Ingredients

The following ingredients have 4 Servings
  • 3/4 cup sweet potato (cooked and mashed)
  • 1 tsp vanilla
  • 2/3 cup sugar (or Monk Fruit Sweetener for a low sugar option)
  • 1 cup peanut butter
  • 1/2 tbsp chocolate syrup (I suggest Hershey’s Simply 5 because it is allergy-friendly)
  • 1/4 cup plus 2 tbsp cocoa powder
  • 1/4 cup plus 2 tbsp oat flour (or other flour of your choice)
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup mini semi-sweet chocolate chips
  • 3 tbsp Mini M&Ms (or allergy-friendly replacements. Extra to add on top of cookies if you desire.)

Instruction

  • Preheat oven to 325
  • Line a baking sheet with parchments paper or a silicone liner.
  • In a large mixing bowl add nut butter, sweet potatoes, vanilla, and chocolate syrup.
  • Whisk together to mix well.
  • In a small mixing bowl combine flour, sugar, cocoa powder, baking soda, and salt.
  • Add flour mixture to sweet potato mixture and stir to combine.
  • Stir in chocolate chips and mini M&Ms.
  • Using a small cookie scoop, place mounds of dough on prepared cookie sheet. Gently press mounds to slightly flatten. I flatten the cookies to about half the size.
  • Add a few M&Ms on top if desired and bake for 10-12 minutes.
  • Remove cookies from the oven and let them sit for 3-5 minutes, as they will be fragile until cooled.
  • Move to a cooling rack to reach room temperature.