This sweet potato and chocolate cookie recipe was part of the #FBLCookieExchange with bloggers all over the country to help raise money for NoKidHungry.org.
Deck the Halls…cookie season is here!
Growing up, the holiday season was always the most fun because I knew there were plenty of cookies to be made. My mom would let my brother and I pick out our favorites to make and then she would follow up with about 6 dozen more for extended family, friends, neighbors and coworkers. Needless to say, cookies were abundant!
This year, my family was blessed with a baby girl, but cookies are not exactly what I need to get my pre-baby body back.
So, I improvised.
I decided to try something totally out of my wheelhouse and make a cookie that’s good for you!
It may sound a little odd, but sweet potato actually makes a super great cookie and it’s one you can eat without the guilt!
I hope you enjoy your holiday season and enjoy good times, good company and good food! xo
Sweet Potato and Chocolate Cookies
- 1 large sweet potato, cooked, peeled and beat until smooth
- 1/2 cup gluten-free rolled oats, ground (I used Bob’s Red Mill)
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon all spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup natural peanut butter
- 1 egg
- 5 Tablespoon honey
- 1 teaspoon gluten-free vanilla extract
- 1/4 teaspoon Kosher salt
- 1/2 cup chocolate chips
- Preheat oven to 350°.
- Combine all ingredients, except chocolate chips, together in mixer and beat until smooth.
- Line cookie sheets with parchment paper and use a medium-sized cookie scoop to place cookies 1″ apart.
- Bake for 15-18 minutes and let cool completely on wire rack. Cookies will have a spongy texture.
- Melt chocolate chips and pour mixture into a Ziploc bag. Snip the tip and drizzle over cooled cookies on wire rack. Once chocolate has hardened store in air-tight container for up to 1 week.
Makes 1 dozen cookies.