Ingredients

The following ingredients have 4 Servings
  • ¾ cups baked sweet potatoes (skins removed)
  • 5/8 cup unsweetened cocoa powder
  • 5/8 cup coconut sugar (you can use brown sugar if you prefer)
  • 1 Tablespoon maple syrup
  • ¼ cup vegan buttery spread
  • 1 teaspoon vanilla extract
  • ⅓ teaspoon baking powder
  • pinch salt
  • dairy free chocolate chips (optional)
  • sea salt flakes (optional)

Instruction

  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Place the coconut sugar and vegan buttery spread in a mixing bowl or food processor and mix or blend on medium speed.
  • Add the sweet potatoes. cocoa powder, maple syrup, vanilla extract, baking powder, and salt, and mix until blended and smooth.
  • Spoon the batter onto the prepared cookie sheet. Top with dairy free chocolate chips and a sprinkle of sea salt if desired.
  • Bake at 350 degrees for 12-15 minutes. Allow cookies to cool on the cookie sheet before moving them. They will be soft.
  • Store leftover cookies in the refrigerator.