Boo! It’s time for pumpkin patches
and spooky deviled eggs.
And, of course, treats! In the past I’ve made pumpkin cookies, but this year I decided to try making cookies with sweet potatoes. I simply love sweet potatoes and appreciate all the healthy goodness they bring.
First I roasted the potatoes to bring out their caramelized sweetness. After mashing, I added a combination of oat and almond flours and sweetened the dough with maple syrup and brown sugar. A big handful of chocolate chips was absolutely necessary, too! This dough is soft, so I chilled it for an hour to firm it up a bit and make for easier scooping.
Fresh out of the oven, the cookies are ultra-soft with gooey chocolate. With their hint of orange hue and touch of cinnamon, they are perfect for an autumn celebration. Or, cozy up with a plate of these wholesome cookies after a day of raking leaves. And if you’re looking for something to nibble on the next morning, they make a fine breakfast with a piping hot cup of coffee.
Wishing you all some ghostly fun! Happy Halloween!
Sweet Potato Chocolate Chip Cookies
Makes about 17 cookies
1 1/4 cups roasted, cooled, mashed sweet potatoes (from 1 large or 2 small)
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1/2 cup brown sugar
1/2 cup maple syrup
1 teaspoon vanilla
1 1/3 cups oat flour
1 cup almond flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 1/2 cups chocolate chips
In a large mixing bowl, beat the sweet potatoes and butter together until smooth. Add the eggs and beat again. Stir in the brown sugar, maple syrup and vanilla.
In another bowl, stir together the oat flour, almond flour, baking soda, baking powder and kosher salt. Add this dry mix to the wet mix and gently stir together. Add the chocolate chips and stir just until mixed.
Pop the bowl into the fridge and chill for at least an hour. This makes scooping easier.
Preheat the oven 375 degrees and cover a baking sheet with parchment paper. Drop large rounded scoops of dough (I use a small ice cream scoop) onto the pan. I fit 9 on the first batch, and 8 on the second. Bake for 12-15 minutes, until puffed and lightly brown. Let cool for 10 minutes before gently removing and baking your second batch. These are very moist, soft cookies and keep well at room temperature for a day or two.