Back to recipe

Greater

Golden Sweet Potato Spice Chocolate Chip Cookies

vegan, gluten-free sweet potato cookies with tahini, maple, cinnamon and ginger.

Yield
Makes ~ 10-12 cookies

Ingredients

  • 1 medium steamed sweet potato (about 200 g blended til smooth)
  • 3 tbsp tahini
  • 4 tbsp coconut oil, melted
  • 1/3 cup maple syrup
  • 1/2 cup coconut flour
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • null salt (pinch)
  • 140 g chocolate chips

Directions

  1. 1

    Preheat oven to 180 °C (350 °F). Line a baking tray with parchment paper.

  2. 2

    Blend sweet potato until completely smooth.

  3. 3

    Stir in tahini, melted coconut oil, maple syrup, and vanilla until well combined.

  4. 4

    Add coconut flour, cinnamon, ginger, baking soda, and salt. Mix into a thick dough — let it sit for 2-3 minutes so coconut flour absorbs moisture!

  5. 5

    Fold in chocolate chips!

  6. 6

    Scoop tablespoon-sized balls of dough onto the tray and flatten slightly (they won’t spread much due to coconut flour)

  7. 7

    Bake for 12-14 minutes, until edges are just set

  8. 8

    Cool on tray for at least 10 minutes before moving as they need to firm up!