These spiced little nuggets are packed with healthy vitamins, fiber, healthy fat and even a decent dose of protein. They are definitely delicious, too. While I'm all about serving kids veggies in plain sight, I am not opposed in the least to sneaking them in where I can. So gather up your gluten-free, refined sugar free girlfriends and have a play date with these babies. These are kid-tested and dietitian approved!
Sweet Potato Chocolate Chip Cookies
makes 8
Ingredients:
1 cup mashed sweet potato (about 1 large sweet potato)
1/4 cup almond flour
2 Tbsp oats (Gluten-free if needed)
1/4 cup nut butter of choice (I used raw almond from Trader Joe's)
1 egg
2 Tbsp maple syrup
1 tsp powdered stevia (optional, but I thought it needed a little extra)
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp cocoa powder (I used Cacao Bliss by thephilosophie.com)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup mini chocolate chips
Method:
Preheat oven to 350.
Fork-pierce the sweet potato and microwave until soft (or peel and boil until tender). Let cool slightly and remove flesh; mash with a fork. It can be a little lumpy but not too much. Set aside.
In a medium bowl, mix sweet potato, nut butter, egg, vanilla and maple syrup. In a small sized bowl, mix the almond flour, oats, stevia powder, cocoa, spices, salt, and baking soda/powder. Add the dry ingredients to the wet ingredients and mix until combined.
Lastly, add the chocolate chips. Divide batter into 8 cookies and bake for about 10-13 minutes.
*I used almond flour, but feel free to experiment with other flours. Let me know how it works. I'm going to test oat flour next.
