Sweet potatoes rock! You probably already knew this. But if you didn’t, I’ll explain in a minute…
Since we last spoke, I finished a one week dairy elimination. Yes, I know, I was planning on two weeks. I didn’t make it. But I did find out that after a week with no dairy whatsoever, I didn’t feel any different. And when I added it back in, I didn’t feel any different.
No big surprises there. So far (knock wood!) dairy hasn’t bothered me.
Sugar, however, is another story.
Since I went sugar-free during the month of May, even small amounts of sugar make me feel, well, awful. And if I indulge a few days in a row? You don’t want to know. Suffice to say that it’s bad enough that I now go out of my way to avoid added sugar in anything. And that makes me sad, because sugar has always been my favorite food group.
But I’m dealing with it. And it’s giving me a reason to get a lot more creative in the kitchen.
For instance, the other day I was going crazy, craving something sweet. I wanted cookies, cake, candy, anything. It didn’t matter, I just wanted some sweet goodness. But I knew I would feel awful if I gave in, so I went looking for a solution.
I found a promising recipe at Civilized Caveman Cooking Creations. By the way, have you been there yet? Awesome recipes, and the photos will make you want to lick your monitor. Seriously. Go there now. Wait, finish reading here. Then go there.
Anyhow, I checked out George’s Coconut Chocolate Chip Cookies and wanted to make them. But I react to chocolate now, and these cookies also have a helluva lot of honey in them. I’m sure they taste wonderful, but… it’s just more than my system can take.
But what if I took out all that honey? Enter my beloved sweet potato.
I eat sweet potatoes all the time. All. The. Time. My husband jokes about my daily allowance of sweet potatoes. I can’t pass by a sweet potato display in a grocery store without wanting buying some. I love them, and they seem to agree with me.
It’s a match made in heaven.
And you know what? They’re kind of sweet. Not sugar sweet, but sweet-ish. So I started thinking, would they work to replace the honey in these cookies?
Well, there was only one way to find out. I tried it, and they were good. Really good. So good that my hubby, who doesn’t care much for coconut flour, declared them to be “tasty, and surprisingly sweet.” So there you go.
Gluten-Free, Grain-Free, Sugar-Free Coconut Sweet Potato Cookies
Preheat your oven to 375 degrees Fahrenheit, and line two cookie sheets with parchment paper.
In a larger bowl, whisk together until smooth:
1/2 cup cooked, cooled, and mashed sweet potato
1/4 cup water
1/2 cup coconut oil, melted
1/2 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients and stir until combined. Using a spoon, scoop out dough and shape into a cookie form, smooshing slightly with your fingers. Place cookies on the parchment paper, making sure they don’t touch. (These cookies don’t rise or spread, so make them the shape you want to end up with.)
Bake in a preheated oven for 15 minutes, until golden brown on the edges. Remove from the oven, cool, and store in an airtight container in the fridge or freezer. Makes about four dozen.