Sweet Potato Protein Cookies & Why Recipes?

It’s finally here…my first recipe posting! This isn’t a recipe I created – that credit belongs to the Lean Green Bean – but I did make some changes and they are a hit in our house!

 

IMG_5892

First, the obvious: why “wanderings, writings, and recipes?” Shouldn’t I just pick one thing to focus on – whether I’m a travel writer, or a memoirist, or a food blogger? I don’t think so. I think I’m a pretty solid blend of each of these (and more – most notably, musician) and having a little place where I can combine them all and share my ideas with the world sounds pretty awesome to me. It helps me streamline too. Instead of attempting to maintain a separate identity for everything I do, I can filter it all into one outlet. Who knows, maybe somebody will stumble upon Sarah Goes Places looking for a particular recipe and end up with a new adventure in mind. That would be really great, actually. My goal as a music teacher is to inspire a love of music to my students, so I suppose my goal as a writer is to simply inspire. Whether you’re intrigued or appalled by my adventures, want to try my recipes or think they sound way too healthy, or you read one of my musings and think, “me too!”, I hope you leave here inspired in some way.

The second part of the “why” is this: being an active and adventurous health-conscious person is NOT DIFFICULT. I know so many people who struggle to learn how to cook or prepare their own food. I was one of them for many years. Too often my dinners consisted of a frozen veggie burger and a mug of mixed veggies, or a frozen dinner. What’s even *in* those? Eating fresh, simply-prepared foods on my travels got me inspired (there it is again) to do more of it at home. I’ve started working on recipe “formulas” for many dishes to help break down how to throw a healthy meal together quickly, whatever you have on hand. I’m also getting into preparing healthier versions of desserts, protein bars, and energy-packed snacks. As athletes maintaining plant-based diets, getting our nutrients from our food is crucial. Although Travis’s metabolism is much faster than mine, we’re both watching our sugar intake. Preparing our own versions allows us to control exactly what we use to fuel our bodies.

With that out of the way, I give to you: Sweet Potato Protein Cookies!

I saw the recipe thanks to this post on Greatist a couple weeks ago. I bookmarked a couple to add to our protein-snack rotation. Sweet Potato Protein Cookies were an obvious choice: Travis loves every single ingredient on the list, and I liked that they didn’t use any protein powder – it was all from whole ingredients.

My version is slightly different from the original – I left the oats whole and used raisins instead of cranberries to give them a bit more of an “oatmeal raisin” feel. The rest is pretty much the same. ENJOY!

 

Sweet Potato Protein Cookies

Sweet Potato Protein Cookies

Ingredients

  • 3/4 cup cooked, mashed sweet potato
  • 1/2 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2-3 Tbsp maple syrup (depending on desired level of sweetness - I used about 3 to finish a bottle)
  • 2 Tbsp chia seeds
  • 1/2 cup shelled pumpkin seeds
  • 1/4 cup raisins
  • 1/4 cup rolled oats
  • 1 tsp baking soda

Instructions

  1. Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
  2. Stir in vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and raisins.
  3. Add oat flour and baking soda and stir to combine.
  4. Scoop onto cookie sheet lined with parchment paper - we made 10 cookies.
  5. Bake at 375 degrees for 10-12 minutes. I let mine bake just under 12 minutes and they came out perfectly.

Notes

Recipe adapted from The Lean Green Bean

Leave a Reply