Sweet Potato Chocolate Chip Oatmeal Raisin Cookies

Somethings in life are too good not to share. These comforting cookies, are one of those things. Sweet, satisfying, soft, with a slight chew, moist but not too moist. They create perfect, inviting, palm-sized, BIG, beautiful cookies.

These scratched my itch, but like a mosquito bite once you scratch it sometimes it makes it worse and you scratch more, in this case I had one cookie, then a half of one later and the other half shortly thereafter. They are so good!! "Mmm, mmm, mmm" says my husband. I thought these would be a great post to share for Father's Day. Who doesn't love a cookie? Plus, no soaking, refrigerating, just mix, bake, consume, repeat. 

 "Damn, I gotta have the other half of that cookie" - Gerald. Haha!! ​

Plus, they are healthy. The original recipe calls for 1 cup of butter vs. 1 cup of sweet potato puree, 1 1/2 cups of sugar vs. 2 tbsp. of agave syrup, plus 1 egg and 1 egg yolk vs. flax meal and water. Say what? I used amaranth flour so they are busting with protein! You can have one after you work out with 12.4 grams of protein a cookie. ;) Get your cookie on with these amazing Sweet Potato Chocolate Chip Oatmeal Raisin Cookies! Love, Christa

Makes 10 Huge Cookies

Ingredients:
1 Cup Sweet Potato Puree
1/2 Cup Creamy Natural Peanut Butter
2 Tbsp Agave Syrup
2 tsp Flax Meal
3 Tbsp Water
1 Tbsp Vanilla Extract
2 Cups Amaranth Flour (or All Purpose Gluten-Free Baking Flour)
1 Cup Oats
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Course Sea Salt
1 Cup Chocolate Chips (I used mini)
1 Cup Raisins (I used jumbo)

Loving Preparation:

1. ​Preheat the oven to 325 degrees Farenheight. Lightly grease a cookie sheet or line with parchment paper. 
2. Take a baked sweet potato, remove the skin, puree in a food processor until you have 1 cup. Add 1/2 cup peanut butter, 2 Tbsp. Agave, 2 tsp Flax Meal, 3 Tbsp Water and 1 Tbsp Vanilla. Process until well combined.
3. Whisk the dry ingredients together in a large bowl, 2 cups Amaranth Flour, 1 Cup Oats, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 tsp Sea Salt. Add the pureed mixture to the oats. Mix well, kneading if needed until incorporated. Fold in the chips and raisins. 
4. Take 1/3 Cup and fill with cookie dough, thwack it into your palm, with moist hands gently create the cookie shape. Use 1/4 Cup for 20 cookies and a tbsp for smaller servings. Place on the prepared pan, repeat until done.
5. Bake for 12-17+ minutes until nice and golden, puffy and done on top. We recently moved and this oven seems to have one temperature, HOT, so I only baked them for 9 minutes in a hot oven, I think 12-17 minutes at 325 would be sufficient, but take it longer if needed.
6. ​Remove from oven, cool to touch on pan. They will continue cooking on the pan. Transfer to a cooking rack. Enjoy! These make HUGE yummy cookies! 

Notes:

• You can replace the chocolate chips with dried fruit such as raisins, cranberries, dried cherries and the sort.
• You can use your favorite sweetener, pass or use more.
• You can use more puree and skip the peanut butter if you are allergic to nuts, or use a seed butter like sunflower.
• Waist Disclaimer! These do have a whopping 433 calories a cookie if you make them this large with 12.4 grams of protein, so if you use 1/4 cup you can have 20 cookies at 216 calories and 6.2 grams of protein per cookie. Or 2 tbsp at 108 calories with 3.1 grams of protein a cookie, see? You can still have some! :) 
• Adapted & Veganized from King Arthur Flour.