Sweet Potato Spice Cookies
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Nutrition balance score
Great
Glycemic Index
63
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories138.9 kcal (7%)
Total Fat6.5 g (9%)
Carbs17.9 g (7%)
Sugars8.2 g (9%)
Protein3.9 g (8%)
Sodium109.7 mg (5%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
1 cupoat flour
1 cupalmond flour
1 teaspoonbaking powder
1 teaspoonbaking soda
1 teaspoonground cinnamon
½ teaspoonvanilla bean powder
½ teaspooncream of tartar
½ teaspooncardamon
¼ teaspoonginger
1 cupsweet potato puree
can substitute with pumpkin puree
¼ cupalmond butter
6pitted medjool dates
soften in warm water for 5 minutes, then drain to use
⅓ cupaquafaba
whipped
currants
optional
Instructions
Step 1
Preheat oven to 300 degrees
Step 2
Sift all dry ingredients in medium bowl (first nine ingredients). Set aside.
Step 3
In a blender, add sweet potato, almond butter and medjool dates and blend until well blended. Add dry ingredients and mix completely.
Step 4
Strain a can of chickpeas, with the liquid (aquafaba) being strained into its own bowl. Whip the aquafaba until it's thick; this can take as long as 10 minutes. Fold into cookie mixture.
Step 5
Using a teaspoon, scoop onto cookie sheets. Bake for 12-15 minutes. Remove from cookie sheet and place on cooling rack.
Step 6
Store them in the refrigerator. I like them when they are not so cold, so I take out a couple of cookies and let them sit for about a half hour before I eat them with my tea.
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