Purple Sweet Potato Cookies with Tahini (Vegan, Gluten-Free)

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I not only love these purple sweet potato cookies because of how pretty they are, but they are a great way to eat resistant starch that is cooked and cooled, which is really smart if you want to triple the benefits for your gut health.

Further Food Nutritionist Commentary:

These purple sweet potato cookies are as delicious as they are pretty! Purple sweet potatoes are a great source of fiber, Vitamin B6 and Iron and are known for helping to improve our blood sugar regulation. They are also known for their high antioxidant content, specifically anthocyanin, which not only gives them their beautiful color but has anti-fungal and anti-viral properties!

By Liz Lederman
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Purple Sweet Potato Cookies with Tahini (Vegan, Gluten-Free)

  • Prep Time: 40-45 minutes
  • Cook Time: 15 minutes
  • Servings: 12

Ingredients

3.5 cups mashed cooked purple sweet potatoes
3 heaping tablespoons tahini
1/2 cup hemp milk
1 tablespoon lime juice
1 tablespoon orange juice
4 tablespoons arrowroot flour
1/4 cup almond flour
sesame seeds (about 1/3 cups)
salt – optional
sweetener of choice – optional

Instructions

  1. To cook the potatoes, wash them, pat dry, grease them with coconut oil or avocado oil, section them in half and bake them, flesh down, at 400F until tender (30 – 40 minutes, depending on their size).
  2. Lightly toast your sesame seeds in a pan on the stove.
  3. Turn the oven to 320F. Prepare a large cookie sheet with parchment paper.
  4. Scoop the flesh of the potatoes (3 1/2 cups) in a mixing bowl, avoiding the hard, caramelized parts (eat them they are super tasty). Add the tahini, the hemp milk, the lime and orange juice, mix well. Add the flours and knead the dough. It should become sticky, holding together well. Start making small balls with you hands, dip them in sesame seeds and flatten them out to be quite thin.
  5. Bake for 15 minutes.
To cook the potatoes, wash them, pat dry, grease them with coconut oil or avocado oil, section them in half and bake them, flesh down, at 400F until tender (30 – 40 minutes, depending on their size). Lightly toast your sesame seeds in a pan on the stove. Turn the oven to 320F. Prepare a large cookie sheet with parchment paper. Scoop the flesh of the potatoes (3 1/2 cups) in a mixing bowl, avoiding the hard, caramelized parts (eat them they are super tasty). Add the tahini, the hemp milk, the lime and orange juice, mix well. Add the flours and knead the dough. It should become sticky, holding together well. Start making small balls with you hands, dip them in sesame seeds and flatten them out to be quite thin. Bake for 15 minutes.

Nutrition Information

Per Serving: Calories: 150; Total Fat: 5 g; Saturated Fat: 1 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 6 mg; Potassium: 19 mg; Carbohydrate: 21 g; Fiber: 3 g; Sugar: 2 g; Protein: 3 g

Nutrition Bonus:

Vitamin C: 18%; Vitamin A: 4%; Iron: 9%; Calcium: 10%

 

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2 thoughts on “Purple Sweet Potato Cookies with Tahini (Vegan, Gluten-Free)

  1. Claudia

    @Hellen – You can skip the orange juice, add a little more hemp milk or whatever liquid you use and if you want the orange taste add some organic orange zest or even lemon zest.

    Reply
  2. Helen

    What can you substitute the organe juice with? I have sever sugar allergy and don’t eat any form of fruit

    Reply
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