From the kitchen of: Petits Chefs Academy Page 1

Sweet Potato Chocolate Chip Cookies

Yields: 24
Equipment: oven, baking tray, parchment paper, whisk, spatula, measuring spoons, tablespoons, bowls
Ingredients:

Wet Ingredients Check List Dry Ingredients Check List

 3/4 cup cooked & mashed sweet potato (1  2 cups all-purpose whole wheat
medium potato) flour
 1/2 cup butter, softened (Vegan Option: ¼  1 tsp. baking soda
Cup Coconut Oil)  1 tsp. baking powder
 2 eggs (Vegan Option: 2 Tbsp. of Flax to 8  1/4 tsp. CINNAMON
tbsp. water, let gel together for about 30  ¼ cup of dried rolled oats
minutes and then add)  1 cup semisweet chocolate chips
 1/4 cup Turbinado sugar (Option: Coconut
Sugar)
 1 tsp. PURE VANILLA EXTRACT
Method:
1. Preheat oven to 300°.
2. In a large bowl, cream together the sugar and butter first, then add all the other WET ingredients and mix together.
3. In a separate bowl, combine DRY ingredients. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
4. Fold in the chocolate chips. Drop by the teaspoonful onto ungreased baking sheets and bake at 300° for about 25 minutes, until firm in the
middle.

Petits Chefs Academy

9661 Jane St., Unit #1
Vaughan, ON L6A 3X5 www.PetitsChefsAcademy.com Tel: 289-553-4445