even our cookies are healthy now
bite to show texture
We're eating healthier than ever around here lately thanks to a new initiative from Leah that she might write about some day. She's also been cooking more than ever, so on the few occasions when I do manage to get into the kitchen I feel like I have to go all out—like, for example, making up a new cookie recipe. The new program also involves a lot of vegetable purees, so luckily there was plenty of sweet potato for me to experiment with.
And including sweet potato wasn't the only wild experimental step, either! Alternative sugars, whole grains, (relatively) low fat—these cookies are healthier than most of the breakfast food I make! Given my family's tastes, though, I just couldn't leave out the chocolate chips. Here's the recipe.
Sweet Potato-Oatmeal-Chocolate Chip Cookies
In a large bowl, whisk together:
1 cup oat flour (made from chopping up rolled oats in the food processor)
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup no-sugar-added dried coconut
1 teaspoon banking powder
1 teaspoon salt
In the stand mixer, cream together:
1/2 cup butter, softened
1/2 cup brown sugar
Add and mix until smooth:
1 egg
1/2 cup sweet potato puree
2 tablespoons maple syrup
2 tablespoons applesauce
1 teaspoon vanilla
Add the dry ingredients to the wet and mix on low speed until combined. Add and mix until evenly distributed:
1 cup chocolate chips
Drop the dough on a greased cookie sheet—whatever size you like. Smush down each ball of dough, to about 1/2 inch tall, or else the middles won't get cooked. These cookies don't expand much during baking so you can get them fairly close together.
Bake at 350°F for 11 minutes or so.
Makes... um, not that many cookies. We didn't count, though, before a significant number of them were eaten, so I can't give you a solid number. Maybe the next batch!