Sweet potato Peanut butter cookies GF, RSF


1 cup sweet potato mash

¾ cup natural peanut butter

½ cup coconut oil

½ cup raw honey

2 eggs

¾ cup roughly chopped peanuts

½ cup pumpkin seeds

½ cup sunflower seeds

½ cup almond flakes

1 cup glutenfree oats (or normal if you prefer)

½ cup dark chocolate chips




  • Mix the coconut oil with the peanut butter and honey in a little sauce pan and heat up gently until the 3 ingredients are well combined.
  • Add the mix with all the other wet ingredients and mix well.
  • In a separate bowl mix all dry ingredients together and then add them to the wet ones.
  • Form the cookies (best with an small size ice cream spoon and then flatten them slightly)
  • Bake for about 20min at 180°C

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