Sweet Potato Chocolate Chip Cookies
Prep Time
Cooking Mode
125 mL (½ cup) cup non-hydrogenated margarine
150 mL (⅔ cup) cup brown sugar
2 eggs
250 mL (1 cup) cup cooked, mashed sweet potato
5 mL (1 tsp.) tsp vanilla
250 mL (1 cup) cup all-purpose flour
250 mL (1 cup) cup whole wheat flour
60 mL (¼ cup) cup wheat germ
2 mL (½ tsp.) tsp ground nutmeg
15 mL (1 tbsp.) tbsp baking powder
2 mL (½ tsp.) tsp baking soda
125 mL (½ cup) cup dark chocolate chips
125 mL (½ cup) cup non-hydrogenated margarine
150 mL (⅔ cup) cup brown sugar
2 eggs
250 mL (1 cup) cup cooked, mashed sweet potato
5 mL (1 tsp.) tsp vanilla
250 mL (1 cup) cup all-purpose flour
250 mL (1 cup) cup whole wheat flour
60 mL (¼ cup) cup wheat germ
2 mL (½ tsp.) tsp ground nutmeg
15 mL (1 tbsp.) tbsp baking powder
2 mL (½ tsp.) tsp baking soda
125 mL (½ cup) cup dark chocolate chips
Directions
1Preheat oven to 180°C (350°F).
2In a bowl, cream together butter and brown sugar using an electric beater. Incorporate eggs one at a time, beating. Stir in mashed sweet potato and vanilla.
3In a separate bowl, combine all-purpose flour, whole wheat flour, wheat germ, nutmeg, baking powder and baking soda. Add these dry ingredients to the sweet potato batter, stirring until just barely incorporated. Stir in chocolate chips.
4Line a baking sheet with parchment paper (or oil the baking sheet). Drop cookie dough by the spoonful onto sheet, 30 mL (2 tbsp.) at a time, leaving enough space for cookies to spread out slightly during baking.
5Bake in the oven for about 12 minutes.
6Children will be thrilled to help measure out and stir in recipe ingredients. And of course they'll want to portion out the dough on the baking sheet by themselves!
Tips
1
CHEF'S SECRET: Serve the cookies topped with vanilla ice cream or vanilla yogurt for a dessert.
Disclaimer
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Personal Note
Personal Note