A Sweet Treat You Can Eat Without Feeling Guilty: Real Food Cookie Recipe

There\’s nothing like the smell of freshly baked cookies. However, many store-bought varieties today are loaded with unhealthy amounts of sugar, preservatives, and processed grains. This is why it\’s better to bake your own cookies at home. Mercola.com reader Meg Brock shares her Real Food Cookies recipe, which doesn\’t use sugar and flour. It\’s a healthy alternative to a snack time favorite! Ingredients: 1 cup mashed sweet potato, cooked (leftovers work well) 2 large ripe bananas (use 3 if your bananas are small) 1 16-oz. jar of unsalted and unsweetened cashew butter 4 large eggs 2 teaspoons pure vanilla 1/4 teaspoon salt Optional add-ins: Bittersweet chocolate chips and/or unsweetened shredded coconut. Procedure: Preheat oven to 400 degrees F.Put all of your ingredients (except for any add-ins) into a food processor. Mix on high until the batter is smooth (at least 30 seconds). You will need to stop at least once to scrape down the sides of the bowl.Transfer the batter to a large bowl, and stir in any add-ins by hand. You can use 1 cup of bittersweet chocolate chips and 1/2 cup of unsweetened shredded coconut. Use whatever you like or nothing at all.Drop the cookie dough/batter onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.Bake for 15 to 16 minutes. You will need to watch the cookies closely at the end. You want them to be golden brown without burning. The longer you cook them, the crispier they will be. Cool them on a wire cooking rack. This recipe makes 45 cookies. Note: These cookies taste best the same day they are baked. However, if you plan to make them ahead of time, you can store them for days in the fridge (where they will turn

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