Gingerbread Carob (Sweet Potato) Cookies
I hate adding sugar to anything. The only time I really cook with added sugar (coconut or maple sugar) is when I am making something for someone else. Since I am very sensitive to high glycemic foods, I am very conscious of controlling my blood sugar, and always on the mission to avoid unnecessary sweeteners. My chocolate is always without added sugar, and I am always looking for ways to completely omit traditional forms of added sweetness. Don’t get me wrong, raw honey, dates, and even the occasional use of less-refined sugars like maple syrup, or coconut sugar do contain nutritional benefits- but any time I try to re-incorporate even medjool dates into my diet, I have an energy crash in the day and literally need to take a nap. It’s insane! And totally not worth it.
So these cookies were born out of the no-added-sugar motto that is my life. Instead of sugar or dates, I have harnessed the natural sweetness of the mighty sweet potato (it’s right there in it’s name!) and made cookies so healthy that I LITERALLY only eat them for breakfast. Also my stomach/ body aren't agreeing with eggs at the moment, so I substituted a chia egg, but you can use the real thang.
The key for successfully baking with sweet potato is to seriously roast the shit out of them (without burning) before using them in the recipe. Ways to know if you’ve done it right is that basically they ooze out their natural sugars (see pic below). I cut mine into chunks and roast them at 400 degree F for 40-50 minutes (flip half way through). If you fail to roast them to this point, I don’t think your cookies will be very tasty. Optionally you can also add a few dates or a heaped tablespoon of raw honey, if your body vibes the higher glycemic sugars (some people thrive on them!).
Also, I personally prefer the cookies once they have completely cooled. I usually pop my tray directly out of the oven and into the freezer for about 10-15 minutes and they become super chewy and delicious. Also an epic addition I made more recently is drizzling coconut butter (or placing coconut butter chunks) on top of the cookies before baking them. Trust me, you wont regret it.
- 1.5 tsp each of: (all organic) ceylon cinnamon powder, ginger powder, nutmeg powder
- 1 tsp each of: organic clove powder, aluminium free bi-carb soda
- 1/4 tsp each of: organic black pepper, sea salt
- 1/2 cup organic shredded coconut
- 3 tbsp organic coconut flour
- 1 tbsp grass-fed gelatin (optional)
- 3-4 tbsp grass-fed collagen
- 1/2 cup of roasted carob powder (you can also halve carob and cacao for more chocolate-y cookies)
- optional: add in 1-2 tsp of adaptogens like reishi, pine pollen, ashwagandha, he shou wu, chaga, maca, or mucuna puriens. I tend to go for reishi, maca, mucuna purines powder, and a full dropper of chaga tincture.
- 2 medium/ large sweet potatoes: WELL roasted (see notes in intro)
- 1 chia “egg” (1 tbsp of chia seeds + 3 tbsp of filtered water, mix/ let it sit until chia has absorbed the water) alternatively use a real organic, pasture raised egg
- 1/4 cup organic coconut butter: melted
- 1/4 cup organic coconut oil: melted
- 1 whole ripe organic avocado
- optional: 3-6 organic medjool dates, or a heaped tbsp of raw honey.
- Mix all the “dry” ingredients in food processor
- Then add all the “wet” ingredients and mix again until well combines (30 seconds- 1 min)
- Mixture will be sticky. Scoop w/ spoon onto a parchment paper (or silicon liner) baking tray
- Flatten them into cookie shape using the well-oiled palm of your hand (they will not spread out while the bake, so shape the cookies the way you want them before putting in the oven)
- optional: add a drizzle or chunks of coconut butter on cookies before baking
- Cook @350 degree F for 12-15 minutes, it really depends on how thick/ large you made them…just keep an eye on them (it can be up to 20 minutes if you make em hell-a thick)
- Mentioned above, I like to pop them in the freezer for 10-15 minutes before eating, as they get way chewier after cooling down completely.
You'll notice the cookies vary in the way they look depending on the batch, everything depends on how big/ small the sweet potatoes are, if you use carob or cacao (sometimes i add extra of both), how much avocado you use, and how you shape the cookies before baking them. They are pretty versatile, and you shouldn't be afraid to be flexible when it comes to baking!
Cookies for breakfast? HELL YAS.
- Cookie Monster Cam.
ps. Put a bit of raw gingerbread cookie dough aside and try making my White Chocolate Cups filled with Raw Ginger Bread Cookie Dough (they're #nextlevel).