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Hana’s Cholesterol Free Yam Cookie 2015

Hana’s Cholesterol Free Yam Cookie 2015

The best thing about making this cookie is very simple and easy. You can add anything you want. You can omit the yam powder because it is not easy to get. You can make it without an oven, convection cooker but just a deep thick bottomed wok or non-stick pan. You can be sure of what you enjoy too by choosing healthier ingredients that suits your health or that fit your current taste-bud. This cookie is my best choice for this year, 2015! What is yours?

Hana’s Cholesterol Free Yam Cookie 2015


3/4 cup Extra Virgin Olive Oil

2 egg whites

2 teaspoons of natural vanilla extract

2 teaspoons of water

1 cup organic raw sugar

2 cups all purpose flour, lightly warmed and sifted

1/4 cup of Hana’s homemade purple yam powder

1 teaspoon of baking powder

A pinch of salt


1 teaspoon each of cinnamon, cumin and turmeric powder

1/2 cup of walnuts, pounded

1/2 cup bittersweet dark chocolate chips



Stir oil, sugar, egg white, water and vanilla essence into a fine and smooth mixtures.

Add all dry ingredients, stir well to combine.

Fold in walnuts and chocolate chips.

Scoop into spoonful onto a lined or greased baking pan.

Bake into a pre-heated oven for at least 3-5 minutes. Watch closely to prevent over-baking.

I use pan baking . I pre-heat the  non-stick deep layered pan with cover over a very low fire.

When very hot, grease lightly and I scoop the dough by spoonful and press the dough with fork coated with flour.

Cover the pan and after 3 to 5 minutes, check when cookie is done.

Let cool and pack into individual packs. Refrigerate.

Serve best with coffee at tea break.









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