New York-Style Sweet Potato and Chocolate Cookies

Ingredients

• 400 g Roasted sweet potato (Cooked and mashed; it must be completely cool before preparing the dough.)
• 1 tsp Vanilla flavoring or extract
• 2 Eggs (Whole eggs.)
• 60 g Peanut butter
• 170 g Oat flour (Use certified gluten-free oat flour if necessary.)
• 40 g Erythritol
• 1 tsp Baking powder
• Salt (1 pinch, approximately 0.5 g.)
• 1 tbsp Unsweetened cocoa powder
• Unsweetened dark chocolate, chopped (Optional; add pieces to the dough and, if desired, a square in the center of each cookie to fill them.)
• Oil (A small amount for greasing your hands when shaping the cookies.)
• Flaky salt (Optional, for sprinkling on top at the end.)

Steps

1. 1

   If the sweet potato is not yet prepared, roast it until very tender. Let it cool completely and mash it until smooth. Preheat the oven to 200 °C and line a baking sheet with parchment paper.

2. 2

   Place the mashed sweet potato, eggs, vanilla, and peanut butter in a large bowl. Mix until smooth and homogeneous, with no visible lumps.

3. 3

   Add the oat flour, erythritol, baking powder, pinch of salt, and unsweetened cocoa powder to the same bowl. Mix until a thick, uniform dough forms.

4. 4

   Fold in the chopped dark chocolate if using, distributing it throughout the dough.

5. 5

   Cover the bowl and place the dough in the freezer for 30 minutes so it firms up and is easier to shape.

6. 6

   Remove the dough from the freezer and grease your hands with a small amount of oil. Divide the dough into portions and shape them into balls.

7. 7

   Place the balls on the lined baking sheet, leaving space between them. Flatten them slightly with your hand, but keep them thick; they should not be thin.

8. 8

   To make the filled New York-style version, place a square or portion of chocolate in the center of each portion, cover with a little more dough, and seal the edges well. This step is optional: you can also bake the cookies without filling.

9. 9

   Bake at 200 °C for 10 minutes. The cookies should be firm on the outside but still soft in the center; avoid overbaking them.

10. 10

    Let the cookies rest on the baking sheet for a few minutes before eating, as they will finish setting as they cool.

11. 11

    Sprinkle flaky salt on top, if desired, and serve the cookies warm or at room temperature.

Notes

The chocolate and flaky salt are optional. To keep the recipe gluten-free, use certified gluten-free oats. The amount of chocolate is not specified in the source; therefore, it has been left without a quantity.

Nutrition per serving

• dessert
• cookies
• no added sugar
• gluten-free
• no refined flour
• high-fiber
• baked
• chocolate