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I originally made them with raisins and coconut, but if you know me – you know I love me some chocolate, so I made them last night with chocolate chips!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!
- 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
- Preheat the oven to 350 and prepare a baking sheet with parchment paper or spray with coconut oil.
- 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.
- 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.
- 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.
- Use an ice-cream scoop to scoop out each cookie onto the prepared baking sheet.
- Bake 15-25 minutes until they start to turn a little golden brown on the top.
- I like to cool mine in the freezer as well to help them set. They will be soft just like a baked sweet potato!!