Author Notes
“Mercola.com reader Meg Brock shares her Real Food Cookies recipe, which doesn’t use sugar and flour.”
You can find the original recipe at http://recipes.mercola.com/real-food-cookies-recipe.aspx
First time reading the recipe I know I have to tray; from the ingredients list I didn’t have cashew butter so peanut butter was my next choice and chocolate chips were my add-in. The second time was Tahini; dry apricots and dry current are my add-ins, some plain I sprinkled with black sesame seeds.
This time I went for a half recipe with almond butter and dry figs are my add-in.
—anka
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Ingredients
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1/2 cup
mashed sweet potatoes, cooked
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1
large ripe banana
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2
large eggs
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1 teaspoon
pure vanilla
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1/4 teaspoon
salt
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1/2 cup
dry figs, chopped
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1 cup
almond butter
Directions
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Preheat oven to 350 degrees F. (Original recipe call for 400 degrees F, but my oven is acting up so for me was 350 but you know your oven best).
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Put all of your ingredients except for any add-ins(chopped figs) into a food processor. Process it on high until the batter is smooth; scoop some and place onto a parchment-lined baking sheet for plain cookies.
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In the rest of batter stir dry chopped figs.
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Leave about 2 inches of space between each cookie.
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Bake them for 13- 15minutes. You want them to be golden brown.
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