Sweet Potato Cookies w/ Peanut Butter, Teff, & White Chocolate Chips
Sweet Potato Cookies with Peanut Butter, Teff, and White Chocolate Chips are melt-in-your mouth delicious!
Servings: 24 cookies
Calories: 169kcal
Ingredients
- 1 1/2 cups cooked sweet potato
- 1/2 cup creamy natural peanut butter
- 1/2 cup high oleic sunflower oil expeller pressed
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup sorghum flour
- 1/2 cup teff flour
- 1 1/2 teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup white chocolate chips omit for vegan version
Instructions
- Preheat oven to 350 degrees fahrenheit, and line 2 baking sheets with parchment paper.
- Prick 2 medium sweet potatoes with a fork, and bake them in the microwave for approximately 10 minutes, or until done, turning them over half way through the baking time. If you don't have a microwave, you can bake the sweet potatoes in a 425 degree F oven for 45-60 minutes on a foil lined baking sheet.
- Once the sweet potatoes have cooled a little, slice them down the middle to remove the flesh. Depending upon the size of your sweet potatoes, you may have a little flesh left over.
- Combine the sweet potato flesh, peanut butter, sunflower oil, maple syrup, and vanilla in a large mixing bowl, and beat with a hand mixer on medium speed until well combined.
- Add all the dry ingredients to the wet mixture, and beat for 1-2 minutes.
- Stir in the white chocolate chips by hand if desired.
- Form one inch balls of dough and place them on parchment lined baking sheets. You can press the balls down a little bit, or use a fork to press them down and make a criss cross pattern in the cookies.
- Bake for 10-12 minutes, then remove from oven and transfer to a wire rack to cool.
Notes
Ingredient Substitutions
- Pumpkin puree instead of mashed sweet potato.
- Expeller pressed high-oleic sunflower oil in place of avocado oil.
- Use any nut or seed butter in place of the peanut butter.
- Brown rice flour in place of sorghum flour. And, oat, buckwheat, or millet flour in place of teff flour.
- No pumpkin pie spice? Replace with a combination of any warming spices you have including allspice, cinnamon, cloves, ginger, and/or nutmeg.
- Try with dark chocolate chips if desired or omit for a lower sugar version.
Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 107mg | Potassium: 162mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3366IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg