These healthy whole grain chocolate chip cookies are the perfect treat to enjoy after school! Chewy, delicious, and a little bit better for you.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Place the vegan buttery spread and the coconut sugar in a mixing bowl and mix on medium speed until light and fluffy.
Add the cooled mashed sweet potato and vanilla extract and continue to mix.
Stop the mixer and add the flour, sea salt, and baking soda. Mix on low speed until combined. Stop the mixer and add the chocolate chips and stir by hand.
Drop tablespoons of dough onto the cookie sheet. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the cookie sheet before moving them.
Repeat with remaining dough. Makes 18 cookies.
If you need these to be gluten free, try 1 ¼ cups gluten free flour blend and ¾ cup gluten free oat flour instead of spelt flour.
Store these in an airtight container for up to 5 days.