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Sweet Potato and Apricot Cookies

Sweet Potato and Apricot Cookies

Must try - sweet potato and apricot cookies. If you're want something nutritious for your baby try our recipe of sweet potato and apricot cookies.

 

Makes: 10 cookies
Time: 35 minutes
Age: 18+ months


Ingredients:

350g sweet potato
120g smooth peanut butter
30g dried apricots 
30g plain flour
1 Tbsp apple sauce
1 tsp baking powder
1 tsp pure vanilla extract

Instructions:

  • Preheat the oven to 180C and line a baking tray with parchment paper. 
  • Pierce the whole surface of the potatoes with a fork and place them on a microwave-safe plate.
  • Cook on full power (800W) for 4 minutes. Turn them and cook for 2 extra minutes or until they are soft enough for a fork to pass through. Let them cool down.
  • Meanwhile, finely chop the apricots and set aside.
  • Cut the potatoes in halves lengthwise, scoop out the flesh and mash it in a mixing bowl.
  • Add the peanut butter, apple sauce and vanilla to the bowl and stir well until combined.
  • Sift in the flour and baking powder and mix well.
  • Scoop the batter onto the baking sheet to form round cookies.
  • Top the cookies with the apricot pieces.
  • Bake in the oven for 15-18 minutes or until golden brown.
  • Store leftover cookies at room temperature for up to 2 days or freeze for up to 3 months.

Serve and enjoy!

 

Nutrition Information Typical Values: 

Nutrient per 100g per serving (38g)
Energy

1420kJ/ 340kcal

539kJ/ 129kcal

Fat

of which saturates

17g

4.2g

6.4g

1.6g

Carbohydrate

of which sugars

34g

12g

13g

4.4g

Protein 11g 4g
Salt 0.75g 0.29g
Vitamin A (reteq) 555ug (69%) 211ug

% reference intake of an average adult (8400kJ/2000kcal)