RECIPES: Marbled Sweet Potato Chocolate Chip "Power Cookies"
Of course our weight loss is slower (being of the female gender) which he likes to rub in.
And tonight is Monday, which means soup and salad night. My daughter thinks this is my husband's sadistic way of torturing her. She doesn't get that we are just trying to eat lighter after the weekend. We try to make the soups hearty or interesting. But, it's still soup and salad. She's a comfort food girl, like me. And add the drop to 12 degrees today, and soup and salad isn't that fun for frigid weather. (Hm. I think I'm complaining as much as she is!)
So I resolved to make some healthier cookies for the week so she could have some joy in her life and we could feel like we were staying on track. I came up with these because I had a giant box of POST Grape Nuts I needed to do something with. This on it's own is a healthy addition to any cookie, but I wanted to add some whole wheat pastry flour, and some instant oatmeal, too. All that whole grain would give them some staying power. I adapted this recipe from the Post Grape Nuts website. The great addition to them is the mashed sweet potato, which keeps the need for shortening and sugar to a minimum. Sweet potatoes are also nutrient rich and full of fiber, too. Time baking these appropriately. Sweet potatoes take a long time to bake...about 40-50 minutes. I started them in the oven and ended up throwing them in the microwave to speed things up. Hubby needed the kitchen and he was getting impatient.
But he agreed they were worth the wait! They are cakey, moist and soft. If you want them a little crispier, make them smaller. I made them into large, puffy mounds.
Marbled Sweet Potato Chocolate Chip "Power Cookies"
3 sweet potatoes, baked, peeled and mashed until smooth. Yields roughly 3 cups.
1/3 cup butter, softened
1/2 cup brown sugar
1/4 cup regular sugar
1 tsp. almond extract
1 cup regular flour
3/4 whole wheat pastry flour
1 tsp. baking soda
1/8 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 packet Maple and Brown Sugar Instant Oatmeal
1 cup semi-sweet chocolate chips
1 cup Post Grape Nuts cereal
Preheat oven to 350˚. Puree your hot sweet potatoes, keep warm. The warmth of the
potatoes help the marbling.
On low speed, whip the butter with both sugars until combined. Whip in eggs, almond
and vanilla extracts. Whip until fluffy. In a separate bowl, mix the flours with baking
soda, sea salt, cinnamon and oatmeal. Gradually add the sweet potato to the butter,
alternating with the flour, until combined. With a spatula, mix in the Grape Nuts.
Then add the chocolate chips. The warmth of the sweet potatoes should melt the
chocolate chips a little as you stir, creating a marbling affect. Don't over mix, or
you'll just melt the chips in creating chocolate cookies. You want some marbling and
some chips.Spoon batter in 2 tbsp. mounds on prepared baking sheets, about 2" apart.
Bake for about 12-15 minutes, or until bottoms are brown and top edges are just
beginning to brown. Let sit on sheets for 5 min. Before transferring them to a wire
rack to cool completely.