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. Gluten Free, Low Calorie, Paleo
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 less than 5 grams of 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)
At the time of my mother's surgery I wasn't a nutrition practitioner like I am now, but it that was a pivotal moment for me because it made me realize my true passion for eating healthy and helping people understand nutrition. There's so much mis-understanding out there. In fact, I'm still learning things everyday.
So yes! Eat up buttercup! Coconut oil is good for you like this Crisco® Unrefined Organic Coconut Oil which has quickly become a household favorite of mine. Picked it up at Target where I buy my household and pantry staples, and more. You know how dangerous it is to go there. So many goodies!
Crisco® has two coconut oils - refined and unrefined. It's the perfect substitute in recipes for butter, margarine and other oils. It gives baked goods a silky texture without adding any odor or aroma so the flavor of your goodies stay unchanged. Perfect for winter baking!
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! Grain free sweet potato cookies that are Paleo friendly and lower in sugar. What more could you ask for in a chocolate chip cookie?
Paleo Sweet Potato Cookies
- 1 egg
- 1/2 cup sweet potato puree I used canned
- 2 tablespoons coconut oil melted
- 1/3 cup almond butter unsalted, creamy (or cashew butter or peanut butter for non-Paleo)
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons mini dairy-free chocolate chips
- 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.
- Keep cookies in the refrigerator up to 1 week or in the freezer 1 month.
What I Used For The Recipe
Reference: (1) Coconut Oil Benefits