A healthy dessert that is easily made vegan, these sweet potato chocolate chip cookies are also gluten-free and contain no refined sugar (perfect for you fitness fanatics!)
I said yesterday that today's chocolate chip cookies would be even stranger than the avocado chocolate chip cookies! But I cannot believe how well they turned out! Probably one of my favorite cookies and even though I am not very health-crazy, I would make them just for the flavors. I am talking about sweet potato chocolate chip cookies!
Once again, the crunch factor isn't there, but I think I am a huge fan of soft cookies. These cookies were shockingly delicious and I was so happy with how they turned out.
I won't lie, I was a little hesitant making them because even though sweet potatoes are common in dessert dishes, I just wasn't sure about how these cookies would turn out. And the fact that I thought my purple sweet potato would actually be purple on the inside... That was a disappointing discovery!
Turns out I bought a Japanese sweet potato which has purple skin and a white flesh. It worked to my benefit though because from my research online, these Japanese sweet potatoes tend to be sweeter than your ordinary sweet potato, which made it perfect for these cookies. Since there is no sugar in this recipe, you want a perfect sweet potato.
- 1 sweet potato (approximately 1 cup mashed)
- ½ cup old-fashioned oats
- ¼ cup peanut butter
- 1 flaxseed egg (1 tbsp. ground flaxseed mixed with 3 tbsp. water.) or 1 large egg
- 2 tbsp. pure maple syrup
- ½ tsp. vanilla
- ½ tsp. ground cinnamon
- ⅛ tsp. ground ginger
- ¼ tsp. all-spice
- ½ tsp. baking soda
- ½ tsp. baking powder
- ⅛ tsp. salt (just a pinch, seriously.)
- ½ cup chocolate chips (or carob chips for vegan version)
- Remove the skin from your sweet potato and cut into small cubes. Place into a pot of cold water and bring to a boil. Reduce heat and simmer for about 8-12 minutes, or until fork can easily pierce potato. Drain and place into a mixing bowl. Mash until smooth.
- Preheat oven to 350F. Line a baking sheet with parchment paper or silicone liner.
- Mix together the oats, cinnamon, ginger, all-spice, baking soda, baking powder, and salt. Using a fork or a pastry cutter, add the peanut butter to the dry ingredients and cut-in until all combined. Add in the flax-egg, vanilla, and maple syrup. Stir in the cooled sweet potatoes and chocolate chips, mixing until combined.
- Measure out one tablespoon-sized portions of "dough" and place onto baking sheet. Bake for about 15-17 minutes. Remove from oven, and allow to cool for about 5 minutes. Move to cooling rack.
Your sweet potato may take more or less time depending on how you cube them.
They are better within the first day or two.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 80mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 2g
I know these sweet potato chocolate chip cookies aren't your typical cookies, but they are a great snack if you are trying to watch your sweets intake. I think they make a great toddler snack as well (be careful with the peanut butter; you can always sub in something else if allergies are an issue.) I am trying to think of how to make them crunchier because some do like a bit of a crisp to their chocolate chip cookies. Maybe try flattening them out so they are almost like sweet potato chocolate chip cookie crisps. I will fool around with the recipe some more to see what I can come up with.
Over the past week we have seen a number of different chocolate chip cookie recipes. Many have turned out to be healthy, some are vegan, but most of all, they are all delicious chocolate chip cookies. Tomorrow marks the last day of chocolate chip cookie week and I saved the best for last! Be sure to tune in tomorrow.