Sweet Potato Kitchen Sink Cookies

My brother and his family are coming over for a cookout this afternoon (and from the looks of the house my parents have decided to make this an early 40th birthday celebration for me). They’ll all be eating banana pudding for dessert. I didn’t have any coconut milk to make my own, so I decided to make some cookies. My parents (non-paleo) tried them and both enjoyed them. My dad said it reminded him of a coconut macaroon cookie and my mom said it tasted just like a ‘normal’ chocolate chip cookie.

I’ve made cinnamon rolls and biscuits with sweet potato, so decided to try and make cookies with them. The texture ends up almost like an oatmeal cookie. They are sweet without being too sweet and my mom’s first comment was, ‘you can’t taste the sweet potato.’

I’m not a big fan of frequent Paleo treats, but if you are going to have something these are an easy go-to recipe.
**A note about “Treats”: While it is true that these cookies and other treats on this blog are made with AIP friendly ingredients, it should be noted that the AIP diet is primarily about nutrient density and healing and with that in mind treats should be reserved for special occasions. This are occasional foods, not everyday food. Treat often are higher in sugar content (even fruit) and as sugar causes inflammation for many of us following AIP, we need to make treats an occasional part of our lives.
Sweet Potato Kitchen Sink Cookies
(AIP with egg reintroductions… or gelatin egg)
Serves: 12 large or 18 small cookies
Time: prep – 30 minutes 
         (only 10 if you have cooked sweet       
          baking – 15-25 minutes
1 cup sweet potato – mashed
1 egg or 1/4 cup hot water & 1T gelatin
1 1/2 T coconut oil
1 t baking soda
2 t maple syrup
1/2 cup coconut – dried and shredded
1/2 cup carob chips
3 T cassava flour
1 t vanilla
1 t sea salt
– bake sweet potato – I cooked 2 small sweet potato in the microwave wrapped paper towel for 5 minutes each
– take flesh out of the sweet potato and let it cool 
– preheat oven to 350 F/ 175C
– once cool, mash sweet potato well to break up any clumps and add in egg (if using gelatin egg read below), coconut oil, maple syrup & vanilla
– – gelatin egg – pour 1/4 cup hot water into a bowl, sprinkle 1 T over water and stir in with a fork. Let it set for a minute while you add the dry ingredients. After dry ingredients are mixed in, stir the water and gelatin to make sure it’s all dissolved and add it into the cookie mix.
– mix in dry ingredients- baking soda, cassava flour, salt, coconut & carob chips
– scoop onto a parchment lined cookie sheet – Makes 12 cookies with a rounded tablespoon or about 18 smaller cookies
– shape cookies with your hand (they won’t spread)  or spread with the back of a fork 
optional – sprinkle with sea salt – I prefer them with salt, my dad prefers them without.
– bake until brown on the bottom – 25 minutes for larger cookies or 15-18 for smaller. They should look cooked & be springy to touch
– let cool about 5 minutes on the pan and then transfer to a cooling rack until cooled. 
This recipe is featured in my travel book (AIP Safari). Check it out for 24 more travel friendly recipes and great tips on AIP travel
** This recipe was shared on Allergy Free Wednesday Roundup

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