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5
from
3
votes
Small-batch Chocolate Sweet Potato Cookies
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
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:
6
small cookies
Calories:
106
kcal
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:
106
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
1
mg
|
Sodium:
104
mg
|
Potassium:
99
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
2259
IU
|
Vitamin C:
2
mg
|
Calcium:
34
mg
|
Iron:
0.5
mg