Paleo Sweet Potato Cookies
Try this Paleo Sweet Potato Cookies recipe
Try this Paleo Sweet Potato Cookies recipe
- Carbohydrate 2.74499447916667 g
- Cholesterol 43.721875 mg
- Fat 17.6302514583333 g
- Fiber 1.52082601676385 g
- Protein 3.0151503125 g
- Saturated Fat 7.82390152083333 g
- Serving Size 1 1 Serving (29g)
- Sodium 86.2528958333333 mg
- Sugar 1.22416846240282 g
- Trans Fat 1.17964570833333 g
- Calories 175 calories
Step-by-step
- Preheat oven to 350 F.
- Prepare a baking sheet with parchment paper or a baking slip mat.
- In a large mixing bowl, combine the egg, sweet potato puree, salt, almond butter, vanilla extract, and coconut sugar. (I used a standing mixer to do this.)
- In a separate bowl, combine cinnamon, baking soda, and almond flour.
- Slowly fold half the flour mixture to the liquid mixture.
- Add the coconut oil, then add the remaining flour mixture. Combine just until the ingredients are dispersed.
- Then stir in the chocolate chips.
- Place the batter in the refrigerator for 20 minutes to chill.
- Once chilled, scoop 2 tablespoons of the dough and roll into balls onto the baking sheet. (The mixture will be sticky. I recommend you keep your hands damp with water during this process.)
- Form the balls into cookies by pressing them into the pan slightly. (Be careful not to flatten them. Just form them into cookies, then press them up using your hands.)
- Bake at 350 F for 8-10 minutes or until slightly brown around the edges.
- Remove from the pan and carefully transfer to a wire baking rack to cool.
- Keep cookies in the refrigerator for up to 1 week or in the freezer for 1 month.
Paleo Sweet Potato Cookies: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Juggling work, family, and everything in between leaves little room for elaborate baking projects. That's why I'm constantly on the lookout for recipes that are both delicious and efficient. These paleo sweet potato cookies fit the bill perfectly. They're surprisingly easy to whip up, even on a hectic weekday evening, and the result is a treat that's both healthy and satisfying. The sweet potato adds a lovely subtle sweetness and moisture, making these cookies a welcome alternative to traditional, overly sugary options.
The best part? These cookies are adaptable. Feel free to experiment with different add-ins. I often swap the chocolate chips for chopped nuts or dried cranberries, depending on what I have on hand. The base recipe remains consistently delicious, no matter what additions you choose. I've found that using a good quality almond butter is key to achieving the perfect texture – it adds a richness that you won't find with other nut butters. And, of course, the sweetness of the sweet potato means you don't need to overload them with sugar, keeping them healthier and reducing any guilt afterwards!
One of my favorite things about this recipe is its versatility. They’re perfect for an afternoon snack, a quick dessert after dinner, or even a healthy treat to pack in my kids' lunchboxes. The cookies hold up well at room temperature for a few days, but I often keep them in the refrigerator to extend their freshness. The slightly denser texture from the refrigeration is quite pleasant actually, a welcome contrast to the sometimes crumbly texture of other paleo baked goods.
The process of making these cookies is surprisingly therapeutic for me. The simple act of mixing the ingredients, rolling the dough into balls, and watching them bake in the oven provides a little pocket of calm amidst the whirlwind of daily life. It's a small ritual that helps me unwind and connect with a creative side that I don't always get to explore. While I don't often have time for extended baking sessions, this short and sweet recipe is the perfect compromise between ease and indulgence.
Beyond their practicality, these cookies also offer a nutritional boost. Sweet potatoes are packed with vitamins and minerals, adding a healthy element to what is already a naturally delicious treat. The almond flour provides fiber and healthy fats, making these cookies a more nutritious choice compared to traditional cookies. I feel good about giving these cookies to my children, knowing that they're getting a tasty treat that also nourishes their bodies.
So, if you're a busy mom looking for a quick and easy recipe that’s both delicious and healthy, give these Paleo Sweet Potato Cookies a try. I promise, they’ll become a new favorite in your kitchen. The recipe is incredibly forgiving, which is a huge bonus on busy days, and the end result is a treat the whole family will love. It’s a small act of self-care, a moment of calm amidst the chaos, and a delicious reward for all the hard work of motherhood. Enjoy!
Ingredients
Here's a list of the ingredients you'll need to make these amazing Paleo Sweet Potato Cookies:
- 1 large egg
- 1 tsp cinnamon
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking soda
- 2 cups almond flour
- 2 tbsp melted coconut oil
- 1/2 cup sweet potato puree (I used canned)
- 1/3 cup creamy unsalted almond butter*
- 2 tbsp mini dairy-free chocolate chips
