Purple Ube Cookies
There are over 150 varieties of sweet potatoes in the world. No wonder, they’re served in almost every cultural cuisine. These are one of my favorite starchy vegetables to use in pies, cookies, and bread plus in addition to all the traditional uses. The added benefit of using purple sweet potatoes is their anthocyanin content, plant-compounds known as phytonutrients that help enhance memory and lower heart disease risk. Purple potatoes also contain resistant starch, which serves as food for gut bacteria. It can help lower the risk of cancer and chronic inflammation. Freeze the cookies in servings of two, so you’re not tempted to overeat them!
Makes: 30 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes + 1 hour refrigeration
Total Time: 1.5 hours
- 1 cup mashed purple sweet potato (flesh only), from ~ 1lb raw
- 2/3 cup vegan butter
- 1 large egg
- 3/4 cup coconut sugar or white sugar
- ¼ cup white sugar for optional “sparkle” topping
- 2 tsp vanilla extract
- 1 teaspoon almond extract (optional)
- 1.5 cup almond flour
- ½ teaspoon salt
- 1 tsp baking powder
- In a small bowl, add salt, almond flour, and baking powder. Mix well.
- In the bowl of a stand mixer, add sugars and vegan butter. Cream together until smooth (about 2 minutes). Add egg and mix until well combined. Add mashed sweet potato and vanilla and almond extracts and beat until smooth. Add in dry ingredients and mix again, scraping the sides if needed, until well combined.
- Use a large rubber spatula or your hands to gently press the dough together in the bottom of the bowl. Cover mixture with plastic wrap and place in the refrigerator for 1 hour.
- While the dough is chilling, line an extra-large baking sheet, or two smaller ones, with parchment paper. Place ¼ cup sugar in a bowl and set aside.
- After chilling, remove the bowl from the refrigerator. Preheat the oven to 350° F.
- Using an ice cream scooper or tablespoon, scoop the dough into balls 1 to 1.5” in diameter. For cookies that are more perfect circles, roll the dough balls between your hands to smooth out sides. Roll each ball in the bowl of sugar to coat and place on baking sheet. Use the bottom of a drinking glass to gently press down on the dough to form flat disks (thickness can depend on how thick you like your cookie!).
- Once cookies are all sugar-dusted and shaped, place in the oven to bake for 15-20 minutes, until cookies are firm at the edges. Remove and let cool.
*Nutrition analysis based on red sweet potato
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- calories: 100
- carbohydrates: 10g
- cholesterol: 5mg
- fat: 6g
- fiber: 1g
- potassium: 45mg
- protein: 2g
- saturated fat: 1g
- sodium: 80mg
- sugar: 8g
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
Do you live with any sleep disorders (eg. insomnia, RLS, sleep apnea) in addition to IBS?