Monday, December 3, 2012

Sweet Potato Chocolate Chip Cookies

Sweet potato chocolate chip cookies- these may be the best healthy clean eating cookie I have ever had! They are moist and soft just the way I like my cookies. The sweet potato acts as a natural sweetener and the addition of nut butter gives them a richness I love.



Here is the recipe rundown-

You will need: baking pan, parchment paper, large bowl, food processor, medium pot, mixing spoon. 

Recipe adapted from : The Betty Rocker 
 
2 cups pureed sweet potato (about 2 medium sweet potatoes)
1/2 cup oat flour (can be sub. w/ another kind of flour)
1/2 cup nut butter (Recipe to homemade Nut Butter)
2 eggs
3 T maple syrup
1 tsp vanilla

Spices:
1 tsp cinnamon
1 tsp La Boite Yemen #10 (a blend of ginger, cinnamon, and clove- sub with 1/2 tsp ginger, 1/4 tsp clove, and additional 1/4 tsp cinnamon)
1 tsp cacao powder
1/4 tsp allspice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup dark chocolate chips



Preheat oven to 350 degrees.

1. Boil a medium pot of water. Peel and dice sweet potatoes, add to water. Cook till they can be easily forked. Once they are done add to the food processor and pulse till smooth. Let cool.

2. Mix dry ingredients- oat flour, spices, baking soda, baking powder, and salt. Cut in the nut butter with a fork or a pastry cutter if you have one. I ended up using my hands.

3. Add eggs, maple syrup, and vanilla. Mix in sweet potato and then chocolate chips.

4. Scoop onto parchment paper or foil lined baking sheet- I used a mini ice cream scooper. Then press down with a fork.

5. Bake for 15-17 minutes.



These cookies will not disappoint. The sweet potatoes, spices, and chocolate are a decadent combination.

93 comments:

  1. I think I will try these tomorrow, with raisins! Thanks!

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    1. Sounds yummy! Let me know how they turn out.

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    2. I just made these and used whole wheat flour but I also added some oats at the end just enough to thicken the batter a little. They still did turn out more like cake but I like that. Not dry. Not sure if I like the cloves. I might omit this the next time but I love these cookies.

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  2. I just found your recipe on Pinterest and am dying to try it out! Quick question- have you had success making these with gluten free flour?

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    1. Hi Erin! The oat flour I use is gluten free. I am sure substituting with another kind of gluten free flour would work as well. I hope you enjoy these cookies as much as I did :)

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    2. Not all Oats are gluten free so do be careful if you are very sensitive to gluten ASK check your label. Jessieann R.N. Natural Health Educator

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  3. can't wait to try these and follow your blog:)
    www.2chicksgetfit.com

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  4. yum. i am TOTALLY making these tomorrow. i'm wondering if i can sub out oat flour for quick cooking oats...making more of a chocolate chip/oatmeal/sweet potato cookie? sounds good and i think i'll give it a try! :)
    THANKS for the recipe!

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    1. Ohh what a good idea! The quick oats should give them a nice texture. Let me know how they come out, I might have to try this variation.

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    2. I use oats to make my oat flour by putting them in the coffee grinder. I'm going to leave them a bit chunky so it will be like oats as you suggested... great idea!

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    3. You can easily make your own oat flour by throwing your quick oats (or other oatmeal) in a blender and grinding them that way. Cup for cup. It works awesome!

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    4. You can easily make your own oat flour by throwing your quick oats (or other oatmeal) in a blender and grinding them that way. Cup for cup. It works awesome!

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  5. Oo wow these look splendid. Think I could make a vegan version? What would you suggest?

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    1. You could try replacing the egg with a "flax egg". To make 1 flax egg: mix 1 tbs of flaxseed meal with 2.5 tbs of water and let it soak for 5 minutes. If you end up trying a vegan version of the recipe please let me know how they turn out! Thanks for stopping by :)

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  6. These r in the oven as we speak...I replaced the syrup with honey and used chia seeds instead of egg...how would you recommend storing them??

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    1. How did they turn out? I stored mine in air tight Tupperware and they stayed fresh for about 5 days. Hope you enjoyed them!

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    2. They r really really soggy but taste delicious.. lol. I have them in the fridge because I wasn't sure

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    3. Soggy, oh no!! Maybe try baking them longer next time? Thanks for trying the recipe!

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    4. Maybe they were still too warm when packaged and refrigerated.

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  7. These were so good! Thank you for the recipe!

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  8. I wonder if almond flour would work. Will try these next time I bake.

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    1. I am sure almond flour would work great! Let me know how they turn out :)

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  9. Made em. Loved em. Even my little 3 year old nephew loved these and just wanted to eat the batter.

    I used all purpose flour and had to add more than called for so they weren't so runny. These are delish and I will keep this recipe for sure! Thanks so much!

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    1. Hi Kenzie!! So glad to hear you enjoyed them. Thanks for trying this recipe and stop by again soon.

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  10. Wow sweet potato cookies, YES please! What a GREAT idea!

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    1. Thanks! I love sweet potatoes in all forms...especially cookies :)

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  11. How many can I expect to get from this recipe? They sound wonderful ... just want to make sure they are Weight Watcher friendly :)

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    1. I used a mini ice cream scooper and it made about 24 cookies. Hope that helps!

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  12. could the nut butter be replaced with anything else?

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    1. I would try replacing it with another fat source. Maybe 1/4 cup of coconut or another kind of oil. I can't say how they will turn out though. Please let me know if you try a nut-free version :) Happy baking!

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  13. I made these tonight and they are amazing! I added carob chips and they are fantastic. Great recipe, thanks for sharing!!

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  14. Just made these with carob chips and AP flour -flavor us amazing but a bit too soft, 3rd tray is in the oven, going to cook a few mins longer this time. My almond butter was quite runny, maybe more flour next time.

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  15. ok dumb question, when you say nut butter would almond butter work? We have peanut allergies so peanut butter is out.

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    1. Almond butter is great! I used a blend of almond and cashew butter.

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  16. I made these today and they were so yummy! I made them with a flax "egg" and used honey since we were out of maple (and live 30 minutes away from a grocery store!). Mine were also very soggy like a previous commenter who used honey so I wonder if that is the problem. They almost had the look and "floppiness" of a pancake, but upon biting into it it's obviously a cookie. I cooked them substantially longer than the recipe instructed as well. My family all loved them though!

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  17. Is this recipe considered gluten-free? I'm new to the GF world...Thanks!

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    1. Yes, if you use certified GF oat flour, or another GF flour and GF baking powder!

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  18. I just made these, they are in the oven, but the batter is delish! My boys were licking the mixer and waiting by the oven!
    Thanks For Sharing!

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  19. QUESTION, Can you use can pumpkin? I used it with a cake mix to make chocolat muffins and it worked great. Let me know thank you.

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    1. I am sure pumpkin would be delicious, maybe use 1/2 cup less. Let me know if you try them :)

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    2. I just made these with pumpkin, and they turned out delish! Also selected almond flour and almond butter. A very versatile recipe!

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  20. Just made these with 6 tbsp almond flour and about 6 tbsp coconut flour (1.5 cups in all), as the batter was a bit soupy, due to not using regular flour. Also added 4 tbsp shredded coconut to the batter. Delicious!!

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  21. So I made these tonight with some changes. I used a mix of white and brown rice flour, and instead of nut butter I used Hemp seed butter. I also added some rolled oats for texture. I thought the mix was a little to runny for cookies so I cooked them in a mini muffin pan and they turned out fabulous!!! love love love them!

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  22. These are awesome! They are gooey, sweet perfection!

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  23. used brown rice flour, agave, nutmeg/cinnamon/allspice, and let the chips melt... delish!

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  24. can you use peanut butter instead of nut butter?

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  25. Made these for the family tonight to try a healthier cookie - everyone loved them, including my 3 yr old and husband (who is usually less than thrilled with my healthy forays!). I usually don't like a softer cake-like cookie, but I just ate 4 in a row! ;)

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    1. Yes they are more cake like, glad the family enjoyed! Guilt free too ;) .

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  26. Made these last night and they're delicious.
    added some finally desiccated coconut which absorbed some of the excess moisture.
    Will definitely be making again! Might try pumpkin next!

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    1. Oh YUM I love pumpkin, good idea with the coconut!

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  27. Hi! Thanks for this recipe. I have just made the cookies. They taste delicious but aren't very crunchy. Any ideas how to make them more cookie-like?
    Thanks,
    Paulina

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    1. Try adding whole oats to make it more like a oatmeal sweet potato cookie! Let me know how it turns out if you try it :).

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  28. THANK you for sharing my recipe, AND for crediting me for it. I appreciate that very much! I love your adaptations!

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  29. hmm, these are in the oven right now... not sure though. Think the batter tasted better before I added the peanut butter (and I love peanut butter... just maybe not with sweet potato and cinnamon/cloves)... We'll see how they come out. I was also thinking (before I added the peanut butter) that these could be good with cranberries.

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    1. Hi Sara!

      I used a homemade nut butter that was a blend of almonds and cashews. The cookies just need some form of fat but any nut butter would do! I have made a variation of these cookies once before...adding 1 cup of whole oats and cranberries, they were delish! Let me know how they turn out. Thanks for stopping by!

      -Lauren

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    2. the flavor changes a lot as they are baking... the peanut was not nearly so pronounced after baking. We ended up making these again today and increased the cocoa powder to make them more of a double chocolate cookie. thanks for the recipe.

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  30. Made these last night and they are great! Soft and chewy and taste great. Although mine look nothing like the picture. Adding nuts and unsweetened coconut flakes next time!

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  31. I agree that they taste wonderful. My daughter loves them too! Mine are REALLY puffy though, and more cake-like texture than cookie texture. I also added an extra 1/4C. of whole wheat pastry flour and they are still very moist.

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  32. I found these on Pinterest and they look yummy! I just bought a bag of organic chocolate chips and I'm going to have to make these. My little one will love them! I am going to post these on my blog today at www.onfirefitnesspt.blogspot.com, and I will make sure to link back to you.
    Stop by and check out my blog sometime!
    Thanks!

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  33. These are very good. They are quite soft, so they texture is not quite the same as a traditional cookie, but my kids are eating them, which says a lot (because they are quite picky!). And with the exception of the chocolate chips- all the other ingredients are healthy so I'm a happy mama!

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  34. Any idea nutritional content per serving??

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  35. These just came out of my oven and I've already eaten five of them. How did that happen?

    I made these vegan with a commercial egg replacer. The batter seemed very wet, so I added a 1/3 cup of rolled oats. Even still, I had to bake them for 35 minutes for them to firm up enough to pick up. They taste great, though! I think next time I'll try a different egg replacement and add some desiccated coconut like was suggested by a previous commenter.

    Can't wait to let the kids sample them tomorrow!

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  36. I am also wondering if you know the nutrition content. thanks!

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  37. Hi! These look amazing! I have some dark chocolate chips that are just calling to me to use them. I think this will be perfect! TFS.

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  38. Recipe looks great! If you were to add protein powder. How would you add it (quanity and substitute for something) and what flavor, chocolate or vanilla?

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    1. I added GNC's unflavored, fine protein powder. Maybe 2-3 scoopfuls to the mix, and they turned out delicious. Couldn't tell a difference from where I made them before without it.

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  39. How many cookies does this recipe yield? I'm planning on mking 6 doz for a cookie exchange next week!

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  40. So I have attempted these and was not very impressed with the results. I had some leftover sweet potato puree and I have been trying to make this recipe for like a year now :) I just decided to go for it. I did use the Skippy Chocolate peanut butter instead of strictly nut butter so maybe that could have caused the problem. The cookies themselves looked a little disheveled and flustered when they came out of the oven in their stupendous free-form shapes. Not an appropriate guise for greeting guests but fine for family. I could have tolerated the whole appearance mishap too but unfortunately the cookies only redeeming quality may have been the chocolate chips. The texture was unusually cake-like, even for myself who has experience baking alternative cookies. In my opinion they weren't worth a second attempt, but I appreciate the effort you put into developing the recipe :)

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  41. So i made these ane they were really good, but because i am impatient I did not let the sweet potatoes cool so the chocolate melted completely instead of being chocolate chips it was just chocolate flavored....so is it bad that i literally inhaled three of these while typing this?!?!?!?

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  42. DELICIOUS! Just made these, tried one, and had to come and comment! Super easy to make, nutritious ingredients and oh-so-good. My kids are going to be so excited when they get home from school! I made my own nut butter with a combo of almonds, hemp seeds, and sesame seeds and they turned out great! Thanks for sharing this recipe :)

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  43. What is the best way to store these cookies, room temperature or refrigerator?

    Thanks1

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  44. Very excited to try these! I'm wondering what nut butters have worked best for those who have made these with success?? I'm generally a peanut butter fan but I'm open to any others too (just don't have much experience using them). I'd like to make these tomorrow and I have store bought peanut butter. I have lots of different nuts in my pantry though, so I could easily make another nut butter if someone can suggest one that worked well! Thank you!

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  45. These are the bomb-diggety. I tried them with raisins (also some superfine protein powder since I was pregnant and needed more lol) and I keep making them. Thanks for posting great recipes!
    Cate

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  46. Does anyone know how many calories are in each cookie or the nutritional facts? Thank u so much!

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  47. I made these tonight without the clove or the chocolate chips and they still came out perfect - a new favorite - so delicious! I never comment on blogs - ever - but I had to let you know that these were amazing!

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  48. Thank you for this recipe! The cookies came out so moist and delicious!!!! I actually forgot to add the nut butter the first time around, so I made a second batch with the nut butter. The batch without was more moist and to me, more delicious sweet-potatoey. The batch with the nut butter held its shape better and appeard to be a "prettier" cookie. Quick question, is there a way to make the cookie an actual cookie consistency? Both batches came out cakey, as if I sliced a really good muffin. Either way, these are great!!!!! This recipe made 35 cookies for me.

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  49. Hi there Im so glad I found this recipe! I will be trying it very soon :) Also, I will be adding it to a round up on Saturday. I do hope this is ok. If not please let me know I will remove it. Have a great weekend!

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  50. Just made these; great flavor, but something turned my batter GREEN so they look funny?? Any idea why that happened? I used sunflower butter...I have a photo but no way to post it here.

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    1. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked causing them to turn green when cooled. You can add a tablespoon of lemon juice to the batter to combat the green color! ☺

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  51. I just made these and they turned out awesome! I used organic white whole wheat flour in mine. They are like little clouds that melt in your mouth! I will be making these again,thanks for sharing your recipe!

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  52. Having seen the comments about extra moisture, I decided to slice my sweet potatoes into wedges and roast them rather than cubing and boiling them. They come out a lovely, cakey texture. I have made them about half a dozen times this way, and they're perfect every time. Thank you so much for the wonderful recipe!

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  53. does this recipe work with almond or coconut flour?

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    1. It would work with almond flour but you can not use equal parts coconut flour, as it does not work the same.

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  54. I just made these and they were delicious. Thank you for sharing! I calculated the calories and such on myfitnesspal and it only has about 6 carbs per cookie, which is great for my diabetic parents!

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  55. I just made these. I don't have a processor so I used a blender and added water. Because of the water, I also added half cup of coconut flour. I only used cinamon and cocoa for spices and twice the amound. I like them and so does my daughter. I think I'll make them again. Thanx.

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  56. Oh yeah, also for the nut butter I used sunflower seed butter. Tastes good.

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  57. These were AMAZING! A big hit; everyone really enjoyed them.

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  58. I made these and they were the best cookies I have ever had and I didn't have to feel bad about it! Thank you for this awesome creation!

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  61. In the oven right now! The batter is kind of amazing. I didn't let the potatoes cool long enough so most of my chocolate chips melted, but it's still delicious. I ended up needing to add more oats to thicken the batter up. I think my sweet potatoes might have been too big. Great recipe.

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  62. Cookies turned out good; however I needed to add two additional cups of oat flour as the batter was soup. I think my sweet potatoes got soupy when I used the bullet to puree them.

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