Healthy Sweet Potato Chocolate Chip Cookies – Oh my!!
My lovely friend, Stephanie, shares my love and passion for healthy, wholesome food and shared this recipe with me to play with. I was on this one the very next day! I got the original recipe here. However, I substituted several ingredients that resulted in a lovely, yummy cookie that will stay in my healthy baking repertoire. So THANK YOU, Stephanie, my inspiring friend! I will be making more of these and bring you some when I see you next week.
I ADORE sweet potatoes and love to use them many ways – savory, sweet and raw. Here’s a couple of interesting nutritional facts to know about these gorgeous little tubers.
High nutritional value
A 7-ounce (1 cup) serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body: one serving of sweet potatoes can provide you with as much as 700% of the US RDA for Vitamin A.
Accessing sweet potatoes’ nutritional benefits is easy
To gain the maximum health benefits from eating sweet potatoes, avoid discarding their skins — much of their healing potential resides in this portion of the tubers. Also, following the common dieters’ fallacy of avoiding all fats reduces your ability to access sweet potatoes’ benefits: beta-carotene absorbs more thoroughly into the body when consumed with a small amount of fat. Recent research seems to indicate that steaming or boiling sweet potatoes rather than roasting them helps preserve their low glycemic index.
Good for your skin
Their high levels of Vitamin A and beta-carotene means sweet potatoes are a skin superfood. The substances on many pricey skin-care products like retinol and retinoic acid are actually derived from Vitamin A. Plus beta-carotene combats the free radicals which result skin aging. (source)
Easy to grow in your garden
Starting a vegetable garden is a great way both to reduce your grocery bill now, and to reduce your dependency on grocery stores for the long-term. Sweet potatoes make a good beginner’s garden crop. Although originally native to South America, this type of tuber only requires 100 frost-free days in order to grow, so you do not have to live in the tropics to harvest some of these nutritionally valuable tubers. Sweet potato plants have fewer diseases than other types of potatoes, and they are relatively undemanding plants, requiring little in the way of water or fertilizer. I’ve grown them before and they are super easy and you can even eat the leaves – great in salads, smoothies and sauteing.
Sweet Potato Chocolate Chip Cookies
1 cup sweet potato puree (from about 2 medium sweet potatoes – steamed) or 1 cup organic pumpkin puree (canned) for quick, “on the spot” cookie making
¼ cup pure maple syrup – Grade B
¼ cup liquid coconut oil
1 TB. vanilla extract
1 cup Mum’s Original oat flour *(substitute teff, sorghum or flour of choice) – make sure that if you use an oat flour that it is certified gluten-free – MANY are not. Mum’s Original Oat Flour Contains less than 5ppm gluten, it is tested 3 times before packaging to ensure it remains wheat-free.
1 TB. Mum’s Original Organic Premium chia seed flour + 3 – 4 TB. of water to create a “gel” – or grind chia seeds into flour – acts as a binder/thickener or substitute one organic egg
1 tsp. ground cinnamon powder
½ tsp. baking powder
¼ tsp. sea salt
½ cup mini dark chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
Mix together sweet potato, maple syrup, coconut oil, chia seed gel and vanilla in a large bowl. In a small bowl, whisk together flour, cinnamon, baking powder, and salt.. *NOTE: I have made two batches already – one with sorghum flour and one with Mum’s Original Oat Flour – both came out wonderful!!
Add dry ingredients to wet until fully combined. Stir in chocolate chips.
Portion the cookie dough using a tablespoon or your hands (I do!) until finished. Make small or big cookies. Gently press each portion with back of a spoon (or hands again!). These cookies will cook in the size & shape you make them – they will not spread out.
Bake for 15-20 minutes. Let cool for 10 minutes. They came out firm and slightly crunchy while soft and chewy in the center. DROOOL!
Serve with a lovely cup of herbal tea or mug of Pumpkin Spice Coffee Alternative drink. Go ahead – have several! They are healthy and nutritious – my kind TREAT!
Have a wonderful weekend! ♥
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May the GREENS be with You! and Be Inspired! Kibby