Well it’s the new year and it seems to be the time we focus on better eating habits or losing weight or both. Eating healthy is something we try to do as part of our every day routine. Not always accomplished, but I do fairly well… as for my better half he’s trying and has gotten so much better. I am really proud of him. For example we didn’t gain weight over the holiday. I would personally still like to shed a few pounds and look like I did at age 20. Oh, and win the lottery.
Where I seem to have problems is what do I do when I want something a little sweet or just want a snack in the afternoon? Well these sweet potato cookies are perfect. For those of you who have already taken steps to eliminate sugar as much as possible these will be enjoyable however, for those of you like my husband who wants the real sweet treats or nothing -not so much. I am just being honest, I happen to love them and find them very satisfying. This recipe is worth saving and when you get to the point where sugar is out of your life most or all the time give them a try.
I will eat two or three and feel satisfied and no longer craving something that I should not eat.
Sugar I have read is a major problem behind inflammation and inflammation is a major component to illness.
- ¾ cup sweet potato purée
- 8 oz. of chopped dates, dried cranberries, figs, raisins, dried cherries or any combination thereof
- 3 Tablespoons avocado oil, grapeseed oil or one of your choice
- 3 Tablespoons real maple syrup
- ½ cup water
- 2 cups oats, run through a food processor
- ⅔ cup finely ground almond
- ⅓ cup unsweetened coconut
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- Bake sweet potato- I usually do it in my microwave until tender. Cool and remove the skin.
- Place in a food processor until smooth and creamy. I usually will do several and freeze in individual container or baggies with ¾ cup in each. Ready to go the next time I want to bake these.
- Take your oats and run them thru the food processor as well until fine. Again I do extras individually wrapped with the right amount and I am set.
- Take your almonds and do the same until very fine. Again, you got it, freeze extra for easy baking.
- This all goes into a bowl by which you add remaining ingredients and stir well. Set aside for about five min.
- Preheat oven to 350 degrees. Prepare your cookie sheet by placing parchment paper on it.
- Then by spoonful, scoop a little of the dough onto the cookie sheet, press the dough down flat.
- Bake for 13-15 min. Cool slightly then remove cookies to a wire rack to cool completely.
We love to hear your comments and we’ll have what my husband calls “real cookies” sometime in the future so stay tuned.