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DR. FUHRMAN VEGAN SWEET POTATO COOKIES RECIPE
Dr. Furhman has become one of the leading voices in wellness.
Since we know our blender-loving tribe members are always looking for recipes that taste great, are healthy and won’t pack on the pounds, sharing Dr. Fuhrman’s Sweet Potato Cookies recipe was a definite must.
A moist, cake-like cookie that’s both spicy and sweet, this cookie recipe by Dr. Fuhrman is the kind of tasty treat that will satisfy a craving quickly.
You’ll appreciate the opportunity to savor each bite since this marvelous recipe allows you to indulge without the guilt of fats and preservatives.
IMPRESS YOUR VEGAN PALS
If you have friends who have been hinting for you to try a vegan diet, Dr. Fuhrman’s Sweet Potato Cookies are ideal for their next visit.
Not only will your friends be enticed by the spice blend smell that will fill your home, but you’ll also get to brag about your vegan baking skills as their taste buds are treated to some vegan cookie yumminess. 😉
By the way, if cookies aren’t your thing we suggest using the batter for a loaf cake or cupcakes.
However you use this batter from Dr. Fuhrman’s Sweet Potato Peanut Cookie recipe, you’ll have a heavenly low-cal treat that’s also good for you!
Be sure to join our blending-loving tribe for more recipes and tips from Blender Babes and our friends!
If you try this recipe let us know by rating it in the comments. HAPPY BLENDING! 🙂
Dr. Fuhrman's Vegan Sweet Potato Cookies
- 2 tbsp ground chia or flax seeds
- 1 1/2 cups cooked white beans or 1 15-oz can no-salt-added or low sodium white beans, drained
- 2 tbsp peanut butter natural, unsalted (or other nut/seed butter of choice)
- 1-2 ripe bananas second one is optional, to be added later in chunks, if desired
- 1/2 cup baked and peeled sweet potato
- 6 Medjool or 12 regular Deglet Noor dates, pits removed
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp vanilla extract
- 1 cup whole-wheat flour
- 1 tbsp baking powder
- 1/2 cup unsulfured dried apricots, sliced into small pieces
- Preheat the oven to 350°F.
- Add ground chia seeds with 1/2 cup water to your power blender container and gently pulse once to combine. Let sit for 2 minutes to form a gel.
- Add white beans, peanut butter, 1 banana, sweet potato, dates, cinnamon, nutmeg and vanilla extract.
- Blend until smooth and creamy. Approximately 30 seconds. Use a tamper if necessary.
- In a large bowl, combine the whole-wheat flour and baking powder and mix thoroughly. Add the blended mixture to this dry mixture and hand mix until flour is totally combined. Stir in apricot slices and thin slices of banana and mix.
- Place parchment paper on a large cookie sheet or coat sheet with a thin layer of cooking spray. Drop batter by spoonfuls onto the sheet and bake for 20 minutes.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! 🙂 Tag @BlenderBabes & #BlenderBabes
WHITE BEANS HEALTH BENEFITS
White beans, also known as white navy beans, offer extraordinary health benefits.
They are loaded with antioxidants which are believed to protect the cells in your body from free radicals, unstable molecules that damage cells.
White beans are also a good source of fiber and protein which makes them rank low on the glycemic index (GI).
Foods with a low GI value do not trigger spikes in blood sugar levels which help to keep the cravings and mood swings at bay as well as lower the risk of heart disease and adult-onset diabetes.
White beans also produce something called alpha-amylase inhibitors which help regulate fat storage in the body by slowing the absorption of carbohydrates.