Soft in the center, chewy from the oats, and loaded with little pockets of chocolate, these cookies are the kind of healthier treat that doesn’t need an explanation before you hand one to someone.
The sweet potato adds natural sweetness and moisture, while cinnamon, ginger, nutmeg, and a little dried orange peel give them warmth without overpowering the chocolate.
They’re made without refined flour, or refined sugar, they have no dairy, no oil, which keepse this yummy cookie in real-food territory while the date sweetened chocolate chips present a healthier version of the beloved chocolate chip because they are not laced with processed sugar and/or other additives. The result is a substantial, satisfying cookie that tastes like something you actually wanted to bake—not something you’re eating because it happens to contain a vegetable.
These cookies also freeze well, so if you don’t think they’ll disappear within a few days, consider freezing as remember, these cookies are made with fresh ingredients and no preservatives.
Watch the full demo on my YouTube channel HERE
Choose organic ingredients whenever possible.
Ingredients
For the sweet potato:
1 medium sweet potato, enough to yield 1 cup cooked and mashed
For the cookies:
1 cup cooked, mashed sweet potato
1/3 cup date syrup
1/2 cup natural almond butter
1 teaspoon vanilla extract
1 tablespoon dried orange peel
1 teaspoon hot water
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 1/2 cups rolled oats
1/2 cup oat flour
1/2 cup almond flour
1 teaspoon baking soda
2 tablespoons ground flaxseed
1/2 cup chopped pecans
1/2 cup date-sweetened chocolate chips
Instructions
- Preheat the oven to 400°F.
- Scrub the sweet potato and pierce it several times with a fork. Place it on a parchment-lined baking sheet and bake for about 45–60 minutes, depending on its size, until completely tender when pierced with a knife.
- Allow the sweet potato to cool enough to handle. Remove the skin and mash the flesh until smooth. Measure 1 cup and set aside. Reduce the oven temperature to 350°F.
- Place the dried orange peel in a small bowl and add 1 teaspoon hot water. Let it sit for about 10 minutes to soften and help release some of the citrus flavor. If the pieces are large, finely chop them before adding them to the dough.
- In a large mixing bowl, combine the mashed sweet potato, date syrup, almond butter, vanilla, and softened orange peel. Stir until smooth and well combined.
- Add the cinnamon, ginger, nutmeg, sea salt, baking soda, and ground flaxseed and mix well.
- Add the rolled oats, oat flour, and almond flour. Stir until everything is evenly incorporated.
- Fold in the chopped pecans and date-sweetened chocolate chips.
- Let the dough rest for 10 minutes. This gives the oats and flax time to absorb some of the moisture and helps the cookies hold together as they bake.
- Line a baking sheet with parchment paper. Scoop the dough onto the baking sheet, leaving a little space between each cookie. These cookies will not spread much, so gently flatten each mound into the thickness and shape you want before baking.
- Bake at 350°F for 14–18 minutes, until the edges are set and beginning to turn lightly golden. The centers should still feel slightly soft.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them. They will continue to firm as they cool.
Bon appetit.
To learn more about the value of sweet potatoes in your diet, read my sweet potato blog HERE