I know, I know this sounds weird right? It’s a nut free, super easy cookie that tastes just like a cookie should {well…in mind at least!}! I had this crazy idea after making the Sweet Potato Apple Pie that I should try this out in cookie form. And let’s just say these are so good Mr. POAB finished most of them off the first time around. And the only paleo sweets he likes is the Almond Butter Truffles that I’ve got in the book!
Oh yeah, I also said this is nut free — I know the recipe has Coconut, but technically Coconut is in the palm family and not the nut family, so most people who have nut allergies can eat these 🙂 If you do have a nut allergy and have never tried coconut before — please consult with your doctor before eating these cookies! And these cookies are very moist {almost reminds me of the coconut cake bites!}. I haven’t tried to make these as a crispy cookie… but you could totally try making them thinner and cooking them longer! If you do let me know how it goes!
And P.S. — these would make a great dessert tomorrow, and you probably have all the ingredients at home already! Well… Minus the chocolate. But heyy — shopping for chocolate is never a bad thing!
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Coconut Chocolate Sweet Potato Cookies!
Prep Time: 20 mins- Cook Time: 12 mins
- Total Time: 32 mins
Yield: 30
Category: Dessert
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Pin RecipeIngredients
- medium sweet potato, mashed {should be about 1 1/4 cups}
- 2 tsp. cinnamon
- 2 Tbsp. vanilla extract
- 1/2 tsp. salt
- 1/2 cup unsweetened, finely shredded coconut
- 1/2 cup Chocolate {I like the Enjoy Life ones; they’re gluten, dairy, nut and soy free!}
- 2 eggs
- 2-3 Tbsp. Butter, Ghee or Coconut Oil
Instructions
- Pre-Heat your oven to 375{F}
- Wash your sweet potato and chop it up and put it in a pot with water to boil on the stove to make the mashed sweet potatoes. You do have a choice here — peeling or not peeling the sweet potato. I’ve tried both ways. Not peeling it gives it a lot more texture with I like, but play around with it and find which one you prefer!
- While that’s boiling combine the rest of the ingredients, except for the butter in a bowl. Mix it up well.
- When your sweet potatoes are fork tender, drain them and add in your butter, ghee or coconut oil in and mash well. Taste test them and if you feel you want more of a creamy/butter taste add a little bit more in 🙂 It says in the Ingredients that you’re looking for 1 1/4 cups {ish} of sweet potato. But if you’re a little over or a little under don’t worry about it! And if you make too much, you’ve got half your lunch done for tomorrow!
- Combine your sweet potato with the rest of the ingredients. I love this part because it melts some of the chocolate so it’s less “chocolate chip” and more “chocolate”!
- On a large baking sheet {I lined mine with aluminum foil}, scoop your cookie dough out using a teaspoon measure — I did these as heaping teaspoons.
- And for once I made it easy! Just leave them as they are once you drop them onto the cookie sheet! And these don’t really spread out so you can keep them close{ish} together!
- Bake 10-12 minutes or until they’re firm and slightly browned on the bottom.
- Try to let them cool before eating or be me and eat one right away while burning your tongue!
Happy Wednesday!!!!!
Excellent, thank you! They don’t spread much at all, so if you use a cookie scoop you probably want to smoosh them down a bit, for the second batch I dropped my cookie sheet on the table a couple times and the soft dough flattened just enough.
And they’re yummy! I added 1/2 c raisins, 1/4 c sunflower seeds, and cut the chocolate chips down to 1/4 c, and they’re perfectly sweet and wonderful! If I can get them to firm up a little more, they may become a travel standby! 🙂
★★★★