Fall is here! Time for those lovely spiced desserts! It’s also harvest time so sweet potatoes are in season and will be in full swing in a few weeks. I got this recipe at a family cooking class sponsored by our school district. I did need to modify it just a hair in order to completely remove the sugar. These are not vegan or gluten free, but they are delicious! They have a cake-like consistency similar to a pumpkin chocolate chip cookie. My family gobbled them up so fast I had to hurry up and make more!
2 cups all purpose flour
1/2 cup whole wheat flour
2 Tbsp flax meal (optional)
1 tsp baking powder
1 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup butter (or vegan butter)
3/4 cup honey or brown rice syrup
1 1/2 cups sweet potato puree (about 1 large or 2 small)
1 egg, beaten
2 tsp vanilla
1 pkg dark chocolate chips
Preheat oven to 350º. Grease cookie sheets or line with parchment paper.
Sift together the dry ingredients (through salt). Set aside.
In another bowl, cream the butter and honey on medium speed until fully incorporated. Add the sweet potato, egg and vanilla. Beat until blended. Mix in dry ingredients. Stir in chocolate chips.
Drop by heaping tablespoons 1 inch apart on the baking sheet. Bake 13-15 minutes. Yield 2-3 dozen cookies.