Recipe: Gluten-Free Sugar-Free Cookies
Yield: 40 - 45 cookies
1 cup mashed sweet potato, cooked
2 large ripe bananas (use more if bananas are small)
1 jar (16-oz) of unsalted and unsweetened cashew butter or almond butter
4 large eggs
2 teaspoons pure vanilla
¼ teaspoon salt
optional: 1 cup of carob chips without added-sugar
Preheat oven to 400 degrees F.
Put all of your ingredients except for chocolate chips into a food processor. Mix on high until the batter is smooth for at least 30 seconds. Stop once in a while to scrape down the sides of the bowl.
Transfer the batter to a large bowl, and stir in the chocolate chip by hand.
Drop the cookie batter onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
Bake for 15 to 16 minutes. You will need to watch the cookies closely at the end. You want them to be golden brown without burning.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
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Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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