These cookies are very soft and melt in your mouth, yet have some crunchiness on each bite. Sounds contradicting but it is happening as you savor them. Ginger and spices are a classic, when you add sweet potato, coconut and lemon zest it becomes scrumptious.
This recipe uses kamut flour which contributes to the cookie light texture and satisfying feeling. You can replace the kamut flour with all purpose flour but you will be missing nutrients and much fiber.
Kamut, also known as Khorasan wheat, is a type of ancient wheat that is believed to have originated in Egypt thousands of years ago. Being a nutrient-dense grain, kamut is particularly rich in magnesium, selenium and zinc. A single serving of kamut provides up to 30% of the recommended daily intake of magnesium and more than 60% of the recommended daily intake of selenium. Although it is not technically gluten-free, kamut has about 1% of gluten in its composition, so some people with gluten intolerance can tolerate kamut better than traditional wheat.
Ginger is so unique, it delivers warmth and spice in a balanced way. Besides being a popular root used in cooking it has been used for medicinal purposes for thousands of years. Ginger is a natural anti-inflammatory due to compounds like gingerols and shogaols, which can help reduce pain and swelling in the body. Ginger has been shown to help improve digestive function by increasing the production of digestive enzymes and reducing inflammation in the gut.
Whether you are looking for a snack to enjoy anytime, or a healthy dessert option, these cookies are sure to please. So why not try baking a batch today and see for yourself?
Inspired by the recipe of Sweet Potato Cookie on the Time-Life book “Biscuits and Cookies”
Here is another delicious recipe with sweet potato, Chocolate Sweet Potato Muffin if you haven’t tried yet, you must!
Prep: 20 mins | Cook: 15 mins | Total: 35 mins
1 ⅓ cup of sweet potatoes cooked and mashed
1 ¼ cup + 2 tbsp of kamut flour
4 tsp of baking powder
1 tsp of ground nutmeg
⅓ cup of melted and cooled coconut oil
⅓ cup of coconut sugar
1 tsp of vanilla
1 tsp of lemon zest
¼ cup of unsweetened shredded coconut
⅓ cup of crystallized ginger
⅓ cup chopped hazelnuts
Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
In a large bowl whisk together the kamut flour, the coconut and the baking powder. In a medium bowl stir until well combined all the remaining ingredients.
Combine the wet with dry ingredients, stirring gently until a soft dough is formed.
Using a medium (2 tbsp) cookie scoop or a tablespoon, drop spoonfuls of cookie dough 1 ¼ “ (3 cm) apart onto the prepared baking sheet. Bake for 15 minutes or until the bottom of the cookies are light brown. Makes about 30 cookies. Enjoy!