Wednesday, April 23, 2014

Sweet Potato Coconut Cookies

These cookies are so very delicious and also very flexible in terms of ingredients. You can substitute many different types of flour for the recipe or you can make them totally grain free simply by using just 2 cups of shredded coconut and substituting almond meal flour for the rice flour and coconut flour for the amaranth flour. Alternatively you can use all purpose flour or whole wheat pastry flour in place of all of the flours.  The texture of the cookies may change a bit but the taste is still delicious!

Makes 36 large cookies

3 cups unsweetened shredded coconut

2 1/2 cups sweet potatoes, finely shredded

2 cups oat or brown rice flour*

1 cup amaranth flour* (or substitute 3 cups gluten free flour mix for all of the flour)

1 teaspoon ground cinnamon

1 cup walnuts, finely chopped (optional)

1/3 cup sugar (feel free to omit)

½ teaspoon sea salt

1/3 cup coconut oil

1/4 cup safflower or canola oil

2 medium eggs

1 tablespoon vanilla extract

1/3 cup molasses

1/3 cup brown rice syrup (or sub honey)

1 cup semisweet chocolate chips (optional)

Parchment paper (and wax paper, optional)

Preheat oven to 350 F.

Line 2 large cookie sheets with parchment and set aside.

In a large bowl, combine shredded coconut, sweet potatoes, flour, cinnamon, walnuts, sugar, and salt. Stir to combine.

In a separate bowl (or blender) combine coconut oil, safflower or canola oil, eggs, vanilla, molasses, and brown rice syrup.  Whisk or blend until well emulsified.

Add the liquid mixture to the dry mixture and stir together until well mixed. Scoop dough with an ice-cream scooper (for larger cookies) or rounded tablespoon and place on cookie sheets – about 16 to 20 cookies per sheet. Slightly flatten the tops of the cookies. Bake for 24 to 25 minutes.

Remove from oven and allow cookies to cool on cookie sheets for 10 minutes and then transfer to a cooling rack.

If you want extra decadent cookies then melt  chocolate chips either in a glass bowl in the microwave for one minute or on the stove over a small pot of boiling water (or double-boiler). Stir the chocolate chips until they have melted and then with a spoon you can spread chocolate on the bottom of each cookie and place the cookies on wax paper or parchment until the chocolate becomes firm on the bottom. The remaining chocolate can be drizzled on top.

Per Cookie: 232 Calories; 12g Fat (6g sat fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 61mg Sodium. (note: nutritionals will vary considerably depending on size of cookie, type of flour used, and whether or not you use chocolate)

*You may substitute whole-wheat pastry flour for oat, brown rice, and/or amaranth flour.

Posted October 11, 2012
Comments by Optimum Wellness

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Comments

2 Responses to “ Sweet Potato Coconut Cookies ”

  1. Laurie Kleinberg on February 24th, 2013 8:18 pm

    I have been searching for a recipe to make the healthy version of the Samoa that I had at Watercourse in Denver and I cannot believe that I found it and that you invented the receipe after eating the same delicious treat. What a small world! Happy Eating since this cookie is SOO yummy!

  2. Optimum Wellness on February 25th, 2013 7:00 pm

    Thanks Laurie – We love them too – in fact your comment just created an urge to make up a batch today!

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