SWEET POTATO CHOCOLATE CHUNK COOKIES
It’s officially holiday baking season, but there is still a little Fall in the air and most likely some leftover sweet potatoes in your pantry from Thanksgiving.
These grain free cookies are made for this time of year. I’m always trying to sneak in more nutrition and nourishment, even in the sweets I make, thus the addition of sweet potatoes which creates a delicious texture. These are wonderful to make with children. If they are on the younger side, you can measure out all of the ingredients and let them handle the mixing and scooping. If they’re older, let them give these a go entirely on their own. For the chocolate chunks, I use dark chocolate bars that have been sweetened with unrefined sugar and chop them up to create nice chunks.
YOU WILL NEED
1 cup coconut sugar
1/2 cup ghee or coconut oil
1/2 teaspoon vanilla extract
1 egg or flax egg
3/4 cup roasted sweet potato, smashed with skins removed
1 1/2 cup almond flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon cinnamon
4 ounces dairy free dark chocolate sweetened with unrefined sugar, chopped
TO MAKE
Preheat the oven to 375F.
In a large bowl, whisk together the coconut sugar, ghee, vanilla and egg. Stir in the smashed sweet potato until well incorporated.
In a separate bowl, whisk together the almond flour, tapioca flour, baking soda, salt, and cinnamon.
Stir the flour mixture into the coconut sugar mixture until well incorporated.
Fold in the chocolate chunks.
Using an ice cream scoop or your hands, make about 12 balls of dough and place them on lined baking sheets. Use your hands to press them down slightly. Bake for 12-15 minutes, watching carefully to ensure the bottoms do not burn.
Serve warm with a glass of your favorite non dairy milk.