Pack these sweet potato cookies into kids’ lunches

Sweet potato cookies get top marks for “Delicious!”

Yes, indeed, once again you are looking at sweet potatoes. I mashed them up with some prune butter and a little maple syrup. Then I made a cookie dough by adding oatmeal, whole-grain flour, and ground sun-flower seeds. As a way to get vegetables into the lunch boxes of picky eaters, these are spectacular!

 

Make magic with prunes

My pitch for baking with prune butter

I know, I know. You hate prunes. But wait… my prune butter is made only from plump, dried pitted prunes—not those yucky soggy brown blobs at summer camp that come floating in sickly sweet syrup.

Just whir up the dried prunes with a little warm water until they look like thick chocolate sauce. I put mine through a food mill to strain out the fruits’ skin. All you’re left with is a rich syrup that tastes like fresh fruit.

D’oh! Don’t forget the oil

Internet gurus say you can replace half the fat in a dessert recipe with prune butter, especially if you are using chocolate. But guess what. Although I measured out 2 tablespoons of coconut oil, I completely forgot to add it in. The good news is the cookies tasted delicious… even without the fat!

But because the nutrients in sweet potatoes are absorbed better on the backs of a few fat molecules, I left 1 tablespoon of coconut oil in the recipe—just to be on the safe side…

Sadly, you can’t buy prune butter at the health food store. You have to make it yourself. But it keeps well in the freezer. It doesn’t freeze hard, so you can take it straight from the cold and work with it immediately. I make up lots while I’m at it and package it in 1/4-cup batches in little freezer bags for next time.

But if I haven’t convinced you to try prune butter, don’t give up on these cookies. Use apple sauce instead.

Cookie nutrition

One sweet potato makes 30 cookies about 2 inches across. You can eat three cookies for about 100 calories. I calculated the nutrients, so you can see for yourself. No blood-sugar spikes with these babies!

Nutrition in each cookie: 38 calories, 1 g fat, 80 mg sodium, 6.5 g carbohydrate of which 2 g are sugar and 1 g is fiber, 1 g protein, 38 RAE vitamin A, 0.8 mg vitamin C, 40 mg calcium, 0.3 mg iron, 0.3 mg vitamin E, 0.5 NE niacin, 3.7 DEF folate.

Sweet potato cookies

Dry ingredients

• ½ cup rolled oats
• ½ cup whole-grain flour
• ½ cup ground sunflower seeds
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon powder

Wet ingredients

• 1 tablespoon coconut oil or butter, melted
• ¼ cup prune butter or apple butter made by pureeing the fruit with a little hot water until mushy
• ¾ cup cooked and mashed sweet potato (1 medium sweet potato)
• 2 tablespoons maple syrup

1. Prepare your ingredients. The pureeing and grinding take a little time.
2. Grease two baking sheets and set oven to 300°F.
3. Mix all the dry ingredients in a medium bowl.
4. Mix all the wet ingredients in a small bowl.
5. Pour the wet ingredients into the centre of the dry ones and quickly mix to combine.
6. Drop large teaspoons of dough onto baking sheets.
7. Decorate each cookie with a chocolate chip if you like.
8. Bake at 300°F for 25-30 minutes.

Related links

•  Sweet potato makes flaky scones a snap How to make the tenderest scones you’ve ever tried.
• Sweet potato stars as the main course The secrets of Sweet Patooty’s powers are revealed. Recipe: Baked sweet potato with goats cheese, black beans, and walnuts.

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