soft. This  will take around 15 to 20 minutes. Once the sweet potato is cooked thoroughly, transfer to a bowl, immediately add coconut flour, cinnamon, honey, and maple syrup, butter, baking soda, baking powder,  and almond butter. Set aside and let cool for about 15 minutes. For faster results cover and cool in the refrigerator. 

While cooling add eggs, coconut milk, vanilla extract, salt in a separate bowl. Gently whisk until all ingredients are mixed. 


Once sweet potatoes are cooled combine egg and milk mixture mix on high. Add your choice of chocolate chips, raisins, and coconut flakes.


If you are making cookies then on parchment paper, spoon out batter by the tablespoon, and bake for about 15 to 25 minutes in a preheated oven 350.


Bread will take longer. I would advise breaking the batter up into two loaves, as not to make it too thick. Time estimated is around 30 minutes, or until middle runs clear when poked with a tooth pick. 


Serve and Enjoy!

Sweet Potato Pumpkin Bread!

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