I have another healthier treat for you all today! And it involves two of my favorite things. Sweet potatoes, and chocolate. 🙂 You might think that sound like a weird combo but it’s actually quite wonderful. Sweet potatoes aren’t that far off of pumpkin, so it totally goes. 😉 These are great to throw together when you have left over cooked sweet potatoes or extra sweet potato puree from making these Sweet Potato Oat Pancakes. That’s what I did with mine! And I love them. They even got two kid approved thumbs up from the crew so I know we have a winner.
I love having some healthier treats options in my arsenal that I can feel better about baking up and letting the kids (and myself) have a few. Here’s the thing, my kids hate sweet potatoes! Ha! But they loved these. I don’t even think they realized they were eating them along with oats, and whole wheat. And did I mention they were low fat? All good things, all good things.
So here you go. I didn’t do photos while I was mixing them up because 1) the lighting was bad in my kitchen 🙂 and 2) I figured you are all cookie pros to some degree and don’t need pictures on how to dump things in a mixer and turn it on. :). Ok, so I’m lazy. You get what you get .
Just like a normal cookie or cake recipe, you will want to mix the dry ingredients together in a separate bowl and set aside while you cream together all the wet ingredients in your electric mixer. Remember, sugar goes with the wet ingredients 🙂 When they are all mixed well together, add your dry ingredients and mix until just combined. Then add in your chocolate chips and nuts, if you so choose nuts, and mix one more time just until combined.
Either spray a cookie sheet with non stick spray, or line with parchment paper. Use a cookie scoop or spoon and scoop out 1 inch balls and line them on the tray. While they are baking, they don’t spread a ton, so I could fit 24 on each tray, making a total of 48 small cookies. If you want yours a little bigger, then you could go 12 to a tray making 24 total, but either way, you should end up with about 2 cookie sheets worth.
Put them in your preheated oven (to 350) and bake 11-14 minutes depending on cookie size. If you under bake them, they are super soft, but kind of fall apart so I err on the side of a little longer. I like them a little chewier. Now if you make big cookies, you will probably have to give them an extra minute or two. When you take them out, let them sit in the pan for about 5 minutes, then transfer to a wire rack for another 10-15 minutes before diving in. 🙂 Enjoy!
- 1 C whole wheat flour
- 1 1/2 C rolled oats
- 1/2 t salt
- 1 t cinnamon
- 1 t pumpkin pie spice
- 1 t baking soda
- 3/4 C brown sugar
- 3/4 C mashed sweet potatoes
- 2 T butter (softened)
- 2 T molasses
- 1 egg
- 1 t vanilla
- 2/3 C mini chocolate chips
- nuts are optional
- Preheat Oven to 350.
- Just like a normal cookie or cake recipe, you will want to mix the dry ingredients together in a separate bowl and set aside while you cream together all the wet ingredients in your electric mixer. Remember, sugar goes with the wet ingredients 🙂 When they are all mixed well together, add your dry ingredients and mix until just combined. Then add in your chocolate chips and nuts, if you so choose nuts, and mix one more time just until combined.
- Either spray a cookie sheet with non stick spray, or line with parchment paper. Use a cookie scoop or spoon and scoop out 1 inch balls and line them on the tray. While they are baking, they don't spread a ton, so I could fit 24 on each tray, making a total of 48 small cookies. If you want yours a little bigger, then you could go 12 to a tray making 24 total, but either way, you should end up with about 2 cookie sheets worth.
- Bake 11-14 minutes, depending on cookies size.
- Macros: Calories 56, Fat 1.7; Carbs 9.7; Protein 1
- Serving is for one small cookie
- If you make 24 cookies, then just double all these numbers.
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