Beta-C Vegan Cookies
These are for when you have sweet potatoes and a sweet tooth. I sometimes feel like I'd love something crunchy, sweet but also healthy. These cookies are fantastic when it comes to that. I suggest making a few batches as it's such a shame when you eat the last one ;P
I sometimes like to add some protein powder into them. I use Raw Sport, which can be purchased anywhere in UK. The reason I love this brand is because they use ethically sourced ingredients in their natural raw state. Their protein powders are so much more than just protein, they are packed with superfoods in different amounts for both men and women because well, we are different after-all. Their ethos is definitely one I happily buy into and I have had some fantastic conversations with the founders who have proven to me they know their stuff. Their passion is also something that stands out and sets them apart from those who are only in it for the money. This is the only protein powder I currently recommend to my clients, although do have a chat with me (or them) if you are pregnant :)
If using protein powder isn't quite for you, just add extra desiccated coconut in its place. The reason I have named these wonderful cookies Beta-C is because they originally came to mind when I was thinking about meal plans for some clients who needed a little extra of this carotenoid in their diet. I don't ever put anybody on a strict plan unless it's completely necessary so my clients all benefit from eating a varied diet that often includes optional sweet snacks just in case cravings for them kick in. I do take everyone off white sugar and artificial sweeteners by default but replace the cravings for them with sugars that are either naturally found in plants or unprocessed, like coconut sugar and dates
So what does Beta Carotene do for us?
It gives our immune health a nice little boost
It protects our eyes and can help improve eyesight
It helps keep our skin nice and healthy
It helps protect us from viruses and disease
Essential for growth in children
In what other ways can we get more Beta Carotene and other carotenoids in our diet? The following are great sources:
Collard greens
Kale
Broccoli
Beetroot
Carrots
Corn
Tomatoes
Tangerines
Watermelon
Cantaloupe
Squash
Pumpkin
Peach
Nectarine
Pink grapefruit
Apricots
Mangoes
Guava
And now, without further ado, let's get to the recipe :)
Ingredients
• 1 tablespoon ground flax seed + 3 tablespoons cold water mixed together • 1/2 cup mashed sweet potato • 1/4 cup coconut sugar • 1/4 cup gently melted RAW coconut oil • 1 cup unsweetened desiccated coconut • 1/2 cup vanilla protein power (optional)- or just 1/2 cup more coconut • 1/4 cup pumpkin seeds • 2 tsp ground cinnamon • 1 tsp ground nutmeg • 1 tbsp chia seeds
> You will need a little flax or coconut oil for greasing
Method
1. Prepare your flax egg by combining 1 tbsp ground flax seeds with 3 tbsp of water. Whisk until combined and place in the fridge for at least 5 minutes while you prep the cookies. When the “egg” has thickened and gelled up it’s ready to use
2. Preheat your oven to 180C
3. To make the cookies, beat together the baked sweet potato (without its skin) and coconut sugar in a large mixing bowl. You can use an electric mixer or just muscle it out with a fork. Then stir in the gently melted coconut oil and combine again
5. Mix in the cinnamon and the nutmeg. Add the desiccated coconut, protein powder (if using), pumpkin seeds and chia seeds
6. Beat in the flax egg
7. Scoop a couple tablespoons out the cookie dough and roll into little balls, the size of the cookies is up to you. Place the balls on a gently greased baking tray (grease with coconut or flax oil) and press down the balls to flatten into cookie shapes. The cookies shouldn’t spread while baking so shape them as you like
8. Bake in the oven for between 12 and 15 minutes or until the edges are lightly golden, then remove from the oven and let cool on the baking tray for about 5 minutes before transferring to a cooling rack to cool completely.
9. Store in an airtight container for 4 to 5 days or in the fridge for up to 7 days