Sweet Potato Cookie-Blondies

_MG_0898Okay these aren’t real cookies, but I’ve been calling them cookies in my head for months now, so I’m going to continue to call them cookies. You have my permission to change the name or think otherwise. REGARDLESS, they are good. And cookie-like. Or maybe blondie-like. I don’t really know, I didn’t grow up eating blondies… yes okay cookie-blondie like. Aha! A much better name!


But I’ve been eating them for months. And I love them. They are totally healthy- sugar free, grain free- gluten free- high in protein and healthy carbs, very low in fat. A great post-workout snack- when carbs are utilized by your body more efficiently. But you don’t need to workout to enjoy them. They’re healthy enough to be a breakfast too!


Sweet Potato Cookie-Blondies

700g sweet potato (or regular potato)
1 scoop protein powder
1/4 cup egg whites
1 tbsp stevia glycerite
1 tbsp lemon zest
1 tsp cinnamon
1 tsp baking soda
1/2 tsp sea salt
2-4 cups brewed tea

to cook sweet potato:
Scrub, prick with a fork and microwave. I cover mine with another plate. Alternatively, you can boil until done. If you don’t want the peel, allow to cool, and peel with fingers. (Or you could peel with a peeler before cooking).
1. Combine sweet potato and all other ingredients except tea in your food processor or with mixers. (Be careful your potato isn’t so hot that it will cook the egg white and protein powder! You don’t want cooked lumps to form!)
2. Add tea to thin. I tend to add 4 cups of tea, but you might prefer less if your batter looks quite runny.
3. Bake at 350 C in parchment-lined trays. Alternatively, you can pour on parchment paper and cook in a frying pan or in the microwave- but the results aren’t quite as nice. I usually do both because my oven is puny.



_MG_0890These are also a great food to make for road trips! I’ll cook up a batch, portion out and freeze and then I have a healthy meal for on the road 🙂

_MG_0903Also- I like them without any additions- but you could definitely add in extras like coconut flakes, pumpkin seeds, cacao nibs or anything you like!


How do you like to eat your sweet potatoes?

Shared on Waste Not Want Not Wednesday, Whole Foods Wednesdays, Allergy Free Wednesdays


11 thoughts on “Sweet Potato Cookie-Blondies

  1. Pingback: Sweet Potato Cookie Crisps | A blog about all things sweet, healthy + delicious

    • Hi there, so I just googled your question and got this response:
      “If the potatoes are shredded, then 3 cups of potatoes weigh about 675 grams, or 24 ounces, which is 1.5 pounds.”
      So just a little over 3 cups. Hope that helps 🙂

  2. This is awesome! I’ve been contemplating going on a spring cleanse in the next few weeks and these look like a great and totally suitable breakfast… although I think I’ll be making mine with kabocha flour… 😉

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