I am such a fan of Fall baking! I have been doing a lot with pumpkin this month, so for this recipe I decided to try sweet potato.
Sweet potatoes have so many health benefits: they are rich in beta carotene, help raise our blood levels of Vitamin A, and contain anti-oxidant and anti-inflammatory properties.
To get all of their health benefits, including some fat when you eat them is key – which is what makes the inclusion of the almond butter and almond flour in this recipe not only delicious, but useful to your body as well.
I think you’ll love this recipe, especially if you’re mindful of how much sugar you consume since I’ve only included only a tablespoon of maple syrup and a tablespoon of honey to compliment the natural sweetness of the sweet potato. A little bit of 70% dark chocolate or dairy free chocolate, and my chai fall spice blend sets this off perfectly. Enjoy!
Sweet Potato Chocolate Chunk Cookies
Yield: 24 cookies
You will need: large mixing bowl, fork, pastry cutter (optional), measuring cups and spoons, cookie sheets, aluminum foil or parchment paper, spatula, cooling racks
3 cups baked sweet potato (or canned pureed)
1/3 cup almond meal flour
1/2 cup almond butter (or other nut butter, or seed butter)
1 T maple syrup
1 T honey
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup dark chocolate pieces
2 tsp cinnamon
1/2 tsp cardomom
1/2 tsp cacao powder
1/4 tsp cloves
1/4 tsp allspice
1 T grated fresh ginger or 1/4 tsp ground ginger
1. If you’re not using pre-pureed canned sweet potatoe, prep your sweet potatoes. You may bake them – cut into chunks and on a cookie sheet for 45-50 min at 375, or boil them in water – also cut into chunks – on the stove top or in a microwave safe bowl. They are finished when a fork easily pierces their skin. You can do them skin on or skinless.
2. Preheat oven to 350.
3. Mix all dry ingredients together: almond meal, spices, baking soda and powder and salt.
4. Cut in almond butter.
5. Add eggs, maple syrup and honey.
6. Puree the sweet potato in a food processor and mix it into the cookie batter.
7. If the sweet potatoes are hot, you may want to cool the batter a bit before adding the chocolate chunks, but the heat can also work in your favor. I add mine while it’s still warm to give it a chocolate swirl effect.
8. Line a cookie sheet with parchment paper or aluminum foil.
9. Evenly scoop your batter out into medium sized balls. Gently press each cookie down with the back of a fork to flatten.
10. Bake for 20 minutes.
11. Cool on a cooling rack.
Need some help with healthy eating? When planning for the week, I think about:
- 2-3 breakfast options I like
- A few entrees that could double as dinner or lunch
- A couple smoothie ideas that have complimentary ingredients to give you variety with your greens
- A snack option like homemade protein muffins or an easy to make trail mix for days you’re just hungrier and want a little more to eat.
- Round out your plan with a couple of staple sides that you would like to have on hand daily like a big mixed greens salad and some rice, quinoa or easy to grab sweet potato chunks…
……and then make your grocery list around that.
Or, you can let me make the whole plan for you, with so many delicious, easy and healthy recipes!
The 30 Day Challenge Meal Plan includes all the recipes and grocery lists for breakfasts, smoothies, sides, snacks and entrees for 4 full weeks – with plenty of delicious options and structure to help you eat right for YOUR life!