Servings: 25 cookies
Coconut Sweet Potato Cookies
Cookies for breakfast? Get it! These Coconut Sweet Potato Cookies are healthy enough for snack and breakfast.
Ingredients
- 2 eggs lightly beaten
- ¾ cup mashed sweet potato 1 small sweet potato, roasted*
- ½ cup full-fat canned coconut milk
- 1/3 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 2 tablespoons olive oil
- ½ cup coconut flour
- 1 1/3 cups gluten free rolled oats
- 2/3 cup unsweetened shredded coconut
- ½ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ cup pecans chopped
- 6 dates pitted and chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, whisk together the first six ingredients.
- In a seperate mixing bowl, stir together the remaining ingredients.
- Pour the dry mixture in with the wet, and mix well.
- Form small discs with your hands (coconut flour does not rise or spread, so the cookies will remain in the same shape and size you form them to) and place the dough discs on a lightly-oiled baking sheet.
- Bake for 20 minutes (no joke), or until the cookies feel firm when poked and have browned slightly.
Notes
*Poke holes in your sweet potato using a fork. Wrap it in foil, and roast in the oven at 375 degrees F for 60 minutes or until sweet potato is very soft.
Nutrition
Serving: 1of 25, Calories: 103kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Fiber: 2g, Sugar: 7g