Today I had a hankering for Persimmon Cookies. Alas, I had no persimmons or raisins… only a box of pitted prunes and a cooked sweet potato… But Food for the Ages never shies from a baking adventure — even up here at 9,150 ft. where every baking attempt is a challenge. So we made Sweet Potato Cookies.
These are the kind of cookies that go with our healthy outdoor lifestyle, and remind me of the ones we used to bake in the ’70s while wearing Earth Shoes and bell bottoms. Healthy and yummy.
These Sweet Potato Cookies are not going to win a beauty contest (no cute shapes or frosting). They are surprisingly tender and delicious and are the kind of cookie you can throw in a Ziploc and take with you on an outdoors adventure to snack on to keep your endurance up. These cookies produce sustenance, not a sugar high.
I am going to provide a gluten-free option in this recipe for Jennifer, who I met today, who has celiac disease, and wan’t able to eat my Sweet Potato Cookie. True gluten intolerance and celiac disease is no joke, and it can have a debilitating effect on some people. However, the vast population is capable of ingesting gluten. Find out for sure from your doctor before you decide to remove it from your diet.
Cast of characters: I love the nuttiness of McCann’s Irish Oatmeal, the freshness of Sunsweet Prunes and all the tasty and unique Bob’s Red Mill products. I also love Penzey’s spices–the store on the Pearl Street Mall in Boulder, Colo., is my favorite browsing spot on the mall (besides Peppercorn!).
To make the oatflour, I ground a cup of the McCann’s Oatmeal for less than a minute in my Vitamix until it was very soft.
The secret to French cookie making: half melted butter! Mais oui!
Cooking in my cute little kitchen at 9,150 ft. above sea level! We do it all in this little space. It’s like living in an RV without the black water problem and with an elevator and heated garage. Like!
Sweet Potato Cookies
Makes 4 Dozen
1 cup baked, peeled and mashed sweet potato (approximately 1 sweet potato)
3/4 cup sugar
1 stick butter
2 large eggs, beaten
1 tsp vanilla extract
1 cup all-purpose flour (I used 3/4 cup white and 1/4 cup bran flakes. For gluten free use 1 cup rice flour or other gluten-free substitute.)
1 cup whole wheat flour (I used 1 cup oat flour.)
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp cinnamon
1 cup raisins (I used one cup chopped, pitted prunes)
1/2 cup chopped walnuts (I used 1/2 cup toasted, sliced almonds)
Preheat oven to 400 degrees Farenheit (since we are at 9,150 feet)
In a small bowl, whisk together flours, baking soda, salt and spices. In a small saucepan, half-melt the butter and then cream it into the sugar, approximately 3 minutes. Add the eggs to this mixture and blend well. Add mashed sweet potato and vanilla to the sugar mixture. Chop the prunes and stir into sugar mixture. Add the flour mixture and stir until combined. Cover the soft dough and place in fridge for an hour until firm. Drop onto cookie sheet covered with parchment paper and bake for 13 minutes. Enjoy!
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