Today in the Bodybuilding.com kitchen, I'm going to show you how to make my sweet potato protein cookies. I know it might sound weird to put sweet potatoes in a cookie recipe, but I promise it's good! I really love making this recipe because I can make it any time of year and the cookies have amazing flavor.
Did you know that the more orange a sweet potato is, the more beta-carotene—an excellent antioxidant—it has in it? Win!
Pick quality ingredients and you'll get quality cookies!
Jamie Eason's Simple Sweet Potato Protein Cookies
Watch The Video - 05:32
- 1 large sweet potato (about 1 cup cooked)
- 3/4 cup Unsweetened Applesauce
- 3 oz. Greek Yogurt
- 3/4 cup no-calorie Sweetener (Xylitol, Stevia, or natural sweeteners.)
- 3/4 cup Xylitol brown sugar
- 4 egg whites (or 2 whole eggs)
- 2 cups oat flour
- 2 scoops vanilla protein powder (the more natural the better)
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- Nonstick spray
- Large cookie sheet
- Large bowl
- Medium bowl
- Rubber spatula/spoon
- Measuring cups
- Measuring spoons
- Cute napkins for presentation
- Preheat oven to 375 degrees F and spray a cookie sheet with nonstick spray, set aside.
- Poke holes in the sweet potato. Microwave for 6-8 minutes.
- Remove the skin from sweet potato and let cool.
- Cream applesauce, Greek yogurt, sweetener, brown sugar, and egg whites in a medium bowl.
- In a large bowl, mix together oat flour, protein, baking soda, baking powder, salt and spices.
- Stir the mashed sweet potato into the wet ingredients until most of the lumps are gone.
- Stir the wet ingredients into the dry until everything is incorporated.
- Using a tablespoon, spoon the cookies onto a cookie sheet about two inches apart.
- Bake 10-12 minutes.
Recipe makes approximately 38 cookies
Simple Sweet Potato Protein Cookies PDF (30.8 KB)
After you cook the potato, make sure to let it cool in the refrigerator before stirring it into the wet ingredients, or else it will cook the eggs, ruining your cookies!
These cookies are typically about 36 calories each, but that will vary depending on which type of protein you use. I pick the protein with my little mug on it.
Make sure to mix the dry ingredients well because some of these spices are really strong. If the batter isn't mixed well enough, one bite of cookie could be overwhelming.
You can substitute whole eggs if you prefer; I'm just trying to cut down on some of the fat. You can also substitute real brown sugar. I use the Xylitol to help cut down on calories.