Sweet Potato Chocolate Chip Cookies

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.

Whole Wheat Chocolate Chip Skillet Cookies

Let’s steep in these words for a moment here: whole wheat. chocolate chip. skillet. cookies. And now a deep sigh ... how can you not instantly love this one? I’ve had Heidi Swanson’s recipe for Whole Wheat Chocolate Chip Skillet Cookies tucked away to try, and this past week emerged as the time to make it. I am happy that I did!

I am drawn to anything with whole wheat flour – I love its wholesome, hearty flavor and texture - and when paired with chocolate it’s always a winning combination. Plus, patting the dough into my cast iron skillet and baking it couldn’t have been quicker or easier. For the cookie, I used a combination of dark and milk chopped chocolate plus bourbon vanilla, and before baking I sprinkled the top with coarse sea salt.

When I pulled the skillet out of the oven, I inhaled the aromas of chocolate and vanilla – pure baked goodness. I let it cool, and when I couldn’t stand waiting any longer I cut a thick wedge. Crisp edges, dense, soft interior, gooey chocolate ... these were my thoughts as I nibbled contentedly. The sea salt added a little crunch and balanced the sweetness out nicely.

You need nothing more than a napkin to enjoy - my sons were happy to dive in to this perfect after-school treat. As it cooled, it firmed up so if you’d like to have the softer texture I recommend serving it warm.

Over the weekend, I sipped steaming cups of tea (and a couple hot toddies that did the trick for my cold) while savoring little bites of the skillet cookie. Dangerous to have sitting on the kitchen counter! My boys helped me out and polished off the remainder in sundae form with strawberry ice cream and chocolate sauce.

Bake up a pan when you’re in the mood for a cozy, satisfying sweet.