GlossyVeneer

I got this recipe from a vegan source and then I un-veganed it by using real milk. Why? Because I don’t always have soy milk on hand so I used regular milk. But if you replace the skim milk with soy milk and use vegan chocolate chips, the recipe becomes vegan again. You may also notice the sweet potato in the recipe. Why is it there? Just to cut down on the amount of oil (fat) in the recipe. Pureed sweet potato is an excellent fat replacement in recipes, similar to using applesauce in recipes. It works best in chocolate based recipes. You can either bake a sweet potato and puree it yourself or you can buy baby food sweet potatoes. Most jars are just pure sweet potatoes and they’re already pureed really smooth, so it is convenient. I stocked up on a few cans of organic sweet potato puree around Thanksgiving when they were on sale at my local Wild Oats.

1/2 cup canola oil
1/4 cup sweet potato, pureed
1 cup splenda blend
2 teaspoons vanilla
1 tablespoon flax seeds
1 teaspoon flax seeds
1/2 cup skim milk
2 1/2 cups white whole wheat flour
3/4 cup cocoa powder, dutch-processed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

1. Preheat oven to 350 F.

2. Grind the flax seeds on high in a blender until they become a powder. Add milk and blend for another 30 seconds or so. Set aside.

3. In a large bowl sift together flour, cocoa, baking soda and salt.

4. In a seperate large bowl cream together sweet potato, oil and sugar. Add the flax seed/milk mixture and mix well. Add the vanilla.

5. Fold in the dry ingredients in batches. Add the chocolate chips.

6. Scoop dough out using a 2 teaspoon cookie dough scoop. Place on a parchment-lined cookie sheet about an inch apart.

7. Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.