After reading all the recipes in the baking recipe thread, I was inspired to whip up some cookies for my flock. I way overestimated the amount of sweet potatoes I needed so the birds have ended up with a few new things to try.
This first recipe made 84 mini cookies, and we have frozen some. I’ll update when I know how well they freeze and thaw.
Ingredients:
Preheat oven to 300°F
Cook sweet potatoes until done. I peeled mine and cut it into chunks then boiled for 15 minutes, but baking or microwaving them would be fine. I let mine cool so the dough would be easier to work with.
Toast coconut. Toasting coconut brings out the nutty flavor. I put mine into a skillet on the stove on medium low heat and stirred frequently. Toast until it is a nice brown colour (I toasted mine until a darker brown for a deeper flavor). Let cool.
You can buy toasted coconut, but some have preservatives so I decided to do my own.
Combine all dry ingredients in a bowl and mix well.
Combine all wet ingredients in a separate bowl, and mix. I used a mixer.
Fold the dry ingredients into the wet ones and mix. The dough was firm. You may want to add more liquid as these are very chewy after they sit.
Put a sheet of parchment paper on a cookie sheet. Using a tsp measure for each cookie, place them on the parchment paper about an inch apart.
*Some I smashed flat, others I made round with a flat bottom. Others I made into little logs, they don’t look appetizing to me, but the birds liked holding them. They all took the same amount of time to cook.
**I topped some with puffed quinoa, some with pecans and some with toasted coconut. Unfortunately the toasted coconut absorbed the moisture from the sweet potatoes and looked unappetizing. The birds didn't mind at all.
Bake for 10-12 minutes. They are done when the sides hold their shape when you push against them.
Remove from oven and leave on hot pan for 5-10 minutes.
Slide the parchment paper with the cookies onto a cooling rack and let cool completely.
They are far from the prettiest cookies I have ever made, but the birds really like them.
In the picture, the top cookies were smashed and topped with the toasted coconut.
The middle are the unfortunate looking logs, some topped with pecans and others with puffed quinoa. The puffed quinoa gives a nice little crunch.
Bottom row are the round ones, topped with a little pecans and puffed quinoa.
The quarter is to show their size.
This first recipe made 84 mini cookies, and we have frozen some. I’ll update when I know how well they freeze and thaw.
Ingredients:
- 1 cup mashed sweet potatoes (1.5-2 medium sweet potatoes)
- 1 cup 12 grain flour (any healthy flour can be substituted)
- 1/3 cup puffed quinoa
- 1/3 cup diced pecans
- ½ cup toasted unsweetened coconut flakes
- ¼ cup red chili flakes
- 1.5 tsp ginger
- 2 Tbsp unsweetened orange juice
- 2 tsp vanilla
- ½ tsp Ceylon cinnamon
- Parchment paper
Preheat oven to 300°F
Cook sweet potatoes until done. I peeled mine and cut it into chunks then boiled for 15 minutes, but baking or microwaving them would be fine. I let mine cool so the dough would be easier to work with.
Toast coconut. Toasting coconut brings out the nutty flavor. I put mine into a skillet on the stove on medium low heat and stirred frequently. Toast until it is a nice brown colour (I toasted mine until a darker brown for a deeper flavor). Let cool.
You can buy toasted coconut, but some have preservatives so I decided to do my own.
Combine all dry ingredients in a bowl and mix well.
Combine all wet ingredients in a separate bowl, and mix. I used a mixer.
Fold the dry ingredients into the wet ones and mix. The dough was firm. You may want to add more liquid as these are very chewy after they sit.
Put a sheet of parchment paper on a cookie sheet. Using a tsp measure for each cookie, place them on the parchment paper about an inch apart.
*Some I smashed flat, others I made round with a flat bottom. Others I made into little logs, they don’t look appetizing to me, but the birds liked holding them. They all took the same amount of time to cook.
**I topped some with puffed quinoa, some with pecans and some with toasted coconut. Unfortunately the toasted coconut absorbed the moisture from the sweet potatoes and looked unappetizing. The birds didn't mind at all.
Bake for 10-12 minutes. They are done when the sides hold their shape when you push against them.
Remove from oven and leave on hot pan for 5-10 minutes.
Slide the parchment paper with the cookies onto a cooling rack and let cool completely.
They are far from the prettiest cookies I have ever made, but the birds really like them.
In the picture, the top cookies were smashed and topped with the toasted coconut.
The middle are the unfortunate looking logs, some topped with pecans and others with puffed quinoa. The puffed quinoa gives a nice little crunch.
Bottom row are the round ones, topped with a little pecans and puffed quinoa.
The quarter is to show their size.
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