sweet potato, carrot & almond cookies

Recipe type: dessert

Prep time: 15 min

Total time: 50 min

Serves: 12-14

Our recipe this week bakes up a type of dessert we are happy to indulge on!

Our sweet potatoes serve double the purpose, they act as a binder but also are sweet and healthy. The fiber content of a sweet potato is higher than that of a white potato. Full of fiber and magnesium, sweet potatoes are an excellent facilitator for good digestion.

Carrots bake up perfectly in desserts and also are a particularly good source of beta-carotene, fiber, vitamin K and potassium.

Recipe adapted from kiipfit.com


2 cups almond flour **

1 tsp baking powder

¼ tsp salt

1 whole sweet potato, boiled and peeled

1 cup carrots, peeled and sliced

2 medium bananas, peeled and sliced

1 tbsp olive oil

1 tbsp vanilla extract

1/8 tsp almond extract

½ cup unsweetened almond milk


Preheat oven to 176 degrees C.  Mix together almond flour, baking powder and salt, set aside.

In a food processor, combine boiled sweet potato, carrot slices, banana slices, olive oil, vanilla extract, almond extract and unsweetened almond milk. Grind until very smooth. Combine the sweet potato mixture with the almond flour mixture until well mixed.

Prepare a cookie sheet with parchment paper or cooking spray. Drop about 1 tbsp of the batter on the cookie sheet using an ice cream scoop or spoon, keeping about 1-2 cm between each cookie. Place the cookie sheet in the middle rack of the oven and bake for about 30 minutes. Turn the cookie sheet and bake another 10 minutes (40 total minutes). Take the cookies out of the oven and allow to cool completely before enjoying!

** You can make your own almond flour! Bring a large pot of water to boil, add 8 ounces whole, raw almonds (8 ounces = 2 cups almond flour). Boil for one minute and rinse with cold water. Pull off skins and discard. Allow the almonds to dry for several hours to overnight. Put the blanched, skinned, dry almonds in a food processor and pulse until ground into a sand like texture. Viola! Almond flour!