Healthy cookie recipes that are also allergy safe??? Hmmm, is it going to taste good? Yes, healthy gluten free cookies can be easy to make and quite tasty!
One of my favorite things to do is find a recipe that looks enticing and figure out how I can make it as an allergy safe version by eliminating the most common food allergies from the recipe. This is one of the benefits of not personally having food allergies, I can sample foods then try to re-make allergy safe versions.
The possibilities are endless, it is amazing what you can come up with while still avoiding wheat and gluten, there are now more flour that avoid these allergens! If you are looking for new sweet potato recipes you have come to the right place. Also try this smoothie recipe using sweet potato!
I came across a similar recipe as the one below however they made flat cookies and used all-purpose flour, butter and eggs.
With the use of flax and less sugar than the original recipe this ahealthy cookie recipe.
Sweet potato cookies are my new favorite and make this more of a healthy cookie in disguise because it taste so good. The sweet potato really helps make these sweet and light for a wheat free cookie.
Rice Flour: Gluten free flour, Easier to digest than wheat flour.
Tapioca Flour: This is a gluten free starch flour, used to help thicken and bind
Here is my healthy sweet potato recipe that will be safe for those with egg allergies, wheat allergies and those with a gluten allergy.
I hope you enjoy and come back for seconds!
Start by baking the sweet potato at 350 for approximately 40 mins. The sweet potato should be soft and the skin should be loose and easy to peel off.
Preheat oven to 375
Mix the following in a bowl:
Rice flour, tapioca starch and baking powder Once mixed, add in and mix flax meal, brown sugar, nutmeg and all spice Next add in the oil and vanilla, stir well and slowly mix in the baked and peeled sweet potato .
Note: I usually peel off the skin with my hands and squeeze the potato into the bowl. I find it easier to mix the sweet potato in by hand, should form into a ball.
Next line a cookie sheet with parchment paper and scoop the dough onto the cookie sheet. Roll each piece of dough into a bowl with your hands and press down onto the ball with a fork (similar to peanut butter cookies).
Bake for 10-12 mins, until lightly golden
Makes approx. 22-24 cookies