Soft Sweet Potato Cookies With Peanut Butter

Soft Sweet Potato Cookies With Peanut Butter

These soft sweet potato cookies will have you reaching for more! And you don't even need to feel guilty about it. They are full of healthy goodness!

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Baked Goods, Snack

Equipment

2 bowls
A hand mixer
Silicone spatula
Parchment
A cookie sheet
2 dinner spoons

Ingredients

½ cup Butter - softened
½ cup Peanut butter
⅔ cup Panela sugar - Panela sugar
½ cup Maple syrup - Maple syrup
¾ cup Sweet Potato, cooked and mashed
2½ cups Fresh milled einkorn flour - Einkorn berries, Einkorn flour
1 tso Baking soda
1 tsp Cinnamon
¼ tsp Cloves
½ tsp Nutmeg
⅕ tsp Cardamom
1 tsp Vanilla
¼ tsp Salt

Instructions

Preheat your oven to 350 degrees.
Prepare your cookie sheet with a parchment. Alternatively, you could grease the cookie sheet and dust with some flour.
Mix the dry ingredients in a bowl and set aside.
With a hand mixer, beat the softened butter, peanut butter, and panela sugar until creamy.
Add the maple syrup, sweet potato and vanilla.
Give it another beating to incorporate and get a smooth paste.
Gently fold all the dry ingredients into the wet ingredients, using long strokes with a spatula or a quick blend with your hand mixer
Do not overmix. As soon as the flour is incorporated, take your cookie scoop or two teaspoons and form little balls, or you can take your hand. I don't like how the dough keeps sticking to my hands, and prefer the spoon method.
Drop each ball onto the parchment and when you're done, go back and flatten them all with an oily spoon or hand. Give then plenty of room to spread if you want pretty round shaped cookies. I had mine a little too close, which also increased the baking time and made them not so pretty.
Place into the oven and bake for 10-20 min. Mine actually took 30 minutes, but it's a bit of a challenge to regulate the temperature in a BBQ grill to be perfect. Lots of variables.
They are done when the edges are getting lightly browned and the cookies are looking dry. I usually press down lightly on one near the center, and if it seems pretty firm, they are done. In some Ovens you might have to rotate the sheet half way through so they bake evenly.
Serve as is which is my favorite, or frost with your favorite cream cheese frosting or a maple glaze.

Notes

Variations:

Add 1/2 tsp ground ginger, 1/2 tsp ground turmeric and a pinch of black pepper for more anti-inflammatory properties. It will turn these cookies even orangier!

Add some candied ginger.

Add Zante Currants for a bit of fruitiness.

Use all butter and no peanut butter if you're allergic. They will still be super tasty.

Optional: Frosting For Your Cookies:

Your sweet potato cookies will be really good on their own, but you might like them with some cheesy spread or frosting. Here is a simple cream cheese spread with homemade cheese, the way I make it.

Use some unsalted chevre or queso fresco. Or use a fresh made bonny clabber cheese.

Simply blend your choice cheese with powdered panela sugar, honey, or maple syrup to taste and add a teaspoon of vanilla if you prefer. Maple syrup or honey tend to soften the cheese a little much, so go sparingly on those. I make powdered panela sugar in my electric spice grinder.

You could also add cinnamon to your frosting for extra flavor.

Traditional cream cheese frosting recipe

Here is a quick traditional cream cheese frosting with butter. You can use any of the homemade cheeses or store-bought cream cheese: Whip 8 oz cheese and 1/2 cup softened butter till smooth. Add 1 tsp vanilla extract, pinch of salt and 4 cups powdered sugar (or 500g finely ground panela sugar or other sweetener to taste)

Enjoy Your Sweet Potato Cookies!

I think you'll love these soft sweet potato cookies for both their great taste and their healthy properties. It's a great way to pack some healthy goodness into a food that can also satisfy your sweet tooth.

Keyword cookies, einkorn, peanut butter, sweet potatoes