Sweet Potato Chocolate Chip Cookies

23 Posted by - September 12, 2013 - Snacks

ZooEffect WordPress plugin

Here’s what you’ll need:

  • 2 whole eggs
  • 1.5 cups cooked mashed sweet potato (2 decent sized potatoes)
  • 3 tbsp coconut oil
  • 2 tbsp vanilla extract
  • 1 scoop protein
  • 1/4 cup coconut flour, sifted (1/2 cup if you decide not to use protein powder)
  • 3 tsp raw sugar
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees. Prepare cookie sheet by lining with parchment paper.
  2. Mix and sift dry ingredients. Set aside.
  3. We find the quickest way to bake up a sweet potato is to wash it, cut the ends off, poke a bunch of holes in it with a fork, then microwave it for 2-3 minutes depending on the size of your potato (3 mins for a large one, 2.5 for medium and 2 for a smaller one) Flip the potato and microwave for another 2-3 minutes. While you are microwaving the potato, preheat oven to 400 degrees.  Add potato to a baking tray lined with parchment paper and bake for 15 minutes.  Cut the potatoes in half and scoop sweet potato off of skins, then mash.
  4. Mix eggs in a bowl for 1 minute using hand mixer or standing kitchen mixer.  Add mashed sweet potato, oil, vanilla extract, and blend to combine.
  5. Add dry ingredients to wet ingredients. Blend with mixer to thoroughly combine. Scoop dough with 1 or 2 ounce ice cream scooper and arrange onto baking try with parchment paper.
  6. Bake for 30 minutes. BOOOM!

Makes about 12 cookies.

Approx. Macros per cookie:

107 Cals |5.3g Fat | 11g Carbs | 3g Protein (With coconut flour only)

95 Cals | 5.1g Fat | 9.5g Carbs | 4.2g Protein (With protein powder)

Share on FacebookPin on PinterestEmail this to someoneTweet about this on TwitterShare on StumbleUpon

No comments

Leave a reply