It’s been a while since I posted something sweet – you’ll have my cravings to thank for that and my rigorous attempts to curb them. The lack of baking has been picked up on by the smaller people though, so they’ll be happy when they come home from school today. However I’ve been recipe developing again, my brief being snacks this time, hence these golden beauties that have made an appearance into our lives at Casa Healing Family Eats.
If you’ve been following along for some time and you’re the eagle eyed sort, you’ll notice this post is the first inclusion of sweet potato on the blog. A gentle introduction to the repertoire that has the jury still out, as far as I’m concerned anyway but time alone will tell. If another sweet potato post appears, you know we’re in the clear!
These cookies, with densely rustic texture and faint whiff of vanilla, are a little crackly on the top but I urge you not to give that a second thought, they taste sublime and by the time you take that maiden bite, any thoughts of a refined crust will be long gone. If you can restrain yourself at the point you take them out of the oven, these morish bites firm up somewhat on cooling and eat a little bit crispy on the outside, a little bit chewy in the centre. But honestly, they are yum-tastic whenever, even in their raw form or directly out of the freezer!
We’re all excitement at the moment. Not because of eating sweet potato but the fact my boy represents his school in the Provincial Cross Country Championships this weekend. There is no doubting cookies will be a welcome pick me up after the event – not to mention the perfect antidote to the accompanying rain that’s been forecast 🙁 ! So happy weekend to you all and don’t forget to join in my Luminance ‘clean’ skincare giveaway – it ends Sunday night! Luminance are also kindly offering 15% off all orders until 13th November, if you quote HEALINGFAMILYEATS at checkout.
sweet potato, coconut and vanilla cookies
A word about coconut nectar. It is what I was asked to use for my recipe development and if you haven’t come across it before it has the consistency of molasses. Sarah Ballantyne says coconut nectar is fine in moderation on the AIP but not for those with very leaky guts, those of you should use molasses instead but, even so, in moderation and you will have a darker cookie.
Print the recipe here
Preheat oven to 325F. Line a large baking tray with parchment paper.
Put the sweet potato purée, shortening, coconut nectar and salt into a mixing bowl and, using a stand or handheld mixer, combine until soft, pale and creamy. Sift in the coconut flour, baking soda and vanilla powder and add the shredded coconut. Mix again. The mixture should be fairly dry but if it isn’t, add another tablespoon of shredded coconut.
Using a 2 tablespoon scoop, take heaped spoonfuls of the mixture and roll into 12 balls. Alternatively use 2 rounded tablespoons. Space them out onto the baking tray and flatten slightly with the underside of a glass or the palm of your hand. Put into the oven and cook for about 35-40 minutes until golden brown with a bit of give when gently pressed with a finger tip and a little crispy around the edges. Allow to cool on the tray for a minute or two before moving to a wire rack. They will firm up more on cooling.
Store in the fridge or freezer to prevent them going soft.
Tip: put some coconut flour into a small bowl. Dip a flat bottomed glass (if you can find one with a pretty edge that would be even better) into the flour and press down on the cookie ball. This becomes easier after the first one as the glass will be stickier for the flour to cling to. Dust off the excess from the the glass and push down onto the cookies, making sure they are all evenly sized.
* Pierce a medium sized sweet potato several times with a sharp knife, put onto a baking sheet and place in a 350F oven for around 45-50 minutes. Remove from oven and allow to cool completely, before taking off the skin and scooping out the flesh. Mash with a fork, you should be left with a fairly dry purée.
** Or use Blackstrap Molasses – see note at the top of this recipe for more information.