We are thrilled to announce
another winner of our recipe contest with Sprout Foods
and MiniMunchers.com.
—
Nan Foster is our First Prize Winner for her brilliant “Antioxidoodles,” a Sweet Potato Chocolate
Chip Cookies recipe. Foster says: “There is a story behind these cookies. I created a similar product for cancer patients…as part of a large community service project I initiated. In addition to being high in antioxidants, [the cookies] are also gluten free.”
Other
winners, and their recipes, will be announced in the coming weeks. Stay tuned!
Sweet Potato Chocolate Chip Cookies
Makes 40-45 cookies
Ingredients
½ cup organic quick cooking oats
½ cup organic almond meal
¼ cup organic coconut/palm sugar
¼ cup flaxseed meal
2 tbs organic ground cinnamon
½ tsp organic dried powdered ginger
¼ tsp organic ground cloves
½ tsp baking powder
½ tsp salt
½ cup organic dried currants
1 cup organic pitted dates, chopped in processor until it becomes a sticky paste
Two 2.5 oz pouches Sprout Organic Baked Sweet Potato
1 tsp vanilla extract
3/4 cup chocolate chips, optional (preferably 70% chocolate chunks)
Preheat oven to 350º (convection setting). Prepare cookie sheet with
parchment paper. To mixer, add first nine dry ingredients and mix on low
speed until well combined. To the dry flour mixture, add each of the
fruits and stir well so bits are coated, separated, and integrated into
dry ingredients. Add sweet potato and vanilla to mixer and combine on
low-medium speed to incorporate into dry flour mixture. Add chocolate
chips to batter and combine until evenly incorporated. Use small 1″ ice
cream scoop to dole out batter onto sheets (or heaping teaspoon full
that you roll into ball). Cookies won’t spread during baking. Bake 13
minutes or until lightly browned on top.
Enjoy!
