Tuesday, February 11, 2014

Sweet Potato Cookies (AIP)


Another new friend shared this lovely recipe in one of my Facebook groups. I tried the cookies, and I enjoyed them so much, I had to ask Tangie to allow me to share this recipe on my blog! Luckily, she said yes! These cookies are so tasty and delicious, and they are egg-free and completely AIP-friendly! The spices in the recipe are my own tweaks. Using the spice amounts called for will yield a nice spicy cookie that I have found I am addicted to! If you don't like quite as much spice in yours, then I would definitely cut back by at least half if not more and adjust to your own tastes. The mix-ins are all completely optional. I tried the original recipe with currants, but different fruits would work very well. I also made my first batch with fermented applesauce for some extra probiotics, and the taste was very good. If you're not following AIP or you're already making reintroductions, feel free to try some nuts or even maybe soy-free, dairy-free chocolate chips! I haven't made those substitutions just yet, but I would love to try them when I've completed my elimination phase. Thanks again, Tangie!

Sweet Potato Cookies
3½ cups cooked, mashed sweet potato
¾ cup applesauce, unsweetened
⅓ cup coconut oil
¼-⅓ cup honey, to taste
2 tsp cinnamon
2 tsp ginger
½ tsp cloves
½ cup raisins or other dried fruit
½ cup coconut flakes or other desired mix-in

Mix all ingredients together thoroughly in a large bowl. Drop in rounded tablespoons onto parchment lined dehydrator tray (or special tray provided by your dehydrator if you have one). Pat down to make a cookie shape (about 2 inches round). These aren't baked, so they would take a different shape in the oven. Make sure they're the size you want, except a little bigger. They'll shrink in the dehydrator. Dehydrate 12-14 hours until still slightly chewy. Don't overdry or the cookie will be hard and overly chewy.

7 comments:

  1. I chose this recipe as one of my featured favorites at this week's AIP Recipe Roundtable. Thanks for putting these recipes into the world. :-)

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  2. Could these be done in an oven? What temp/time do you suppose they would need?

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    1. So sorry that I dropped the ball and missed this! If you're still interested or for others out there: I never made these in an oven but I would probably suggest 170F with the door propped open. Check at 6-8 hours and gauge doneness and go from there. :)

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  3. can you give us even a HINT as to how many normal-ish sized cookies this makes?

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    1. I made mine about silver dollar sized (so a little smaller than normalish sized cookies) and I would estimate at least 2 dozen but possibly three. That's the best I can guess. Hope that helps!

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  4. How much coconut oil? Don't know what a little square means.

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    1. Sounds like there is a font issue with your browser. Sorry! It's 1/3 cup.

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