Chewy Sweet Potato Chocolate Chip Cookies

When I first saw and then kept this recipe it was mainly out of curiosity. Recently expanding my repertoire and using more vegetables in baked goods… I’m glad I kept the recipe. Sadly, I’ve had it for so long (and honestly didn’t think I’d ever use it…) I cannot give the credit, to where it’s due. For that I apologize. If you happen to know, I’ll owe you one if you share the info in the comments.

Having baked some spaghetti squash for dinner last night, I had the foresight to pop a couple sweet potatoes in the oven, to bake at the same time. With the potatoes now cooked in their skins and cooled, I am ready to proceed, still with a big dose of curiosity, with this recipe.

I’ve recently made Lucy’s Gluten Free Pumpkin Spice Muffins using baked squash, when pumpkin wasn’t available. Sweet potatoes are in the same wheel house. Right? Reasonable substitute…? Yes, in my book. That’s what prompted me to reconsider this recipe.

While I wanted to convert it to gluten free, I hesitated since I consider myself still a novice in the GF baking category. Besides…. what am I always saying about trying any recipe for the first time…?

These cookies, provided they turn out ok, will be gifted. I took some to an event today and had some (mostly!) willing folks try them out. Here are their brief, solicited comments, in no particular order:

Light & fluffy
Guilt free
Niiiiice, I like it.

I must admit, after my first bite into what was indeed a light, fluffy, moist, interesting cookie… my first thought was…. hmmmm. After scarfing a couple more, they grew on me. I can certainly see their potential to those who can’t/don’t eat the more traditional cookie, which of course tastes the way is does because of all the butter & sugar(s). You’d have to decide for yourself.

If you’re in my ‘hood… drop me a line. While I’m not one to fancy milk with cookies, I can certainly put the coffee on. Come on over~

Chewy Sweet Potato Chocolate Chip Cookies

A delicious way for kids of all ages to eat their veggies, this will help chase away the winter blues. Like many root vegetables, sweet potatoes are a fantastic addition to home baking. Mashed up and added to batter or dough, the vegetable’s sweet taste blends in well with the other ingredients, while the texture adds moistness. These cookies are made even more wholesome with the addition of whole-wheat flour. Makes about 2 dozen~

3 small sweet potatoes, unpeeled (approx. 1 1/2 cups mashed)
1 TBSP unsalted butter at room temperature
3 TBSP brown sugar, firmly packed
1 large egg
1/2 tsp vanilla
1/2 cup all purpose flour
1/2 cup whole wheat flour
2/3 cup almond flour/ground almonds
1/2 tsp baking soda
1 tsp baking power
1 dash ground nutmeg
1/2 cup dark chocolate chips (70% are best, but use semi-sweet if you can’t find)

Place the whole sweet potatoes in a saucepan, cover with water and bring to a boil, cooking over medium heat for about 30 minutes, or until the potatoes are tender. Remove from the water and let cool before peeling. Mash and set aside. *You can also bake the potatoes, leaving them whole in their skins. Either way, do them the night before – and you’ll save the waiting time for them to cool.

Preheat the oven to 350° and place a rack in the upper part of your oven (I forgot to do this… and wondered why the first test batch were getting too dark on the bottom, and were not quite cooked through).

In a bowl, whip the butter & brown sugar. Add the egg, vanilla extract & previously mashed sweet potatoes; mix well and set aside.

In another bowl, combine the flour, baking soda, baking powder, nutmeg and ground almonds. Add the dry ingredients into the wet ingredients, stirring just to combine. Then stir in the chocolate chips.

Place the cookie dough mixture in the refrigerator for 10 minutes, to firm up slightly.

Using a small, approximately 3/4 ounce (20 g) scoop, make balls with the cookie dough and place them on a parchment lined baking sheet. Flatten them slightly or they won’t cook through. Don’t worry about leaving too much space between them, as they really won’t spread.

Bake on the upper rack in the oven for approx. 15 or until the cookies are slightly firm. Remove from the oven and let cool on the baking sheet.