Sweet Potato Chocolate Chip Cookies
Ingredients
- 1 small sweet potato, boiled
- 3 medjool dates, pitted
- 2 flax eggs
- 1 tsp maple syrup (optional)
- 1/2 cup creamy almond butter
- 2 tsp Miyoko's Creamery vegan butter or coconut oil
- dash of pure vanilla extract
- 1/4 cup buckwheat flour
- 1/4 cup coconut flour
- 1/3 cup almond flour
- 2 tbsp extra dark chocolate chips (I use Pascha Chocolate 100% cacao)
- 1 tsp ashwagandha (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- sea salt to sprinkle
Preparation
In a food processor, combine sweet potato and dates and process until mashed.
Combine with flax egg, vanilla, maple and almond butter and mix well.
Add flours, butter, baking powders, chocolate chips, and mix well.
Spoon onto parchment paper, sprinkle with sea salt and bake at 350 for 15 minutes.
Press them down with the back of a fork to solidify the cookie shape.
