I said to my coworkers the other day that I’m so obsessed with making “cookie dough” bites that I would like to turn them into a food movement. Like cupcakes became a movement. Or food trucks. I will talk about cookie dough bites with anyone who will listen. Luckily my coworkers humor my talk and graciously offer to try the various flavors I keep pushing on them.
I bought some sugar pumpkins at Trader Joe’s the other day. Every fall I buy pumpkins and bake them and then puree the innards and use the puree in recipe after recipe or freeze the puree for later use. The past two years I got away from that practice but I renewed it again this year with vim and vigor. As I was baking two sugar pumpkins (with the intention of making some pumpkin cookie dough bites), I realized I had a baked sweet potato in my fridge that I had yet to use. Ding, ding, ding. What a great flavor for cookie dough bites! (Seriously, there are endless flavor combinations one could use.) Sweet potato is my favorite vegetable. I would try eating sweet potato in any way, shape or form. I found several recipes floating around the inter-web and settled on one at dieT Taste as my muse. My changes are below.
- 1 c. sweet potato puree or mash
- 4 T. honey
- 4 T. coconut sugar or brown sugar
- 1/4 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 c. rolled oats
- 2 T. flax seeds, ground
- 2 T. hemp hearts
- 1 c. almond meal
- pinch of salt
- 1/2 c. nut butter (I used cashew)
- 1/4 c. cacao nibs
- 1/4 c. mini chocolate chips
- Put sweet potato puree into the bowl of a stand mixer. Add honey, nut butter, sugar, and vanilla and mix to incorporate.
- Add dry ingredients: oats, cinnamon seeds, almond meal, cacoa nibs and chocolate chips. Mix until combined.
- Roll into 1 inch balls. Keep in the refrigerator or freezer in a closed container.