Healthy Sweet Potato Chocolate Chip Cookies with Multigrain Flour
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About Healthy Sweet Potato Chocolate Chip Cookies with Multigrain Flour
Indulge in these delicious and surprisingly healthy sweet potato chocolate chip cookies! Made with wholesome multigrain flour, coconut sugar, and dark chocolate chips, they offer a guilt-free treat for chocolate lovers. The sweet potato adds a unique moistness and subtle sweetness, perfectly complementing the rich chocolate.This recipe is a delightful twist on a classic, perfect for satisfying your sweet tooth without compromising your health goals. The combination of textures and flavors is truly irresistible. Prepare to be amazed by how simple it is to create these gourmet-style cookies at home.Whether you're a health-conscious baker or simply seeking a new and exciting cookie recipe, this one is a must-try. Get ready to enjoy the perfect balance of wholesome goodness and decadent chocolate indulgence!
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Dry Ingredients
- 1 1/8 cup Multigrain Flour
- 1/2 cup All-Purpose Flour
- 2 tbsp Corn Flour
- 1/3 cup Coconut Sugar powdered
- 1/8 tsp Baking Soda
- 1 pinch Salt
- 1/3 cup Chocolate Chips dark
Wet Ingredients
- 70 gm Butter room temperature, unsalted
- 1/2 cup Potato cooked, mashed, sweet
- 1 tsp Vanilla Extract
- 1/2 cup Chocolate dark, for decoration (optional), melted
Optional
- 1 Large Egg for richer cookies and improved binding
Instructions
Prepare the Sweet Potato
- Pressure cook a medium-sized sweet potato until tender. Let it cool completely, then peel and mash.
Combine Dry Ingredients
- In a medium bowl, whisk together the multigrain flour, all-purpose flour, cornstarch, baking soda, and salt.
Cream Butter and Sugar
- In a large bowl, cream together the softened butter and powdered coconut sugar until light and fluffy. This is best done with an electric mixer.
Add Wet Ingredients
- Add the mashed sweet potato and vanilla extract to the creamed butter mixture. Mix until well combined.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add Chocolate Chips
- Stir in the dark chocolate chips.
Chill the Dough
- Cover the bowl and refrigerate the cookie dough for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the dough to firm up.
Preheat Oven and Prepare Baking Sheet
- Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
Bake the Cookies
- Roll the cookie dough into small balls (about 1 inch in diameter). Gently flatten them slightly on the prepared baking sheet.
Finish Baking
- Bake for 10-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens can vary.
Cool and Decorate
- Transfer the cookies to a wire rack to cool completely. Once cool, drizzle with melted dark chocolate (optional).
Recipe Notes
Expert Tips for Perfect Sweet Potato Chocolate Chip Cookies
- For extra flavor, use high-quality dark chocolate chips and cocoa powder.
- Don't overmix the dough, or your cookies will be tough. Mix until just combined.
- Chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too thin.
- If your cookies are browning too quickly, reduce oven temperature slightly.
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Recipe Nutrition
Calories: 163kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 33mgPotassium: 103mgFiber: 1gSugar: 7gVitamin A: 542IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
Rajeswari Annamalai
Articles: 100
4 Comments
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This is exactly what I was looking for!
Looks so delectable! Thanks for posting.
So delicious! Excited to make it.
Really? Sweet potato in cookies, never thought of it. I will give a try someday.