Mmm peanut butter and sweet potatoes?
In a cookie?
Not really what comes to mind when thinking about a healthy way to make a naughty snack.
But made them I did and guess what.
They are abosolutely delicious.
But then again what else would you expect me to say?
But seriously trust me on this one.
Serve them to your guests with a cup of tea and wow them with your cooking game.
- 3 small mashed cooked sweet potatoes
- ½ cup gluten-free all-purpose flour
- 1 tbsp honey
- ¼ cup peanut butter
- 1½ tsp cinnamon
- 1 tsp pure vanilla extract
- ½ tsp gluten free baking powder
- 1 pinch of rock salt
How to make peanut butter and sweet potato cookies
Pierce the sweet potatoes multiple times with a fork and bake at 350° F. for 45 minutes, or until they go soft.
Mash and set aside.
Line two large baking sheets with parchment paper and lightly coat with spray.
Place sweet potato, flour, honey, peanut butter, cinnamon, baking powder, and salt in food processor; process until a smooth batter forms, scraping down sides as needed.
Alternatively place all the ingredients all in a bowl and mix with a wooden spoon.
Shape 2 tablespoons worth of the mix for each cookie in a ball.
There should be enough mix for 12 balls.
Place them onto the baking sheets lined with the parchment paper.
Lightly flatten each ball with the back of a fork that has been dipped in water.
Bake for 14 to 16 minutes, rotating the pan after 7 minutes.
You’ll know when they’re done when the cookies are lightly browned.
Allow the cookies to cool on the pan before serving.