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Chewy Chocolate Chip Sweet Potato Cookies



Article author photo. Elizabeth Shaw, MS, RD This featured post is by Elizabeth Shaw, MS, RD, CLT. You can follow this blogger @shawsimpleswaps.

Before you stock up on the traditional sugar cookie or snickerdoodle fixins’ for the annual cookie exchange, I invite you to try a new recipe that will leave your friends speechless. 

Enter, the sweet potato! Sweet potatoes are a root vegetable that come in many shapes, sizes and even colors! High in vitamins A and C, fiber and antioxidants (in addition to a laundry list of other nutrients), sweet potatoes are an excellent addition to one’s diet. They can be found year-round, but typically surface around Thanksgiving as families gather to indulge in the decadent Sweet Potato Casserole or Sweet Potato Pie. 

I understand there are some traditions you just don’t mess with, but I do challenge you to branch out and see just how versatile the wonderful sweet potato can be. Not only are they low in fat but they’re also are super-rich, creamy and sweet, making them a stellar alternative to use in your holiday baking. Check out these rich and chewy cookies I whipped up. If you’re interested in a delicious decadent dessert that won’t wreak havoc on your waistline, these are the cookies for you! 


Chewy Chocolate Chip Sweet Potato Cookies

Recipe developed by Elizabeth Shaw, MS, RD, CLT
Adapted from The Betty Rocker 

Makes 18 cookies

Ingredients
1 lb. sweet potatoes
⅓ cup whole wheat flour
⅓ cup whole oats
1 egg white
¼ cup syrup (for a sugar-free, diabetic friendly variety, I used Sugar Free Maple Farms Syrup)
1 teaspoon vanilla
½ cup dry PB2 (powdered peanut butter)
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ cup mini chocolate chips
1 teaspoon brown sugar (optional)

Directions

  1. Cook sweet potatoes in oven for 35-50 minutes at 425F. Once cooked, remove from oven and let cool. Remove skins once cooled.
  2. Preheat oven to 350F.
  3. Purée sweet potatoes in food processor. Gradually mix in egg white, syrup and vanilla.
  4. In separate bowl, mix all dry ingredients together. Gradually add dry into wet.
  5. Using a 2-oz. cookie scoop, place dough on lightly coated cookie trays. Lightly pat down dough with spatula to form circle.
  6. Lightly sprinkle brown sugar over top of cookies.
  7. Bake for 18-24 minutes. Enjoy!

Cooking Note

  • I like to heat mine up and add a small dollop of light ice cream. The wonderful blend of textures and flavors brings a warm sense of satisfaction to your whole body for less than 125 calories!


Elizabeth Shaw, MS, RD, CLT, is a San Diego-based dietitian who specializes in nutrition consulting include media, foodservice and corporate wellness. Read her blog, Simple Swaps, and connect with her on FacebookPinterest, Twitter and Instagram.
 

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