860405_296286173832157_1401256129_o I found a recipe for these recently and tried them after a race, they were absolutely phenomenal and lasted less than 24 hours in our house!  They have the consistency of regular cookies so we couldn't even tell we were eating sweet potatoes!   These are definitely a healthy treat after a tough training session.  The recipe below makes 12 cookies. Sweet Potato Chocolate Chip Cookies   Prep Time: 10 minutes Baking Time: 30 minutes Wet Ingredients 2 whole eggs (4 egg yolks if you have a hystamine reaction to egg whites) 1.5 cups cooked mashed sweet potato (just short of 1 pound) 3 tablespoons coconut oil (options: ghee or unrefined unfiltered olive oil) 2 tablespoons gluten free vanilla extract Dry Ingredients 1/2 cup coconut flour, sifted 1/4 cup maple sugar or raw coconut sugar 1 teaspoon cream of tartar or baking powder 1/2 teaspoon celtic sea salt (optional) 1/2 teaspoon ground cinnamon 1/2 cup gluten free chocolate chips    Instructions Preheat oven to 350 degrees. Prepare cookie sheet by lining with parchment or lightly greasing with coconut oil. Combine and sift dry ingredients. Set aside. Steam sweet potato in a medium pot with 4 cups of water for 30 minutes. Drain. Peel and mash. Cream eggs in bowl for 1 minute using hand mixer or standing kitchen mixer. Add mashed sweet potato, oil, vanilla extract, and blend to combine. Add dry ingredients to wet ingredients. Blend with mixer to thoroughly combine. Scoop dough with 1 or 2 ounce ice cream scooper and arrange onto prepared cookie sheet. Bake for 30 minutes.  

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