Sweet Potato Cookies
What You Need:
• 1-1/2 cups cooked (380g), mashed sweet potato*
• 3/4 cup quick oats
• 2 Tbsp almond butter (I used crunchy because it was what I had on hand!, but creamy would work)
• 1 egg
• ¼ cup Sugar Free Syrup (I used this brand)
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 4 tbsp. (60g) Enjoy Life Dark Chocolate Chunks
*I pierced one large sweet potato with a fork and placed in microwave on HIGH for 7 minutes. Once cooled, I peeled and mashed my sweet potato and measured out 1½ cups sweet potato which weighed 380g.
What To Do:
Step 1: Preheat oven to 350 degrees.
Step 2: In a medium mixing bowl, add mashed sweet potato, quick oats, almond butter, egg, sugar free syrup, vanilla, cinnamon, , baking powder, baking soda, and salt.
Step 3: Mix ingredients together until well combined.
Step 4: You can sample your batter at this point and you may choose to add stevia to your desired sweetness. I used about 4 drops of liquid stevia.
Step 5: Fold in chocolate chunks
Step 6: Line a baking sheet with aluminum foil and spray with non-stick spray.
Step 7: Use a spoon and drop about a tablespoon’s worth of dough onto to the baking sheet. These cookies will not spread, so you can position them close to one another.
Step 8: Use the back of spoon to flatten them down into a cookie shape.
Step 9: Bake for 10 minutes, remove from oven and flip cookies.
Step 10: Return to oven and bake for another 10 minutes.
Step 11: Remove from oven and cool on cooling rack.
Makes 2 dozen cookies.
Macros for 1 cookie: 1p/6c/2f with 1g fiber = 46 calories