Chocolate Chip Sweet Potato Breakfast Cookies

• portions: 24 servings
• temps total: 12 minutes

Ingrédients

1 1/4 Cup Sweet Potato (About 2 medium sweet potatoes mashed/pureed. I blended mine in my food processor before using.)

2 Cups White Whole Wheat Flour

1 1/2 Cup Rolled Oats

1 Tsp Baking Soda

2 Tsp Ground Cinnamon

1/2 Tsp Salt

1/4 Tsp Ground Nutmeg

1/2 Cup Unsalted Butter (1 stick, Room temperature)

1 Cup Coconut Sugar (Can sub brown sugar)

1 Egg (Room temperature)

1 Tsp Pure Vanilla Extract

1 1/4 Cup Chocolate Chips

Instructions

Prepare sweet potato by either 1. baking at 425 for 45-55 minutes and removing sweet potato from the skin, or 2. Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork-tender. Drain water and mash potatoes, then set aside to cool. I placed my sweet potatoes in my food processor and blended/pureed them until no chunks were visible.

In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.

Combine butter and coconut sugar until smooth, then add room temperature egg and vanilla. Once the sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.

Stir flour mixture into sweet potato mix, then fold in chocolate chips.

Preheat oven to 350 degrees F (175 C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 12 to 15 minutes, or until slightly crisp on the outside. Baking time will depend on size.

Notes

Enjoyable cookie. I personally think I'd like to soak the oats a bit before mixing.