These sweet potato chocolate chip cookies are packed full of nutrition – They are gluten-free and egg-free, making them a good choice for someone with those allergies as well!
I’m prone to food ruts, which is no bueno for the my chosen career path.
I’ve been vowing to try a new chili and retest an old galette, but when mealtime rolls around, all I want is my rice and cookie-laced crater, and the idea of anything new becomes a drag.
Recently, though, I pried myself a bit loose, venturing out and making pesto pasta (holy delicious!), white bean soup, grain-free meatballs, raspberry ice cream, and sweet potato cookies. Still cookies, but hurray for different varieties!
With these Tucson summers, I give myself props for turning on any appliance that emits heat. Even with the A/C blasting, I become a hot mess in the kitchen, particularly when baking or making soups.
Cookies are always worth sweating for, in my opinion, both in the kitchen and in the gym.
I’ve wanted to make a cookie recipe using sweet potato for a while now, and was thrilled with how these came out!
Initially, I used applesauce, but the sweet potato added a little something extra in terms of both taste and texture. Also, because these are gluten-free and egg-free, the starch from the sweet potato helps bind the cookie. To be honest, though, they are still a bit crumbly. If you let them sit and cool on the pan, however, they hold together fairly well.
Another trick here is to use millet flour. Millet is one of my favorite gluten-free grains that doesn’t get nearly enough love!
It has been touted to be the ‘least allergenic’ of all the grains, which is what first drew me to it.
I love it for its sandy texture because I’m tricked into believing my lower sugar treats have more sugar than they do! The consistency of the millet is a good facsimile for the missing sugar granules, to be clear. It also has a fantastic taste, and I honestly can’t believe it isn’t more popular than quinoa.
Sweet potato, millet, oats, coconut oil, and honey all combine to make these cute, chubby chocolate chip cookies that I think you’ll love!
Sweet Potato Chocolate Chip Cookies
- 3/4 cup rolled or quick oats
- 1/4 cup oat flour (see Notes)
- 1/4 cup millet flour (see Notes)
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 (heaping) Tbsp semi-solid coconut oil
- 1 (heaping) Tbsp honey
- 2 Tbsp sweet potato puree cooked and mashed
- 1 1/2 tsp vanilla extract
- 4-5 Tbsp milk of your choice
- 1/4 cup chopped chocolate or chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl, mix the dry ingredients (flours, cinnamon, baking powder, baking soda, salt).
- Stir in the oil, honey, sweet potato, and vanilla. These ingredients should be as evenly dispersed as you're able to make them.
- Stir in four tablespoons of your choice of milk along with the chocolate. The dough should be coming together at this point, but if not, add in a bit more milk.
- Line a baking sheet with parchment paper.
- Divide the dough into 12 equal-sized portions. I use a mini cookie scoop and don't flatten the cookies. I feel it adds a cute element to their appearance!
- Bake for 10 minutes or until lightly golden.
- Cool completely in order to keep their shape.
I’ve successfully used spelt flour (not gluten-free) in place of the oat flour, and this helps the cookies hold together a bit better.
I make my millet flour by grinding whole millet in a coffee grinder.
I like to use my Homemade Coconut Milk in this recipe.
This is my favorite chocolate bar to use in cookies at the moment.
Some of the items I use in this recipe include:
Mixing the dry ingredients…
My ‘heaping’ tablespoons of oil and honey…
Stirred in, along with sweet potato and vanilla…
Add in the milk (dough should come together as so)…
Dollops of chubby cookie dough…
Yummy, healthy cookies!