Sweet Potato Protein Cookies
Last week, I was browsing bodybuilding.com. I noticed that Jamie Eason just posted a new recipe for sweet potato protein cookies. The sweet potato threw me off a little, but I figured it was worth a shot. I am happy that I tried out this recipe because it came out delicious.
This is a vegetarian recipe since it called for eggs. If you try it out with an egg replacer, let me know how it works out in the comment section below. I also want to point out that you cannot taste the sweet potato in the cookie. At least, I did not with all the other spices that are included.
Recipe
Start with 1 large Sweet Potato (about 1 cup cooked)
| Wet Ingredients | |
|---|---|
| Amount | Ingredients |
| 3/4 cup | Unsweetened Applesauce |
| 3 oz | Greek Yogurt |
| 3/4 cup | No-calorie Sweetener (Xylitol, Stevia, or natural sweeteners.) |
| 3/4 cup | Sucanat |
| 4 | Egg Whites (or 2 Whole Eggs) |
| Dry Ingredients | ||
|---|---|---|
| Amount | Ingredients | |
| 2 cups | Oat Flour | |
| 2 scoops | Vanilla Protein Powder (the more natural the better) | |
| 1 tsp | Baking Soda | |
| 2 1/2 tsp | Baking Powder | |
| 2 tsp | Ground Cinnamon | |
| 1/2 tsp | Salt | |
| 1/2 tsp | Ground Nutmeg | |
| 1/4 tsp | Ground Ginger | |
| 1/4 tsp | Ground Allspice | |
| Non-stick Spray | ||
| Utensils |
|---|
| Small plastic grocery bag |
| Large cookie sheet |
| Large bowl |
| Medium bowl |
| Whisk |
| Rubber spatula/spoon |
| Measuring cups |
| Measuring spoons |
Directions
- Preheat oven to 375 degrees and spray a cookie sheet with non-stick spray, set aside.
- Poke holes in the sweet potato and place in a plastic grocery bag with some water. Microwave for 6 to 8 minutes.
- Remove the skin from sweet potato and let cool.
- Cream applesauce, Greek yogurt, sweetener, brown sugar, and egg whites in a medium bowl.
- In a large bowl, mix together oat flour, protein, baking soda, baking powder, salt and spices.
- Stir the mashed sweet potato into the wet ingredients until most of the lumps are gone.
- Stir the wet ingredients into the dry until everything is incorporated.
- Using a tablespoon, spoon the cookies onto a cookie sheet about 2 inches apart.
- Bake 10-12 minutes.
Chef Notes:
- After you cook the potato, make sure to let it cool in the refrigerator before stirring it into the wet ingredients, or else it will cook the eggs, ruining your cookies!
- These cookies are typically about 36 calories each, but that will vary depending on which type of protein you use. I pick the protein with my little mug on it.
- Make sure to mix the dry ingredients well because some of these spices are really strong. If the batter isn’t mixed well enough, one bite of cookie could be overwhelming.
- You can substitute whole eggs if you prefer; I’m just trying to cut down on some of the fat. You can also substitute real brown sugar. I use the Xylitol to help cut down on calories.
This recipe makes about 38 cookies.
Nutrition per cookie:
Calories 36, Fat 1g, Carbs 6g, Protein 3g