Sweet Potato Chocolate Chip Cookies
This delicious, nutritious cookie recipe comes to us from Catherine Borkowski who shared her tips on how to make the most of your Imperfect sweet potatoes. Sweet potatoes are chock full of vitamin A and fiber and can be cooked in a variety of ways, from savory to sweet. We especially like them baked into these cookies!
- 1 c cooked and mashed Imperfect sweet potato
- ½ c almond flour or almond meal
- 1 c Imperfect dates, pitted
- ⅓ c creamy almond butter, peanut butter, or cashew butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
- ¼ to ⅓ c mini chocolate chips
- Soak dates in a bowl of water overnight (or, if you are in a pinch, place the dates in a bowl and pour boiling water on top, submerging them and letting them soak for about 10-15 minutes).
- Drain the dates and place in a food processor and pulse until a smooth paste forms.
- Add the sweet potato, nut butter, vanilla, cinnamon, and salt and blend.
- Add the almond flour and process to incorporate. If the batter is a little too wet, continue to add extra almond flour, 1 Tbsp at a time.
- Gently mix in the mini chocolate chips.
- Place the dough in the fridge for an hour to firm (this step can be skipped if short on time, but the cookies may not be as firm).
- Preheat oven to 350 degrees.
- Scoop dough, about 1-2 Tbsp each, onto a prepared baking sheet.
- Bake for 15-20 minutes. Let cool and store in an airtight container.
Recipe Notes and Variations
You can substitute the dates for ½ c maple syrup or agave syrup, but the cookies may not be as firm. Try adding some warming spices like cinnamon, allspice, or nutmeg. They pair really well with sweet potatoes!