Sweet Potato Chocolate Chip Cookies

Sweet Potato Chocolate Chip Cookies

(This recipe makes ~ 18 cookies)

Ingredients:

A-List Ingredients

  • ½ cup cooked sweet potato (microwave a sweet potato for 6 minutes and then mash it up)
  • 1 can (15 oz) of white beans or garbanzo beans
  • ¾ cup date sugar (or 12 medjool dates pitted)
  • Optional: For extra sweetness – ½ cup date sugar (or 8 medjool dates pitted)
  • 2 tablespoons natural peanut butter or coconut butter
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground vanilla bean or 1 tablespoon vanilla extract
  • 1-1/2 cups oat flour (for gluten free) or spelt flour

B-List Ingredients

Directions:

  • Put the A-List Ingredients in a food processor and blend until smooth
  • Pour the processed dough into a large bowl
  • Add the B-List Ingredients to the bowl and mix in by kneading
  • Preheat the oven to 350 degrees F.
  • Place parchment paper or stick free aluminum foil on a cookie sheet
  • Scoop up two heaping tablespoons of dough and form into balls
  • Place the dough balls on the cookie sheet and slightly flatten them with your hand
  • Bake for 15 minutes or until slightly brown
  • Do not overcook if you desire cookies that are crunchy outside and soft inside.