Spiced Sweet Potato Chocolate Chip Cookies
There is nothing like a great, simple cookie that combines all the warming flavors and aromas of the season. This is that cookie. With a crispy exterior that yields to a soft interior, these cookies are simple and inexpensive to make, not requiring animal ingredients, soy, oil or gluten so everyone can enjoy. Whip up a batch this holiday season and you won’t know what you’re missing.
Makes 20 – 22 cookies
1 tablespoon ground flax seeds
3 tablespoons water
1 1/2 cups gluten-free all-purpose blend (I use Bob’s Red Mill) or regular all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
½ cup sweet potato puree
½ cup pure maple syrup
3 tablespoons nut butter*, room temperature
2 teaspoons pure vanilla extract
½ - 2/3 cup Fair Trade, dark chocolate chips
Whisk or stir together the flax and water in a small cup; store in the refrigerator until needed.
Preheat your oven to 325. Line a baking sheet with parchment paper or a Silpat.
In a medium or large mixing bowl, whisk together the flour, baking soda and powder, salt, cinnamon, nutmeg, ginger and cardamom until mixed together.
In another medium bowl, combine the flax mixture, sweet potato purée, maple syrup, nut butter and vanilla with a whisk until everything is combined. Pour in with the flour blend and the chocolate chips. Mix until fully combined. The mixture will be thick and sticky.
By heaping tablespoon, drop on the prepared cookie sheet. You may need to use another spoon to get it out because it’s sticky. Bake for 11 minutes, turn 180 degrees, and bake 7 more minutes. Remove from cookie sheet, cool, and enjoy!
*I used cashew butter, which I had on hand and lends a buttery, rich taste, but any nut butter could be used, as well as soy or sunflower seed butter for those with nut allergies.
There is nothing like a great, simple cookie that combines all the warming flavors and aromas of the season. This is that cookie. With a crispy exterior that yields to a soft interior, these cookies are simple and inexpensive to make, not requiring animal ingredients, soy, oil or gluten so everyone can enjoy. Whip up a batch this holiday season and you won’t know what you’re missing.
Makes 20 – 22 cookies
1 tablespoon ground flax seeds
3 tablespoons water
1 1/2 cups gluten-free all-purpose blend (I use Bob’s Red Mill) or regular all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
½ cup sweet potato puree
½ cup pure maple syrup
3 tablespoons nut butter*, room temperature
2 teaspoons pure vanilla extract
½ - 2/3 cup Fair Trade, dark chocolate chips
Whisk or stir together the flax and water in a small cup; store in the refrigerator until needed.
Preheat your oven to 325. Line a baking sheet with parchment paper or a Silpat.
In a medium or large mixing bowl, whisk together the flour, baking soda and powder, salt, cinnamon, nutmeg, ginger and cardamom until mixed together.
In another medium bowl, combine the flax mixture, sweet potato purée, maple syrup, nut butter and vanilla with a whisk until everything is combined. Pour in with the flour blend and the chocolate chips. Mix until fully combined. The mixture will be thick and sticky.
By heaping tablespoon, drop on the prepared cookie sheet. You may need to use another spoon to get it out because it’s sticky. Bake for 11 minutes, turn 180 degrees, and bake 7 more minutes. Remove from cookie sheet, cool, and enjoy!
*I used cashew butter, which I had on hand and lends a buttery, rich taste, but any nut butter could be used, as well as soy or sunflower seed butter for those with nut allergies.
Vegan, Recipe, Dessert, Cookies, Sweet Potato, Chocolate, Chocolate Chip, Treat, Thanksgiving