Do Better

Chocolate Cake Cookies

As you know, I love getting veggies into my family’s foods. Here’s a little take on dh’s cookies: These are in no way “healthy”, but I was able to substitute some butter, eggs and sugar for sweet potatoes. Why sweet potato? Because they are anti-diabetic, anti-inflammatory, and full of antioxidants.

Chocolate Cake Cookies (with Sweet Potato Puree)

• 1/2 bag of Ghirardelli Semi-sweet chocolate chips
• 2 T butter, unsalted and softened
• 1/4 cup flour
• 1/4 t baking powder
• 1/4 cup unsweetened cocoa powder
• 2 T flaxseed meal
• 1 egg
• 1 egg white
• 1/2 cup sugar
• 1/2 cup sweet potato puree
• chopped walnuts

In a double boiler, melt the chocolate chips and butter. In standing mixer’s bowl, beat eggs, sugar and sweet potato. Stir in the melted chocolate.

In a small bowl, sift flour, baking powder and cocoa powder. Slowly add this to the chocolate mixture.

Using a sheet of plastic wrap, form the dough into a log, about 2 inches in diameter. Wrap tightly and put in the freezer at least 1 hour or until firm.

Preheat oven to 350 degrees. Unwrap dough and with a sharp knife, cut into 1/2 inch slices. Roll the piece of dough in your hands and then flatten it a bit on the baking sheet. Garnish with a few walnuts. Bake on parchment paper or silpat mat for 10 minutes. Cool on baking sheet for 5 minutes then transfer to a wire rack.