Howdy, guys and happy Tuesday to you! I’m so excited to share this super yummy cookie with you. Beware…. December is all about the cookies and other treats. I just can’t help myself, the holidays make me want to bake. I’ll have some splurges mixed in with some healthier desserts. I’m also planning to try some vegan and gluten-free holiday sweets….. there will be something for everyone. Problem is, I’ve only got three weeks…. yikes! Christmas will be here before we know it!
So sweet potato cookies may seem more like a Thanksgiving dessert than a Christmas cookie, but just go along with me…. you’re so going to want to make these. They’re pillowy soft, fluffy, sweet and have the most wonderful flavor from the various spices.
Soft and fluffy cookies with a lovely Fall flavor!
- 1 medium sweet potato, about 8 ounces or 1 cup puree
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon coriander powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup light brown sugar
- 1/4 cup coconut oil (or other oil)
- 1/4 cup unsweetened apple sauce (or additional oil)
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips (I like Enjoy Life brand.)
- If you don't already have sweet potato puree, roast sweet potato at 400 degrees F. for about 40 minutes. Mash sweet potato with a fork and measure out 1 cup for the cookies.
- For cookies, preheat oven to 350 degrees F. and prepare baking sheet with parchment paper or a silpat mat.
- In a large bowl, whisk together the flour, baking powder, baking soda, spices and salt.
- In a separate bowl, beat together the eggs and brown sugar until smooth. Mix in oil, applesauce and vanilla. Then fold in sweet potato puree.
- Add sweet potato mixture to the flour mixture. Fully combine until no streaks of flour remain, but don't over mix. Fold in chocolate chips.
- Drop cookies by rounded tablespoonfuls onto baking sheet 2 inches apart. Bake for 9-11 minutes, until toothpick inserted comes out clean.
- Let cool for 10 minutes on the baking sheet, then remove to a wire rack to let cool completely.
- Store leftover cookies in an airtight container for about a week.
*adapted from Food Fanatic
You really can’t go wrong with sweet potatoes. They work very well in foods that you want to be a little on the sweeter side; like cookies, pie or bread. They also pack a MAJOR nutritional punch and are often touted as one of the most nutritious foods. A 1 cup serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. They 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. Their high potassium content means sweet potatoes can alleviate muscle cramps which are often related to potassium deficiency.
Something to think about…..
How do you feel about sweet potatoes?
What are some of your favorite holiday sweets and treats?
Do you prefer soft or crunchy cookies?
Any sweet treats you would like to see on the blog?
Have a terrific Tuesday!