Sunday, November 5, 2017

Sweet Potato, Chocolate Chip Cookies

These are great for Halloween as they bake up orange. I bought a mondo (~2.5 pound) garnet sweet potato and it made over 100 cookies in 2 batches. This recipe is for one batch.

1 Garnet Sweet Potato (~1.25 pounds)
1 1/2 cups unsweetened Applesauce
1/2 cup Water
1 cup Brown Rice Flour
1 pkg Chocolate Chips

I used the Vita-Mix with the dry container. This much sweet potato filled it. Put the applesauce in first to make it easier to blend. Use the water to rinse out any remaining applesauce from the measuring cup or the jar if it's at the end. Add that to the blender/food processor. Peel the sweet potato, cut into chunks and add to the blender. Blend on high until it's a thick liquid.

Pour in a bowl. Stir in the flour and chips.

Pre-heat oven to 300 degrees

Drop spoonfuls of batter in cookie shapes on a cookie sheet. Shape them with the spoon and tamp them down a little. These will not spread or flatten. I used parchment paper on the cookie sheet, but it was a right pain to get it off after flipping these. I'm trying out a cake recipe now and spread a little olive oil in the pan. We'll see if that helps with the sticking issue.

Bake for about 30 minutes. Flip. Bake for 30 more minutes. Let cool.

When flipping, it might help to use a turner to loosen the cookies first. It gets a bit tricky using the dual cookie sheet method to flip them when they're individual cookies. Have to clamp down fairly hard and be fast on the turn so they don't fall out. Or just flip them individually with the turner.

This batter is moister than previous recipes. The texture is more of a sweet potato patty than a cookie, but they're quite popular as is. If you want more of a cookie texture, add another cup of flour.

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