|Title:||Sweet Potato Peanut Cookies|
|Category:||Cookies - Clean (Only natural/organic ingredients), Vegetarian|
2 T ground chia or flax seeds
1 1/2 c cooked white beans or 1 can (15 oz.) no-salt-added or low-sodium white beans- drained
2 T natural, unsalted peanut butter
1 to 2 ripe bananas [second one is optional, to be added later in chunks, if desired]
1/2 c baked and peeled sweet potato
6 Medjool or 12 regular dates- pits removed
1 t cinnamon
1/2 t nutmeg
1 T vanilla extract
1 c whole wheat flour
1 t baking powder
1/2 c unsulfured, dried apricots- sliced into small pieces
|Directions:||Preheat the oven to 350F. In a cup or small bowl, mix ground chia seeds with 1/2 c water and stir. Let sit for 2 minutes to form a gel.
In a high-powered blender, combine chia seed gel, white beans, peanut butter, 1 banana, sweet potato, dates, cinnamon, nutmeg, and vanilla extract. Blend until smooth and creamy.
In a large bowl, combine the whole wheat flour and baking powder and mix thoroughly. Add the blended mixture to this dry mixture and mix until flour is totally combined. Stir in apricot slices and thin slices of banana and mix.
Place parchment paper on a large cookie sheet or coat sheet with a thin layer of cooking spray. Drop batter by spoonfuls onto the sheet and bake for 20 minutes.