"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prepare Dough
1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Pierce the sweet potato with a fork and microwave for 6 to 8 minutes until very soft, then cool slightly, peel and mash until completely smooth.
1 piece Sweet potato
2. Whisk the mashed sweet potato with the coconut oil, maple syrup and vanilla extract until smooth. Add the whole wheat flour, baking powder, cinnamon and salt, and stir until just combined into a soft, pliable dough, adding the water if it feels dry.
3. Chill the dough in the refrigerator for 30 minutes so it firms up and is easier to shape.
Color and Shape
4. Divide the chilled dough into 4 equal portions. Knead the beetroot powder into one portion, the turmeric into another, the spirulina powder into the third, and the purple sweet potato powder into the last, for a rainbow of colors.
5. Pinch off small pieces of each color and roll into thin ropes about 1 cm thick. Twist 2 or 3 colors together, then cut into 8 cm lengths and place on the lined baking sheet in wavy, wiggling worm shapes.
6. Press the shredded coconut gently onto the worms to create a fuzzy texture.
0.5 cup Shredded unsweetened coconut
Bake and Cool
7. Bake for 15 to 18 minutes at 180°C (350°F) until the edges are set and lightly golden; the cookies will firm up as they cool.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
