Sweet Potato-White Chocolate Cookies

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Who says nutmeg is a winter spice? These cookies have traditional fall flavors, but I’ve been eating them all summer. They’re so moist that each cookie feels like a piece of cake, and they always please a crowd.

This is a variation on pumpkin cookies with chocolate chips. I replaced the canned pumpkin with sweet potatoes because my farm share sends me piles of them; pumpkin would give you the same result, though.

I mixed in white chocolate and pecans to replace the chocolate chips so this recipe would be heartburn-approved. Both versions are delicious, but to be honest, I usually use semisweet chocolate when I make these for others! Total chocolate deprivation is not a sustainable lifestyle. These are some of the healthiest cookies around, so I don’t feel guilty about having a few bites of chocolate once in a while.

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INGREDIENTS

  • 1 2/3 cups flour
  • 1/3 cup whole-wheat white flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2 eggs, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 cup mashed sweet potato (from 2 medium potatoes; directions below)
  • 1 tsp vanilla
  • 1/2 cup white chocolate chips
  • 1/3 cup chopped pecans (optional)

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DIRECTIONS

  1. Wash the sweet potatoes and prick them each several times with a fork. Put them on a plate and microwave for 7 minutes. Flip each potato and microwave for 6 more minutes. Set aside to cool.
  2. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
  3. Stir the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside.
  4. Use a dull knife to peel each potato (as shown here). Discard the skins, mash the flesh, and measure out 1 cup, setting aside any extra for another use.
  5. Using an electric mixer, beat the eggs and brown sugar until smooth and light in color, about 1 minute. Mix in the applesauce, oil, sweet potato, and vanilla until blended.
  6. On low speed, mix in half of the flour and then the other half after a few seconds. Work quickly, as the dough will form a sticky ball around the beaters. Finish mixing by hand if necessary.
  7. Mix in the white chocolate chips and pecans (if using) by hand. IMG_5905
  8. Using a 1/4 cup measuring cup, scoop the dough onto the cookie sheets. You should have 14 to 16 cookies.
  9. Bake the cookies until the tops feel firm and a toothpick comes out clean, 15 to 16 minutes. Let the cookies rest for 5 minutes on the sheets; then move them to cooling racks to cool completely.
  10. To store, leave the cookies uncovered and unrefrigerated overnight. (Otherwise they will get soggy.) Move to an airtight container the next morning, and refrigerate if you haven’t devoured them all.

Makes 14 to 16 cookies. Adapted from http://baker-bookworm.blogspot.com/2010/11/pumpkin-chocolate-chip-cookies.html

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