These cookies are wonderful! Soft & chewy from the bulgur .. with lots of flavor. Who knew sweet potatoes could be so good?
~ Adapted from Sally Fallon's Nourishing Traditions Cookbook —VeggiesByCandlelight
cooked sweet potatoes (** or about 2 medium)
fine-ground bulgur (or bulgur flour)
In This Recipe
STEAM THE SWEET POTATOES
Peel & cut the sweet potatoes into ½" slices
Fill bottom of steamer with 2 inches of water
When the steam has built up .. add the sweet potato slices and steam for 5-7 minutes
Transfer to a bowl .. let cool .. and mash.
TOAST THE PECANS
In a small saucepan .. over low to medium heat .. melt 1 tsp coconut oil
Add the pecans and cook 2-3 minutes until they are slightly toasted, stirring frequently to make sure they don't burn
Transfer to a small bowl and let cool completely
MAKE THE COOKIE DOUGH
Add all of the ingredients to a food processor (reserving ¼ cup of the raisins & toasted pecans). Process until well blended.
Transfer the dough to a bowl & fold in the remaining raisins & toasted pecans.
For best results, chill at least overnight in the refrigerator (72 hours is best) .. though they can easily be made right-away
Pre-heat oven to 325
On baking day .. form the dough into into walnut-sized balls & bake for 5 minutes. Lightly press the cookies down with the back of a fork.
Bake another 15 minutes .. or until their edges have set
Let cool on the baking sheet 5-10 minutes before transferring to a wire rack.
Let them cool completely before storing in the refrigerator (or freezer) in an airtight container.