Hey again, loves!
Question; What do you do when you have too much sweet potato cooked and ready to use. For me there are endless possibilities but I always say…. “When life gives you sweet potato, add chocolate!” Well, okay I don’t actually say that but now I probably will because this recipe is a game-changer my friends!
I hardly know where to begin about all the things that surprised me about it. It was one of those recipe that I was like “Hmm, it probably won’t be very good but I’ll eat it anyway because I don’t want to be wasteful.” then to my disbelief I tried it and was like, “Um, YES!” and “Imma get me some more sweet potatoes!” The texture was so soft and fudgy like a brownie, something I honestly didn’t think you could achieve without a generous amount of fat.
Secondly, it’s SO easy and the prep time is quick and it uses minimal dishes. One bowl people!. And moving right onto thirdly, did I mention it’s a single serving???? I mean…… technically I guess you could share but……. (yeah right!)
I sorta feel this is going to revolutionize the future of my healthy-home-baking skills. There is so much natural sweetness with sweet potatoes that you really don’t have to add much sweetener at all. Of course, I’m positive a little tiny bit of sugar wouldn’t hurt anything either, but it’s nice to get great results without, right? It’s also accidentally gluten free, dairy free, and vegan because I used almond flour and plant-based chocolate protein powder. Oh, and Dairy Free Chocolate Chips. I’m going to try a pumpkin spiced version next, it’ll be like sweet potato pie in a cookie form.
Lastly, and you’ve probably already thought of this, but it’s a great recipe to have on hand around the holidays because it’s the perfect way to use all the extra sweet potatoes afterwards.
Alright, that’s a wrap. I think I’ve exhausted every detail I had to include about this recipe so now all that’s left is for me to zip it and let you go try it for yourself! I hope you enjoy, guys and please feel free to tell me what you think and I’d love if you want to tag me in a pic on my socials.
Healthy Double Chocolate Chip Sweet Potato Cookie (Single-Serving)
- 2.5 oz about 1/2 small one baked sweet potato, mashed
- 1 tablespoon flaxseed meal
- 3 tablespoons almond milk
- 1/2 tablespoon cocoa powder
- 1/2 scoop (23g) plant based chocolate protein powder (I used Orgain chocolate) *see note
- 1 tablespoon 7g blanched almond flour
- 1/2 - 1 tablespoon maple syrup
- 1/8 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 tablespoon Dairy Free Chocolate Chips
Preheat oven to 350 degrees (a small toaster oven works great for this single-serving recipe) and line a small baking pan with parchment or silicone baking pads
Whisk the flaxseed, almond milk, vanilla, salt, and syrup in a small mixing bowl. Add the mashed sweet potato and baking powder and stir until well mixed. Add the protein powder, cocoa, and almond flour and mix completely.
The dough should be thick, but still fairly wet (think extra thick cake batter). Use a rubber spatula to scrape the bowl clean onto your prepared pan and spread it into a cookie shape. Add your chocolate chips on top and place in the oven to bake for about 25 - 30 minutes until the top looks dry and the cookie feels firm. Remove and cool completely before serving, unless you don't mind it messy, then grab a fork and dive in! (Eater's note: I love eating it chilled in the fridge.)