to bake - Sweet Potato Tahini Cookies
recipe inspired by: nutrition curator
recipe type: to cookie, to dessert
cuisine: vegetarian, vegan, gluten-free
SWEET POTATO TAHINI COOKIES
1 ripe banana
- 1 cup of steamed skinless sweet potato
- 1 tsp pure vanilla extract
- ¼ cup maple syrup
- ½ cup tahini
- ½ cup oat flour, or blended oats
- ½ cup almond meal
- 1 tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp sea salt
Preheat the oven to 190 C.
First up, place the sweet potato in the oven and let is bake until softened.
Once soft, check with a fork. Remove from oven and let it cool. Once cool enough to handle, remove peel.
Mash banana in a bowl.
Add sweet potato, vanilla, maple syrup, and tahini to the banana and mix until mixture is mostly homogenous, with as few clumps as possible.
In a separate bowl, combine oat flour, almond meal, baking powder, cinnamon, and salt.
In thirds, add dry ingredients to wet ingredients, stirring each time the dry ingredients are added, and making sure that ingredients are fully combined.
Scoop out mixture (either using a spoon or a cookie scoop) and form into balls on a lined and greased cookie sheet, flattening the balls slightly.
Bake for 20 minutes, or until cooked through, but still moist.