I don’t tend to use the term “superfood” loosely. In fact, I don’t tend to use the term often, as I feel that most fresh plant-based foods could be considered “superfoods” depending on the context. However, its use in this particular description is mainly to alert readers to the intent of this recipe, which was not to create the most “like a real cookie” recipe possible, but rather to make something sweet and satisfying while also supplying loads of health benefits.
I know I’ve mentioned quite often at this point that I’m very loyal to nutritionist Kimberly Snyder, whose latest book, Beauty Detox Foods, has inspired me to incorporate even more “beauty foods” into my diet, particularly healthy fats such as chia and walnuts (which I had eaten and used, but which were not necessarily a staple until I discovered Ms. Snyder’s books).* I also added, of course, the very versatile sweet potato. I have used sweet potato in scones and muffins on this site previously, but have never used it to create a intentionally nutritionally dense dessert as I did here.
*Side note: I swear I am not paid to promote this woman, but with all the promotion I do to family and friends, I am hoping she will just gratuitously send me a check soon…
As you can probably see, these cookies are loaded with whole grains, nuts and seeds. They’re therefore filling and make a great snack, not just a dessert. I also find that they’re best warm out of the oven, though they can be eaten at room temperature or even chilled. If you’re looking for a more traditional oatmeal-like cookie, I would suggest my Quinoa Cookies, which are always a huge hit even with non-vegan, gluten-eating folk.* These, however, are not necessarily your “traditional” cookie, but tasty and worthy of a try nonetheless — especially if you’re looking to give yourself some health benefits while eating your cookie, too. Or something like that.
*And for more gluten-free dessert ideas, check out my blogging buddy Shirley’s site, All Gluten-Free Desserts. Shirley is an amazing resource for all you Celiacs and gluten-intolerant out there. She features an array of recipes on her dessert site, including many that are vegan. She featured my avocado-lime tart about a month ago. I will definitely be visiting her site often when looking for some dessert inspiration and ideas.
Yield: About 18 cookies
Superfood Sweet Potato Cookies:
Like I said, I found these cookies to be best when eaten warm out of the oven, or within a few hours of making. That said, I made them for a long weekend in Northern Michigan and my family enjoyed them over several days, and ate them without complaint!
1 1/2 cups rolled oats
2/3 cup gluten-free all-purpose flour
2/3 cup unsweetened shredded coconut
1 teaspoon Cinnamon
2 tablespoons chia seeds
1/2 cup chopped walnuts
2 tablespoons coconut oil, plus more for greasing baking sheet
a pinch of sea salt (about 1/4 teaspoon)
1/2 cup coconut nectar
1 cup of cooked sweet potato, skins removed, mashed (about one medium sweet potato)
1/2 teaspoon of vanilla extract
2 packets of Sweetleaf Stevia*
1. Preheat oven to 350 degrees. Lightly grease a large baking sheet with coconut oil.
2. Mix dry ingredients: oats, flour, coconut, chia seeds, walnuts, cinnamon and salt in a large mixing bowl. Add coconut oil and mix in until crumbles form.
3. In a separate bowl, whisk together remaining ingredients. Pour into dry mixture and stir until everything is mixed well.
4. Scoop out heaping tablespoons of dough, roll with palms, and place on baking sheet, a few inches apart. Flatten dough individually with palms.
5. Bake in preheated oven for about 12 minutes, or until cookies are golden brown on the bottom (may need to check). Repeat from step 4 if necessary with remaining dough.
* Another brand may yield different results in sweetness, so be sure to adjust accordingly