Grain-Free Sweet Potato Chocolate Chip Cookies
Listen, I am all for all things pumpkin this time of year (really, you should see my apartment), but sometimes you just need to change things up, ya know? And sometimes that change happens to be sweet potatoes. In the form of cookies. And healthy cookies at that.
These cookies are grain-free, refined-sugar free, and so fluffy and moist! This recipe uses simple, wholesome ingredients like almond flour, coconut sugar, sweet potato and peanut butter (though they would be just as good with any nut butter if you’re going for a true paleo cookie), and it’s seriously amazing.
I can’t seem to stop eating them. They’re such a treat and really hit the spot for when you’re looking for something sweet and indulgent without going way overboard.
So what are you waiting for? Go whip yourself up a batch and let me know what you think!
Be sure to share and tag me on Instagram if you do!
xxSlim
Prep time: 20 minutes
Cook time: 12-15 minutes
Total time: 35 minutes
Serves: 12
Ingredients
⅓ cup creamy unsalted peanut butter (or sub any nut butter)
⅓ cup coconut sugar + 1 tbsp
1 egg
1 tsp vanilla
⅓ cup mashed sweet potato (prepare your sweet potato by cutting in half and baking face down at 400℉ for about 45-55 minutes)
1 cup almond flour
1 tsp cinnamon
⅓ cup dark chocolate chips + 2 tbsp
Instructions
Preheat the oven to 350 ℉ and prep a baking sheet with parchment paper or non stick spray.
In a large mixing bowl, whisk together the peanut butter, ⅓ cup coconut sugar, egg and vanilla until thoroughly mixed. If the peanut butter is too thick for mixing, zap it in the microwave for about 30 seconds.
Stir in the sweet potato until well combined and then follow with the almond flour and cinnamon until everything is well mixed.
Stir in ⅓ cup chocolate chips and then chill the dough in the fridge for about 10-15 min to allow it to firm up a bit.
Using a cookie scoop or spoon (or ice cream scoop), scoop out about a golf ball sized amount onto the prepared cookie sheet. Should make around 12 cookies.
Sprinkle remaining coconut sugar on the tops of the cookies.
Bake in the oven for 12-15 minutes or until the top is turning a deeper golden brown.
