Sweet Potato and Banana Cookies
Sometimes you just crave something sweet. But your inner, healthy self knows just how bad sugar is for you… so what can you do to satisfy your sweet tooth without overloading on sugar? Make some sweet potato and banana cookies.
Okay. I know that sweet potato and cookie are not typically used in the same sentence, but if sweet potato pie can be a classic dessert, then so can sweet potato cookies.
I have to say, the thing that I like most about these cookies is that they are not sweetened with sugar… raw honey is used instead. (Of course, there is a bit of sugar in the semi-sweet chocolate chips, but you really don’t even have to add these unless you want to.)
- 1/2 cup real butter
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree
- 1 medium banana, mashed
- 1/2 tsp baking soda
- 1/2 cup quick oats
- 1/2 cup all purpose gluten-free baking mix (**or for a bit of a healthy boost, replace the baking mix with Vanilla Juice Plus+ Complete)
- 2 Tbsp chia seeds
- 3 Tbsp raw honey, melted (warm in microwave until liquid)
- 1/2 cup semi-sweet chocolate chips
- Glaze **optional**
- 1 1/4 cup confectioner's sugar
- 1/2 Tbsp butter, softened
- 1/4 tsp vanilla extract
- 1-2 Tbsp milk (add one at a time and stir until proper consistency)
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper.
- Cream together: butter, vanilla, sweet potato, and banana.
- Add egg, honey, and baking soda, stir until combined.
- Add in oats, baking mix, and chia seeds, stir until combined.
- Add in chocolate chips (optional)
- Spoon onto cookie sheet. Bake for approximately 15 minutes or until lightly golden.
- ** Drizzle with glaze while cookies are still warm.
These cookies truly are delicious… and it’s a sneaky way to get your kids to eat sweet potatoes and chia seeds. The best part is, you don’t even have to feel guilty about eating cookies now.