If you’re looking for a sneaky way to get healthier food into your kids (or husbands!), these cookies are a yummy and tricky way to get them some uber healthy yams! My 4-year old turns her nose to plain yams, but let me tell you, she could not get enough of these and ate most of the batch!  My hubby could also not believe their were 3 whole cups of yams in the batter. Low cal, and a perfect snack, these may be a hit at your house like they are at mine! They are also nut-free, so safe for school snacks.

Yam Chocolate Chip Soft Cookies (gluten-free, nut-free, dairy-free)

Makes 37 cookies

3 cups mashed yam
1 cup oat flour (or flour of choice)
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 tsp vanilla
2 eggs
3 Tbsp Nature’s Hollow xylitol honey (or regular honey, or maple syrup, or agave, or sucanat/cane sugar *Nutrition Will Change)
50 drops liquid stevia (could omit and add another 2 Tbsp additional sweetener of choice)
1/2 cup semi-sweet chocolate chips (I use PC Decadent Chocolate Chips which are dairy-free)

Preheat oven to 350 degrees F.

Cooking Yam: There are a couple ways you can do it.  Personally, I cook mine in the microwave. I rinse the yams and poke with a fork all over (I do not take the skin off). Cook for 12 min on one side, turn over and cook for another 6-7 minutes of until soft all over. Then you scoop out the flesh. Depends on the size of yam your using. Mine are usually on the large side. Alternatively, you can peel the yam, cut into chunks and boil in water over the stove. If you do it this way, make sure you drain them well.

Place yam in large bowl and whisk or blend until smooth. Set aside and let cool.

In another bowl, mix together flour baking soda, baking power, cinnamon & chocolate chips.

Once the yam has cooled, add in 2 eggs, vanilla, xylitol honey & stevia. Whisk until well blended.  Add yam mixture to the bowl with the dry ingredients. Mix until combined.

Using a cookie scoop or teaspoon, drop batter by spoonful onto a cookie sheet lined with parchment paper to avoid sticking. Flatten the batter with a wet hand. Pressing them down will ensure they cook evenly.

Bake for approx 25-30 minutes. You want these to bake these as long as possible without burning them on the bottom. You’ll want them to dry out as the batter is quite wet. If they are undercooked, they will be too wet in the middle. These cookies aren’t crispy. They are soft and kinda muffin-y and chewy.

TIP: If you need to store them longer than 2 days, I recommend storing in an airtight container in the fridge. They could also be frozen. I did find that having them sealed in a plastic container made them get a bit softer.

Nutrition (per cookie)   Calories: 42   Fat: 1 g   Carbs: 7 g   Fiber: 0.5 g   Sugars: 1.8 g   Sodium: 52 mg   Protein: 1 g