Fluffy Sweet Potato Cookies with Chocolate Chips
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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
Ingredients
- 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.