What if I told you these cookies had a super secret ingredient that makes them low fat and dairy-free? Would you believe me?
It’s true! With the help of my secret ingredient, I have crafted a cookie that is not only lower in fat than other cookies, but since there is no need for butter, they’re also dairy-free!
Are you ready to hear the secret?
It’s all about sweet potato.
Mashed sweet potato replaces all of the butter in these cookies without sacrificing taste or texture. The cookies stay moist without fatty butter or oil. You won’t taste the sweet potatoes, either. My roommates (some of the pickiest eaters I know) tried these cookies before I could tell them the difference, and they all agreed they were some of the most delicious treats I’ve ever made.
These cookies can also be made gluten-free if you use gluten-free oats. They’re an all around tasty dessert that won’t spoil your hard work at the gym.
Secret Ingredient Chocolate Peanut Butter Cookies
2/3 cup peanut butter, chunky or smooth
2/3 cup sweet potato, mashed (about half a large potato)
2/3 cup brown sugar
2 cups old-fashioned oats, ground into a flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup chocolate chips (optional)
- Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
- In a large bowl or bowl of a stand mixer, combine peanut butter, sweet potato and brown sugar. Mix well until combined.
- Add eggs, one at a time, blending well after each addition.
- Add ground oats (you can do this in a food processor or high powered blender), cocoa powder, baking powder, and baking soda to sweet potato mixture. Mix well by hand with a spoon or rubber spatula. Add chocolate chips (optional) and stir until fully combined.
- Drop by tablespoonfuls on prepared baking sheet and bake for 9 to 11 minutes or until edges are slightly firm. Centers will remain very soft.
- Allow to cool on pan for 5 minutes before removing to a wire rack.
Thank you to Green Eggs and Hamstrings for this recipe.
Stay healthy this weekend!