I mentioned Sweet Potato Chocolate Chip Cookies a couple of days ago, and surprisingly no one has been beating down my door to get the recipe. Shocking really. It’s possible that these cookies are only delicious because something that seems like it has flour tastes SO good after not having flour…or maybe they really are just amazing little cookies. Mitch doesn’t really eat them, but I’m not sure if that’s because he doesn’t like them or because I don’t let him eat them (I mean, come on, I hide them). If you try this recipe, be sure to tell me what’s up with them!
I didn’t make this recipe for a few months because sweet potatoes are hard to find here. Then whamo-slamo I thought of them and had to have them immediately (after driving an hour each way to buy frozen sweet potato chunks). Truly I absolutely panicked when I thought I had lost the recipe. Talk about major relief when I found it. In some ways, I don’t want to share this flourless cookie recipe because it’s sort of a funny cookie that tastes amazing right out of the oven and then needs to be stored in the fridge as you eat them over the next few days. Weird for a cookie. Still, when I make them, I am so happy EVERY DAY when I eat them so I feel like I should share (plus this way I am less likely to ever lose the recipe again!).
SWEET! Sweet potato AND chocolate chips in a cookie.
One note on the kind of cookies this is: I would not take these cookies to a bake sale, for example, because 1. they aren’t that pretty and 2. I’d eat them all before I could take them anyway.
Before baking, these Sweet Potato Chocolate Chip Cookies have to be flattened a bit because they won't do it on their own!
Sweet Potato Chocolate Chip Cookies
2 cups sweet potato puree (1 to 2 sweet potatoes)
¼ to ½ cup brown sugar or sugar (depending on how sweet you like your cookies)
1/4 cup coconut oil or vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
½ cup coconut flour
½ cup flaxseed meal
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips (60% cacao from Ghirarhelli are my favorite)
1 cup walnuts
To make the sweet potato puree: Preheat oven to 400 degrees. Slice the sweet potatoes lengthwise and place cut-side down on a roasting pan with parchment paper. Roast for 45 minutes to an hour until soft. Peel off the skin and puree insides in a blender or food processor.
To make the cookies: Preheat the oven to 350 degrees with oven rack in middle position. Line cookie sheets with parchment paper or silpat.
In the bowl of the mixer, combine the sweet potato puree, sugar, oil, eggs, and vanilla. Add the coconut flour, flaxseed meal, baking powder, cinnamon, nutmeg, salt, and baking soda. Mix until well combined. Add the chocolate chips and walnuts; stir.
Spoon heaping tablespoonfuls onto your baking sheet. With your fingers or the back of a spoon, press down lightly on each cookie. These cookies don’t spread while baking so they’ll come out looking like they did going in!
Bake at 350 degrees for 17 to 20 minutes. Eat some right our of the oven and store the rest in the fridge (after cooling).
Source: The inspiration came from Kirbie’s Cravings, but the major adaptations are mine!
