Healthy cookies with sweet potato, pecans, dark chocolate, and bourbon-soaked raisins
Healthy cookies with sweet potato, chocolate and bourbon-soaked raisins
Sweet potato cookies with chocolate and bourbon-soaked raisins
Healthy cookies with sweet potato, pecans, and bourbon-soaked raisins
Healthy sweet potato cookies with dark chocolate
- 1 1/2 cups sweet potato, baked
- 1 cup bourbon, any top-shelf brand
- 4 cups spelt flour, you could also use, wheat or white or a gluten free flour mix
- 2 1/2 teaspoons baking soda
- 2 cups pecans, toasted
- 3/4 cup maple syrup, organic if possible
- 2 tablespoons vanilla
- 2 cups almond butter
- 2 cups vegan chocolate chips, or regular. If you like your cookies really chocolaty add another cup of chips
- 1 cup raisins, organic if possible
Healthy sweet potato cookies with bourbon-soaked raisins
- Start your oven on 400 degrees and bake your sweet potato while preparing all the other ingredients. I usually bake the sweet potato a few days advance of the recipe.
- Place your raisins and the bourbon in a sauce pan and simmer on low while gathering and measuring your other ingredients.
- Spread out your pecans on a baking sheet and try to brown them for about 5 minutes under your oven's broil setting. If they begin to smell great before the 5 minute mark, it probably means they are done. You don't want them to burn them so stay close by.
- While the other ingredients are cooking measure out the flour and baking soda in a large mixing bowl. After your sweet potato is done lower the temperature on the oven to 350 degrees.
- In another measuring bowl add your cooked and cooled sweet potato, almond butter, vanilla, maple syrup ,raisins and bourbon. Mix those element together and then add the flour, pecans and chocolate. You should have a nice somewhat stiff cookie dough at this point.
- Line 2 large cookies sheets with parchment paper. Using a small 1 and 1/2 ice cream scoop place the cookie rounds on the baking sheet. You can put them pretty close together-- they won't spread much. Bake for 18-20 minutes and cool on a wire rack. Take what you want to eat that day and freeze the rest when they are completely cool.
Healthy sweet potato coookies with chocolate
I am always in search of a healthier cookie. I love dessert but don't care for the guilt and calories. With that in mind I tried to put together a recipe that made a tasty and satisfying cookie but with a good nutritional profile. I think I hit upon that with this recipe.
You can virtually use any flour with this cookie, so gluten-free fans can enjoy this recipe too. If you want to stay away from chocolate you can leave that out and get your sweet tooth fix from the maple syrup and bourbon soaked raisins. You could also switch out a nut of your choice but I think that sweet potato, pecans, bourbon and chocolate make a palate pleasing combo. All those southern recipes that call for these exact elements can't be wrong. This recipe makes a good amount of cookies too. That's always my goal when creating recipe for a dessert. I don't buy desserts but I love having one on hand. The day you make them take out what you will eat for the day. I take five cookies, three for my husband and two for me. It's hard not to eat more but that's why I freeze the rest. Out of sight out of mind! This will insure you have plenty of evenings with just a little indulgence waiting in the freezer for you!
Oh, I just had one more thought. When choosing a bourbon or wine or any alcohol you are going to cook with, always choose something you wouldn't hesitate to drink. When cooking or baking, the alcohol will drive off in the heat and then you are left with nothing but the flavor. So, if you started with something bad it will not improve in the cooking process, it will just get worse. Then, of course, if you have any leftover alcohol, it's booze you will enjoy--maybe with your cookies?!
Update: I made these cookies this weekend with a few variations. I added a cup of raisens to a measuring cup and filled it with bourbon and proceeded exactly as written in the recipe. I then cut back on one cup of flour and added 1 cup of unsweetened coconut, thanks to one of my friends who has a coconut tree in her back yard! I also added about one half cup more almond butter. It was difficult to stir but the end result was so worth it. No matter what variation you try,I am sure you will love these cookies!