Triple Chocolate Chip Sweet Potato Cookies

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Triple Chocolate Chip Sweet Potato Cookies

The kids classic – but with a twist! A nutritious sweet treat shared by alumna of our Nutrition in Culinary Practice course, Emily Wright.

Given my kids’ total obsession with all things chocolate, I wanted to make a healthier version of a traditional chocolate chip cookie that I actually felt good about giving them, rather than doing it begrudgingly so. And these deliciously tasty gooey ones certainly hit the sweet spot! They are filled with wholesome and nourishing ingredients and have the perfect combination of complex carbohydrates from the wholegrain oats, healthy fats and anti-inflammatory Omega 3’s from the walnuts and a bunch of immune-boosting Vitamin A from sweet potatoes. They also happen to be vegan and gluten-free, and are only sweetened with dates and bananas, as well as a handful of chocolate chips.

Each cookie provides 190 calories, 5g of plant-based protein, 4g of fibre and an enormous 56% of my daily Vitamin A requirement. This makes them the ultimate after school snack for sugar-hungry little ones, or a fabulous afternoon pick-me-up for bigger ones too!

TOP TIP: Did you know that 3 dates count as one of your five-a-day?

Here is a blog post I wrote for more information on using natural sugars in recipes. www.thewrightfoodie.com/recipe...

Ingredients

Makes 14 cookies

Triple Chocolate Chip Sweet Potato Cookies
285g sweet potatoes
140g pitted dates (quick soaked for 15 mins in boiling water)
20g walnuts - chopped
150g hazelnut butter (or any nut butter of your choice)
65g oat flour (or any flour of your choice)
20g jumbo porridge oats
30g dark chocolate chips
1 tsp vanilla extract
1 banana (the riper the better!)
1 tsp baking powder
1 tsp baking soda
Pinch of salt
14g big dark chocolate buttons to top off the cookie
20g unsweetened protein powder (I used ‘That Protein’ brown rice & cacao powder)

Instructions

  1. Preheat the oven to 180°C.
  2. Line 2 baking trays with non-stick parchment paper.
  3. Dice and steam the sweet potatoes for 10 minutes or until tender. (TIP - No need to peel – the skins have a ton of fibre in!)
  4. Cover the dates in boiling water and set aside for 10 minutes to soften.
  5. Roughly chop the walnuts to keep a bit of texture to the cookies and set aside.
  6. Put the softened steamed sweet potato, banana, soaked dates, vanilla extract and hazelnut butter into a food processor and blitz until smooth.
  7. In a large bowl combine all of the remaining ingredients apart from the giant chocolate buttons (oat flour, oats, walnuts, baking soda, baking powder, protein powder and chocolate chips).
  8. Add the sweet potato mixture into the large bowl and mix well.
  9. Spoon the batter onto the parchment lined baking tray and flatten slightly. I tend to use my hands as this part can be sticky!
  10. Bake for 10 minutes, then remove from the oven and press down the cookies gently with a fork, sprinkle with some sea salt and top each one with a giant chocolate button. Return them to the oven for a further 10 minutes.
  11. Remove from the oven and leave them to cool and harden slightly for about 10 minutes before transferring to a wire rack.
  12. NOTE - I like mine crispy on the edges, but soft and gooey in the middle. Adjust cooking times according to how soft you like your cookies but remember that they will definitely firm up more as they cool.

NUTRITIONAL INFORMATION

Calories – 190
Fat – 10g
Carbohydrates – 23g
Protein – 5g
Fibre – 4g
Vitamin A – 56%


If you'd like to combine nutritional theory with practical cooking skills, explore our Nutrition in Culinary Practice course here. Available both on and offline.

Author: Emily Wright

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