Hey again, loves!
Question; What do you do when you have too much sweet potato cooked and ready to use. For me there are endless possibilities but I always say…. “When life gives you sweet potato, add chocolate!” Well, okay I don’t actually say that but now I probably will because this recipe is a game-changer my friends!
I hardly know where to begin about all the things that surprised me about it. It was one of those recipe that I was like “Hmm, it probably won’t be very good but I’ll eat it anyway because I don’t want to be wasteful.” then to my disbelief I tried it and was like, “Um, YES!” and “Imma get me some more sweet potatoes!” The texture was so soft and fudgy like a brownie, something I honestly didn’t think you could achieve without a generous amount of fat.
Secondly, it’s SO easy and the prep time is quick and it uses minimal dishes. One bowl people!. And moving right onto thirdly, did I mention it’s a single serving???? I mean…… technically I guess you could share but……. (yeah right!)
I sorta feel this is going to revolutionize the future of my healthy-home-baking skills. There is so much natural sweetness with sweet potatoes that you really don’t have to add much sweetener at all. Of course, I’m positive a little tiny bit of sugar wouldn’t hurt anything either, but it’s nice to get great results without, right? It’s also accidentally gluten free, dairy free, and vegan because I used almond flour and plant-based chocolate protein powder. Oh, and Dairy Free Chocolate Chips. I’m going to try a pumpkin spiced version next, it’ll be like sweet potato pie in a cookie form.
Lastly, and you’ve probably already thought of this, but it’s a great recipe to have on hand around the holidays because it’s the perfect way to use all the extra sweet potatoes afterwards.
Alright, that’s a wrap. I think I’ve exhausted every detail I had to include about this recipe so now all that’s left is for me to zip it and let you go try it for yourself! I hope you enjoy, guys and please feel free to tell me what you think and I’d love if you want to tag me in a pic on my socials.
Need a quick healthy treat or snack just for one? This chocolate sweet potato cookie has a thick fudge brownie texture that's sure to satisfy!
- 2.5 oz (about 1/2 small one) baked sweet potato, mashed
- 1 tablespoon flaxseed meal
- 3 tablespoons almond milk
- 1/2 tablespoon cocoa powder
- 1/2 scoop (23g) chocolate protein powder *see note (I used Orgain chocolate)
- 1 tablespoon (7g) blanched almond flour
- 1/2 - 1 tablespoon maple syrup
- 1/8 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 tablespoon Dairy Free Chocolate Chips
- Preheat oven to 350 degrees (a small toaster oven works great for this single-serving recipe) and line a small baking pan with parchment or silicone baking pads
- Whisk the flaxseed, almond milk, vanilla, salt, and syrup in a small mixing bowl. Add the mashed sweet potato and baking powder and stir until well mixed. Add the protein powder, cocoa, and almond flour and mix completely.
- The dough should be thick, but still fairly wet (think extra thick cake batter). Use a rubber spatula to scrape the bowl clean onto your prepared pan and spread it into a cookie shape. Add your chocolate chips on top and place in the oven to bake for about 25 - 30 minutes until the top looks dry and the cookie feels firm. Remove and cool completely before serving, unless you don't mind it messy, then grab a fork and dive in! (Eater's note: I love eating it chilled in the fridge.)