Fluffy Sweet Potato Cookies with Chocolate Chips

Your inner cookie monster is crying for attention? Then these sweet potato cookies with chocolate chips are just what you need. Crunchy from the outside, soft & fluffy from the inside - and without oil and refined sugar! A great snack for fall!

During the last week I had the oven turned on pretty much every day. I've been baking - a lot! A pleasant side effect of the daily baking sessions: Our apartment stays nice and cozy. Now, when it is getting colder outside every day, the oven heat is quite convenient, so that I don't have to move around in my oversized sweaters and snuggly socks all day. Back to baking.

I wanted to created a new cookie recipe. Cookies with a 'hint of health', so to say - low in fat and refined sugar free.

Well, let's start with some kind of veggie (for vitamins and co.). It's fall so how about pumpkin? Or sweet potato? Sweet potato it is (since we just had a cake with pumpkin). All right, what sweetener do we use? Maple syrup! Nope, that didn't work out so well. Then let's go with coconut sugar. Mh, delicious. But something is missing. Of course - chocolate! (Don't worry, I don't talk to myself while baking - at most, you might hear me sing from time to time.)

Ok, now the cookies are not that healthy anymore but cookies and chocolate belong together. And if you want to keep it entirely refined sugar free look for sugar free chocolate chips or simply leave them out. The cookies still taste pretty darn good! Cookie monster would be proud of me.

Have fun baking - and snacking!

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Recipe

Fluffy Sweet Potato Cookies with Chocolate Chips

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• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 12 cookies 1x

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Description

Your inner cookie monster is crying for attention? Then these sweet potato cookies with chocolate chips are just what you need. Crunchy from the outside, soft & fluffy from the inside - and without oil and refined sugar! A great snack for fall!

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Ingredients

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• ½ cup coconut sugar (65 g)
• 2 tbsp almond butter or tahini (40 g)
• ⅓ cup + 1 tablespoon sweet potato or pumpkin puree* (100 g)
• 1 tsp cinnamon
• ½ tsp vanilla extract
• ½ tsp baking powder
• 1 ¼ cup spelt flour
• ¼ cup chocolate chips (40 g) (optional)

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Instructions

1. Preheat the oven to 350 °F (180° C).
2. Combine the first five ingredients in a bowl and whisk together.
3. Add the flour and baking powder and stir to combine. Then knead with your hands to form a ball. If the dough is sticky, simply add a bit of flour.
4. Add the chocolate chips and incorporate with your hands.
5. Divide the dough into 12-15 equally sized pieces. Roll into small bowls and place on a baking sheet. Press slightly down.
6. Bake for about 10-14 min until lightly brown. Let cool before serving.

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Notes

*To make sweet potato puree, simply roast a whole sweet potato at 400 °F (200° C) for about 25-30 min. Let cool a bit, remove the skin and blend or mash the inner part of the sweet potato.

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