AIP Sweet Potato Cookies Recipe
We are so used to seeing sweet potatoes in savory preparations, that it is easy to forget their delicate sweetness fits well in desserts too. There are the classics, like sweet potato pie, and the new favorites, like these AIP sweet potato cookies. These cookies are sweet potato-forward and it all starts with grated sweet potato cooked to perfection. With coconut flour and gelatin egg for stability and honey to bring the sweetness up to the next level, these cookies are simply delicious. The pure flavor is well worth the prep time. So the next time you have some free time in the kitchen, whip up a batch of these cookies. They’ll satisfy your dessert cravings without any inflammatory ingredients like sugar or grains.
What Are Gelatin Eggs?
If you are new to AIP cooking, you might not have heard of gelatin eggs before. To put it simply, a gelatin egg is an egg replacement made with gelatin and water. The process is similar to making flax or chia eggs but made with gelatin to be AIP friendly. To make them, you add gelatin to warm water, let it dissolve, and thicken. Then it is ready to use.
It is important to note that gelatin eggs work as a binder. The protein compounds in gelatin act like the protein in egg whites. However, gelatin eggs will not hold air like real eggs do. So they cannot be used to provide rise to baked goods.
Our Top Tips for Buy, Preparing, and Storing Sweet Potatoes
- Look for sweet potatoes with firm flesh and smooth skin. Avoid any bruises or soft spots but feel free to pick sweet potatoes that are lumpy or misshapen if they are otherwise good.
- Don’t be afraid to leave the skin on unless you are making something that needs to be perfectly smooth. It has a lot of nutrients and adds an earthy taste. If you are not peeling your sweet potatoes, make sure to wash them to remove any lingering dirt.
- Store sweet potatoes in a cool dark place. Don’t store them in the fridge because they need to be kept dry. It is best to use sweet potatoes within a week and if they are beginning to sprout, do not cook them.
More AIP Friendly Sweet Potato Recipes
Or check out this list of more than 35 delicious AIP sweet potato recipes!
These soft and decadent cookies take some time but are well worth the effort!
- Preheated oven of 350°F (175°C). Place the grated sweet potato into a pan along with the coconut oil. Cook over a low heat, stirring regularly to release and cook out the moisture from the sweet potato.
- Meanwhile, make a gelatin egg by sprinkling the powdered gelatin over 1 Tablespoon (15 ml) of lukewarm water. Once dissolved, add 1 Tablespoon (15 ml) of boiling hot water and mix well until completely the gelatin is completely dissolved.
- Once the sweet potatoes have softened in the pan, add the honey and stir well. Cook until all the moisture has evaporated.
- Add the gelatine mixture and to the sweet potato mixture and combine well. Remove the pan from the heat and stir in 3/4 cup plus 2 Tablespoons (210 ml) of hot water. Set aside the sweet potato mixture.
- Combine the coconut flour and baking powder in a large bowl. Add the wet sweet potato mixture to the flour and use a wooden spoon to combine.
- Portion the mixture into about 2-1/2 Tablespoons (40 ml) balls, using your hands to shape into flat cookie shapes. Place the cookies onto a baking tray lined with parchment paper and flatten again into 1/3-inch high (1cm) rough shapes using the palm of your clean hand. Use a cookie cutter to press each rough shape, but do not remove and discard the excess, just leave it on the tray.
- Place the tray into the preheated oven and bake for 20 minutes. After 20 minutes, turn the oven off without opening the oven door and allow the cookies to continue cooking in the residual heat for another hour until they have slightly cooled.
- Remove the tray from the oven and pick off the excess off-cuts from the cookies. Let cool completely before serving.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 7 g
- Fat: 6 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g