By Paul Scally
Sweet Potato Blondies
5 steps
Prep:10minCook:20min
These delicious chocolate chip peanut butter cookies use sweet potatoes as a base, leaving them rich and chewy with much less fat. You can swap out the chocolate chips for chopped nuts or seeds to make them a breakfast cookie too!
Updated at: Fri, 12 Jul 2024 18:38:48 GMT
Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
4
Low
Nutrition per serving
Calories114.1 kcal (6%)
Total Fat7.2 g (10%)
Carbs11 g (4%)
Sugars3.1 g (3%)
Protein3.8 g (8%)
Sodium92 mg (5%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
In a large bowl, combine all the ingredients (except chocolate chips) with a hand mixer until smooth and thoroughly mixed. Fold in the chocolate chips with a spatula
sweet potato¾ cup
natural peanut butter½ cup
honey42g
eggs2 
vanilla extract15g
cinnamon3g
baking soda4.8g
chia seeds24g
oats¼ cup
sugar free chocolate chips½ cupStep 2
For more peanut butter flavor and protein, replace the oat flour with powdered peanut butter. To turn into a brownie instead, replace the oat flour with cocoa powder
Step 3
Line an 8" square baking pan with parchment paper, and lightly spray the paper. Transfer the batter to the pan with a silicone spatula, smoothing out the top. Optionally, top with a few extra chocolate chips
Step 4
Bake in a preheated 350F oven for about 20 minutes, or until lightly golden brown and set. A toothpick should come out almost clean, and the internal temperature will be around 190F
Step 5
Let cool in the pan in the fridge for at least 30 minutes before slicing with a plastic knife
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