Pantry Muffin Top Cookies

recipes sweets Feb 28, 2019

We’ve all been there: craving something sweet but lack time, energy or both. You end up standing in the pantry as half-empty boxes and meaningless spices stare back at you. Luckily, these Pantry Muffin Top Cookies are the inspiration you need, using basic items you likely already have sitting on your shelf. This recipe proves you don’t have to splurge on expensive, hard-to-find ingredients to whip up a nutritious and tasty treat.

They truly resemble the goodness of a muffin top, which we all know is the best part, obviously. The secret to their super light, soft texture is the puréed sweet potato, which you can find canned or whip up yourself if you have a little time.

As for the added crunch, I used staples that are always around in my own kitchen. The walnuts and pumpkin seeds add great texture and not to mention tons of healthy Omega-3s and antioxidants. And of course, even when my pantry and fridge are empty, I always seem to have a jar of almond butter ready to go. Any nut butter works well in this recipe and is the perfect dose of creamy goodness.

Personally, I love the sweet and tart addition of the dried currants, but you can easily use raisins, dried cranberries or whatever you love. Plus, the unsweetened coconut flakes provide more great flavor, fiber and texture to these tasty treats.

And finally, I ALWAYS have extra chocolate in my pantry, and what’s a cookie without it? For this recipe, I used Lily’s dark chocolate chips sweetened with Stevia, but any brand you have is just great! Because these muffin tops aren’t overly sweet, biting into a chocolate chunk is just the thing to both round out the cookie and satisfy your sweet tooth.

I found the key to getting these cookies to their muffin top perfection is allowing them to chill briefly before adding in the final ingredients. This way, they also stay moist and perfect for days. Luckily, these cookies are both sweet enough for a nighttime dessert and healthy enough for an on-the-go breakfast.

Best of all, the times of staring into the pantry abyss are no more. Now you can actually thank your pantry for these easy and deliciously healthy goodies!


 YIELDS24 Servings
 PREP TIME30 mins COOK TIME15 mins TOTAL TIME45 mins


  •  2 cups almond flour
  •  1 cup puréed sweet potato (canned or can make homemade)
  •  1 cup almond butter (or nut butter of your choice)
  •  ½ cup maple syrup
  •  2  eggs
  •  2 tsp baking soda
  •  1 cup chocolate chips (I used Lily's dark)
  •  ½ cup raw walnuts, chopped
  •  ¼ cup unsweetened coconut flakes
  •  ¼ cup pepitas
  •  ½ cup dried currants (or dried fruit of your choice)
  •  2 tsp ground cinnamon
  •  ¼ tsp vanilla extract


Preheat oven to 350 degrees.
In a large bowl, mix together almond flour, puréed sweet potato, maple syrup, almond butter, chocolate chips, vanilla and cinnamon.
Once well combined, put dough in the fridge for at least 20 minutes to chill slightly. This makes sure the cookies are light, soft and stay together!
Remove from fridge. Add baking soda, coconut, walnuts, pepitas and dried currants. Mix until well combined.
Scoop out dough with ice cream scooper and place on a parchment-lined baking sheet.
Bake for 15 minutes. Allow to cook completely, as the cookies will firm up out of the oven.


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