Ingredients

The following ingredients have 9 Servings
  • ⅔ cup vegan buttery spread
  • 1 cup coconut sugar (or brown sugar if you prefer)
  • 1/2 cup cooked sweet potato (mashed)
  • 1½ teaspoons vanilla extract
  • 2 cups whole spelt flour (See notes to make these gluten free)
  • ¾ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup dairy free dark chocolate chips

Instruction

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. 
  • Place the vegan buttery spread and the coconut sugar in a mixing bowl and mix on medium speed until light and fluffy. 
  • Add the cooled mashed sweet potato and vanilla extract and continue to mix. 
  • Stop the mixer and add the flour, sea salt, and baking soda. Mix on low speed until combined. Stop the mixer and add the chocolate chips and stir by hand.
  • Drop tablespoons of dough onto the cookie sheet. Leave about 1.5 inches between cookies. Bake at 350 degrees F for about 13 minutes.
  • Allow the cookies to cool on the cookie sheet before moving them.
  • Repeat steps 5 and 6 with remaining dough. Makes 24 cookies.