Fudgy Chocolate Sweet Potato Cookies (Grain Free, Vegan).
These fudgy chocolate sweet potato cookies are delicious, rich, and made with simple, wholesome ingredients.
Ingredients
- ¾ cups baked sweet potatoes skins removed
- ⅝ cup unsweetened cocoa powder
- ⅝ cup coconut sugar you can use brown sugar if you prefer
- 1 Tablespoon maple syrup
- ¼ cup vegan buttery spread
- 1 teaspoon vanilla extract
- ⅓ teaspoon baking powder
- pinch salt
- dairy free chocolate chips optional
- sea salt flakes optional
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Place the coconut sugar and vegan buttery spread in a mixing bowl or food processor and mix or blend on medium speed.
- Add the sweet potatoes. cocoa powder, maple syrup, vanilla extract, baking powder, and salt, and mix until blended and smooth.
- Spoon the batter onto the prepared cookie sheet. Top with dairy free chocolate chips and a sprinkle of sea salt if desired.
- Bake at 350 degrees for 12-15 minutes. Allow cookies to cool on the cookie sheet before moving them. They will be soft.
- Store leftover cookies in the refrigerator.
Notes
Store the leftover cookies in the refrigerator in an airtight container.
These should last for 3 days in the refrigerator.
If you can't eat sweet potatoes, try an equal amount of canned black beans instead.
Nutrition
Calories: 77kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 52mgPotassium: 111mgFiber: 1gSugar: 6gVitamin A: 1360IUVitamin C: 0.2mgCalcium: 15mgIron: 0.7mg
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