Makes 12 Cookies
Our girl Nicole Cogan really knows how to satisfy all of our teeth- be it our sweet tooth, savory tooth or a combination of all. Recipe #3 of our @NOBREAD TAKEOVER are these delish Sweet Potato Cookies.
Now, a word from the baker herself!
“At NOBREAD we are constantly looking to develop recipes that satisfy both our gluten-free AND vegan followers. We’ve made smoothies and pancakes out of sweet potatoes, and the recipes have been some of our favorites, so this week we decided to turn our favorite root into cookies!
These addicting little cookies satisfy all of our needs. They are also super kid-friendly! Because sweet potatoes are sweet to begin with, we didn’t even have to add that much (NATURAL) sugar! Enjoy our latest obsession!
Pre-heat oven to 350°F.
Peel sweet potatoes.
In a large pot, bring 3 cups of water to boil.
Add peeled sweet potatoes, and cook for five minutes.
Remove from pot, and mash sweet potatoes until smooth.
In a food processor combine pure maple syrup, almond flour, coconut oil, vanilla extract, cinnamon and nutmeg.
Pulse until smooth, periodically using a spatula to mix.
Roll a tablespoon-size ball of dough in your hands, and place onto a lined baking sheet.
Press the ball down a bit so it flattens. Dough will stick to your hands a bit.
Sprinkle chocolate chips to the top of each cookie. Do not put the chocolate chips IN the cookies- the warmth of the batter will cause them to melt instantly!
Bake for 20 minutes, then broil on high for one to two minutes.
NOTES + SERVING
Let cool for 15 minutes, then enjoy.
Sweet Potato Cookies can be refrigerated or stored at room temperature and are best eaten within 3-5 days.