Homemade Sweet Potato Cliff Bars

cliff-bar-cookie-1

With January came cold weather, lots of snow and the start of a new training season. So on top of trying to get back into shape, I’ve been running to and from work every day since the snow has made the roads un-rideable. Or at least it seems like it’s quite unsafe to ride a bicycle on them so I haven’t (also because my pedal fell off the last time I rode in to work… but that’s another story!).  So instead I run to work and home from work since this is often the quickest (and cheapest) way to get to downtown on my schedule, and it can be a convenient way to get an outside run in the winter when it’s constantly dark and cold. However it can also be exhausting with a backpack full of food, clothes and swim gear and the one large hill on the way home every day doesn’t help either! That combined with starting a new training plan, and I’ve suddenly been constantly hungry at work every day. I can never seem to bring enough food and the snack options near my office just never seem to cut it (health or craving wise). So this week I decided to try to find a “healthy” cookie recipe to help me get through the afternoon at work and provide enough energy to make it up the big hill on the run home each night and also get me through my evening workout or ski lesson or whatever I’m up to.  I found a sweet potato based recipe on Pinterest that seemed interesting but also too much on the healthy side for my liking, however I thought I could use the general idea of the recipe and get something enjoyable.  It was a bit of extra work using the sweet potato but after a bit of tweaking, I think they turned out great! Hope you enjoy this healthy-ish snack as well! 🙂

cliff-bar-cookie-2


Sweet Potato Cliff Bars

Bake at 350 ◦F for 12 minutes. Makes 10 “cliff bar” sized cookies.

Ingredients: 

3/4 cup mashed sweet potatoes
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1/8 cup of butter
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/2 cup pecans, chopped
2 Tbsp chia seeds

Directions: 

  1. Peel, chop and boil sweet potato until soft. Puree in food processor with some of the liquid from boiling.
  2. Preheat oven to 350 ◦F.
  3. Add the first 6 ingredients in a bowl and mix until creamy.
  4. Mix remaining dry ingredients separately and add to bowl.
  5. Drop dough on to cookie sheet lined with parchment paper. Bake for approximately 12 minutes.
  6. Enjoy!

 

Advertisements