Sweet Potato Chocolate Chip Cookies

You're probably like me and have wondered what would happen if a sweet potato married a chocolate chip cookie? What would their baby look like? Well, no need to lose sleep over that one any more - I've got the answer! I wonder who married up - the sweet potato or the chocolate chip cookie? 

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.