Review: High Protein Sweet Potato Spice Cookies

Two days ago I pinned a very fun looking recipe. High Protein Sweet Potato Spice Cookies. How cool is that?? And no sugar! Even more exciting! I got the sweet potatoes from the store that night, but made the brownie batter dip instead. Can you blame me? I can't.

Tonight it was the cookies's turn. I mixed it up. And almost over-did it on my poor blender. It's 600 watt, but I could smell its effort. I put them on a cookie sheet. And baked and waited. And checked. And waited longer. And then some more. I think they spent a total of an HOUR in the oven. Hers were somehow 15-20 minutes. I have no idea how...

They look good enough, anyway

When they finally came out I tried one. Ok, I tried 2 before that along the way to test them as well. It was... different. She said she liked them cold, so I chilled 2 in the freezer and then offered one to Mr. More Calories, who had recently arrived and appreciated the smell of cinnamon and ginger. He bit it. Chewed. Made a face. Kept chewing. Then made 'eeeeuuurggghh' noises like a small child and ran to the trash to spit it out. He said you can't call that a cookie.

To be fair, it's from a blogger that doesn't eat sugar or even a lot of fruit due to allergy reasons. I know people figure out how to live with whatever they have to, but for someone used to sugar these are a big surprise. I didn't hate them, but I will let you go to her site if you'd like the recipe. She said 'one medium sweet potato' whatever the heck that means, and mine was 1.5 cups, mashed, if you're curious. They're pretty decent topped with brownie batter dip or banana! So I will eat them. I just won't have anyone fighting me for the last ones.

My overall opinion: I won't throw them out, or 'gift' them to others, but they aren't on the top of the list to try again. If you do try them, consider them a small vehicle for other delicious things, not a cookie!

Recipe facts you might want:
Makes 36 Tablespoon-sized cookies.
Prep time: 20 minutes WITHOUT cooking the sweet potato, 50-60 minutes to bake
Nutrition info for 1/12th of recipe as written: Cal: 150   Fat: 4.5g   Carbs: 22g    Protein: 6.5g

Brownie Batter Dip

I have one thing to say: SOOOOOOOO GOOOOOOOOOOOOOOOD!

Sorry, now that that's out of my system. I've been trying to eat more protein, because when I moved out from being made food, I realized that I don't reach for protein sources automatically. Cookies? Yes. Protein? No. So I figured if I could find some SWEET recipes with protein, easy fix! Oatmeal has a decent dose, then add some nuts & you're good. That's still just one option, though.

Enter Chocolate Covered Katie. She has some amazing ideas I've drooled over before. But she had one that sent me to the cabinet to make. ASAP. Brownie Batter Dip. Yes, amazing deliciousness in dip form that is also full of protein. I kid you not. I am putting the way that I made it, because it was different from hers, but please do see the original at the link above! She has lots of different options.

I actually divided my batch so I could try it with two sweeteners - one with honey and the other with brown sugar. Mr. More Calories says the sugar one would be really good for frosting, but likes the honey one better (as do I.) I realize it's not the most absolutely healthy thing in the world, and I'm excited to try it with dates, but it's super amazing how delicious it turns out!

Brownie Batter Dip
Adapted from Chocolate Covered Katie
Prep time about 10 minutes my way, probably 5 hers
6-8 servings (after making it twice, this seems right.)

1 can garbanzo beans (250g), drained and well rinsed
3-4 Tbs cocoa powder, to taste
2 Tbs milk
3 Tbs almond butter
2 1/2 tsp vanilla extract
1/8 tsp salt
1/3 - 1/2 c honey, to taste (I used 1/2, but will do less next time!)
1/4 - 1/2 c oatmeal (I did it by handfuls, sorry)

I am food processor-less, so I mashed it all first with a potato masher and then put it in a blender and pulsed until it was mostly smooth, and then turned it to high. (She uses a food processor.)

Nutrition info (1/8th of recipe, 3T cocoa, 1/2c honey, 1/4c oats): 257 calories, 6.2g fat, 45 carbs, 9g protein

Nutrition info (1/8th of recipe, 3T cocoa, 1/3c honey, 1/2c oats): 245 calories, 6.4g fat, 40 carbs, 9g protein

Smashed chickpea sandwiches

This is based on a recipe from smitten kitchen, I found it one night when searching for more things to do with chick peas. I made it with what I had on hand, so it is different from hers. You can eat it on bread, in a pita, or as a side salad. It's good because it's filling and a nice change from tuna salad or lunch meat, but it doesn't take too long.

I made it forever ago, and actually remembered to take a picture, but never posted it. I definitely have a lot to learn about food photography from people like SK. Here you go!

Smashed chickpea sandwiches
Serves: 3 Time: I think 20 minutes

1 15oz can of chickpeas/garbanzo beans, drained and rinsed
2 tablespoons chopped onion
1/4 cup diced cucumber
2 tablespoons plain yogurt
pinch cayenne pepper
garlic salt to taste
1-2 small tomatoes

- Place all ingredients except tomato in a medium bowl and mash a few times with a large spoon or potato masher.
- Eat with tomato on bread (If you are doing it as a side salad, I would dice the tomatoes and add them in after mashing the rest of it.)

Nutrition info for 1/3 recipe (without bread): Calories: 536 Fat: 8.5g Carbs: 90g Protein: 28.5g

Couscous & chickpea salad

A recipe to go with my favorite pasta recommendation. The time I took a picture, I added 1 bell pepper and 1 small cucumber, cut into small cubes. Olives would be a good addition, too.

Couscous & chickpea salad
Serves 3-4 (as main dish – 6-8 if a side!)

1 c water
1 c couscous
1 cube/teaspoon chicken (or veggie, or anything) bullion

1 (15 oz) can chickpeas
1 med. tomato (or 2 roma tomatoes)
1 clove garlic
¼ t chili powder (I used chipotle chili powder, but cayenne or another would work)
1/2 t dry basil
feta cheese

- Boil water with bullion in medium sauce pan. When water reaches a steady boil, remove pot from heat and pour in couscous. Cover with lid, let sit for 5 minutes while you prepare the rest.
- Chop tomato into small cubes, put into large bowl. Mince garlic (I use a press) and add to bowl with tomatoes. Open and drain chickpeas, add to bowl. Add chili powder and basil to bowl, stir.
- When couscous is ready (when the 5 minutes is up) add it to the bowl and mix.
- Serve immediately or put in the fridge to chill. I like to have the feta available for those who want it to put on top of their own.