Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Use leftover roasted sweet potatoes to make these tasty fuel-up cookies or simply steam peeled sweet potato chunks in the microwave, then mash well or purée and let cool.
Sweet Potato Chocolate Chip Cookies
Makes about 12 cookies
1½ cups sweet potato, cooked and mashed
½ cup coconut flour
¼ cup coconut oil, melted
1 Tbsp. palm sugar or maple syrup
2 eggs, lightly beaten
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground ginger
1 tsp. cinnamon
1 tsp. baking soda
½ tsp. sea salt
½ cup dark chocolate chips (at least 70 percent cacao)
Preheat oven to 350. Line a baking sheet with parchment paper. In a large bowl, mix all of the ingredients except chocolate chips, stirring until well combined. The dough should be thick but smooth. Fold in the chocolate chips until evenly distributed. Place spoonfuls of the dough on the prepared cookie sheet, pressing down on the top of each cookie slightly with your thumb or the back of the spoon. Bake until golden, about 20–30 minutes. Cool on the baking sheet. Store cookies in an airtight container in the refrigerator for up to 5 days.