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Soft, chewy Healthy Sweet Potato Chocolate Chip Cookies! With their thick, soft and gooey texture, these sneaky ingredient cookies are sure to a family favorite.
This Paleo Sweet Potato Chocolate Chip Cookies post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
A few years ago when my Mom had her open heart surgery, I remember reading a pamphlet a registered dietician at the hospital gave her after her surgery about what to eat and what not to eat. When I read it, it infuriated me. It told her to eat less than 5 grams of saturated fat per serving.
Now, as a nutritionist I know not all foods are created equal. A bowl of cereal may have lower in saturated fat but it’s loaded with sugar and other processed ingredients. When sugar is consumed in excess, the body converts it to fat. How is that better for you than a healthy fat like coconut oil? It’s not.
Telling someone to eat less 5 grams of saturated fat is wrong because like food, not all fats are created equal. A healthy fat, like coconut oil, when consumed in small amounts is a heart healthy option. In fact, it’s shown that coconut oil increases HDL (good cholesterol), and this good cholesterol lowers LDL (bad cholesterol). (1)
Reference: (1) Coconut Oil Benefits
Healthy Sweet Potato Chocolate Chip Cookies
Speaking of goodies, these Healthy Sweet Potato Chocolate Chip Cookies are so much more than a goodie. They’re sneaky goodies loaded with sweet potato puree, creamy almond butter, almond flour, coconut oil and dairy-free chocolate chips.
Healthy fat, potassium, fiber, high in protein and lower in carbs and sugar. A better way to eat chocolate chip cookies! A gluten free cookie that’s grain free, lower in sugar and still tastes delicious. What more could you ask for in a chocolate chip cookie?
Paleo Sweet Potato Cookies
Ingredients
- 1 egg
- 1/2 cup sweet potato puree, I used canned
- 2 tablespoons coconut oil, melted
- 1/3 cup almond butter, or nut butter of choice
- 2 cups almond flour
- 1/4 cup coconut sugar, or sugar of choice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons mini chocolate chips, or dairy free chocolate chips
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper or a baking slip mat.
- In a large mixing bowl, combine the egg, sweet potato puree, salt, almond butter, vanilla extract and coconut sugar. I used a standing mixer to do this.
- In a separate bowl, combine cinnamon, baking soda and almond flour. Slowly fold half the flour mixture to the liquid mixture.
- Add the coconut oil then add the remaining flour mixture. Combine just until the ingredients are dispersed. Then stir in the chocolate chips.
- Place the batter in the refrigerator 20 minutes to chill.
- Once chilled, scoop 2 tablespoons of the dough and roll into balls onto the baking sheet. The mixture will be sticky. I recommend you keep your hands damp with water during this process.
- Form the balls into cookies by pressing them into the pan slightly. Be careful not to flatten them. Just form them into cookies then press them up using your hands.
- Bake at 350 F 8-10 minutes or until slightly brown around the edges. Remove from the pan and carefully transfer to a wire baking rack to cool.
Video
Notes
- Keep cookies in the refrigerator up to 1 week or in the freezer 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last night and they’re super tasty. However, they turned green overnight. They look moldy and even though I know that’s not true, I can’t bring myself to serve them. Any idea why?! The only substitutions I made were included 1/4 cup coconut flour instead of all almond flour and sun butter instead of almond butter.
Anytime you mix sunflower butter with baking soda or baking powder, it turns it green. Sunflowers are green. 🙂
Could I use canned mashed butternut squash instead of canned mashed sweet potato? I bought a can and haven’t decided what I want to do with it yet. I’d love to try it in this recipe.
I haven’t tried it with butternut squash. Let me know if you do!
You know I am SOOO about these cookies and I friggin’ LOVE that Crisco is getting their sheeeezeeee together and making / selling HEALTHY oils!!!
Me TOO!!!
Can I put in a request for these next time we meet up?!?!
How much are you paying? LOL
This sounds like a great fall recipe, thanks for sharing!
Thanks Emily!
I’ve been enjoying Lenny and Larry’s cookies recently, but it’s getting a bit pricey! This looks like the perfect alternative! Yum!
It IS pricey buying cookies. Good reason to make your own!
You can’t beat a soft, chewy cookie — especially if it involves chocolate chips! These look great, Megan!
Aww thanks Blair!