Have you ever dreamed of a scrumptious, decadent, warm brownie cookie that simply melts in your mouth? Paired with a cup of milk and it almost suddenly feels as if the world is free of problems. I think about such chocolate-y goodness on a daily basis, but the sad reality of the poor nutritional value of a brownie cookie permits me to consume only a few in a month. However, a wave of excitement recently inundated my insides when I discovered that sweet potatoes make an incredibly convincing substitute for butter and sugar. Additionally, a simple swap of all purpose flour to oat flour lowers the glycemic index of the cookies and adds a boost of fiber to a diet. All natural ingredients packed in one cookie. Let’s stop blabbing and just get to the recipe…
Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)
(Scroll below recipe for step pictures)
yield: 9 cookies
- 3/4 c. mashed sweet potato (yellow and purple yams work as well; I just a yellow yam)
- 1/4 c. nut butter (I recommend almond or cashew butter; peanut butter will overpower the chocolate flavor) (Here is the recipe for 1 ingredient homemade almond butter)
- 1 1/2 tbsp. oat flour
- 2 tbsp. non-dairy milk
- 2 1/2 tbsp. unsweetened dark cocoa powder
- 1/2 tsp. baking powder
- 1 tbsp. liquid sweetener (i.e. agave or maple syrup)
- 3 tbsp. dark chocolate chips
- chopped nuts (optional)
- Preheat the oven to 350 °F.
- In a blender, combine the sweet potato, nut butter, liquid sweetener, and milk for about 30 seconds until mixture is smooth and evenly incorporated.
- Add in the oat flour, cocoa powder, and baking powder until the mixture is the consistency of cookie dough. Fold in the chocolate chips and nuts.
- Wet hands to prevent the dough from sticking. Roll the dough balls and pat down slightly to form cookies on a greased cookie sheet or non-stick pan.
- Bake in the oven for approximately 12 min.
- Remove from the oven and let them set for approx. 10 minutes. Transfer to a cooling rack and enjoy with a cup of milk!
The cookies will come out of the oven a little fudgy, but I like them best when they have set for a little, hardened a bit on the outside, and pipe hot steam when broken apart. These cookies are ideal for breakfast on to go or as a snack, and will fuel your day without a doubt. Fiber from the sweet potatoes and oats ensure lasting energy, and Vitamin E and monounsaturated fats from the almond butter helps maintain heart and brain health.
Whip these cookies up, give it a try, and I can guarantee you that you may not want to return to an original cookie recipe because of how delightful and nutritious these fudgy cookies are!