These cookies are quite good and worth eating from a nutritional standpoint! They are soft, lightly sweetened, gently spiced, and great with a glass of milk or cup of tea or coffee. The cookies include no refined sugar and get their sweetness primarily from a little date puree (see: https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugarand ) and golden raisins. If you don't do raisins, you can substitute dark chocolate chips (which do include sugar, so don't go overboard with them). I sometimes make half a batch of cookies with raisins and half with chocolate chips, putting the chips on top of the cookies so we know which is which. With a good amount of protein, healthy fat, and lots of fiber, the cookies are great if you're on a diabetic diet or want to "eat healthy." I usually air fry the cookies, but you also can bake them in a regular oven. We like the cookies for dessert, but you could also eat them as a breakfast treat. Enjoy!
Low Sugar Sweet Potato Cookies -- Makes about 12
1 cup of cooked mashed sweet potato
1/4 cup of canola oil
1/3 cup of date puree (put 1/3 cup of dates in a cup, barely cover with boiling water, let cool, and mash the dates/liquid)
1/3 cup of plain Greek yogurt
1 teaspoon of vanilla
2 tablespoons of orange juice
2 tablespoons of milled flax seeds
1 large egg
1/2 cut of toasted, ground walnuts
1/4 cup of white whole-wheat flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of pumpkin pie spice
1/4 cup of raisins (I use golden raisins) or use dark chocolate chips
In a large bowl combine the sweet potato, oil, date puree, yogurt, vanilla, orange juice, flax seeds, and egg and whisk or beat them together well. Add to the bowl the walnuts, whole wheat flour, baking powder, baking soda, salt, and pumpkin spice and stir them into the wet ingredients until blended. Stir in the raisins (or chocolate chips). Let the batter sit for 30-60 minutes, then stir it again.
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop 1 1/2 tablespoon scoops of batter onto the prepared parchment leaving a couple of inches of space between the scoops. With damp fingers, flatten out the batter until it's about 1/2-inch thick. Air fry the batter at 320 degrees for 12-13 minutes until the cookies are golden and just set. Remove the cookies from the air fryer and let them sit on their parchment for at least 5 minutes before removing them to cool completely.
Oven: Preheat the oven to 350 degrees. Drop 1 1/2 tablespoon scoops of batter onto parchment-lined baking sheets, leaving at least a couple of inches between the mounds of batter. With damp fingers, flatten out the batter until it's about 1/2-inch thick. Bake the cookies for 12-15 minutes or until golden and just set. Let the cookies cool on their parchment for a few minutes before removing them to cool completely.
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