Who doesn’t love a good cookie? I’m a big cookie fan, however I’m always looking to lighten them up–cookies made from classic recipes are some of the most calorie and sugar-intensive things you can ingest.
Recently, as I was lying in bed trying to fall asleep, it hit me that sweet potatoes would make a great cookie base. They’re super sweet already, so that eliminates the need for much of the added sugar; they have some body, which elimates the need for some of the flour; and they have moisture, which elimanates the need for so much butter. The next day I threw together this recipe which uses honey instead of sugar, oats instead of flour, and peanut butter in place of butter. I based them off of oatmeal raisin cookies, and I think they were a very succesful healthy version–even my husband liked them.
One thing to note–these cookies don’t quite crisp up as easily as traditional cookies, so in the recipe I call for baking them, then flipping and pressing them. Pressing them helps to crisp them up as much as possible via contact with the hot baking sheet.
Sweet Potato Cookies
Servings: 24 · Serving Size: 1 cookie · Calories: 50
Fat: 1 g · Cholesterol: 9 mg · Sodium: 58 mg · Carbs: 9 g · Fiber: 1 g · Sugar: 5 g · Protein: 1 g
- 1-1/2 cups cooked and mashed sweet potato (from 1-1/2 whole)
- 3/4 cup quick oats
- 2 Tbsp peanut butter
- 1 egg
- 3 Tbsp honey
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup raisins
Poke holes in sweet potatoes and cook in microwave on the potatoes setting. Alternatively, you can cook your sweet potatoes in the oven. Allow sweet potatoes to cool enough to handle, then remove skin and mash. Measure out 1-1/2 cups of mashed sweet potato and add it to a mixing bowl or food processor.
Preheat oven to 350 degrees.
To the mixing bowl/food processor, add quick oats, peanut butter, egg, honey, vanilla, cinnamon, nutmeg, baking poweder, baking soda, and salt. Mix on a medium setting, or with a spoon, until everything is fully combined. Fold in raisins.
Using a teaspoon, drop cookies onto a parchment-lined baking sheet. Try to flatten them down as much as possible to help them bake into a flat cookie shape (they don’t flatten out too much on their own). Bake for 10 minutes, then remove from oven. Flip and flatten cookies on the baking sheet (see pictures below for what they should look like). Bake for another 10 minutes. Remove from oven and cool on cooling rack.
Makes 2 dozen cookies.