Cook Time: 18 minutes
I've been playing around a lot with using sweet potato, turnips, spinach...etc in cookies, pizza crusts and whatnot. These cookies were a little experiment so the amounts only make a small batch (around 6-7 cookies). I think they taste best when they have cooled and chilled in the fridge for a bit.
I used uncooked sweet potato due to not wanting to wait to cook a sweet potato. I usually soften them up before using them in recipes, but it will work if you have a pretty powerful blender. :)
- 1/4 cup + 2 tbs cup drained chickpeas (or a mix of chickpeas/kidney beans/white beans...)
- 1/2 small sweet potato, peeled and uncooked (or cooked if you don't have a powerful blender)
- 2 tbs rolled oats
- 1 tbs oat flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 2 tbs unsweetened apple sauce
- 3 tsp xylitol
- 1 dark choc square, chopped into small pieces
- Preheat oven to 350F. Add the chickpeas and sweet potato into a blender and blender until smooth.
- Transfer into a bowl and add in the rest of the ingredients. Mix well.
- Get out a baking sheet and line with parchment paper. Spoon out the mixture and flatten the cookies (they won't really spread as they bake) and bake for around 18 minutes. They will firm up slightly as they cool, but they shouldn't be really "smooshy" so adjust the baking depending on how thick/thin you have made them.
Quick Blueberry Spread:
- handful frozen blueberries
- 2 tsp unsweetened almond milk
- 1-2 drops of stevia (I used french vanilla stevia since it was what I had on hand) / 1 tsp stevia/xylitol granules
- 1 tsp corn starch
I just kind of threw this spread together at the last second. I blended all the ingredients and heating it on the stove for a couple of minutes so it would thicken and let it cool in the fridge.