I’m writing this post with a glass of almond milk and two of these Sweet Potato Chocolate Chip Cookies by my side. Recently, chunky chocolate chip cookies appear all over my Instagram feed. You bet I was inspired. I love hiding, well incorporating (really, not trying to deceive anyone here), vegetables in baked goods. It’s honestly genius. And because sweet potatoes are naturally so so sweet they are an excellent addition.
You could totally substitute pumpkin puree for the sweet potato, but what fun would that be?! Compared to pumpkin, per cup sweet potatoes contain more dietary fiber, protein, and vitamin A . If you’re not convinced of their natural goodness, get this: one of the longest living populations, the Okinawa’s, ate primarily plant-based. A large concentration of their energy came from good ol’ sweet potatoes! Now, they most likely weren’t eating sweet potatoes in cookie form… but you get the point….? Sweet potatoes = good.
Enjoy the recipe and let me know what you think!
Source: FACLM MGMD. The Okinawa Diet: Living to 100. NutritionFacts.org. https://nutritionfacts.org/video/the-okinawa-diet-living-to-100/. Accessed January 24, 2019.
SWEET POTATO CHOCOLATE CHIP COOKIES (VEGAN)
Yield: about 18 cookies
Time: 25 minutes
1 ¼ cup whole wheat pastry flour
1 cup oat flour
1 tsp baking powder
¼ tsp salt
1 cup vegan chocolate chips
1 tbsp flax meal + 2.5 tbsp water
½ cup organic cane sugar
1 cup baked sweet potato, about 1 ½ potatoes
½ cup unsweetened apple sauce or vegetable oil
1 tsp apple cider vinegar
1 tsp vanilla extract
Begin by poking holes in 2 sweet potatoes and placing them on a baking sheet lined with parchment paper. Bake at 420 degrees F for about 30-40, until they begin to ooze, and you can easily stick a fork through.
While the potatoes bake, whisk flour, baking soda, baking powder, and salt in a bowl until combined. Make the flax egg by combining flax meal and water in a small bowl.
When the potatoes are done, scrape the insides (leaving the skin behind) and measure 1 cup. In a separate bowl, combine and mix the flax egg, sugar, baked sweet potato, unsweetened apple sauce or vegetable oil, apple cider vinegar, and vanilla extract.
Add the dry mixture to the wet, beat to combine and then stir in chocolate chips.
Use spoons to shape balls of dough and place on a cookie sheet lined with parchment paper.
Bake at 350 degrees F for 12-15 minutes, until bottoms are slightly golden. Remove from oven, and if desired top with extra sea salt.