I love sweet potatoes. Seriously, they are so versatile, easy to digest and packed full of nutrients. From fries, to soups, to purees, and now to cookies, sweet potatoes can do it all!
I do my best to create desserts that can double as a healthy snack for me and my family. I have a slight sweet tooth that always seems to hit around 10 a.m., and a couple kiddos that tend to hit me up for a sweet snack around the same time. I love how nutritious these are, especially from the molasses!
1 medium sweet potato (diced, and steamed with the skin on, about 1 1/2 cups)
8 dates (soaked and chopped)
1/4 cup quality molasses
6 tablespoons butter (softened)
1 egg
1/4 cup brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla
1 tablespoon water
1 1/2 cups rolled oats (ground in a coffee or spice grinder, or oat flour)
1/4 cup brown rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
pinch of cloves
1. Place dates with water in a glass container, cover and refrigerate for at least one hour (or overnight) to soak and soften.
2. Chop sweet potatoes, keeping the skin on, and steam until soft.
3. Combine cooked sweet potatoes, dates, molasses, butter, egg, brown sugar, maple syrup, vanilla and water in a food processor, and process until thoroughly combined.
4. In a separate bowl, combine oat flour, brown rice flour, baking soda, salt, cinnamon, ground ginger and a pinch of cloves.
5. Add dry ingredients to sweet potato mixture in food processor and process until dough is completely combined.
6. Refrigerate dough for at least 1 hour, up to half a day.
7. Preheat oven to 400 degrees. Spoon about 1 tablespoon of dough into hands, and roll into ball. Place on pan lined with parchment paper or a silicone mat.
8. Bake for 12-14 minutes. Remove from oven and let cool on cooling rack. Store in an airtight container for up to 3 days, in the freezer for longer storage.
Per Serving: Calories: 60; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 10mg; Sodium: 87mg; Potassium: 81mg; Carbohydrate: 9g; Fiber: 1g; Sugar: 5g; Protein: 1g
Nutrition Bonus: Vit A: 12%
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How clever! I LOVED this recipe. I added some toasted pecan pieces to give it a nutty fall twist!