Hey again, loves!

Question; What do you do when you have too much sweet potato cooked and ready to use. For me there are endless possibilities but I always say…. “When life gives you sweet potato, add chocolate!” Well, okay I don’t actually say that but now I probably will because this recipe is a game-changer my friends!

I hardly know where to begin about all the things that surprised me about it. It was one of those recipe that I was like “Hmm, it probably won’t be very good but I’ll eat it anyway because I don’t want to be wasteful.” then to my disbelief I tried it and was like, “Um, YES!” and “Imma get me some more sweet potatoes!” The texture was so soft and fudgy like a brownie, something I honestly didn’t think you could achieve without a generous amount of fat.

Secondly, it’s SO easy and the prep time is quick and it uses minimal dishes. One bowl people!. And moving right onto thirdly, did I mention it’s a single serving???? I technically I guess you could share but……. (yeah right!)

I sorta feel this is going to revolutionize the future of my healthy-home-baking skills. There is so much natural sweetness with sweet potatoes that you really don’t have to add much sweetener at all. I wanted to try this without added sugar so I used a bit of stevia and that’s it. Of course, I’m positive a little sugar wouldn’t hurt anything either, but it’s nice to get great results without, right? It’s also gluten free and dairy free because I used almond flour and plant-based chocolate protein powder. I’m going to try a pumpkin spiced version next, it’ll be like sweet potato pie in a cookie form.

Lastly, and you’ve probably already thought of this, but it’s a great recipe to have on hand around the holidays because it’s the perfect way to use all the extra sweet potatoes afterwards.

Alright, that’s a wrap. I think I’ve exhausted every detail I had to include about this recipe so now all that’s left is for me to zip it and let you go try it for yourself! I hope you enjoy, guys and please feel free to tell me what you think and I’d love if you want to tag me in a pic on my socials.

XOXO

Healthy Double Chocolate Chip Sweet Potato Cookie (Single-Serving)

Prep Time: 5 minutes

Cook Time: 30 minutes Yield: 1
Total Time: 35 minutes Serving Size: 1

Need a quick healthy treat or snack just for one? This chocolate sweet potato cookie has a thick fudge brownie texture that's sure to satisfy!

Ingredients

2.5 oz (70g) baked sweet potato, mashed
1 large egg white (about 3 tbsp)
1/2 tablespoon cocoa powder
1/2 scoop (23g) chocolate protein powder *see note
1 tablespoon (7g) blanched almond flour
1 - 2 tablespoons sweetener (I used stevia but sugar, honey, or maple syrup will also work.)
1/8 teaspoon pure vanilla extract
pinch sea salt
1/2 tablespoon dark chocolate chips (dairy free if needed)

Instructions

1. Preheat oven to 350 degrees (a small toaster oven works great for this single-serving recipe) and line a small baking pan with parchment or silicone baking pads
2. Whisk the egg white, vanilla, salt, and stevia in a small mixing bowl. Add the mashed sweet potato, sweetener of choice, and baking soda and stir until well mixed. Add the protein powder, cocoa, and almond flour and mix completely.
3. The dough should be thick, but still fairly wet (think extra thick cake batter). Use a rubber spatula to scrape the bowl clean onto your prepared pan and spread it into a cookie shape. Add your chocolate chips on top and place in the oven to bake for about 25 - 30 minutes until the top looks dry and the cookie feels firm. Remove and cool completely before serving, unless you don't mind it messy, then grab a fork and dive in! (Eater's note: I love eating it chilled in the fridge.)

Notes

*I used plant-based chocolate protein powder because that's what I had but feel free to use whatever type you like.

For the whole cookie: Kcal: 250 Protein: 19.5g Carbs: 28g Fat: 8g

The recipe is included in the post today! ⤴️⤴️⤴️⤴️

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21

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Don't forget to check out my other recent food posts:

1. Brown Butter Sage Pumpkin Crepe Bake (FOOD PHOTO SHOOT)

2. Chocolate Covered Caramel Cookie Dough Pretzel Cups (FOOD PHOTO SHOOT)

3. Throwback! Homemade Dunkaroos (Cookies + Frosting Dip) (FOOD PHOTO SHOOT)

4. Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (FOOD PHOTO SHOOT)

5. Creamy Roasted Garlic, Chicken, & Bacon Farfalle Pasta (FOOD PHOTO SHOOT)

6. Chocolate Hazelnut Ricotta Scones with Nutella Glaze (FOOD PHOTO SHOOT)

7. Slow-Cooked Roast Beef & Mushroom Stroganoff (FOOD PHOTO SHOOT)

8. Loaded Turkey Enchilada Potato Skins (FOOD PHOTO SHOOT)

9. Peanut Butter Banana Protein Pancakes (FOOD PHOTO SHOOT)

10. Checkered Chocolate & Tahini Layer Cake (FOOD PHOTO SHOOT)

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

12 DAYS UNTIL I LEAVE FOR STEEMFEST!!

I HOPE TO SEE YOU THERE