Sweet Potato Chocolate Chip Cookie Recipe
This Sweet Potato Chocolate Chip Cookie Recipe is a celebration of plant-based, wholesome ingredients. You don't need eggs or dairy to make the perfect sweet treat. Let's get started on this easy and delicious adventure in vegan baking!
Equipment
- 1 mixing bowl
- 1 baking tray
Ingredients
- 1 cup mashed sweet potatoes about 1 medium-sized sweet potato, roasted and peeled
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour (use almond flour instead)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup maple syrup (feel free to adjust the sweetness by adding more maple syrup if desired)
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup vegan chocolate chips (or raisins/walnuts)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Sweet Potato: Wash the sweet potato thoroughly. Pierce it several times with a fork. Roast the sweet potato in the oven for about 45-50 minutes or until it's very soft. Once it's cool enough to handle, peel off the skin and mash the sweet potato in a bowl until smooth. Measure out 1 cup for the recipe.
- In a large mixing bowl, combine the mashed sweet potato, almond butter, and maple syrup. Mix until well combined.
- Add almond flour, tapioca flour, cacao powder, coconut flour, coconut flakes, vanilla extract, baking powder, and salt to the wet mixture. Mix until a thick, sticky dough forms.
- Gently fold in the vegan chocolate chips into the dough until evenly distributed.
- Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers, as they won't spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool and Enjoy!