These are such yummy, autumnal vibe biscuits that are healthy, gluten free and dairy free! With cleaner ingredients than store bought cookies, and a yummy autumnal feel and taste, these cookies are perfect to serve at any sort of gathering. Alongside the healthy carbs and fats, these chocolate chunk sweet potato biscuits are so nourishing and keep you full! They are the perfect healthy alternative to cure any sweet craving.
I came up with this recipe after scrolling through Instagram and seeing some delicious orange looking biscuits. I thought, surely after using sweet potatoes in brownies, they could act as the binding and sweetening agent in cookies too?! And behold, here is the birth of this recipe. Although these biscuits are not your typical crispy and dense cookies, they are still delicious! They still retain the elements of a crunchy exterior with a soft and warm interior, but they hold their shape far more in the oven, and do not spread out and melt into a cookie form.
The better you mash your sweet potato, the smoother the consistency of your dough. I don’t know about you, but I use the sweet potato to enhance this recipe and add in a healthy natural sweetener. I would rather not bite into an unexpected wedge of sweet potato mid-way through my biscuit. So, feel free to blend up the sweet potato in a blender to make sure that it has become a puree.
If you wanted to put minimal effort into this recipe, you could also add in the rest of the wet ingredients into your blender at this step. This will ensure that they are completely combined, and you also avoid an arm workout!
Things you could add to your chocolate chunk sweet potato biscuits:
- Nuts (pecans would work really nicely with this recipe)
- Orange or lemon zest
- A couple teaspoons of freshly squeezed orange or lemon juice
- A peanut butter or chocolate core
- Dried fruits (if you are not low FODMAP)
The cinnamon taste is very prominent in these chocolate chunk sweet potato biscuits. So if you don’t really like the taste of cinnamon, I would highly recommend omitting this from your ingredients. I would say that these biscuits give me carrot cake vibes, so again, if you are not a big fan of carrot cake, I would not necessarily recommend this recipe. But if this is the case, I would steer you in the direction of my sweet potato brownies (which are honestly so delicious and gooey).
Don’t panic if the dough seems super thick to start off with. Keep mixing it and the moisture will return. Adding water or milk will make this dough far too wet and sticky to work with. So, be patient and keep mixing, I promise it will turn out okay!
I have not tried this theory myself, but I imagine that using pumpkin instead of sweet potato here could also work well with this recipe. It also gives off autumnal vibes, and pairs well with cinnamon and chocolate chunks! To do this, I would roast up a small pumpkin, remove the peel and puree it, replacing the sweet potato in this recipe. If you do this, please comment down below or send me a message over Instagram!
Note: if you prefer thinner cookies, flatten the scoop of cookie dough with the back of an oiled spoon before putting them into the oven. These chocolate chunk sweet potato biscuits really retain their shape in the oven, so if you want that typical cookie shape that is flat and round, I recommend shaping these before putting them into the oven.
Ingredients: (makes 12)
- 2 medium sweet potatoes
- 2 cups gluten free flour
- 1/2 cup light brown sugar
- 1/4 cup maple syrup
- 1/4 cup smooth unsalted peanut butter
- 1 egg (can sub for almond milk)
- 1 tsp vanilla essence or vanilla sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup dark low FODMAP chocolate chunks
Method:
Step 1: preheat your oven to 180°C and line a baking tray with parchment paper.
Step 2: peel, chop and boil your sweet potato.
Step 3: drain and mash the sweet potato.
Step 4: add your maple syrup and vanilla essence and mix (if using vanilla sugar, add this to the dry ingredients).
Step 5: add all your dry ingredients to a bowl and mix.
Step 6: add your dry ingredients to the wet. Mix.
Step 7: gently fold in your chocolate chunks.
Step 8: scoop the cookie mix onto your pre-prepared baking tray.
Step 9: place your cookies into the oven for about 15-20 mins. Once they look golden brown, remove them from the oven. Allow them to cool for at least 20 minutes before consuming.
These cookies will keep in a sealed container for 1 week (if they even last that long! I know they never do in my case!).
Please send me pictures over to my Instagram TheLazyLowFODMAP of your chocolate chip sweet potato biscuits. I’m also interested to see what you eat/pair them with!
