Sweet Potato Quinoa Cookies

This post could be called “When Two Recipes Converge.” Interestingly, these two converging recipes don’t, at first glance, appear to have anything in common.

Well…they’re both sweet. I’ll give you that.

My creative moment arrived when I idly wondered what would happen if I replaced the banana in the quinoa cookies with something else to give them a different taste and texture.

What would do the trick? Grated carrot came to mind (another day’s project), but I had, on hand, a very large, already cooked sweet potato.

(The sweet potato was shaped like a pistol, which doesn’t have anything to do with anything, but I’m sharing so you get the full flavour of this creative moment.)

I had nuked the sweet potato for the bean bake but had more than I needed—about ½ a cup too much. (Basically, the handle of the pistol.) What to do? Aha! And the cookie mix, as they say, thickened.

I used the spices from the bean bake recipe and also the currents. I altered the flour from the cookie recipe to get rid of the almond meal—too high in calories to have with the currants. (Have you ever noticed that diet baking is a continuous process of taking from Peter to pay Paul?) And, as usual when you change GF flours, the liquid requirements change too. Hence more applesauce and some milk for good measure.

So, without more ado, let me introduce you to another yummy, protein-packed, low-calorie cookie.

Printer-friendly recipe

Makes about 16 cookies


  • 1 cup cooked quinoa
  • ½ cup cooked sweet potato
  • ½ cup millet flour (You could use any flour here; millet is sweet and low in the calorie department.)
  • ¼ cup sweetener (For Weight Watchers: I used Spenda Brown Sugar Blend.)
  • ¼ cup applesauce, unsweetened
  • ¼ cup soy milk (or other alternative milk)
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • Pinch allspice
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • Pinch of salt
  • Cooking spray


  1. Mix all ingredients together.
  2. Drop cookies from a spoon onto a sprayed cookie sheet. (FYI: The cookies hardly spread.)
  3. Cook in a 350° F oven for about 20-25 minutes.
  4. Remove from sheet and cool on racks.

For Weight Watchers: The total point count for this recipe is 14.5. The points per cookie depends on how many you make. I used a soup spoon to drop the cookies and ended up with 16 cookies—hence a value of approximately 1 point per cookie.

5 thoughts on “Sweet Potato Quinoa Cookies

    • Thanks for commenting and they do make great snacks. Just a word on packing them: boxing them would be better than putting them in something that could squish. Both these and the chocolate quinoa cookies are a little “crumblier” than ordinary cookies.

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