Sweet Potato Peanut Butter Cookies

grain free, gluten free, sugar free



These are so simple to make and perfect for peanut butter lovers! The powdered sweet potato helps to act as a flour and adds extra nutrition.

My husband loves peanut butter so I wanted to make him a treat. If you have read our other blogs you know we are doing the True Cellular Detox which is kind of a modified Ketogenic diet. It really limits treats with no sugar besides sugar alcohol so that is why we use xylitol. You can sub regular brown sugar 1:1 if you want.

These cookies are low carb with only 4 net carbs. We did not use any sugar besides the very small amount of moleasses and the natural sugars from the sweet potato so there is 1 g of sugar. When you compare that to an average peanut butter cookie at around 16 g of sugar you can't beat it. These are also a pretty good source of healthy fat and protien from the peanut butter and eggs.

They are easy and make the house smell great while they are cooking. Hubby and the whole family loved them. Hope you like them too!


What you will need:

How to:

Preheat Oven to 350 degrees and line a mini muffin pan with mini cupcake liners.

  1. In a small bowl or measuring cup mix moleasses with xylitol until it resembles brown sugar.


  3. Mix the rest of the ingredients in a bowl and add the "brown sugar"

  4. Scoop cookies onto a nonstick cookie sheet. Leave about an inch in between. They will spread.

  5. With a fork press down the scooped dough in a criss cross pattern.

  6. Bake cookies for about 10 minutes until golden brown.

  7. Let cookies cool a few minutes before removing from cookie sheet they are soft and delicate.









Enjoy! Let us know how you like it in the comments below.



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