This delicious recipe is high in fiber, antioxidants and flavor. The sweet potato is a great substitute for the usual butter in cookies recipes.
Author: Chef Maria Cummins
1 1/2cupswhole wheat flour
3/4cupsweet potatocooked, cool, mashed
Preheat oven to 375 F degrees. Stir in the dried cranberries and chocolate chips. Leave at least 1/2 inch of separation in between each.
Lightly spray 3 cooking trays with cooking spray.
Mix the flour, baking soda, salt and cinnamon and set aside. Add oats to flour mixture. In a large bowl, beat the sweet potato, oil, sugar, vanilla and eggs until smooth. Incorporate everything and mix well.
Spoon out 12 balls of dough in each cooking sheet.
Bake for 18 minutes. Once done transfer to cookie rack to cool down. *
Store leftover cookies in air tight container.
* Since ovens may have a variation on temperature due to calibration, keep and eye on your cookies. You will know that they are ready once they start looking golden brown.
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