After the influx of not so healthy holiday cookies, we needed a healthier grab and go option! The concept and shape of a cookie is just so convenient for little hands…no muffin papers to peel, fits easily in their hands and mouth, plus is often less crumbly than a muffin can be.
My criteria for what we call “anytime” cookies have to include fibre, protein and ideally a hidden fruit/veggie. Enter the batch of cooked sweet potato from this week’s meal prep. This is what we came up with….needless to say my taste testers devoured them! (Disclaimer: this is my first batch with this recipe…so I haven’t tested different flour options or freezing them yet! Stay tuned.)
- 1.5 cup sweet potato, cooked & mashed
- 3/4 cup peanut butter (or other nut/seed butter)
- 2 eggs
- 1 tsp vanilla
- 2-3 tbsp maple syrup
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup ground flax
- 1/2 cup whole wheat flour (or oat flour for gluten free)
- Combine sweet potato, PB, eggs, vanilla and maple syrup in bowl or blender.
- Mix until smooth.
- Stir in cinnamon, baking soda and flour.
- Mix until well combined.
- Drop by the heaping tablespoon onto a baking sheet lined with parchment.
- Top with chocolate chips, pumpkin seeds and/or raisins.
- Bake at 375F for 10-12min.
- Cool on wire rack. Store in air-tight container. Enjoy!