I have a thing for symmetrical recipes. They’re so much easier to remember! This is one of them.

I literally had some sweet potato leftover from some other thing and wanted to combine that with TAHINI. Because tahini. 🤤

So I throw 2 tbsp each of some stuff in a bowl and voila, a recipe and a batch of DELICIOUS vegan soft-baked cookies.

With chocolate, never not chocolate. Hope you love these and let me know what you think!

PS, I made them with tahini but you can use any nut/seed butter you like. Will be de-licious.

Print Recipe

5 from 3 votes

Small-batch Chocolate Sweet Potato Cookies

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate chip, chocolate chip cookies, cookies, easy recipes, fall baking, gluten-free, low sugar, small-batch, soft-baked, sweet potato, tahini, vegan

Servings: small cookies

Calories: 106kcal

Ingredients

1/4 cup mashed sweet potato (60 g) sub pumpkin puree or mashed banana
2 tbsp nut/seed butter (28 g) I used tahini
2 tbsp sugar (24 g) I used coconut sugar
2 tbsp flour (15 g) oat flour or gf all purpose if desired
1/8 tsp salt
1/4 tsp baking soda
1/2 tsp ground cinnamon you can also add pinch of ground ginger and nutmeg
1/4 cup chocolate chips (45 g)

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a bowl, mix tahini, sugar, sweet potato.
In another bowl, whisk together flour, baking soda, salt, spices.
Combine the two into a soft cookie dough. If too dry, add a drop of water, if too wet, add a pinch of flour. Fold in chocolate.
Scoop and round between your palms, press down.
Bake 15 minutes, let cookies cool and enjoy!