Chewy Chocolate Chip Cookies
Servings: 12 cookies
Calories: 55kcal
A gluten free, chewy, chocolate chip cookie made from oat flour, a bit of casein protein powder, and pureed sweet potatoes. These cookies are low calorie and have great flavor for a cookie that has no butter or sugar.
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Ingredients
- ½ cup (50 g) oat flour
- 2⅔ tbsp (20 g) tapioca flour or cornstarch
- 3 tbsp (16 g) vanilla casein protein powder
- ¾ cup (140 g) mashed sweet potatoes
- 3⅓ tbsp (50 g) liquid egg whites
- 2⅔ tbsp (40 g) mini chocolate chips
- ½ tsp (2 ml) vanilla
- ½ tsp splenda optional
Instructions
For the Cookies
- Note: I use metric measurements for any baking recipe I develop. I reccomend you buy a scale and do the same.
- Preheat your oven to 350°F.
- Mix the oat flour, tapioca flour, protein powder (and splenda if you're using it) together until it is fully incorporated.
- Add in the remaining ingredients and mix until it forms a dough.
- Spray a sheet pan with oil and use a cookie scoop to form each cookie. It will make 12.
- Wet your fingers and press each cookie into shape, they will not spread in the oven.
- Bake for 6-7 minutes. Let the cookies cool before serving.
Nutrition
Calories: 55kcal | Carbohydrates: 8.5g | Protein: 2.4g | Fat: 1.3g
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
101.9g
Protein
29.1g
Fat
15.1g
Calories
659.9 cals
This Post Has 3 Comments
One of my favorite recipes here, you should make a vid on these!
Some notes after making these a few times:
– It’s quickest and easiest IMO to process your sweet potatoes by dicing them up and microwaving them. After that they puree or mash pretty easily. If you puree up the skins as well the cookies will come out darker, but include all the nutritional benefits those skins have. You can also put the raw diced sweet potato into a food processor to make a samosa/coconut flake style texture that’s a bit harder to work with but is still great.
– Prepping for 36 cookies (3x) will let you fill a large sheet pan with them rather than having to form individual cookies. A bit hard to spread, but once you do so you can bake them for a bit longer then cut them into even squares.
thank you and good notes 😎
Should the sweet potatoes be baked first, or are they used raw? I have never used a sweet potato in a recipe like this, but it seems like it would be hard to mash them up in their raw form. Thank you!