Sweet potato cookies with cassave flour – gluten, grain, eggfree and AIP Paleo

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These healthy breakfast cookies are slightly crisp on the outside and soft and chewy in the middle. The base for these cookies is oven roasted (or steamed or cooked if you prefer) sweet potato. Mixed with cassave flour for a unique twist, and a bit of coconut flower sugar and coconut oil. Combined with the warm and comforting notes of cinnamon and vanilla.

AIP Paleo

These cookies are perfect for the elimination phase of the AIP Paleo protocol. Because of the sweetness of the potatoes, cinnamon and vanilla you only need to add a little bit of coconut flower sugar. Which is also needed for the crispy texture.

Medical medium

These cookies are also Medical Medium friendly. But since I use just a little bit of oil: they are not fatfree and preferably should not be eaten in the morning.

Sweet potato cookies with cassave flour

ME (Marjolein Eikenboom)

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These cookies are a just a bit crispy on the outside and and soft and slightly chewy in the middle. They combine the soft taste of sweet potatoes with the more grainy texture of cassave flour. With coconut flower sugar and just a little bit of coconut oil. With the warm, comforting notes of cinnamon and vanilla.
Cook Time 1 hour
Total Time 1 hour
Free from beef, chicken, ferment, fish, grains, legumes, nightshade, nuts, peanuts, seeds
Diet AIP paleo, Medical Medium, paleo, vegan
Dish & season autumn/winter, Christmas, cookies
Cuisine American, European
Course baking & sweets
Servings 6 cookies
Calories 51

Equipment

Ingredients

Instructions

  •  Preheat the oven at 390F or 200C.
  • Place the potatoes in an oven dish and roast in their skin for 35 to 45 minutes, depending on their size. Test if they are soft with a fork. You wil probably need 2 smaller or 1 large potato.
  • Let the potatoes cool. Then peel the skin of and mash. This can be done with a fork.
  • Mix the cassave flour with the sugar, the baking powder, the cinnamon and the vanilla
  • Mix the mashed potatoes and the flour.
  • Melt the coconut oil and add.
  • Make a ball of dough (by hand). If its very soft: set aside in the fridge.
  • Turn the oven back on (if needed). Prepare a baking tray and line it with baking paper.
  • Make six smaller balls by hand. Flatten them. If needed you can wet your hands (just a little bit!) to smooth the edges.
  • Bake for 18 minutes. Let cool a bit. The cookies can be eaten lukewarm or cold.

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