These are some of the easiest cookies I’ve ever invented!!  I think you could also make them as muffins because they have that muffin-like consistency!  I’m a sucker for a soft cookie, so this is right up my alley!

While on Whole30 (ish) I needed some extra carbs for all of my running, so I started throwing ingredients in the food processor and came up with these!!  (I since learned that vanilla extract ISN’T Whole30 compliant), but I really only ate these around my LONG ass runs, so I figured I would be forgiven.

I originally made them with raisins and coconut, but if you know me – you know I love me some chocolate, so I made them last night with chocolate chips!  BAM!  So easy, and so good!

INGREDIENTS

• 1 sweet potato
• 3/4 cup almond meal
• 2 tbs coconut oil
• 1 tsp (or more) vanilla extract
• 1 tsp baking soda
• 1/2 cup chocolate chips or raisins
• 1/4-1/2 cup unsweetened coconut flakes

DIRECTIONS

1.  Preheat the oven to 350 and prepare a baking sheet with parchment paper or spray with coconut oil.
2. Bake your sweet potato.  To save time, I prick mine with a fork and put it in the microwave 3-4 minutes each side depending on size.
3. When your potato is done, add it to the food processor along with the almond meal, oil, vanilla extract and baking soda.  Process until blended.
4. If the batter is still hot from the potato – put it in the freezer to cool down for 10 minutes or so.  When it has cooled, fold in the chocolate chips and coconut flakes.
5. Use an ice-cream scoop to scoop out each cookie onto the prepared baking sheet.
6. Bake 15-25 minutes until they start to turn a little golden brown on the top.
7. I like to cool mine in the freezer as well to help them set.  They will be soft just like a baked sweet potato!!
8. Enjoy!