June 28, 2011

Dark Chocolate Sweet Potato Cookies

I made these about 9 years ago, or 10 (or the beginning of June). They lived in my freezer until June 22, 2011. They were the most delicious little bites I have ever made, and I want to make them again and again and once again. 100% dark chocolate, unsweetened, with only cocoa and oil and darkness, is not the most appetizing square I would ever nibble on, but once it's cut into tiny bits and thrown into a cookie sweetened with purely banana... you will start flying. You may just eat the whole batch, and regret it. Not because you feel full and may have gained a pound or 18, but because the cookies are gone. Don't let them disappear. Make them last. Throw them in the freezer. Eat one or two a day or every other day or every week. These are beauties. These are unique. aaand... breathe..

Dark Chocolate Sweet Potato Cookies
adapted from Healthful Pursuit

Makes 8 million (about 12) cookies

• 1 cup quinoa flour (or flour of choice, I just love quinoa 'cause it's a whole grain packed with loads of protein!)
• 1/2 cup wheat germ
• 1/4 cup ground flaxseed
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp nutmeg
• 3 tbsp applesauce
• 1/4 cup mashed banana
• 1 tbsp chia gel (1 tbsp chia seeds with 3 tbsp water, let it sit and thicken)
• 1/2 cup sweet potato puree (cooked and skinned then mashed)
• 1/2 cup 100% dark chocolate bar, cut into bits

1. Preheat oven to 350F and line baking sheet with parchment.
2. Whisk together all dry ingredients in a large mixing bowl.
3. Combine all wet ingredients in a small bowl.
4. Pour wet into dry, stir to combine 'till all dry spots are gone.
5. Roll dough into golf ball sized balls, place on parchment and bake for 13-15 minutes.
6. Let the cuties cool for about 4 minutes then transfer to a wire rack for proper cooling. Enjoy shortly after!


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