Another High Protein Cookie recipe?
While eating my usual snack of Sweet Potato with Almond Butter and Cinnamon, I thought, “Why can’t I make this snack more portable?” Thus the cookie was born!
~These cookies are high in protein because of the beans. Feel free to substitute garbanzo beans for the white beans if you wish. Grain-free, gluten-free, vegan, dairy-free, and, of course, sugar-free!
- 1 medium baked sweet potato-skin removed
- 1 1/2 cups cooked white beans, well-rinsed
- 1/2 cup milk substitute (I used almond milk)
- 1/4 cup ground flax
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 cup pecans, chopped
- Preheat oven to 400*.
- Make sure the beans are well-rinsed. Puree in a strong blender or food processor until smooth. Mash sweet potato and mix with beans.
- Add milk, cinnamon, baking powder, flax, and vanilla and mix until smooth.
- Spoon by tablespoonfuls on a un-greased baking sheet. Top each cookie with chopped pecans. Bake for 15-20 minutes or until golden brown.
- Cool for 5 minutes before serving.
- Sweet Potatoes: Click HERE for a post I wrote about the benefits of Sweet Potatoes.
- White Beans:
- Flax: Full of healthy Omega-3′s to help your heart stay strong. It is also a great source of both soluble and insoluble fiber to keep your gut healthy and help you stay full. Flax also contains lignans which have both plant estrogen and antioxidant qualities. These lignans help protect against cancer by blocking enzymes that are involved in hormone metabolism and interfering with the growth and spread of tumor cells.
- Pecans: They help boost your immune system, reduce LDL cholesterol, and protect against Breast Cancer because of the high levels of oleic acid. It contains vitamin E, calcium, magnesium, potassium, zinc and fiber, as well as antioxidants.
- Cinnamon: Studies have shown that it can help lower LDL cholesterol, help regulate blood sugar levels, has anti-clotting effect on blood, and it can boost cognitive function and memory.
I think they would also taste fabulous with some ginger mixed in. Sweet potato gingersnaps!
Thought-provoking, mind-prodding question of the day:
Do you ever cook things in bulk to save over time?
I cook huge batches of sweet potatoes so that can eat them for snacks during the week. I think they taste better cold with almond butter and cinnamon!