½cupcoconut oilavocado oil, or melted unsalted butter
2cupsall-purpose flouror whole wheat
1 ½cupsrolled oats
1teaspoonbaking soda
½teaspoonsalt
1teaspooncinnamon
1teaspoonvanilla extract
3/4cupdark chocolate chipsI used mini
Instructions
To cook 2 small-medium sweet potatoes, you can bake them, microwave them *see note, or chop them into chunks and boil them in a pot with water. Boil until they are fork tender, drain, and then mash or blend. Set aside to cool.
Preheat the oven to 350°F and prepare a sheet pan with parchment paper.
In a bowl, add the sweet potatoes, 1 large egg, ½ cup coconut oil, 2/3 cup light brown sugar, and 1 teaspoon vanilla extract. Mix to combine and set aside.
In a separate bowl, mix together the 2 cups all-purpose flour,1 ½ cups rolled oats, ½ teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon cinnamon.
Add the flour over the wet sweet potato mixture. Using a spatula, mix to incorporate.
Next, add in the 3/4 cup dark chocolate chips, and gently mix again.
Using a cookie scoop and working in batches, add 1-2 tablespoons of cookie batter on the sheet pan, spacing them 1 inch apart. You may work in batches.
Bake for 10-12 minutes or until the edges are golden down and the middle of the cookie sets.
Allow the cookies to cool for a few minutes before handling and transferring them to a wire rack to cool for another 5 minutes. Serve and enjoy.
Notes
How I microwave sweet potatoes: What I like to do is clean the sweet potato, wet a paper towel, and wrap the sweet potato with it. I then microwave it on high for 3 minutes. Let it cool a bit before you handle it. Cut it in half and scoop out the sweet potatoes.
Any sugar works for this recipe.
Cinnamon can be optional.
To make it vegan, use egg substitute and dairy-free chocolate chips.