Soft scrumptious chocolate chip cookies made with cooked sweet potato and almond flour!
Chocolate chip cookie just got more nutritious! Loaded with ground almonds and sweet potatoes, these cookies are soft and crisp around the edges. They come together very quick if you have cooked sweet potatoes on hand. My favorite way to cook sweet potatoes is roasting them! It not only concentrates the flavor but also makes more sweeter!
To roast a sweet potato, wash, prick with a fork and place on a foil lined baking sheet (makes clean up easy). Bake in a preheated 400 degree oven for 45 minutes to 1 hour, until it feels very soft to touch. Place the pan on a wire rack to cool completely. Peel off skin and mash sweet potato with a potato masher and use 1/2 for the recipe. Left over sweet potatoes are great stirred into your morning oatmeal or simply enjoyed with some brown sugar, pecans and cinnamon.
To make cookies—-
—cream butter and sugar
—beat in egg, sweet potato and vanilla
—beat in almond flour, baking soda and salt
—finally stir in chocolate chips
—scoop, flatten and bake
These cookies are best on the day its made. Its crisp around the edges and soft in the middle.
I choose to process almond flour, baking soda and salt slightly to give the cookies a more smoother texture. You can totally avoid this!!
Sweet potato-Almond Gluten Free Chocolate Chip Cookies
1 + 1/4 cups super fine almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/4 cup + 2 tablespoons packed golden brown sugar
1 large egg
1/2 cup cooked and mashed sweet potato
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
Whisk together almond flour, baking soda and salt in a small bowl and set aside.
(Optional step, process almond flour, baking soda and salt in a food processor until finely ground. This step make the cookies look more smooth but does not affect the taste in any way).
Combine butter and brown sugar in medium bowl, beat with a hand held electric beater for 2 minutes, until smooth and creamy.
Add egg, sweet potato and vanilla extract and beat again for 1 minute.
Beat in the flour mixture, until thoroughly combined.
Fold in the chocolate chips.
Scoop 2 tablespoons measure dough on the prepared baking sheets, spacing 2 inches apart. Using a damp fork, flatten the cookies slightly to get a criss cross pattern.
Bake one sheet at a time for about 20 minutes, until the edges are deep golden brown.
Place sheet pan on a wire rack to cool completely.
Serve fresh with a tall glass of milk.
Makes 20 cookies