What if we told you there’s a macro-friendly cookie dough you can eat by the spoonful without the I-may-be-giving-myself-salmonella guilt?
You’re twenty minutes, five ingredients and zero raw eggs away from dessert! 😜
Sweet Potato Cookie Dough
Fat: 5.5 g Protein: 8.7 g Carbs: 45 g
380 g Japanese sweet potato (approx. 5″ long and 3″ in diameter)
24 g PB2
1 tsp vanilla extract
3 tbsp water
30 g chocolate chips
After washing the sweet potato, use a fork to poke a few holes in the skin and microwave on high until potato is soft, likely 5–7 minutes depending on your microwave.
Let sweet potato rest until it’s cool enough to handle and peel off the skin. In a small bowl, mash the sweet potato with a fork until all the big chunks are gone.
In a small bowl, combine PB2, vanilla extract and water. Add to the mashed sweet potato and mix until well combined.
Add chocolate chips, stirring just enough to let some of the chocolatey goodness melt, while keeping some of the chips whole.
For an even deeper, more cookie-like flavor, roast the sweet potato in the oven at 400 degrees until soft, about 1 hour.