Ayurvedic Inspired Chai Spiced Sweet Potato Cookies
Not only are Sweet Potatoes so freaking delicious but they are lower in both calories and carbs and higher in fiber, vitamin A & B vitamins than regular white potatoes.
In Ayurveda, sweet potatoes are said to help strengthen the liver, support healthy heart, circulation & eye function & help restore proper functioning of the body, after a long winter.
The sweetness of these potatoes are known to bring balance to Pitta and provide a grounding effect on Vata. Taken in moderation, they can also be enjoyed by those with strong Kapha in their constitution.
Said to be nourishing & light in the stomach sweet potatoes are said to be beneficial even when digestion is sluggish, as they contain a potent amount of fiber, helping with elimination.
Besides simple starches, sweet potatoes are rich in complex carbohydrates, meaning they can satisfy the appetite for long stretches of time.
Despite the name "sweet," these potatoes may even be beneficial for diabetics, as preliminary studies revealed them to help stabilize blood sugar levels.
A recent craving for cookies along with an abundance of sweet potatoes inspired me to create a cookie using nourishing, ojas building ghee and digestion boosting spices.
3/4 cup ghee
1/2 cup maple syrup
1/3 cup coconut cream
1 1/2 tsp vanilla
3 tsp cinnamon
1 tsp clove
1 tsp nutmeg
1 tsp cardamom
1 tsp ginger
1 cup sweet potato (I used purple Okinawan variety for color and nutrition, but you can use any sweet potato), cooked & peeled
1/2 cup oats
2 cups spelt flour
1 cup buckwheat flour
1 tsp baking soda
1/2 tsp salt
𝘖𝘱𝘵𝘪𝘰𝘯𝘢𝘭 & 𝘩𝘪𝘨𝘩𝘭𝘺 𝘳𝘦𝘤𝘰𝘮𝘮𝘦𝘯𝘥𝘦𝘥 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯𝘴
1/2 cup macadamia nuts, chopped (or nuts of choice)
1/2 cup medjool dates, chopped
1/2 cup dark chocolate chips or cacao nibs
⅓ cup unsweetened chocolate chunks
1 tsp coconut oil
1 tbsp honey
½ tsp sea salt
Preheat oven to 350 degrees
Combine ghee, eggs, maple syrup, coconut cream, spices & vanilla and beat with whisk until smooth and fragrant.
Add oats, spelt & buckwheat flours, baking soda & salt and stir until well combined.
Crumble in sweet potato and chosen additions.
Spoon on to greased cookie sheet and allow to bake for 12-15 minutes depending on degree of toastiness you prefer.
Allow to cool and ENJOY...
Heat chocolate chunks & coconut oil over medium heat until melted. Remove from heat, allow to cool 5 minutes and add honey. Drizzle on top of cookies using fork & sprinkle with sea salt.