Sweet Potato Chocolate Chip Cookies
These cookies are a great snack or dessert for the Thanksgiving season (or anytime, really…) and are super easy to make!
Instead of the traditional pumpkin used in a lot of baked goods this time of year, I decided to swap for sweet potato and it was still so delicious! I also wanted to cut a lot of sugar, so these cookies are only sweetened with the sweet potato, dark chocolate chips and pure maple syrup. A perfect amount of sweetness for a toddler snack!
This recipe makes about 2 dozen cookies depending on how big or small you make them. Any leftovers can be stored in air tight container for about 5 days or you can refrigerate them for a week or so (if they last that long!).
Ingredients
6 tablespoons to up to 1 stick (1/2 cup) unsalted butter
1/2 can of canned sweet potato puree (I used organic puree by Farmer’s Market Foods)
1.5 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1.5 teaspoons cinnamon
1 teaspoon pumpkin spice
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (I prefer Enjoy Life)
Instructions
1. Melt butter in the microwave and set aside until cooled
2. Add sweet potato puree in a bowl lined with a paper towel to absorb some of the moisture (you only need to let it sit a few minutes!)
3. Then in a large bowl, add flour, baking soda, salt, cinnamon and pumpkin pie spice. Whisk to combine
4. In a smaller bowl, add maple syrup, butter and vanilla. Whisk to combine
5. Add sweet potato puree to maple syrup mixture. Whisk to combine
6. Add wet ingredients to dry ingredients and mix with a rubber spatula or wooden spoon until just combined
7. Stir in chocolate chips, cover and place in the refrigerator for 20-30 minutes to firm up (if any longer, I find it gets too hard and not as easy to work with)
8. Preheat oven to 350 degrees and line two baking sheets with parchment paper
9. Scoop a ping pong/golf ball’s worth of batter with spoon and form into a cookie shape (these don’t spread much so press down to flatten a bit)
10. Bake in the oven for about 11-12 minutes until edges have set
11. Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely
Sweet Potato Chocolate Chip Cookies
Going in for a second!