Ooh where do I begin with these tasty morsels! This recipe is verrrry loosely based on a sweet potato protein waffle recipe I got in a shipment of protein powder from bodybuilding.com. I took some basic concepts of cookie baking, substituted eggs for flax meal, and came up with something deeeelish. Inspired because I had some left over sweet potatoes in the fridge, that were already sweetened with cinnamon and sugar. Sugar is really to taste, so since there are no eggs in this vegan/gluten-free recipe, add the minimum, and then add some more if the batter isn’t sweet enough for you! It will also depend on how sweet your protein powder is. My favorite kind is Vega but any vanilla kind will do. I prefer less sweet deserts, thus the lower sugar options, but your call. Here we go!
Mix together in one bowl:
3/4 cup protein powder of choice
1/2 cup coconut flour
1/4 cup melted coconut oil
3 cup cooked, mashed sweet potatoes (ok to be a bit chunky)
1tsp baking powder
1/2 tsp salt
1.5 tbs vanilla
1.5 tsp cinnamon
1.5 tsp pumpkin pie spice
3 Tbs ground flax meal
0.5 to 1.5 cups of coconut sugar, to taste (you could also try stevia, honey, maple syrup, etc. to your preference. just start low in quantity, taste, and add)
Optional But Recommended Mix-Ins:
Unsweetened dried coconut
Unsweetened dried cranberries
3-4 tbs cocoa powder
Organic 85% dark chocolate bar crushed into chunks, or equivalent in vegan chocolate chips. (Enjoy Life is a good brand).
Quantities and proportions of mix-ins are up to you!
Bake at 375 12-15 min (larger cookies with more mix-ins need more cook time)
Yields 28 small cookies