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

  • 1 egg

  • 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

Flour Mixture 

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

Step 1

Heat oven to 180 degrees C

Step 2

Put the sweet potato, monk fruit, butter and egg in a blender and blend until smooth.

Step 3

Put the rest of the dry ingredients into a mixing bowl and mix together. 

Step 4

Pour the sweet potato blended the mixture into the dry ingredients and mix until well combines and one gloopy mess. 

Step 5

Mix in the chocolate chips.

Step 6

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)

Step 7

Put in oven and cook until slightly browned on the bottom. Roughly 20-30 minutes.

Step 8

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. 

Healthy Chocolate-chip Cookies – YUM

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