These cookies with sweet potatoes, peanuts and quinoa have nothing to envy to the traditional shortbread even if they are free of eggs, sugar and dairy products.
Sweet potatoes completely replace sugar donating color and flavor, the cereal flakes and chopped peanuts will add a pleasant crunch and dried cherries with their slight acidity create a delicious contrast to the rest of the ingredients.
This recipe lends itself to many variations, quinoa flakes can be replaced by other types of cereals, the cherries can be replaced by chocolate or by ‘raisins or other dried fruit.
Cookies can be consumed with or without filling, in this case I have them stuffed with a wild strawberry jam without sugar.
Ingredients for 42 biscuits from 3.5 cm in diameter with a thickness of 4mm:
- 80 g quinoa flakes
- 180 g cooked sweet potato
- 120 g cream peanuts
- 44 g unsalted peanuts
- 50 g dried cherries
- 2.5 g salt
How to prepare the biscuits
Preheat oven to 200° C degrees and line a small baking sheet with foil.
To cook the sweet potato: wash the potatoes very well, wrap them in aluminum foil, place in oven and cook for 40-50 minutes.
Do cool the potato.
Peel the baked potato, cut it into small pieces and blend it with the cream of peanuts.
Coarsely chop the peanuts.
Chop the dried cherries.
To bake cookies heat the oven to 160° C.
Combine the whipped cream of potato and peanuts, quinoa flakes, dried cherries and chopped peanuts, stir well with a spoon.
Make balls with the dough lay them on a baking sheet covered with a sheet of baking paper and mash to a thickness of about 5 mm.
Bake for 20 minutes.
Make the cookies cool before you stuff them.