These cookies are grain-free, dairy-free and refined-sugar free. They contain all the goodness of sweet potatoes, including potent antioxidant, Vitamin A. Vitamin A is fat soluble so in order to utilize this beneficial nutrient, you need some fat in your meal or dish. This recipe contains good quality fats in the form of coconut oil, coconut milk, almond butter and almond meal. The almond butter and almond meal also add protein to the cookies, which is always something I am looking for in a baked good. This helps stabilize your blood sugar when you indulge in something sweet. This is one healthy and tasty treat!

I tweaked the recipe from the one found on the Primitive Foodie blog. The recipe on this site included 5 eggs- I didn’t see a need for this many! I used 2 and they turned out perfect! Also, she uses coconut flour in this recipe (I used almond flour instead). Coconut flour would be fine…I just didn’t have it!

Ingredients

• 3 cups chopped sweet potatoes (about 3 medium potatoes. I leave the skins on for added fiber and nutrients)
• 1/3 cup almond meal (aka almond flour)
• 2 tbsp coconut milk
• 1/2 cup almond butter
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp honey
• 1 tbsp maple syrup
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• 1 tbsp fresh grated ginger
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted (or butter)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 cup chocolate chips
• 1 cup raisins

Boil sweet potatoes in water until soft (about 15-20 minutes). Once the sweet potato is cooked thoroughly, drain water and transfer to a bowl. Add almond meal, cinnamon, pumpkin pie spice, ginger, honey, maple syrup, coconut oil, baking powder, baking soda and almond butter. Set aside and let cool for 15 minutes (can put in fridge for faster cooling). Preheat oven to 350 F.

While cooling, whisk the eggs, vanilla, coconut milk and sea salt together in a separate bowl.

Once sweet potatoes are cooled, combine egg and milk mixture to the sweet potato mixture. Mix well. Add chocolate chips and raisins.

Spoon dough onto a greased pan. Bake 15-20 minutes.

Variation: Use fresh or canned pumpkin.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.