Sweet Potato Basil Cookies

Common basil is a powerhouse and one of my favorite herbs to cook with regularly. While it does have some basic similarities to its cousin, Tulsi Basil, such as helping to improve stress and anxiety, common basil is associated more with respiratory infections and is used daily in cooking.

Tulsi, on the other hand, is considered to be a sacred herb in ayurvedic medicine, a 3,000+ year old tradition of holistic medicine, in which it is specifically harvested and used for medicinal, spiritual and healing purposes.

I generally do the same when I’m using basil. I like the sweeter, common basil in my daily cooking and usually purchase tulsi for herbal medicine making.

Ingredients:

(Makes 8-12 cookies)

• 350-370g japanese sweet potato, peeled & steamed

• 1 medium ripe banana

• 1 haas avocado

• 1 heaping cup basil leaves, stems removed

• 1/2 cup avocado oil

• 150g coconut butter

• 50g collagen powder

• 3/4 cup coconut flour

• 2/3 cup arrowroot flour

• 1/2 tsp butterfly pea flower

• 1/2 tsp turmeric powder

Preparations:

• Peel your sweet potatoes and steam them in a metal skillet with about 1/2 cup to a 1 cup water. Once they are fork tender, remove them from the stove and run under cold water to stop cooking.

• Then, add them to a food processor with the rest of the ingredients and blend it up until a smooth, soft, yet sticky “dough” forms. This dough may appear to be too soft to do anything with. Don’t worry about this. Just keep going.

• Use a cookie scoop or large spoon to form this soft “dough” into cookie shapes with your hands. I also like to use food gloves here to minimize hand washing time.

• Heat your oven to 350F and bake for 25-30 minutes. Remove from the heat and let them cool before digging in!