Can I just say that it’s been fun to try new recipes this past week. Being creative in the kitchen is another love of mine. It’s a little bit more tricky with two kids under two years old, so I hadn’t been doing as much creating as I used to. I was more sticking to the old recipes, because I knew they wouldn’t fail and they were quick and easy for me.
I still create quick and easy and try to stick to recipes with ingredients that are well known and most people should have. I hate seeing recipes on Pinterest that look so tasty, but then you click on the recipe and it’s ingredients that aren’t always stocked or I may have to order online and wait a few days to receive. Since I do a lot of vegan baking and I also try to do more gluten free, I have certain flours always on hand, ground flaxseed, chia seeds, and applesauce always stocked as well. I use these staples a lot in my baking.
These cookies are much of the same ingredients I would always have on hand and they are simple to make. There’s not much for ingredients, and I love the spices used. I am always drawn to cinnamon, nutmeg and clove flavors. These spices are warming. I love the smell of the kitchen after making them. Clove is also a very powerful antioxidant. It is more powerful than green tea as far as the antioxidant content, and is perfect for the cold season.
I made this the day I got my wisdom teeth pulled and they were soft enough for me to eat and better than eating lots of ice cream. The potassium and beta-carotene in sweet potatoes, and the healthy fats in my flaxseed, chia, coconut Barleans blend, with the antioxidants of dark chocolate chips and clove aid, in the healing process after injury or aid in recovery after working out.
I saw this recipe in my Womens Running magazine, but I mixed it up a bit. I wanted to try it out and it was to tasty not to write it down and post so I can come back to it later. For those days I am craving something sweet, but don’t want or need the sugar.A Cookie for Santa to enjoy & it's easy - Sweet Potato Chocolate Chip Cookies - #vegan #gf #sugarfree Click To Tweet
These cookies only have 2 tablespoons of maple syrup for sweetener. I used coconut flour and instead of the eggs that it originally called for I only used Barlean’s flaxseed, chia, coconut blend. I did a little more flour and made a bigger batch.
These are best stored in the fridge once they have cooled completely. The coconut oil adds some healthy MCT’s. My little girl loved them as well as a few friends and family I shared them with. I love it when gluten free, sugar free, vegan recipes turn out.
- 3 c sweet potato, cooked and mashed
- 1¼ c coconut flour
- ½ c coconut oil, melted
- 2 Tbs maple syrup or honey
- 3 flax eggs (3 Tbs + 9 Tbs water) or use Barleans Flaxseed, Chia, Coconut Blend same measurements
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 1 c dark chocolate chips or Enjoy Life chocolate chips
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, mix all ingredients together until well combined, except for chocolate chips. (the dough will be moist and wet, but should stay in balls when rolled)
- Stir in the chocolate chips, until well mixed in.
- Place spoonfuls of dough on prepared cookie sheet, pressing down tops of cookie dough with thumb.
- Bake for 27-30 minutes (until golden brown).
- Cool completely on baking sheet and store in airtight container in the refrigerator.
Sweet Potato Chocolate Chip Cookies - A #vegan, #gf & #sugarfree treat with the perfect spice Click To Tweet
I think these would be perfect for leaving out for santa as well!! He could use something healthy to fend off all the additives and processed sugars he’s bound to be loading up on. 😉
Until Next Time Be Whole and Be Fit