I know it’s not fall yet, and I definitely don’t want it to be, but….I love cooking with sweet potato! and pumpkin, and squash, and everything fallish. So I know this “cookie” isn’t the most summery thing out there, but, man, is it delicious.
Let me clarify for you that this isn’t a cookie in the way you might think of a cookie. It is not chewy or crunchy or buttery. It is actually quite fluffy and light, almost like a muffin except not as crumbly, and not quite like bread because it isn’t springy. And the dough is plopped right onto the cookie sheet like a cookie, it keeps it shape and everything, so…Any good name ideas? A sweet biscuit, maybe? What it really reminds me of is Kringla, but it has more flavor and isn’t quite as chewy.
Of course the chocolate glaze on top is optional. I personally thought the biscuits were delicious without it, but when cooking for a man who loves chocolate unconditionally, I figured he’d like the touch. Not to mention, dark chocolate (in moderation) is quite good for you.
The cookie itself is also rather healthy. Made with half ground oatmeal, greek yogurt, and pure maple syrup, there isn’t anything super questionable on the ingredient list. And anything with sweet potatoes is bound to have at least a few health benefits.
But enough of the health talk. This is purely based on flavor: Even my grandpa (who doesn’t like sweet potatoes and is in a constant state of skepticism regarding my experimental desserts) said the cookies were delicious. Success!
Sweet Potato Cookies with Dark Chocolate Glaze
1 medium to large sweet potato, pureed until smooth
1 cup oatmeal, finely processed
1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tbsp vanilla
1/2 cup pure maple
1/4 cup greek yogurt
1 tbsp olive oil
For the glaze:
1/2 cup dark chocolate
2 tbsp milk
5 tbsp powdered sugar
1. Preheat oven to 350F. Lightly spray a cookie sheet with oil. Puree cooked sweet potato (you can cook it in the microwave for about 8 minutes until tender) in food processor until smooth. Set aside. In a large bowl, combine processed oats, flour, salt, baking soda, and cinnamon.
2. In a separate bowl, mix vanilla, maple, yogurt, olive oil, and egg. Add sweet potato and stir until smooth. Add flour mixture to wet mixture and mix well. Place on prepared cookie sheet in dollops and bake for ten to fifteen minutes or until golden brown on top.
3. For the glaze, melt chocolate and milk in pan on low heat. Do not let it boil. When completely melted, take off heat and slowly add in powdered sugar. Glaze cookies as they come out of the oven.