Watery-Deep Blueberry Cookies

With watery-mild prunes as the main sweetener to a black-sesame, almond, and sweet potato base– add fresh blueberries to this cookie mix and you get a very mild, watery-gentle, deeply rich soft and delicious cookie.


  • 1 cup frozen sweet potato chunks (jewel sweet potato/yam variety)
  • 1 cup water (reserving some)
  • 2 prunes
  • 2 Tbsp unsweetened black sesame paste
  • 1 egg
  • 1 cup almond flour
  • 1/2 cup fresh blueberries
  • 1/4 tsp salt
  • 1/4 tsp baking soda

Special equipment:

  • Parchment paper
  • High speed blender or food processor
  • Whisk
  • Rubber spatula

Prep time: 25-30 minutes
Yields: 4-8 servings


  1. In a small saucepan, boil together the frozen sweet potato chunks and 1 cup of water until soft, about 10 minutes.
  2. Drain the sweet potatoes once soft and blend together with prunes and black sesame paste until smooth. (Optional: add up to about 2 Tbsp of the boiling liquid for a soft consistency as you blend.) Tip the puree into a large mixing bowl, and preheat oven to 375 degrees F.
  3. In a separate smaller bowl, whisk together almond flour, salt, and baking soda. Whisk the egg directly into the larger mixing bowl, then add the dry mixture to the wet and fold together with a rubber spatula until thoroughly incorporated. Fold in blueberries.
  4. Place 2 tablespoons of batter evenly apart on a parchment paper-lined baking sheet and bake cookies for 10-12 minutes until soft yet firm. Remove from oven, allow to cool, and enjoy!

Yasmine’s notes:

With watery prunes (i.e. so watery that they are used as natural internal cleansers for many), these offer the mildest type of sweetness to baked goods, and can be a great balancer for when you want to use other super-sweet flavors like jewel sweet potatoes. And seriously… for this watery cookie? I’m sitting here with just a smile on my face having eaten something so soft, warm, gentle and tasty. 🙂 🙂 Every so often, I definitely recommend using dried prunes as your sweetener of choice.


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