Sweet Potato Date Cookies
Yields: 30-36 cookies Prep Time: 25 minutes Total Time: 2 hours (plus soaking time)
When looking for a sweet treat, these gluten free cookies not only satisfy the craving, but the sweet potatoes also pack a nutritional punch of fiber, vitamin A, potassium and copper. The two ingredients, molasses and oatmeal in the recipe add a healthy dose of iron as well.
1 medium sweet potato, diced, and steamed with the skin on (about 1 1/2 cups)
8 dates, soaked and chopped
1/4 cup quality molasses
6 tablespoons butter, softened
1/4 cup brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla
1 tablespoon water
1 1/2 cups rolled oats, ground in a coffee or spice grinder (or oat flour) *certified gluten free
1/4 cup brown rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
Pinch of cloves
1. Place dates with water in a glass container, cover and refrigerate for at least one hour (or overnight) to soak and soften).
2. Chop sweet potatoes, keeping the skin on, and steam until soft.
3. Combine cooked sweet potatoes, dates, molasses, butter, egg, brown sugar, maple syrup, vanilla and water in a food processor, and process until thoroughly combined.
4. In a separate bowl, combine oat flour, brown rice flour, baking soda, salt, cinnamon, ground ginger and a pinch of cloves.
5. Add dry ingredients to sweet potato mixture in food processor and process until dough is completely combined.
6. Refrigerate dough for at least 1 hour, up to half a day.
7. Preheat oven to 400 degrees. Spoon about 1 T. of dough into hands, and roll into ball. Place on pan lined with parchment paper or a silicone mat.
8. Bake for 12-14 minutes. Remove from oven and let cool on cooling rack. Store in an airtight container for up to 3 days, in the freezer for longer storage.
I love sweet potatoes. Seriously, they are so versatile, easy to digest and packed full of nutrients. From fries, to soups, to purees, and now to cookies, sweet potatoes can do it all!
As I’ve mentioned, I do my best to create desserts that can double as a healthy snack for me and my family. I have a slight sweet tooth that always seems to hit around 10 a.m., and a couple kiddos that tend to hit me up for a sweet snack around the same time. I love that these have so much nutrition, especially from the molasses.
Additionally, my kids have an unusual aversion – potatoes. No kidding. My oldest likes fries now, but the younger two aren’t fans of the texture. And none of them likes mashed potatoes?!? Seriously! So, the ability to leave the skins (where many of the nutrients are found) on is completely out of the question. That’s what makes these cookies so special; not only is there a whole sweet potato in the batch, but the skins are left on.
My husband also enjoyed them, commenting that they reminded him of a holiday cookie. I’m guessing that is from the hint of cloves, while small in amount, it makes a powerful punch in taste.