All Proceeds Go To the Front Royal Pregnancy Center

Monday, April 27, 2015

The Best Cookies EVER

     Yes, so that title there might be a bit of a hyperbole, but I recently discovered some pretty amazing cookies that I ABSOLUTELY HAD TO SHARE. Now, before you all get too overly excited, I do have to warn you:  They are not traditional cookies. You might be hesitant, or even a bit repulsed perhaps, when you read the ingredients, but I promise you, these are revolutionary cookies. Revolutionary

     So for a brief bit, I was going gluten free, and that usually means no fun treats like cookies, etc., because traditional flour is just loaded gluten and is the easiest way to produce baked goods. But I wasn't going to let that stop me from satisfying my sweet tooth, which isn't actually very sweet, but that's sort of beside the point. Anyway, Pinterest is a wonderful source for all sorts of things, gluten free recipes among them. I had decided that I wasn't going to put the money or effort into things which require multiple types of flours, or generic gluten free flour, so most of the recipes I pinned called for ingredients which one does not normally associate with baked goods. Such as chick peas, black beans, or, um, sweet potatoes. While I'm not continuing with the gluten free thing (not sure I noticed a difference), I am really kind of smitten with the idea of cookies that are actually healthy and good for you. Okay, so the gluten free ones that basically consist of only a nut butter and sugar might not be all that great for you, but these sweet potato ones are.

Yes, those are my slippers. 
Original recipe found HERE.

     The basic gist of the recipe is mashed sweet potatoes, eggs, almond butter, and cinnamon. Yup, that's it. You can stop making that face now. Mix it all together, plop on a cookie sheet lined with parchment paper, bake @ 350* for roughly 15 minutes and cool on a rack. Boom. Healthy cookies.

     I've discovered that I'm not really a follow the recipe exactly kind of person, so I ended up modifying the recipe a little. I used leftover sweet potatoes that had coconut oil and a little cinnamon mixed in; opted for peanut butter instead of almond, roughly measured; and added in dark chocolate chips, because I like them. I highly recommend using the parchment paper - even with spraying my sheets the cookies stuck a bit. The original recipe recommends flipping the cookies between 10-12 minutes, but I think I'm going to skip that next time. 

     Taste? Great! I didn't notice the sweet potato at all, thanks to the peanut butter. Of course, the chocolate helped a little too. Consistency was like that of a very moist cookie, and I opted to store them in the fridge, which helps blend the flavors better, I think. And the best part? No guilt about eating ten at a time! Because it is basically like eating a serving or two of sweet potatoes, only yummier! Not that I've been one to fret about eating as many cookies as I wanted, but it is nice to know that these are actually a healthy choice when I want a treat. Check out what The Paleo Mama has to say about the awesomeness of sweet potatoes in her post about her version of sweet potato cookies (also on my  list of cookies to try):  
  • Have massive amounts of beta-carotene, an important antioxidant
  • Contain twice the amount of fiber as white potatoes
  • Have high levels of B6 and Potassium
  • A potent source of manganese (helps stabilize blood glucose levels)
  • Are rich in vitamin C and E
  • Contain iron, magnesium, and vitamin D
Yeah. Basically guilt free cookies. The best thing ever.

No comments:

Post a Comment