Description
Your inner cookie monster is crying for attention? Then these sweet potato cookies with chocolate chips are just what you need. Crunchy from the outside, soft & fluffy from the inside – and without oil and refined sugar! A great snack for fall!
Ingredients
Scale
- 1/2 cup coconut sugar (65 g)
- 2 tbsp almond butter or tahini (40 g)
- 1/3 cup + 1 tbsp sweet potato or pumpkin puree* (100 g)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1 1/4 cup spelt flour
- 1/4 cup chocolate chips (40 g) (optional)
Instructions
- Preheat the oven to 350 °F (180° C).
- Combine the first five ingredients in a bowl and whisk together.
- Add the flour and baking powder and stir to combine. Then knead with your hands to form a ball. If the dough is sticky, simply add a bit of flour.
- Add the chocolate chips and incorporate with your hands.
- Divide the dough into 12-15 equally sized pieces. Roll into small bowls and place on a baking sheet. Press slightly down.
- Bake for about 10-14 min until lightly brown. Let cool before serving.
Notes
*To make sweet potato puree, simply roast a whole sweet potato at 400 °F (200° C) for about 25-30 min. Let cool a bit, remove the skin and blend or mash the inner part of the sweet potato.
- Prep Time: 5 minutes
- Cook Time: 15 minutes