Halloween Monster Crinkle Cookies
Loaded with mini chocolate chips and the best fudgy center! These spooky purple crinkle cookies are so much fun to make and the perfect treat for Halloween! (Plus they're made with a secret healthy ingredient too!)
Servings: 12 cookies
Ingredients
- 1 cup purple sweet potato puree (about 1-2 potatoes depending on their size)
- ½ cup flour (can use gluten free all purpose flour or regular flour)
- 1 tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp salt
- 1 egg
- ¼ cup cashew butter (use the drippy kind)
- 2 Tbsp maple syrup
- 1 tsp vanilla
- ¾ cup mini chocolate chips
- Powdered sugar
- Candy eyes
- Purple food coloring, optional (I used 15-20 drops)
Instructions
- Peel and cut your sweet potatoes into bite size pieces and bring a large pot of water to a boil. Once boiling, add your potatoes and boil for 8-9 minutes. (They should be tender enough to pierce easily with a shrap knife.) Once done, drain your potatoes and transfer them to a food processor. Blend them until smooth then set them aside to cool completely. (You might want to place them in the fridge to cool faster.)
- Once your potatoes are cool, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Next mix your flour, baking powder, cinnamon and salt together. Set it aside.
- Then whisk your egg in a separate bowl. Add your maple syrup, vanilla, cashew butter and 1 cup of sweet potato puree and stir them together with a large spoon. Add your flour mixture, chocolate chips and food coloring (if using) and mix again.
- Next use a heaping tablespoon and form the dough into balls. Flatten them slightly and roll each ball in your powdered sugar. (Make sure to have a thick coating of powdered sugar. I’ll usually roll them at least 4-5 times.) Then place the balls on your prepared baking sheet and bake for 11-13 minutes.
- Once done press, let them cool slightly before pressing a few candy eyes into each cookie. Transfer them to a cooling rack and serve.