Leftover Sweet Potato Casserole Cookies

 Happy Monday y’all!

How was your Thanksgiving?

Let’s rewind a bit.

My dad has been in another country for three months on a job.

So, naturally, because Thanksgiving is my favorite holiday and one where my dad and I cook a Thanksgiving feast together, I was feeling super bummed that he wasn’t going to be here.

However, last Monday, he sent me a secret text with the words, “Don’t tell mom, but I’ll be home Thursday morning.”

I quietly jumped for joy.

I don’t know how I kept that secret until my dad got home, but you should have seen my mom’s face when he arrived.

Plus, I was super proud of myself for cooking the entire Thanksgiving meal.

My favorite is obviously the turkey, but I love to spread my sweet potato casserole on top so that I have a bit of each with every bite.

Let’s put that leftover sweet potato casserole to good use.


We are going to make cookies.


Sweet potato casserole + pecans + coconut…


ummmmmmm, little bites of heaven.


Plus, these babies are gluten-free, paleo, and refined sugar-free (made w/ a date puree).


Thanksgiving leftovers all day everyday!



P.S. I use this recipe for sweet potato casserole (only I replace the almond milk with coconut milk).


Sweet Potato Casserole Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
Chewy, slightly crisp cookies made from leftover sweet potato casserole, studded w/ pecans and chock full of shredded coconut. Gluten-free, paleo, nut-free option.
  • ¾ c. leftover sweet potato casserole (or ¾ c. mashed sweet potato)
  • ⅓ c. pitted Medjool dates, soaked in water overnight, and drained
  • 2 large eggs
  • ½ c. full-fat coconut milk
  • 2 T. extra-virgin olive oil
  • 1 T. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • ½ c. finely shredded, unsweetened coconut
  • ½ c. chopped pecans
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the sweet potato, soaked dates, eggs, coconut milk, evoo, and vanilla in a large food processor.
  3. Process on high until smooth.
  4. Add in the coconut flour, cinnamon, baking soda, baking powder, and salt and process until combined.
  5. Fold in the coconut and pecans.
  6. Use a small cookie scoop to drop the dough on the prepared baking sheet.
  7. Slightly flatten the tops of each cookie using the palm of your hand.
  8. Top each cookie with 1 pecan halve.
  9. Bake for 20 minutes or until the cookies are slightly golden on top.
If you want a nut-free option, omit the pecans.


Date Me.

Here we go again.

One of my uncles (the same one who is always interested in my relationship status) is once again, trying to play matchmaker.

I know he cares, but seriously, I just want to be left alone.

Now, he wants to hook me up w/ this millionaire 27 year old who basically inherited his family’s money.

Dear Lawd.

I’m not afraid to be in a relationship with a guy.

It’s just that I want to focus on myself right now and when the time is right, then get myself into a serious relationship.

He acts like I’m on my death bed or something.

I’m 26, I’m pretty sure I have my entire life ahead of me…plenty of time to be getting married and popping out babies.

If he keeps on pushing it I will probably go on a date to shut him up and see where that takes us.

Have you ever had that one family member who is super nosey?

Well, I have a lot of nosey family members…but he, he takes the cake.

Or in this case, the cannoli.

Do I have a sign plastered to my forehead that reads: “Single, white female in desperate need of man to satisfy that “void” in her life.”


But because I’m awesome…I’ll give it a shot.

Pray for me.

The only dates I like are the ones in this cookie.


The kind of date that involves coconut and chocolate chips.


Oh yes.


Plus, you don’t have to worry about fixing your hair, make-up, or shopping for a cute outfit.


It’s just you, these raw coconut cookie dough balls,


and netflix.


Feel free to send some advice my way 😉

5.0 from 1 reviews
Raw Chocolate Chip Coconut Butter Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Total time: 
Serves: 10
Creamy coconut butter cookies chock full of sweet dates, coconut, and studded w/ mini dark chocolate for the perfect healthy treat. Gluten-free, vegan, paleo, raw, nut-free, no added sugar.
  • ½ c. soft, pitted Medjool dates
  • ½ c. slightly melted coconut butter
  • 1 c. unsweetened, shredded coconut
  • ½ t. vanilla extract
  • pinch of salt
  • ⅓ c. vegan mini chocolate chips
  1. Place the dates in a large food processor and puree until a ball forms.
  2. Add the coconut butter , coconut, vanilla, and salt and puree again until a crumbly, sticky mixture begins to form.
  3. Fold in the chocolate chips.
  4. Scoop a small cookie scoop, or your hands, to roll the dough into balls.
  5. Store the cookies in the refrigerator to set.
  6. Devour.


Whoopie Cookie.


The first thing that comes to mind when I hear this word is the image of Whoopie Goldberg a.k.a. Sister Mary Clarence in the movie “Sister Act.” Well, if we are being specific…Sister Act 2.

When I was younger, seester and I would spend the night at my grandmother’s (my Czech grandmother…the one who makes amazing po’boy sandwiches…you remember) and have an all-night movie-a-thon. This consisted of animated features like Peter Pan, Beauty in the Beast, and Sleeping Beauty, as well as old Shirley Temple and Doris Day flicks.

Pillow Talk was my jam…still is. It’s a must see.

First up on the movie watching list was Sister Act 2…I think it was just something about the catholic school kids in the movie that were made out to be poor…but went to private school.

Yea, how did they afford that again?

No, really it was 100% about Lauryn Hill.

That soulful voice that was just sooooo distinct.

I wanted to be just like her.

Now, I look at her in the media and think…”Does she really not pay her rent?” Seriouslyyyyyyy….?

Then, there was Whoopie Goldberg as a nun…classic.

To this day, I still sing “Joyful, Joyful” (including the rap version lyrics as seen in the movie) at the top of my lungs in the shower.

I’m pretty good at it.


I’m also pretty good at cookies.


Are whoopie pies even considered cookies?


We will just say that they are for this purpose.

Because technically….they aren’t pies.


Anyway, these are the best “little” whoopie pies I have ever made.

What I did was re-create the flavors of banana bread in a cookie…but a soft, pillowy, whoopie-type cookie.


These babies practically melt in your mouth.


And they are mini…so you can eat the entire batch.


Oh, oh and they are paleo, gluten-free, and vegan. No refined sugars!


Whoopieeeee! No pun intended 😉

Mini Paleo Banana Bread Whoopie Pies
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fluffy cookies sweetened naturally with banana and sandwiched with homemade coconut butter for the perfect sweet treat.
  • 1 large banana, mashed
  • 1 t. pure vanilla extract
  • ¼ t. salt
  • ¼ t. baking powder
  • ¼ t. baking soda
  • ½ t. ground cinnamon
  • 2 T. coconut flour
  • 1 t. coconut sugar
  • 1 T. of homemade coconut butter (store bought is also fine), slightly melted (see my How To in the recipe index)
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all of the ingredients, except for the coconut butter, in a large mixing bowl and mix until a dough forms.
  3. Scoop the cookie dough by rounded teaspoons into your hand, form into a ball, place on the baking sheet, and lightly press down on the ball of dough, creating a flat cookie.
  4. Bake for 10-12 minutes or until lightly golden brown.
  5. Let the cookies cool slightly.
  6. Place about ¼ to ½ teaspoon of coconut butter on the bottom side of one cookie, place another cookie on top to create a cookie sandwich.
  7. Serve with a tall glass of milk.

Nutritional Facts (for each cookie, makes 8 cookies, 4 sandwich cookies, without coconut butter): Calories: 32.6, Total Fat: 5.3g (0g Saturated Fat), Sodium: 127.5mg, Total Carbs: 6.2g, Dietary Fiber: 1.8g, Sugars: 2.2 g, Protein: 0.2g




I’m pretty sure that I’m allergic to jeans.

I just have absolutely no desire to wear them.

Oh, and shopping for jeans. That is a whole notha’ story.

They are either too small, too big, too low-rise (hello, I don’t think butt crack is a fashion statement), too high-water (long-legged people problems), too “skinny” sized…seriously, what idiot came up with skinny jeans? It’s like trying to fit a square peg into a round hole. It’s not happening Jack!

Now, something I can get behind…stretchy pants. Those are my kind of pants. Lululemon stretchy yoga pants, preferrably. Butttttt…because of my bank account I will settle for a less expensive brand. The great thing about these pants…I can grab a cupcake and then head straight to yoga…or the other way around. I have a particular pair that I wear all the time. I dress them up with flats and a silk blouse, sleep in them, eat in them (p.s. stretchy pants are amazing for Thanksgiving day), do yoga in them…etc.

As spring is approaching I am opting to ditch the stretchy pants to don my legs in short, yet tasteful, shorts and colorful sun dresses.

BTW…it’s pretty much like 80 degrees here already sooooooo pants are out of the question.

Another thing I can get behind…peanut butter cookies.


We all know that peanut butter and I are bff’s.


But these pb cookies y’all…..sooooooo addicting.


The cookies are super buttery and take you on a crumb-y “melt in your mouth” like experience.


What we have here are itty-bitty, fat, flour-less peanut butter cookies, stuffed with a creamy peanut butter filling.


Girl Scouts who?


These were the perfect mid-day pick-me-up yesterday.


They are also delicious for breakfast with a glass of almond milk.


But I wouldn’t know that.


You can also look super chic in your stretchy pants while eating these suckers.


Not like Gisele Bundchen chic, more like Giada Delaurentiis chic.


A catwalk…no problem, but trying to pull off a low-cut Anthropologie blouse, while wearing an apron covered in flour…and still managing to maintain bouncy hair and fresh makeup…that’s genius.


I mean, c’mon…do you actually think those Victoria’s Secret Models eat cookies?


Lies, I tell you…lies!


Run and grab your stretchy pants and let’s get to baking!


Peanut Butter Cookie Sandwiches
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • For the cookies:
  • 1 c. smooth, no-sugar-added peanut butter
  • 1 c. raw coconut sugar (or brown sugar)
  • 1 large egg
  • For the peanut butter filling:
  • ¼ c. + 2 t. PB2 powdered peanut butter (or regular peanut butter)
  • 2 T. +2 t. unsweetened, vanilla almond milk
  • 2 t. raw coconut sugar
  1. For the cookies:
  2. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  3. Place all of the cookie ingredients in a large bowl and mix well until smooth.
  4. Drop the cookie dough by rounded teaspoon onto the prepared baking sheet.
  5. Lightly press the tines of a fork onto the top of each cookie to flatten.
  6. Bake for 10-12 minutes, or until lightly golden around the edges.
  7. Let the cookies cool completely before spreading with filling.
  8. For the filling:
  9. Whisk together all of the filling ingredients until smooth.
  10. Place 1-2 teaspoons of the filling onto the center of the bottom side up of one cookie.
  11. Place another cookie on top of the filling, making a cookie sandwich.
  12. Serve the cookie sandwiches with a big glass of milk and enjoy!



The Barista Life.

Let’s face it, people. For as long as I can remember…I have been a coffee snob. Well, at least since I became a barista back in August 2008. You see, when I moved to Austin for college, I figured I might as well get a job. Real talk: Before becoming a barista, I had no knowledge of coffee, much less actually drank it on a daily basis. That was all about to change, seeing as I was about to embrace late nights of studying and writing term papers, but seriously, that was only the beginning relationship between coffee and I.
It became much more. I ate, drank, and slept the barista life. After a couple of weeks, I knew the drink recipes by heart, after 1 year, I could crank out 5 dry cappuccino’s in my sleep while dealing with an unruly customer who claimed she had hair in her nine caramel lattes so she needed a refund…10 days later. Oh, and after 3 years…well, I was pretty much a barista queen…opening up the cafe in the wee hours of the morning, tackling my to-do list, enjoying my double shot espresso con panna, and greeting customers with a warm smile and casual conversation. Oh, how I miss those days. Pure simplicity.
Let’s rewind to that espresso.
Walnuts go with espresso, right? Well I have seen walnut coffee blends so let’s just go with this.
Homemade walnut butter is where it’s at, people.
Soooooo toasted and the aroma…ahhhh I die.
Haven’t I mentioned I’m addicted to nut butter?
Let’s add some vanilla bean…which is reminiscent of my favorite coffee flavor.
Oh, and we need instant espresso powder…duh.
Some sea salt is amazzzzzze too.
Here comes the coconut sugar…can you guess what we are making?
I spy cookie dough. 🙂
You know me soooo well.
I am speechless when it comes to these cookies.
The outer edges are crispy, the center is gooey, the flavors are amazing…I mean, espresso and vanilla bean?
With walnuts…..I mean, that is just utterly freaking delicious.
This is definitely a cookie that requires a good cup of coffee along side of it.
Plus, I mean it has espresso in it…soooo it’s
PRACTICALLY a breakfast cookie.
Chocolate is just an added benefit.
How do you take your coffee?
Espresso Vanilla Bean Walnut Butter Cookies (GF):
2 c. raw walnuts
seeds of 1 vanilla bean
2 T. almond flour*
2 T. oat flour*

1/2 t. fine sea salt

1 t. instant espresso powder
1 c. raw coconut sugar
1 large egg
coarse sea salt, for topping
coconut sugar + instant espresso powder, for topping
dark chocolate chips or cacao nibs, for topping, optional
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Spread the walnuts out evenly over the baking sheet and bake for 10-12 minutes, stirring the walnuts at the halfway point during the baking process.
3. Let the walnuts cool completely on the baking sheet.
4. Transfer the walnuts to a food processor and process on high until the walnuts begin to break down and transform into a smooth nut butter. Stop the processor and crape down the sides of the bowl as needed.
5. Add the vanilla bean seeds to the processor and pulse until just combined.
6. Place the nut butter in a large mixing bowl along with the flours, sea salt, espresso powder, coconut sugar, egg. Mix until a dough forms.
7. Using a cookie scooper, scoop the dough out onto the prepared baking sheet by rounded teaspoons.
8. Top each cookie with a sprinkle of sea salt, coconut sugar, and espresso powder.
9. Gently press either 3 dark chocolate chips or a few cacao nibs onto the tops of each cookie.
10. Bake for 12-15 minutes or until slightly golden brown around the edges.
*Note: If the dough seems too wet (which is sometime expected when you make your own nut butter), you will need the almond and oat flour. I used them to give the cookie substance. If you omit the flours, your cookies will turn out much flatter and more crispier.
Makes 22-24 cookies.