I love to bake. The measuring, the mixing, the sweet ingredients, the aroma of the food in the oven: I find it so relaxing and cathartic. Since starting my journey to a healthier lifestyle, though, my baking has pretty much disappeared. You can’t bake cakes, cookies, and muffins without stalling or reversing weight loss. Or, at least I can’t.
Recently, I’ve really been missing baking. Little Man is getting to the age where he can eat anything I cook up for him, and I have a lot of romanticized visions of making him cookies and pancakes and muffins that he can help me make and eat and enjoy. Making memories, people. I’d love it!
So I started a search for healthier, cleaner treats. I pinned this recipe for sweet potato chocolate chip cookies and thought it sounded interesting. When I looked at the actual recipe, I realized that it was just a regular cookie recipe with some sweet potato added in. Not quite the healthier treat I was looking for. I asked for some help on a healthy baking Facebook group, but didn’t have any of the specialized ingredients to replace the sugar and butter and flour.
So I just made something up. I took what I knew about cookies and baking–the proportions of dry to wet ingredients, ingredients that would add sweetness, etc–and winged it.
The result is a really, really, really good cookie. If you’re looking for something that tastes exactly like a traditional chocolate chip cookie, this isn’t it. It has a doughier texture, even fully cooked, and the flavor is not quite the same because the ingredients are different. But these cookies are an indulgent treat with a rich, chocolately flavor that satisfied my vision and my sweet tooth.
Sweet Potato Oatmeal Chocolate Chip Cookies
(**This is an original recipe inspired by the pin, but all I used from the original source was the 3/4 cup sweet potato.)
1 cup white whole wheat flour
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup oats (I used quick-cooking)
3/4 cup mashed sweet potato (1 medium sweet potato, roasted)
1/2 cup natural applesauce
2 tbsp raw honey
3 tbsp coconut oil, melted (**Let the oil cool for a few minutes before mixing in so it doesn’t cook the eggs)
1 cup dark chocolate chips
Preheat the oven to 350. Mix the dry ingredients in a small bowl. Stir to combine.
Whisk all the wet ingredients together in a large bowl. Add the dry ingredients to the wet ingredients and stir to combine until well mixed. Gently stir in the chocolate chips until distributed throughout batter.
Using a tablespoon measure, drop one spoonful of batter onto a parchment paper-lined cookie sheet, keeping each cookie about an inch apart.
Cook at 350 for about 8 minutes, rotating pans halfway through cooking. Cookies will be lightly browned on top.
Cool on pans for 5 minutes, then transfer to cooling racks to let cool completely. Keep in airtight container for 3-5 days.
Makes approximately 20 cookies.