Healthy Chocolate-chip Cookies
About this Recipe
How can you make baking healthy?
Use resistant starch to feed the good-gut bacteria, add in Sweet potato (Kumara for New Zealanders) for a prebiotic kick, use a sweetener that won’t leave your microbiome starving, flavour it with Pumpkin-spice for a tantalizing lift and top off with dark chocolate for an antioxidant boost.
This healthy chocolate chip cookie recipe that won’t stick around for long.
1 cup of cooked sweet potato (you can also use cooked pumpkin)
Healthy Sweetener (see below)
1/2 cup butter, softened
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking soda
2 cups flour mixture (see notes)
1/2 cup of dark chocolate chips
Any flour will do. To add extra nutritious benefits I use 3/4 cup of resistant starch as a mixture of potato flour, green banana flour or tree nut flour with 1 1/4 cup of spelt flour, normal flour, gluten-free flour or buckwheat flour – depending on my mood and what I have in my cupboards.
Making cookies sweet and healthy can be an art. All the sweeteners I use are from a natural source (not made by a scientist in the lab) and ideally are packed full of other micro-nutrients. Here are a few of my favourite combinations to use in the healthy chocolate chip cookie recipe.
Option 1: 1tsp monk fruit + 2 Tbsp maple syrup
Option 2: 1/4 cup apple puree
Option 3: 4 Tbps of honey
(I am sure there are other combinations out there, contact me to share, I would love to hear what is working for you)
Step by Step Instructions
Heat oven to 180 degrees C
Put the sweet potato, monk fruit, butter and egg in a blender and blend until smooth.
Put the rest of the dry ingredients into a mixing bowl and mix together.
Pour the sweet potato blended the mixture into the dry ingredients and mix until well combines and one gloopy mess.
Mix in the chocolate chips.
Roughly spoon about a heaped tablespoon of the mixture onto a tray lined with baking paper. (it doesn’t have to look perfect, a cookie blob is perfect)
Put in oven and cook until slightly browned on the bottom. Roughly 20-30 minutes.
Take out of the oven and once cool, store in snap lock container – if you’re going to keep for more than 3 days then store in the fridge.
Make a double lot of the cooked sweet potato and store the rest in the freezer for you’re next batch.