Sweet Potato Chocolate Chip Cookies (Vegan)
Makes 24 cookies
These fall inspired sweet potato chocolate chip cookies are super scrumptious and easy to make. The addition of sweet potatoes gives the cookies a decadent, fudgy texture and also makes the cookies moist and chewy. I used Bob’s Red Mill Spelt flour, which is 100% whole grain and a good source of fiber. Spelt is related to wheat and has a unique nutty flavor that compliments the sweet potato nicely. If you have not baked with spelt flour before, I encourage you to try it out in this recipe. One of my favorite aspects of Friendly City Food Coop is their wonderful bulk bin section. The bulk bin offerings are so diverse and I was delighted to find Fair Trade Chocolate Chips in one of the bins. These Fair Trade Chocolate Chips give the cookies rich chocolate flavor in every bite and will leave you reaching for another!
Ingredients:
2 cups sweet potatoes, mashed
½ cup dark brown sugar
½ cup coconut oil, melted
1 tsp. cinnamon
2 cups spelt flour
2 tsp. baking powder
1 tsp. baking soda
Dash of Salt
1 cup chocolate chips
Directions:
- Preheat oven to 350 degrees
- In a large bowl, mix together mashed sweet potato, brown sugar, melted coconut oil, and cinnamon until well combined. Next, add in flour, baking powder, and baking soda and mix until all ingredients are combined. Gently fold in chocolate chips.
- Lightly grease two baking sheets lined with coconut oil. Form cookie dough balls with hands that measure roughly two tablespoons each (the size of a ping pong ball). Place cookie dough balls on baking sheets and lightly press down to flatten the cookie dough. Bake for 14 minutes until golden brown. Enjoy!
Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.
