Welcome to NutriQuorum! Today, we’re diving into the world of vegan baking. This Sweet Potato Chocolate Chip Cookie Recipe is a celebration of plant-based, wholesome ingredients. You don’t need eggs or dairy to make this perfect sweet treat. Let’s get started on this easy and delicious adventure in vegan baking!
Ingredients for Chocolate Chip Cookie Recipe
- 1 cup mashed sweet potatoes (about 1 medium-sized sweet potato, roasted and peeled)
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour (use almond flour instead)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup maple syrup (feel free to adjust the sweetness by adding more maple syrup if desired)
- 1/4 cup cacao powder (or cocoa powder)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup vegan chocolate chips (or raisins/walnuts)
Instructions for Chocolate chip Cookie Recipe
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Sweet Potato:
-
- Wash the sweet potato thoroughly.
- Pierce it several times with a fork.
- Roast the sweet potato in the oven for about 45-50 minutes or until it’s very soft.
- Once it’s cool enough to handle, peel off the skin and mash the sweet potato in a bowl until smooth. Measure out 1 cup for the recipe.
- Combine Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, and maple syrup. Mix until well combined.
- Add Dry Ingredients: Add almond flour, tapioca flour, cacao powder, coconut flour, coconut flakes, vanilla extract, baking powder, and salt to the wet mixture. Mix until a thick, sticky dough forms.
- Fold in Chocolate Chips: Gently fold in the vegan chocolate chips into the dough until evenly distributed.
- Form Cookies: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers, as they won’t spread much during baking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool and Enjoy!
Sweet Potato: A Health Revolution on Your Plate
Tips and Tricks for Perfect Chocolate Chip Cookie Recipe
- Properly Cook and Mash Sweet Potatoes: Ensure sweet potatoes are thoroughly cooked and mashed to a smooth consistency for a silky texture in your cookies.
- Chill the Dough: Refrigerate the cookie dough for at least an hour before baking to enhance flavors and prevent cookies from spreading too much in the oven.
- Don’t Over-mix the Dough: Mix the wet and dry ingredients until just combined. Over-mixing can lead to dense cookies.
- Experiment with Spices: Add a pinch of cinnamon or nutmeg for an extra layer of flavor.
- Customize with Nuts or Seeds: Feel free to add chopped nuts or seeds for a delightful crunch and added nutritional benefits.
- Uniform Cookie Sizes: Use a cookie scoop or tablespoon to ensure uniform cookie sizes for consistent baking.
- Cooling Technique: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without becoming too fragile.
FAQ
Q1: Can I substitute sweet potato with another ingredient? While sweet potatoes add unique flavor and nutrition, you can experiment with pumpkin puree or mashed bananas for a different twist. Adjust sweetness accordingly.
Q2: Can I use a different oil in place of coconut oil? Yes, you can substitute coconut oil with melted vegan butter or a neutral oil like grapeseed or canola oil.
Q3: Can I freeze the cookie dough for later use? Yes, you can! Shape the dough into balls, freeze them on a tray, and then transfer to a freezer bag. When ready to bake, allow them to thaw slightly and bake as usual.
Q4: What can I do if my cookies turn out too soft? If your cookies are too soft, try baking them for an extra 1-2 minutes. Additionally, allow them to cool completely on the baking sheet before transferring to a wire rack.
Q5: How do I store the cookies to keep them fresh? Store the cookies in an airtight container at room temperature. Placing a slice of bread in the container can help maintain their softness.
Q6: Can I make the cookies nut-free? If you need to replace almond butter due to allergies or preferences, consider using a substitute that maintains a similar consistency. Options such as sunflower seed butter or tahini could work. However, keep in mind that each replacement might bring a slightly different flavor profile.
Q7: Are these cookies kid-friendly? Yes, these cookies are kid-friendly! They offer a delicious way to introduce wholesome ingredients while satisfying a sweet tooth.
Q8: Can I use this recipe for other types of cookies? Certainly! Experiment with different mix-ins like dried fruit, shredded coconut, or various nuts to create your custom vegan cookie variations using the base recipe.
Q9: Why we use tapioca flour in this recipe? Tapioca flour serves multiple purposes in gluten-free baking. It mimics gluten, providing a chewy texture in cookies; and prevents dryness, especially when working with absorbent ingredients like almond and coconut flour.
Storing Suggestions for Chocolate Chip Cookie Recipe
Room Temperature: Chocolate chip cookies are typically best when consumed within 3 to 5 days. Beyond this time-frame, the cookies may begin to lose their freshness and might become drier.
Refrigeration: If you choose to refrigerate the sweet potato cookies, they can last a bit longer, up to 7 to 10 days, while maintaining their quality. Ensure they are stored in an airtight container to prevent them from absorbing any odors from the refrigerator.
Freezing: For longer-term storage, consider freezing the chocolate chip cookies. When stored in the freezer in a well-sealed container or freezer bag, they can maintain their quality for up to 2 to 3 months. Be sure to label the container with the date for easy reference.
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Sweet Potato Chocolate Chip Cookie Recipe
Equipment
- 1 mixing bowl
- 1 baking tray
Ingredients
- 1 cup mashed sweet potatoes about 1 medium-sized sweet potato, roasted and peeled
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour (use almond flour instead)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup maple syrup (feel free to adjust the sweetness by adding more maple syrup if desired)
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup vegan chocolate chips (or raisins/walnuts)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Sweet Potato: Wash the sweet potato thoroughly. Pierce it several times with a fork. Roast the sweet potato in the oven for about 45-50 minutes or until it's very soft. Once it's cool enough to handle, peel off the skin and mash the sweet potato in a bowl until smooth. Measure out 1 cup for the recipe.
- In a large mixing bowl, combine the mashed sweet potato, almond butter, and maple syrup. Mix until well combined.
- Add almond flour, tapioca flour, cacao powder, coconut flour, coconut flakes, vanilla extract, baking powder, and salt to the wet mixture. Mix until a thick, sticky dough forms.
- Gently fold in the vegan chocolate chips into the dough until evenly distributed.
- Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers, as they won't spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool and Enjoy!