- 1/4 cup coconut flour
- 1/2 - 2/3 cup sweet potato puree
- 1/4 cup raisins (plus 2 or 3 dried apricots)
- 3/4 cup shredded unsweetened coconut
- 1/2 cup coconut oil
- 4 egg whites (can use the entire egg, but Celia has an allergy to the yolks, so Lynna kindly leaves them out:)
- 1 1/2 tsps cinnamon
- 1 - 2 tsps vanilla extract
- unrefined love by the heap
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- handful of mixed sunflower and pumpkin seeds
- 2 tbsps-ish raisins
- scant 2 tbsps chopped dark chocolate
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Bake/steam sweet potato (2 small-med, I think. Always go with more and eat the leftovers!)
- Blend/process warm potato and coconut oil. Dump in bowl.
- Blend/process eggs and dried fruit. Add to bowl. (Can do 3 & 4 and then all ingredients together if your machine is inclined to handle it. Just don't cook the eggs with the hot potato.)
- Add rest of ingredients and mix well.
- Using large tablespoon, drop the dough in heaping spoonfuls onto a baking sheet lined with parchment paper. (Note ~ they don't rise or spread.)
- Bake for 12 to 15 minutes, until they are golden on top and slightly brown along the edges. Serve immediately or store in the freezer. We love them straight for freezer or packed for a day away from home.
This recipe is originally for Anytime Cookies from Nourished Kitchen. It is amazingly flexible. I've done the original. Also, subbed extra coconut oil in place of the sweet potato. Mixed sun-butter with the oil. Used mashed banana in place of the potato. If using whole eggs, I will use 2. Spices can include allspice, nutmeg, cloves, cardamom, etc. For sweetener, I've used the original 6 dates, all dried apricots, mix of raisins and cranberries, honey and molasses, fig preserves. Add ins can obviously be any nut, seed, fruit creations. I'm thinking of trying a sweet potato rosemary combination! Play around and have fun!
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