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.
Small-batch Chocolate Sweet Potato Cookies
Servings: 6 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!
Nutrition
Serving: 1 cookie | Calories: 106kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 104mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2259IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.5mg