Ingredients
Scale
- 2 white sweet potatoes*
- 1 cup nut butter (I used almond butter)
- 2 scoops (70g) vanilla protein powder (I used Blue Bonnet)
- 2 eggs, whisked
- 2 tablespoons honey or 100% pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- (optional) 2 teaspoons instant coffee
- 1/2 cup (or more depending on taste) chopped dark chocolate covered espresso beans or chocolate chips
- pinch of sea salt
Instructions
- Pre-heat oven to 400 degrees. Poke holes in sweet potatoes using a fork, put on a baking sheet and bake for 30-40 minutes until soft. Let cool down, then remove skin. Turn down oven to 350 degrees.
- Mash sweet potato then add wet ingredients: egg, honey, vanilla extract and mix.
- Add dry ingredients: cinnamon, instant coffee and protein powder and mix.
- Fold in espresso beans or chocolate chips gently, do not overmix.
- Using a tablespoon or ice cream scoop, scoop dough onto parchment lined baking sheet (or greased baking sheet).
- Cook for 10-12 minutes.
Notes
Sometimes when you cook with protein powder, you’ll get a waxy sheen. Don’t worry. Just make sure not to overcook the cookies and you’ll be good to go.
*You can use a regular yam/sweet potato (orange), I just opted for white because it gives more of the traditional cookie appearance.