Spiralized Sweet Potato Cookies with Chocolate Chips from Spiralize Every Day

Spiralized sweet potato and chocolate chip cookies

Spiralized Sweet Potato Cookies with Chocolate Chips from Spiralize Every Day

Low in sugar and with sweet potato and almond butter too, these cookies really are a healthy choice!

Course biscuits, cookies, Snack

Cuisine International

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 85kcal

Author Corina Blum

Ingredients

250 g sweet potato
50 g rolled oats
½ teaspoon mixed spice or cinnamon
75 g chocolate chips
2 eggs beaten
3 tablespoon almond butter I used peanut butter
1 tablespoon honey
1 teaspoon vanilla extract

Metric - US Customary

Instructions

Spiralise the sweet potato using a 3mm spaghetti blade. Transfer the spiralized sweet potato to a food processer and pulse until it is like rice.
Put the sweet potato in a bowl with the oats, spices and chocolate chips and mix together.
In another small bowl beat the eggs with the nut butter, honey and vanilla.
Stir the wet ingredients into the dry ingredients.
Line 2 baking trays with non stick baking paper and place spoonfuls of the mixture onto the trays. Flatten them slightly.
Bake for 10-12 minutes at 180C.
Let the cookies cool slightly on the baking trays then transfer them to wire racks to cool.
Store in an airtight container for up to 2 days.

Notes

In the book, Spiralize Every Day, this recipe is gluten-free and contains gluten-free oats and gluten-free chocolate. I used regular oats and chocolate. Instead of pulsing the spiralized sweet potato in a food processor I'm sure roughly chopping it by hand would also work.

Nutritional information is approximate and a guideline only.

Nutrition

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