I love experimenting with nutrient dense bases for cookies, muffins, and breads. Baked treats are a great opportunity to sneak in superfoods and certain veggies.
Take these sweet potato protein cookies from PaleOMG for example. No special grain free flours or other additives are needed as cooked sweet potato gives body and density to the cookie as well as a boost of nutritious fiber and beta carotene (Vitamin A precursor). Despite the sweet potato being starchy and sweet they have been shown to improve blood sugar regulation; they also have anti-inflammatory benefits and the bright orange pigment signifies its high antioxidant content. Root vegetables such as sweet potato are an example of a good carbohydrate to include in your diet.
Tip: the nutrients in vegetables such as carrots and sweet potatoes have fat soluble nutrients that are more bioavailable when consumed with a source of fat i.e. coconut, olive oil, butter or avocado.
These little cookies are moist so they are best stored in the fridge if they are not to be eaten right away.
Ingredients (from paleomg.com)
makes about 12 one inch cookies
1 small sweet potato, cooked and skin removed
1/2 cup smooth almond butter * I used 1/4 cup peanut butter and almond butter and they turned out fine
1 tbs honey
1 scoop protein powder of choice *In the original recipe vanilla whey is used but I subbed pea protein + vanilla stevia drops
1/8 tsp cinnamon
pinch sea salt
1/2 cup Enjoy Life chocolate chips *You can substitute cacao nibs or other chopped chocolate of your choice. I also added 1 tsp vanilla extract.
1/ If baking the sweet potato to use, poke holes in it and bake 40 minutes at 400F until soft. You can also microwave the sweet potato wrapped in a wet paper towel to retain moisture, on high for about 5 minutes. The amount of sweet potato should be about 1 cup. Peel away skin when cooled. Reduce oven temp to 350F for baking the cookies.
2/ In a bowl or food processor, combine sweet potato and egg (mash with a fork or blend until combined). Mix in honey, protein powder, cinnamon, and sea salt until smooth (I used an immersion blender with good results). Stir in chocolate chips or other add ins.
3/ On a baking sheet lined with parchment, drop 1 inch balls of batter using a spoon or cookie scoop and bake for 10-12 minutes, being aware not to overcook.