My adventures in raw and plant based desserts and the occasional savory recipe creation!
Sunday, November 27, 2011
Coconut Pecan Yam Cookies
I had gotten it into my mind Friday while at work that some cookie baking was in order for that night when I got home. Afterall, one needs no reason to make cookies, all you need is the motivation to bake. However, I didn't feel like having to buy any ingredients to make cookies so I knew I would have to raid the pantry and fridge in search of some delicious ingredients. I had not chocolate or dried fruit, and I had the wrong kind of oatmeal for baking so chocolate chip and oatmeal cookies were out of the question. I had no eggs, but that wasn't a problem since I make vegan cookies most of the time.
What I did have in my fridge was yams leftover from Thanksgiving, large flake coconut and pecans! Now, I know you might be thinking yam cookies sound a little odd, but they aren't really when you consider pumpkin cookies. Yams are afterall sweeter. I had some limes on my counter as well so I thought I could scent them with a little lime zest! I decided to leave spices out of the equation this time and simply let the sweet yam flavor shine.
The dough was amazing, and the lime gave it something extra, almost tropical!
They smelled absolutely wonderful when baking as well, like brown sugar and sweet yams with fragrant coconut!
Once cooled, they were much better than I ever thought possible. I knew they would be good, but they were fabulous! The sweet cakey yam cookie was scented lightly with lime and vanilla and the coconut and pecans added a nice crunch.
They had tropical notes, and were somewhat exotic, not like any cookie I have ever experienced. I was glad I didn't cave and buy chocolate chips at the store, these were so much better! Sometimes it pays to raid the fridge and pantry! Here is the recipe if you would like to experience them for yourself!
Coconut Pecan Yam Cookies
makes 1 1/2 dozen
1 cup maple sugar, or granulated organic sugar
1/2 cup plus 2 Tbsp coconut oil
3/4 cup yam (or sweet potato) puree
1 Tbsp pure vanilla extract
1 Tbsp lime zest
1/2 cup thick maple syrup or agave nectar
2 1/2 cups whole wheat pastry flour
1 Tbsp baking powder
1 tsp sea salt
1 1/2 cup toasted pecans, chopped
1 1/2 cups toasted large flake coconut
In a large bowl, combine coconut oil with sugar and beat until fluffy and well combined. Beat in the yam puree, vanilla extract, lime zest and maple syrup until well combined. In a smaller bowl, whisk together flour, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the pecans and coconut, cover, and place in the fridge to chill until firm (I like to leave it overnight). To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.